Before I turned vegan, like most, I was hooked on cheese. I loved it in all forms, even the smelly blues and especially the squidgy brie’s and gooey mozzarella. I expected that I would find it extremely hard to not eat cheese when I turned vegan, but in fact it wasn’t all that hard for me at all and not once since the day I declared to myself no longer a vegetarian but a vegan, did I eat an animal product again.
This is not to say I did not have cravings, of course I did, but they passed and I’d cure the craving by eating something else that I enjoyed which preferably satisfied some of the attributes of dairy cheese. Creamy pasta’s stood in for macaroni cheese, my ultimate food love pre-vegan and nuts and seeds ground with nutritional yeast made a delicious alternative to adorn gratins, pasta dishes, lasagnes and potatoes.
In the end, the cravings changed. They went from being, in the first few weeks, direct craving for cheese into cravings simply for creaminess, depth of flavour and texture, which could all be satisfied easily and healthily.
I did my fair share of vegan cheese testing, from widely available brands to ordering expensive versions from abroad. Some were better than others but none were ever purchased a second time. The one alternative I had fallen for, in fact before I had turned vegan but was reducing my egg and dairy intake and only using organic products, was a powdered ‘parmesan’ style shaker which used to be widely available in supermarkets and was called Parmazano. This had discontinued by the time I became vegan and I searched high and low for months on end, constantly checking to see if they had continued to make the product again but they still haven’t. I was over the moon to find a similar alternative from Cherub which adds a great savoury, cheesy flavour to soups, stews and pastas.
Nut cheese is also a wonderful thing and I love to make almond feta for omnivorous guests who are always surprised that it’s not dairy feta. But, I wanted something lighter than a nut cheese, with less calories and quicker to make without the need for the heavy machinery. I also wanted a solid cheese that I could slice and grate and that would melt into a gooey, cheesy blanket. I tried to make rejuvelac to make recipes from Miyoko Schinner’s Artisan Vegan Cheese, but I went wrong somewhere and my grains didn’t ever sprout. Then I came across this recipe and lightened it up to make a cheese which ticked all the boxes.
The result is a fast, simple vegan cheddar style cheese that uses basic and easy to obtain ingredients which is comparably lower in calories to both dairy cheese and nut cheese and it tastes delicious, melts, grates and slices. It takes just 15 minutes to put together and can be used as straight away or be left to set. It makes the most realistic toasted cheese sandwiches I’ve had since turning vegan and it amazing in quesadillas. It crisps and browns and makes a delicious, stretchy, gooey pizza topping.
Update 30/06/14: It would appear that different brands and types of milk affect the set of the cheese so I have renamed to slice-able instead of grate-able as it will always set firm enough to slice but may need to be lightly frozen to be grateable.
Ingredients: Makes around 450g
- 500 ml/2 cups unsweetened soya milk (for the best results use a thick, rich milk or creamer)
- 6 tsp agar powder*
- 1 tsp apple cider vinegar
- 2 tsp coarse salt (or 1 tsp fine salt)
- 40g/4 tbsp tapioca starch
- 1 tsp paprika (used smoked for a smoky cheese)
- 30g/1/2 cup nutritional yeast flakes
- 1/4 tsp turmeric (optional, for colour)
- 1-2 capsules of vegan probiotic, emptied or 1/4 tsp pure vitamin C powder (optional)
*6 tbsp agar flakes can be used, boil mixture gently for 15 minutes after adding the flakes, vinegar and salt before adding the remaining ingredients. Carrageenan can also be used (3 tsp powder) and is often sold as ‘vege-gel’ or ‘vege-set’, the cheese will not be as firm as when set with agar but it behaves the same and after a little time in the freezer, grates perfectly.
- Bring the soya milk to a boil over a medium heat.
- Once boiling, remove from the heat and whisk in the the agar powder (or agar flakes or carrageenan), vinegar and salt.
- Mix the tapioca starch in a cup with a few tablespoons of the hot soya milk and set aside.
- Bring the soya milk mixture to a boil again, then whisk in the rest of the ingredients, including the tapioca mixture.
