Vegan cheese has evolved into a versatile, flavorful ingredient that can elevate any plant-based meal.
These 15 Sunday vegan cheese recipes feature creamy, melty, and savory options perfect for brunch, lunch, or dinner.
From cheesy spreads and dips to baked dishes and plant-based lasagna, each recipe is designed to satisfy cheese cravings without dairy.
Using nuts, seeds, and wholesome ingredients, these recipes are nutrient-packed and fully vegan-friendly.
Whether you’re hosting a Sunday brunch or enjoying a cozy meal at home, these vegan cheese dishes are both delicious and comforting.
15 Flavorful Sunday Vegan Cheese Recipes to Try
Vegan cheese proves that plant-based cooking can be indulgent, creamy, and satisfying.
These 15 Sunday vegan cheese recipes provide creative ways to enjoy dairy-free cheese in spreads, casseroles, and dips.
Packed with flavor, nutrients, and texture, they make plant-based meals exciting for vegans and non-vegans alike.
From casual lunches to special weekend brunches, these recipes are versatile and approachable.
By incorporating these dishes, you can enjoy the richness of cheese without dairy, keeping your meals wholesome, delicious, and fully plant-based.
Creamy Cashew Vegan Cheese Spread
This rich and creamy cashew-based cheese spread is perfect for crackers, sandwiches, or veggie sticks.
It’s tangy, slightly nutty, and completely dairy-free, making it ideal for a plant-based Sunday brunch.
Ingredients:
- 1 cup raw cashews, soaked for 4 hours
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ cup water (adjust for desired consistency)
Instructions:
- Drain soaked cashews and place them in a blender.
- Add nutritional yeast, lemon juice, apple cider vinegar, garlic powder, salt, and water.
- Blend until smooth and creamy, adding more water if needed.
- Transfer to a bowl and refrigerate for at least 30 minutes to thicken.
- Serve with crackers, bread, or fresh vegetables.
This cashew spread is packed with protein, healthy fats, and flavor while staying fully vegan.
It’s creamy, versatile, and perfect for snacking or adding to sandwiches.
It can be stored in the fridge for up to five days.
Vegan Mozzarella-Stuffed Mushrooms
These baked mushrooms are filled with homemade vegan mozzarella, creating a gooey, savory treat.
They’re perfect as an appetizer or a side for a Sunday plant-based meal.
Ingredients:
- 12 large button mushrooms, stems removed
- 1 cup vegan mozzarella (store-bought or homemade)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions:
- Preheat oven to 375°F (190°C) and lightly grease a baking sheet.
- Drizzle mushrooms with olive oil and season with garlic powder, salt, and pepper.
- Stuff each mushroom cap with vegan mozzarella.
- Bake for 15–20 minutes until cheese melts and mushrooms are tender.
- Garnish with fresh parsley before serving.
These stuffed mushrooms are rich, melty, and bursting with flavor while remaining plant-based.
They’re ideal for Sunday brunches, parties, or as a savory snack.
They pair beautifully with salads or roasted vegetables.
Smoky Vegan Cheddar Dip
A bold, smoky vegan cheddar dip that’s perfect for dipping vegetables, crackers, or tortilla chips.
It’s creamy, tangy, and entirely dairy-free, making it ideal for sharing on Sundays.
Ingredients:
- 1 cup raw cashews, soaked for 4 hours
- ¼ cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon lemon juice
- 1 clove garlic
- ½ teaspoon salt
- ¼–½ cup water, for blending
Instructions:
- Drain soaked cashews and place them in a blender.
- Add nutritional yeast, smoked paprika, lemon juice, garlic, salt, and water.
- Blend until smooth and creamy, adjusting water for desired consistency.
- Transfer to a small saucepan and heat gently for 2–3 minutes, stirring constantly.
- Serve warm with crackers or fresh vegetables.
This smoky dip is packed with plant-based protein and flavor while remaining low in processed ingredients.
It’s perfect for parties, snacks, or as a creamy topping for baked dishes.
It keeps in the fridge for up to five days.
Vegan Parmesan-Crusted Tofu
Crispy baked tofu coated in a vegan parmesan mixture, perfect as a main or salad topper.
It’s golden, crunchy, and bursting with cheesy, nutty flavor.
Ingredients:
- 1 block firm tofu, pressed and sliced
- ¼ cup almond flour
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix almond flour, nutritional yeast, garlic powder, Italian seasoning, salt, and pepper.
- Brush tofu slices with olive oil and coat evenly with the parmesan mixture.
- Place on the baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Serve warm with pasta, salads, or roasted vegetables.
This vegan parmesan-crusted tofu is high in protein, low in carbs, and packed with flavor.
It’s crispy, satisfying, and ideal for plant-based Sunday lunches or dinners.
It can also be added to wraps or grain bowls.
Sun-Dried Tomato Vegan Cheese Ball
A tangy, flavorful vegan cheese ball featuring cashews and sun-dried tomatoes, perfect for entertaining.
