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Discover our artisan selection of vegan smoked cheeses; rich, deeply flavoured, and entirely plant-based. From cold-smoked rounds to oak-infused blocks and smoky cheddars, these cheeses bring a bold, campfire warmth to cheeseboards, sandwiches, and cooking alike.
Vegan smoked cheese is a dairy-free cheese that has been infused with smoky flavour through traditional cold-smoking, liquid smoke, or smoked wood chip techniques. Made from plant-based ingredients such as cashews, almonds, or coconut, these cheeses deliver the same deep, rich, campfire warmth you’d expect from smoked dairy cheese, without any animal products.
Artisan vegan smoked cheeses are crafted using the same smoking methods as traditional dairy cheesemakers. Many are oak, beech, or applewood smoked, which gently infuses the cheese with complex, layered smokiness without cooking it. The result is a nuanced, authentic smoked flavour that develops beautifully with ageing. Many are nut or soya-based.
Expect bold, savoury, and deeply satisfying flavours with a distinctive smoky warmth. Depending on the wood used and the base ingredient, you may detect notes of oak, caramel, earthiness, or even a subtle sweetness. The texture ranges from firm and sliceable to semi-soft, making smoked vegan cheese one of the most versatile and crowd-pleasing styles in plant-based cheesemaking.
Vegan smoked cheese is incredibly versatile. Slice it for sandwiches and burgers, grate it over pasta, pizza, or baked potatoes, or serve it as the star of a cheeseboard alongside pickles, chutney, and crusty bread. It also melts well in toasties and quesadillas, and adds a wonderful depth of flavour to soups, stews, and smoky dips.
The bold smokiness pairs beautifully with robust accompaniments, think caramelised onion chutney, pickled gherkins, wholegrain mustard, dark rye crackers, and smoked almonds. For drinks, try a full-bodied red wine such as a Shiraz or Malbec, a smoky whisky, or a dark craft ale. On a cheeseboard, balance the intensity with sweeter elements like dried apricots, fig jam, or fresh pear.
Yes, vegan smoked cheese is a brilliant cooking ingredient. Grate it into mac and cheese for a smoky twist, layer it into lasagne, melt it over nachos, or stir it into a smoky bean stew. Its bold flavour means a little goes a long way, making it both a flavourful and economical addition to your plant-based kitchen.
Keep refrigerated and store in its original packaging or wrapped in wax paper to preserve the smoky aroma. Once opened, consume within 5–7 days for best quality. Firmer smoked cheeses can also be frozen, slice or grate before freezing for easy use straight from the freezer. Always check individual product packaging for specific storage guidance.