- Cook for 10 or so minutes, make sure it comes to a boil at least once, then remove from heat and stir in the probiotic or vitamin C, if using, then pour into a container to set.
- Leave to harden in the fridge or freezer to make it easier to grate.
High in niacin
High in riboflavin
Compared with dairy cheddar cheese;
Sweet mother of God! If only we could find nutritional yeast, this would never be left out of our kitchen…
You can’t find nutritional yeast? Where in the world are you? Have you tried online?
That is the question I ask myself on the daily basis. We live in Serbia. To put it in perspective, here people are actually offended when they hear that you’re not eating meat. During short time I worked in one of the hospitals in Belgrade, I met a patient who was laughing at me for being vegan. When you go to family reunions and decline to eat meat, they scorn you for claiming to be better then them. You say: “No, no, I don’t eat meat, thank you.” And they tell you:”That’s fine, but you can then have some chicken…” So, yeah, there should not be so strange that it’s so hard to find nutritional yeast that easy here. But hey! We could always make our own…
Wow, I’m really so sorry to hear that. I have experienced what you describe in places in Africa where I worked in the past but I didn’t live there so I can’t imagine how hard it must be for you 😦
But good for you for staying true to your beliefs despite the ridicule and lack of understanding. At least you have the online vegan community and you are always more than welcome here 😀
Is something like Amazon out of the question?
Online community is amazing. It is only here, that we found people that think like we do. We learned so much also. That is the power of community I guess. Ridicule and lack of understanding had never stopped us fighting for our beliefs.
In the recent years, things are improving here. Health food sections in stores are growing bigger. six months ago you could not find stevia anywhere. Now it’s a different story… Hope we’ll see more of that…
Maybe we could try Amazon for some stuff, but it’s to much of a hassle since sometimes you could end up paying 2 to 3 times the price because of the importing fees. Not to mention that not all online stores are shipping to Serbia.
That’s great that things are beginning to improve, I really hope the trend continues for you.
I understand about the cost of importing to Serbia, it must be very frustrating for you. If you ever go on a trip somewhere where you can find it, you should stock up! 😀
That we will do for sure, hehehe 🙂
Nutritional yeast is available on Amazon!
That is also an option. Depending of the seller and whether he ships to our country.
Hi! I’m from New Zealand, the bottom of the world, and people think we are crazy for not eating dairy a lot too! Anyway, while we can buy nutritional yeast here, it is super expensive, so I order from iherb.com and it is waaay cheaper. I know it doesn’t deliver everywhere, but have you checked to see if it delivers to Serbia? Just a thought. And your first order you get $10 off (just google for a code), so it is like free shipping. Good luck!
We will check that out. Thank you so much for bringing it to our attention. 🙂
You can make your own nutritional yeast at home! Just buy some baking yeast put it in a pan and toast it for like 3 minutes.
Is this Alp from Charlene’s group, by any chance?
This is such a simple and fantastic recipe. Thank you for sharing the nutritional details as well.
Thank you so much, I am driven by simplicity! 😀
Amazing Poppy! Looks so impressive!
Thank you so much ! 😀
YAY! This is so awesome – cheese that melts! I have one go-to but it takes super long and involves cashews which I’m not always too happy about, and it doesn’t actually melt. I’m going to definitely make a pizza or calzone next weekend and surprise my omni man-thing with melted cheese! Also, that pizza looks *delicious*
That’s so exciting! Please feedback on the ‘omni man-thing’ and your reactions 😀
I’m totally with you on the labour of some nut cheeses, this is a ‘I want it now’ recipe! 😀
This looks amazing! I can deal with some of the cheese replacements out there if I’m desperate, but they’ve never tasted anything like real cheese to me.
I think maybe the manufacturers try too hard to get artificial cheese flavourings in there which I find really gross and feet like!
The subtle cheesiness here comes from the nutritional yeast which is naturally cheesy!
I completely agree. I’m definitely giving this a try!
Reblogged this on Cathal's Cookbook Allergy Free Cooking and commented:
Thanks for sharing Poppy xx I will be trying this.