It’s creamy, rich, and ideal for spreading on crackers or bread during Sunday gatherings.
Ingredients:
- 1 cup raw cashews, soaked 4 hours
- ½ cup sun-dried tomatoes, chopped
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs for coating (optional)
Instructions:
- Drain and blend cashews with nutritional yeast, garlic powder, lemon juice, salt, and pepper until smooth.
- Fold in chopped sun-dried tomatoes and mix well.
- Shape mixture into a ball and roll in chopped fresh herbs if desired.
- Refrigerate for 1 hour to firm up.
- Serve with crackers, bread, or veggie sticks.
This sun-dried tomato cheese ball is packed with healthy fats, flavor, and protein while remaining fully vegan.
It’s perfect for parties, Sunday brunches, or as a flavorful snack.
It can be stored in the fridge for up to three days
Vegan Spinach and Artichoke Cheese Dip
This creamy, flavorful dip combines vegan cheese with spinach and artichokes for a perfect plant-based appetizer.
It’s warm, cheesy, and ideal for sharing on a relaxed Sunday.
Ingredients:
- 1 cup raw cashews, soaked 4 hours
- ½ cup nutritional yeast
- 1 cup fresh spinach, chopped
- ½ cup marinated artichoke hearts, chopped
- 2 tablespoons lemon juice
- 1 clove garlic
- Salt and pepper to taste
- ¼ cup water (adjust for consistency)
Instructions:
- Drain cashews and blend with nutritional yeast, lemon juice, garlic, salt, pepper, and water until smooth.
- Stir in chopped spinach and artichokes until evenly combined.
- Transfer to a baking dish and bake at 375°F (190°C) for 15 minutes until warm and slightly golden.
- Serve with crackers, bread, or fresh vegetables.
This dip is creamy, nutrient-rich, and perfect for vegan gatherings.
It’s ideal for Sunday snacking or as a starter for brunch or lunch.
It can be stored in the fridge for up to five days.
Vegan Cheddar Broccoli Casserole
A hearty, cheesy casserole that’s entirely plant-based and packed with flavor.
It’s perfect for a comforting Sunday lunch or dinner.
Ingredients:
- 3 cups broccoli florets, steamed
- 1 cup vegan cheddar cheese (shredded)
- ½ cup raw cashews, soaked and blended
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions:
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Blend soaked cashews with nutritional yeast, garlic powder, salt, pepper, and olive oil until smooth.
- Mix sauce with steamed broccoli and transfer to the baking dish.
- Sprinkle vegan cheddar on top and bake 15–20 minutes until bubbly and golden.
- Serve warm for a comforting, cheesy meal.
This casserole is rich, satisfying, and packed with plant-based protein and fiber.
It’s perfect for a Sunday family meal or cozy lunch at home.
It pairs well with a fresh green salad or roasted vegetables.
Sun-Dried Tomato and Basil Vegan Cheese Spread
A tangy and flavorful cheese spread infused with sun-dried tomatoes and fresh basil.
It’s perfect for crackers, sandwiches, or vegetable dipping.
Ingredients:
- 1 cup raw cashews, soaked 4 hours
- ½ cup sun-dried tomatoes
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh basil, chopped
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- Salt to taste
- ¼ cup water (adjust for consistency)
Instructions:
- Drain cashews and blend with sun-dried tomatoes, nutritional yeast, basil, lemon juice, garlic powder, salt, and water until smooth.
- Transfer to a bowl and refrigerate for 30 minutes to thicken.
- Serve chilled with crackers, bread, or fresh vegetables.
This spread is creamy, tangy, and packed with flavor while remaining fully vegan.
It’s ideal for Sunday brunch, snacks, or entertaining guests.
It can be stored in the fridge for up to five days.
Vegan Ricotta-Stuffed Peppers
Sweet bell peppers stuffed with creamy vegan ricotta make a flavorful and satisfying dish.
Perfect for a Sunday brunch or light dinner.
Ingredients:
- 4 bell peppers, halved and seeded
- 1 cup vegan ricotta (store-bought or homemade)
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C) and brush bell peppers with olive oil.
- Mix vegan ricotta with nutritional yeast, garlic powder, salt, and pepper.
- Stuff each bell pepper half with the ricotta mixture.
- Place in a baking dish and bake for 20–25 minutes until peppers are tender.
- Garnish with fresh parsley before serving.
These stuffed peppers are creamy, cheesy, and packed with flavor while remaining plant-based.
They’re perfect for a Sunday meal or meal prep for the week.
Serve warm as a main dish or side.
Smoky Vegan Mac and Cheese
A comforting vegan mac and cheese with a smoky, cheesy sauce perfect for Sunday comfort food.
It’s creamy, flavorful, and entirely plant-based.
Ingredients:
- 2 cups elbow macaroni (gluten-free or chickpea pasta optional)
- 1 cup raw cashews, soaked 4 hours
- ¼ cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- Salt and pepper to taste
- ½–¾ cup water, for blending
Instructions:
- Cook pasta according to package instructions and drain.
