If someone says “I could never give up cheese,” hand them one of these 7 delicious recipes

My partner used to say this at least twice a week. "I could never give up cheese."

And honestly?

I didn't push back. I'd learned that lesson the hard way during my evangelical vegan phase, when I'd arm myself with factory farming statistics and dairy industry facts, thinking I could logic people into change.

Spoiler: that approach ruined more than one dinner party.

What actually works? Food. Really good food that makes people forget they're not eating cheese.

These seven recipes have converted more skeptics than any documentary ever could. I've watched my partner request three of these on rotation. I've seen my friend Marcus go back for seconds and thirds. I've brought these to potlucks where people didn't even realize they were eating plant-based until I mentioned it.

No manifestos attached. Just food that delivers.

1) Cashew mac and cheese

This is the gateway recipe. The one that makes people pause mid-bite and ask what you put in it.

The base is simple: soaked cashews, nutritional yeast, garlic powder, a splash of plant milk, and a good squeeze of lemon juice. Blend until smooth, toss with pasta, and you've got something that coats every piece with creamy, tangy sauce.

But here's the key: you have to season it properly. Too many vegan mac and cheese recipes under-salt and under-season, then wonder why it tastes flat. This needs more salt than you think. More garlic powder. More nutritional yeast for that savory depth.

I make a big batch every couple of weeks. It keeps well in the fridge and actually tastes better the next day once the flavors have married.

My partner, the one who "could never give up cheese," asks for this specifically. Not as a substitute. As the actual thing they want to eat.

2) Herb cashew cheese spread

If you're making a cheese board or need something to spread on crackers, this is your move.

Soak cashews overnight, then blend them with lemon juice, garlic, fresh herbs (I usually go with dill and chives), salt, and just enough water to make it spreadable. The texture is somewhere between cream cheese and soft goat cheese.

The trick is letting it sit in the fridge for at least a few hours before serving. The flavors need time to develop and the mixture needs to firm up slightly.

I've brought this to family gatherings where people didn't even realize it wasn't dairy. My grandmother, who's made cheese boards for every holiday for the past forty years, actually asked for the recipe.

That felt like winning something.

3) Almond feta

Real talk: this took me several attempts to get right.

The first few batches were too soft, too bland, or just weird. But once I figured out the right ratio of almonds to refined coconut oil to apple cider vinegar, everything clicked.

You blend blanched almonds with coconut oil, lemon juice, apple cider vinegar, and salt until smooth. Then you press it into a container and refrigerate until firm. The result crumbles like feta, has that tangy bite, and works perfectly in salads or on roasted vegetables.

I use this in Greek-style bowls at least once a week. Quinoa, cucumber, tomatoes, olives, this feta, and a drizzle of tahini dressing. It's one of those meals I can make without thinking, and it always hits.

The apple cider vinegar is crucial here. That's what gives it the fermented tang that makes feta taste like feta.

4) Nutritional yeast parmesan

This is almost too easy to count as a recipe, but it's transformative.

Blend nutritional yeast, raw cashews or almonds, garlic powder, and salt in a food processor until you get a fine, powdery mixture. Store it in a jar in your fridge.

Sprinkle it on pasta, popcorn, roasted vegetables, pizza, whatever. It adds that salty, umami punch that makes food taste complete.

I keep a jar of this within arm's reach of my stove at all times. It's become as essential as salt and pepper in my kitchen.

What makes this work is the combination of nutritional yeast's cheesy flavor with the richness of nuts and the sharpness of garlic. None of those elements alone would do it, but together they create something that scratches the same itch as parmesan.

5) Sunflower seed "ricotta"

Sunflower seeds are wildly underrated for making dairy alternatives.

Soak them for a few hours, drain, then blend with lemon juice, garlic, basil, salt, and a tiny bit of water until you get a thick, spreadable consistency. The texture is remarkably close to ricotta, slightly grainy but creamy.

I use this for stuffed shells, lasagna, or just spread on toast with roasted tomatoes. It's versatile, cheap, and doesn't have the heaviness that cashew-based options sometimes have.

The basil is optional but recommended. It brings a freshness that makes the whole thing taste more Italian and less like you're trying to fake something.

One batch makes enough for a full pan of lasagna, and honestly, even my non-vegan friends prefer this version. It doesn't sit as heavy, and you can actually taste the other components of the dish instead of everything being drowned in dairy.

6) Miso butter

This isn't cheese, exactly, but it fills the same role: adding rich, savory, umami depth to food.

Mix room temperature vegan butter with white miso paste. That's it. The ratio is roughly three parts butter to one part miso, but adjust to your taste.

Spread this on warm bread, melt it over roasted vegetables, stir it into pasta, or use it to finish a risotto. The miso brings a fermented complexity that makes food taste more sophisticated without any effort.

I discovered this technique while experimenting with ways to add depth to simple dishes without relying on cheese. Now it's one of my most-used kitchen hacks.

The white miso is important here. Red miso is too intense and will overpower everything. You want that subtle savory note, not a punch in the face.

7) Cultured coconut yogurt cheese

This one requires a bit more patience, but the payoff is worth it.

Take thick coconut yogurt (the kind with live cultures) and strain it through cheesecloth overnight in the fridge. What you're left with is a thick, tangy cheese that works like labneh or cream cheese.

From there, you can flavor it however you want. I usually add garlic and herbs for a savory version, or leave it plain to use as a base for sweet or savory applications.

The live cultures are what make this special. They give it that fermented tang that's missing from most vegan cheese alternatives. It actually tastes cultured, not just seasoned.

I use this for bagels on Sunday mornings, mixed with everything bagel seasoning. My partner, who grew up with weekend bagels and cream cheese, says this version is actually better because it's lighter and doesn't leave you feeling weighed down.

Coming from someone who "could never give up cheese," I'll take that as a win.

Final thoughts

Here's what I've learned after eight years of not eating dairy: people don't miss cheese as much as they think they do.

What they miss is creaminess. Saltiness. Umami. Richness. That satisfying element that makes food feel complete.

These seven recipes deliver all of that without requiring anyone to watch a documentary or read statistics or make some big ethical commitment. They're just good food that happens to be plant-based.

Start with one. Make it a few times until you get it right. Then add it to your regular rotation.