This looks great – I honestly never thought you could make your own cheese – I’m veggie but trying to cut down on dairy (I watched vegucated!) so it’s great to know there is a decent cheese alternative!
Hi Rebecca! It’s great that you are trying to cut down on diry. There is a plethora of alternatives out there from manufactured ones to recipes for your own and many are really easy too! 😀
Looks awesome!! A must try 🙂
Thanks Sammy! I hope you try it! 😀
Looks lovely! Can I use almond milk instead of soy milk (as I can’t handle it very well)? Can’t wait to try it out!
Yes sure, use the richest variety you can find, homemade is best! 😀
That’s vegan? That’s amazing! X
Yep, 100% vegan! Thanks Deena! xx
Thank you 😀
Which grains did you try to make rejuvelac? I’ve had difficulties myself because my house is pretty cold… but i’ve had great success with quinoa. Sprouts easily and you get that tangy taste Miyoko writes about pretty quickly.
Culturing my cheddar at the moment! Also have my yoghurt ready for meltable mozzarella. Tomorrow is going to be a great day for the kitchen!
Wow, sounds like you are living my cultured cheese dream! I’ve tried brown rice, spelt and wheat berries before giving up! I will try quinoa one last time! Thanks for the tip 😀
Wow, sounds like you are living my cultured cheese dream! I’ve tried brown rice, spelt and wheat berries before giving up! I will try quinoa one last time! Thanks for the tip 😀
handoffmynoms can you share your reecipe for rejuvelac and cheddar? Ive been looking for a hard cheese recipe for ages (I will be trying Poppy’s tonight but I think it will be something different than a cheddar substitute)
Where are the molds from?
They are silicone mini loaf molds from an independent cook shop but I’m sure you can find something similar online 😀
I would so love to try this but I can’t have yeast
Ah I’m so sorry Monetta! 😦
Hi Monetta, the yeast would be dead after being boiled, if that makes any difference for you! 🙂 Poppy, this looks so yummy, I’m going to try it for sure!
This looks awesome! Do you have to use soya milk? Is almond/rice/hemp milk an OK alternative?
Any milk will work but the richer the better so I’d say a homemade almond milk would be best and of course you may get slightly different results with different milks. Let me know if you try it, I’d love your feedback!
Looks amazing!! I want to try this! 🙂
Thank you, I hope you do try it! 😀
Oh wow! What a genius! Yes please!!
Thank you 😀
How fun! I was never big on cheese pre-vegan but strangely since going vegan I’ve fallen in love with nut cheeses and creamy sauces! I’ve made a variation on the coconut milk mozzarella before and it worked great melted on a pizza. I used this recipe: http://www.olivesfordinner.com/2012/03/fresh-vegan-mozzarella-pizza.html
Thanks Emma, I’ll check that out! 😀
I cleaned out my pantry last weekend and found some agar flakes. Must mean I’m destined to give this a try! I may even try the coconut milk version, too 😉 Thanks!
I think it’s written in the stars Carry! If you try the coconut milk version, please feed back, I wasn’t sure I’d like the coconut flavour in a cheese but I will happily be corrected 😀
I tried the coconut one first and HATED the flavour… which is how I found this! I had to find options!
These look really delicious!
Wow, I had no idea vegan cheese existed (ignorant non-vegan here). This is so cool–thanks for opening my eyes and the recipe!
I’m glad to have led you to this discovery! There is an amazing array of vegan alternatives out there, not all great but there are some great ones too! 😀
got everything in my pantry except for tapioca starch. only got tapioca. dang! I need that cheese stat (it’s a very cold day, and a gluten-free vegan pizza with goooooooey-est of cheese would be right up my alley)
Ah I wish I could magic you some over! I hate that when you have everything but one ingredient! Hope yu get to try it soon 😀
will try it, and will make it, and will report!
(and the beetroot cakes are still in the baking pipeline yet)
Oh my. I’ve never liked vegan cheese alternatives but this one looks incredible! Really realistic, gooey and definitely a delicious fill-in for toasted cheese sandwiches. I’m bookmarking this for the next time my vegan friends come over. Excellent post Poppy!! xx
Thank you Laura!