- Blend soaked cashews with nutritional yeast, smoked paprika, garlic powder, lemon juice, salt, pepper, and water until smooth.
- Pour sauce over cooked pasta and stir until evenly coated.
- Heat over low heat for 2–3 minutes until warm and creamy.
- Serve immediately with fresh herbs if desired.
This vegan mac and cheese is rich, creamy, and packed with flavor while remaining dairy-free.
It’s perfect for a comforting Sunday lunch or dinner with family or friends.
It can be stored in the fridge for up to three days and reheated
Vegan Blue Cheese Dressing
A tangy, creamy vegan blue cheese dressing perfect for salads, veggie sticks, or drizzling over roasted vegetables.
It’s bold in flavor, rich, and entirely plant-based.
Ingredients:
- ½ cup raw cashews, soaked 4 hours
- 2 tablespoons unsweetened plant-based yogurt
- 2 tablespoons nutritional yeast
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- 2 tablespoons water (adjust for consistency)
- Salt and pepper to taste
Instructions:
- Drain soaked cashews and blend with yogurt, nutritional yeast, apple cider vinegar, garlic powder, water, salt, and pepper until smooth.
- Adjust thickness by adding more water if necessary.
- Transfer to a bowl and refrigerate for at least 30 minutes to enhance flavor.
- Serve chilled with salads, wraps, or fresh vegetables.
This dressing is creamy, tangy, and full of plant-based flavor while remaining dairy-free.
It’s ideal for Sunday meals, snack platters, or salad toppings.
It can be stored in the fridge for up to five days.
Vegan Cheesy Garlic Bread
Soft, flavorful bread topped with a vegan cheese blend and garlic butter, baked to perfection.
It’s perfect as a side for pasta, soups, or Sunday brunch.
Ingredients:
- 1 baguette or loaf of bread (vegan)
- ½ cup vegan mozzarella cheese
- 3 tablespoons vegan butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix vegan butter with minced garlic and spread over sliced bread.
- Sprinkle vegan mozzarella on top and season with salt.
- Bake for 10–12 minutes until cheese is melted and bread is golden.
- Garnish with fresh parsley before serving.
This bread is crispy, cheesy, and full of garlic flavor while remaining plant-based.
It’s perfect for a Sunday lunch or brunch side dish.
Serve immediately for the best taste and texture.
Vegan Pepper Jack Cheese Quesadillas
A spicy, melty quesadilla made with vegan pepper jack cheese and tortillas.
It’s quick, delicious, and perfect for a casual Sunday lunch.
Ingredients:
- 2 vegan tortillas
- ½ cup vegan pepper jack cheese, shredded
- ¼ cup sautéed bell peppers and onions
- 1 teaspoon olive oil
Instructions:
- Heat olive oil in a skillet over medium heat.
- Place one tortilla in the skillet and sprinkle with vegan pepper jack cheese and sautéed vegetables.
- Top with second tortilla and cook 2–3 minutes per side until golden and cheese is melted.
- Slice into wedges and serve with salsa or guacamole.
These quesadillas are spicy, cheesy, and fully plant-based.
They make a satisfying Sunday lunch or snack.
They’re quick to prepare and ideal for busy or relaxed weekends.
Vegan Creamy Ricotta Pasta
A comforting pasta dish featuring creamy vegan ricotta for a rich, satisfying meal.
It’s entirely plant-based, flavorful, and perfect for Sunday lunches.
Ingredients:
- 8 oz pasta (gluten-free optional)
- 1 cup vegan ricotta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook pasta according to package instructions and drain.
- In a skillet, heat olive oil and sauté garlic for 1–2 minutes.
- Add vegan ricotta, lemon juice, salt, and pepper, stirring until creamy.
- Toss cooked pasta in the ricotta sauce until evenly coated.
- Garnish with fresh basil and serve warm.
This pasta is creamy, cheesy, and completely plant-based while being filling and flavorful.
It’s perfect for a Sunday lunch or light dinner.
It pairs beautifully with a fresh side salad or steamed vegetables.
Vegan Smoked Gouda and Roasted Veggie Sandwich
A flavorful sandwich featuring smoky vegan gouda and roasted vegetables on crusty bread.
It’s hearty, cheesy, and ideal for a plant-based Sunday lunch.
Ingredients:
- 2 slices whole-grain bread (vegan)
- ½ cup roasted vegetables (zucchini, bell peppers, eggplant)
- ¼ cup vegan smoked gouda, sliced
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C) and roast vegetables with olive oil, salt, and pepper for 15 minutes.
- Layer roasted vegetables and vegan gouda between bread slices.
- Toast sandwich in a skillet or oven until cheese is melted and bread is golden.
- Slice and serve warm.
This sandwich is smoky, cheesy, and packed with roasted vegetable flavor while remaining vegan.
It’s perfect for a hearty Sunday lunch or casual brunch.
It can be paired with a side salad or vegan soup for a complete meal.
