Let’s be honest. Vegan cheese has come a long way, but not all of it deserves a spot in your fridge. Some taste like coconut soap. Some melt like rubber. And some, thankfully, are actually brilliant. Whether you’re making toasties, topping pasta, or just fancy a proper cheese sandwich, there are now some seriously good vegan cheeses in the UK.
As someone who hasn’t eaten dairy in years, I know what I’m talking about. And even my non-vegan friends have been caught nicking slices of my plant-based stash. So here’s a full rundown of the best vegan cheeses out there, the melty, the tangy, the cookable, and the ones you can just eat straight from the fridge.
My Go-To Vegan Cheeses
Cathedral City Plant-Based Cheddar
This is the holy grail. It’s the closest I’ve found to real cheese, strong, savoury, and genuinely satisfying. I buy the grated version because I can’t stand grating, and it melts perfectly on pasta. If you only try one vegan cheese, make it this. Even my non-vegan friends like it, which says everything.
Applewood Smoked Vegan Cheese
Smoky, creamy, and great hot or cold. It’s amazing in a toastie or just sliced with crackers. It also melts well, which used to be a rarity in the vegan cheese world.
Violife Blue Cheese
This is the only blue-style vegan cheese I’ve ever liked. I first found it in France, but it might be sneaking into the UK now. It’s tangy and salty, and actually delivers on flavour without being overpowering. Violife also do a decent mozzarella-style and soft cream cheese.
Philadelphia Plant-Based
Pretty mild, but really good stirred into pasta to make a creamy sauce. On its own, it’s a bit bland, but if you’re using it as a base for garlic or herbs, it works.
Babybel Plant-Based
Surprisingly decent. They’ve nailed the texture and novelty, and while it’s not bursting with flavour, it’s a fun, nostalgic snack to keep in the fridge.
Store-Brand Vegan Cheese (In Toasties)
Sainsbury’s, Tesco, and Asda all do own-brand versions, and they’re hit and miss, but if you’re melting them in a toastie, most do the job. They’re not all great cold, but when heat’s involved, the rules change.
Creamy Homemade Cashew Cheese
The best of the lot, hands down. If you’ve ever made your own cashew cheese at home, you’ll know. It’s rich, tangy, and endlessly customisable. It’s also the least processed option out there and doesn’t taste like coconut oil. Full-on favourite.
Ones I Don’t Rate (But You Might)
Laughing Cow Plant-Based Triangles
No thanks. They’ve got the texture right, but the taste is off, kind of plasticky and strange. Not for me.
Camembert-Style Vegan Cheese
There’s a fake Camembert floating around by a French company. I tried it with my French family and they said it tasted like perfume. I didn’t argue.
Other Vegan Cheeses Worth Mentioning
Sheese
This range is one of the longest-running in the UK and covers everything from cheddar-style to creamy garlic soft cheese. The flavour can be intense for some, but it melts well and is easy to find in health food shops.
Ilchester Vegan Blue
Rich, bold, and one of the stronger vegan cheeses. If you like your cheese punchy, this one’s worth trying.
Nurishh Plant-Based Cheese
Backed by a major cheese producer (Bel Group), Nurishh makes slices, blocks, and grated cheese. It’s widely stocked and reasonably priced.
GreenVie
This brand has gained a quiet cult following. Their mozzarella melts nicely and they even make vegan parmesan alternatives.
Honestly Tasty “Shamembert”
One of the most realistic vegan Camembert options. It’s gooey, rind-covered, and seriously creamy. It’s not cheap, but for a treat, it’s impressive.
How to Use Vegan Cheese
Vegan cheese shines when it’s used right. Some are better cooked, some are better cold, and some… just don’t bother with unless you’re really craving cheese in any form. Here’s how I use them:
- Grated cheese for pasta or chilli (Cathedral or Applewood)
- Slices in toasties or burgers (Violife, Applewood)
- Soft cheese stirred into pasta (Philadelphia, own-brand)
- Cashew cheese on crackers or with fruit
- Babybel-style for on-the-go snacks
Tips for Buying Vegan Cheese
- Check for coconut oil: It’s common, but can taste weird in cold dishes.
- Grated melts better: Most melt better when pre-grated.
- Don’t give up after one: There’s a huge difference between brands.
- Try it in a recipe first: It’s often better blended into something than eaten straight.
Simple Cashew Cheese Recipe
Ingredients:
- 1 cup raw cashews (soaked 4–6 hours or boiled for 10 minutes)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 clove garlic
- Salt to taste
- Optional: smoked paprika, miso, or apple cider vinegar
Method:
Blend everything together with a splash of water until smooth and creamy. Adjust salt and tang to taste. Chill in the fridge to firm up slightly or use warm as a spread.
Final Thoughts
Vegan cheese isn’t perfect yet, but it’s come a long way, and some of it’s genuinely delicious now. From melty cheddar for your jacket potato to proper smoky toastie slices, there are options that don’t taste like disappointment.
If you’re new to it, start with Cathedral City’s plant-based cheddar or a good smoked cheese like Applewood. And if you’re feeling brave (and own a blender), homemade cashew cheese is a game changer.
Before You Go…
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