I’m totally with you on never liking vegan cheese alternatives, I’ve stopped buying them now even the new ‘most realistic ever’ dubbed brands, they all say that! Homemade is the way to go and this is a great base, you can add herbs like chives or chopped roasted peppers for a Mexican style cheese! I hope you and your vegan friends enjoy it! xx
Just found your blog and despite not being a vegetarian I usually eat that way. Super excited to have found a vegan cheese recipe and can’t wait to try it out. Most excited at the fact that I’ve found another food blogger based in Kent 🙂
How exciting that you’re from Kent!
I hope you find the vegan cheese interesting, it’s great that you’re open to trying it out! 😀
I also love her home-made vegan cheese too,…it is a win win cheeze,….😀😀😀😀 georgous pics too.
Thanks lovely Sophie!! x
What a good thing. I’ve been trying commercial vegan cheeses recently Nd wod rather try to make one. Thanks for this. Great post!
It’s so easy to make too so I hope you have fun and love it! 🙂
Wow, nice to find this blog, I love this grate-able cheese, it can eliminate my dairy in my diet, thanks!
Thank you! I hope you enjoy it 🙂
Surely I will make it after I come back from a trip! 🙂
Great, enjoy 🙂
Reblogged this on matchamochi and commented:
I’m so surprise to find this grate-able vegan cheddar cheese. Wish you don’t mind I’ll share in my blog: http://matchamochimoo.wordpress.com/
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Reblogged this on lusiakurk and commented:
Vegan cheese that I must try to create
Wow, awesome recipe! Thanks for sharing Poppy! I made nut cheeses (cashew cheese – yum!) before and I was thinking of buying some vegan cheese the other day, but I don’t know, I don’t really trust those supermarket products sometimes, I think they use a lot of other not that natural ingredients to make a product work. I love this recipe because it’s so simple and really seems to give a great addition to a dish. Definitely what you created is proof enough! Yum! I need to give this a try sometimes! 😉
Hi Sylvia, thank you for your lovely comment! I hear you about supermarket products and I definitely think that many add artificial flavourings and also a lot of fat. It’s not necessary!
I hope you try this and love it 🙂
This sounds great! I’m not vegan but my daughter is, and I’m so glad to see this post. Thank you for stopping by my blog, too!
Hi Elizabeth, it’s great that your daughter is vegan! Maybe she’d like to try the recipe 😀
I’m going to send her this link!
Great, I hope she finds it useful!
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i was looking for this, will try, thanks.
Thank you! I hope you love it 🙂
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It looks so good Poppy!
Reblogged this on Kim Makes Things.
wow awesome recipe ! loved it
This looks amazing! Gotta try this!! Thanks so much for the inspiration!
Thank you! I hope you have fun and love it as much as I do 🙂
Cheese was the second hardest thing for me to give up when I went vegan (the hardest was ice cream!), but like you I’m over that now. Still, I’ve got several omnivore friends who say that the only reason they won’t go vegan is because they don’t want to give up cheese. This has led me on a hunt for some really good vegan cheese recipes, and this one looks fantastic! I also love how simple it is to make. Thanks so much for sharing this Poppy!!! Celeste 🙂
Celeste I was really lucky in that I didn’t eat much ice cream before turning vegan and in fact eat more of the vegan kind now than I did before!! I love the simplicity of this recipe too and that it is light on fat and calories..sometimes only a cheesy pizza will do 😉 thanks Celeste, always great to hear from you!
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I don’t know how I missed this before?? But I just saw the link from Celeste’s post. Great recipe but I can’t have soy milk so I will figure out an alternative and see what happens. I have a hormone imbalance so can’t have any soy unless its in the form of fermented soy like tempeh. And yes, many friends say they could never give up cheese! I did it for health reasons, and felt so much better it doesn’t bother me at all. And of course ethically, dairy animals suffer unbearably- I’ve seen it close up 😦 I am a framers daughter, one of my Uncle’s was a butcher and the other a dairy farmer! urgh. Made for some interesting conversations as I went vegetarian really young, aged 14. My butcher Uncle and I argued every Boxing Day, ironically he now is so ill with various digestive disorders and concerns about colon cancer, he has had to go almost vegan. As I tried to tell him years ago. Anyhow, thanks for sharing!
