Category Archives: Vegan cheeses

Soya Paneer



Makes 1 portion/ 1 cheese


1.5 litres soya milk

4 tbsp lemon juice


Heat the soya milk in a pan and bring to the boil. Reduce the heat and allow to simmer.

Add the lemon juice and stir, then remove from heat and allow the curds and whey to separate.

Place a sieve lined with muslin in the sink and pour the mixture into the sieve to collect the curds.  Rinse with cold water and then bring the corners of the muslin together and squeeze out any excess liquid.

Keeping the muslin tight around the cheese, place into the sieve and place a couple of heavy weights on top of it (such as a pan or plates).  Leave to drain further and place in the fridge to set for a couple of hours.



Baked Almond Cheese




150g blanched or ground almonds
60ml lemon juice
4 fl oz fl oz water
3 tbsp olive oil
1 clove garlic, chopped
1 tsp salt


Blend all of the ingredients until smooth.

Line a bowl with muslin and spoon mixture into the middle, bring the corners together and tie it with a rubber band or string.

Place in fridge for several hours to set.

Gently remove the cheese from the from muslin and places on a greased baking tray and bake at 180C/ 350F for 40 mins until golden.