Non-Dairy Swiss Style Cheese (Vegan, Gluten-Free)


Adapted from


  • 1½ cups Water
  • 1/3 cup Agar Flakes (see our Product List)
  • ½ cup Raw Cashews
  • 1/3 cup Blanched Almonds
  • 1 Tablespoon Vegetable Oil
  • 1/3 cup Rice, Soy, or Oat Milk
  • 1/3 cup Nutritional Yeast Flakes (see our Product List)
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Light or Mellow Miso
  • 1 Tablespoon Prepared Dijon Mustard
  • 1 Tablespoon Onion Powder
  • ¾ teaspoon Garlic Powder
  • ¼ teaspoon Sea Salt

Directions: Place the water and agar flakes in a small saucepan, and simmer over low heat to thoroughly dissolve the agar flakes. Meanwhile, place the cashews, almonds, and oil in a blender and process for 1-2 minutes, until a smooth paste forms. Scrape down the sides, add the remaining ingredients, and process for 1 minute. After the agar mixture has simmered for 5 minutes, add it to the blender, and process for an additional 2 minutes. Lightly oil a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture into the mold, cover, and chill overnight. Un-mold the cheese and use sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 7-10 days.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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