Wow April! You certainly don’t come from the background that would expect you to become vegetarian!! It’s really sad that it has taken illness to make your uncle see the light. What a shame people aren’t open to understanding before it’s too late. I admire you for turning vegetarian and sticking to it despite your family background and the pressure you received. I know it’s hard when you’re young too as people think it’s just a phase. I was 6 when I declared I didn’t want to eat my friends anymore after a visit to a family friends farm taught me what meat actually was. I remember my mum trying to tempt me with roast chicken once but other than that she let me be and wasn’t too phased by it having been a teen in the 70’s and my dad had been an on-off vege during their marriage! He’s currently a vegetarian and I hope for ever now! Anyway, in regards to the cheese, I’m sorry you missed it before! You could easily make it with nut milk, you’ll get best results with a thick and rich kind like a homemade one. I’d love to know if you make it! 🙂
Hey Poppy, will definitely let you know what I use and how it turns out. I was thinking either my own almond milk or possibly brown rice milk as that is also quite thick. I see more and more people open to plant based diets, it’s certainly more common than when I first went vegetarian- I am now vegan. I do feel sad for people who end up ill before they realise. Thanks again for another great recipe!
I look forward to hearing how you get on so I can add a note to the recipe for soy free alternatives. I agree, I definitely see vegetarianism and even veganism becoming more mainstream. It’s great! Hope you enjoy the cheese 🙂
Wonderful! I’m going to try your recipe this afternoon, Poppy!
Id love to know how you got on! Sorry you missed it before! 🙂
I think I did something wrong, my cheese had a lovely taste (!!!) but it was not hard enough. Maybe the agar-agar quantity was not enough…? What do you think?
Oh no! I’m so sorry to hear that! Did you use agar flakes or powder? And did you use a full fat soya milk? I will make it again and see if there is possibly variation with brands of milk… I hope you can still use it!!
Hi Poppy, I used full almond milk (because I really don’t like soy milk) and agar powder as in your recipe…I will try again. The taste was excellent, maybe it’s the milk that makes the difference, what do you think? I will try again.
I think it could be the milk, I’ve added a note to the recipe because I used a thick soy milk so perhaps that’s why. I know coconut milk works but gives a lot of coconut flavour! What about trying a homemade thick almond milk? Really glad you liked the taste!
Good idea! I will try that! Thanks, Poppy! I will keep you posted! xxx
Good luck!!! xo
I’m sorry I missed it too before Celeste’s post!,
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This looks unbelievable…I am heading to the store now! I have been too lazy to do much with cheeses other than cashew cream ones, and the odd nutritional yeast sauce, so this is perfect 🙂
Tamara, I hope you love it! It’s so easy too! 😀
That was really interesting, I’m not vegan or even vegetarian but it looks wonderful and I think I will give it a try!
Hi Pauline! You don’t need to be vegan to try it! My partner isn’t vegetarian but he loves a lot of vegan foods 😀 I hope you have fun if you make it!
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Agar, tapioca powder and nutritional yeast – nada in this country…!
That’s a shame Dani. Where in the world are you?
South Africa 🙂
Maybe online is your best bet?
I am in south africa and you can get those at dischem!
Dani, you can find all of those here: http://www.faithful-to-nature.co.za/
hey, i’m south african. they are all available at dischem and some superspars.
this is almost a year later but i hope this helps!
Thank you so much for your input!
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Hi Poppy, what’s the difference between using probiotic and not using it in the final product?
Hi Janetta, the probiotic aids in adding a little tang, most of the goodness of the probiotics dies from the heat but it still aids in the flavour, especially after a couple of days. But it’s still plenty delicious without it, I didn’t try adding the probiotics until after making it without a few times!
can i use corn starch instead of tapioca starch?
Hi Anne Marie, the tapioca starch is what gives it it’s gooey, stretchy meltiness which I am unsure the corn starch would give. If you try, please feedback how it works!
Sounds amazing! Where do you get the probiotic from and what is the purpose of it? Thanks for your help. Looking forward to trying this 🙂
I get it from amazon in the UK but you can find it in health food shops and other online stores. It is not required but adds a little tang to the cheese!
Thanks Poppy. Is this the right thing? http://www.amazon.co.uk/Health-Plus-Acidophilus-Probiotic-Supplement/dp/B004JTZ7YM/ref=sr_1_1?ie=UTF8&qid=1400416503&sr=8-1&keywords=vegan+probiotic
Yes that’s perfect! It’s great to take anyway for health, the heat from the cheese kills most of the actual goodness so it’s only there as a flavour enhancer. 🙂
wow, the recipe is fantastic! I will have to try this 🙂
Thanks, I hope you love it!
Looks amazing I’ll have to try this when I find out what agar powder and abiotic are… I’m in the UK but haven’t heard of these… are they easy to find?
Hi Molly, your best bet is to use ebay and/or amazon, here is what I buy; http://www.amazon.co.uk/gp/product/B002Q02ER4/ref=oh_details_o06_s00_i00?ie=UTF8&psc=1
Made the Cheese yesterday, but it seems I made something wrong…
My cheese isn’t really hard even though I’m pretty sure I did everything like in the recipe…
It’s more like hardened jelly, do you have any tipps ?
Should give it a second try
Thanks for the recipe
Made a second attempt… Again the cheese didn’t harden in the fridge it’s just a wobbly jelly
I put it in the freezer to really freeze it now, so I can use it…
Will update once tried with some food 😉
I’m really sorry to hear this 😦
The only time I’ve experienced this is when a milk with not enough fat in it has been used? Do you think that could be the case for you?
It will still be tasty and sliceable just not grateable I’m afraid!
the taste is awesome and it really melts quite a bit and hardens 😉
On the first 2 tries I used agartine which is only 20 % out of agar agar…. Sadly I saw that very late 😀
I used pure agar agar now it got way harder now but still not grateable…
But I guess too low fat is the problem, thanks for your reply, since it’s that awesome I’ll give it more tries until I get the result I want 😀
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Do you think I can use cider instead of white vinegar?
Well I’m currently trying this and I don’t think it’s going well 😦 firstly I’m from the UK so instead of tapioca I used cornflour and instead of agar I used psyllium husk powder and I uses easy bake yeast. At the moment it’s like a dough mixture but with hard lumps. Because When I used some hot soya with the cornflour it just went rock solid and was hoping out would melt down when I put it in but it hasn’t.
It smells cheesy but I’m concerned about consuming it!
Hi Zoe, I can’t advise on your substitutions as they are not recommended to be used. I am not sure why you have used easy bake yeast? It does not require a raising agent. It sounds as though it would not be anything like the recipe intends, it should not be a dough, I think that is because you have used baking yeast.
I’m sorry that your efforts haven’t paid off. You will find the correct ingredients in places like Holland and Barrett and ocado and other health foods shops or online. I am in the UK too.
Thank you both for a much needed laughing attack.
Thanks for this! Can you tell me the brand of soy milk that you use. I’d like to start out with your exact ingredients.
Hi, I most often use Alpro, a mix of the cream and the regular unsweetened milk, for a richer and former set I use all cream. Hope that helps! 🙂
Im so gonna do that today! Looking forward for some meltable cheese! Never tasted one (vegan)! Cant find phyticall products here (Im in an island in Greece). Thanks in advance for the recipe. Ill be back for the result lol ❤
Ps im gonna use corn flour instead of tappioca.
Have you tried this using a nut milk instead of soya?
I haven’t personally Jody but others have and have reported success, the trick is to use a thick milk.
what does the vinegar do?
Hi Maggie, the vinegar helps to thicken the milk and adds some tang.
Done that twice! The first time wasnt that successfull because I added the agar powder all in once.
So I tried one more, I think its almost perfect now. Thanks so much for the recipe! It does melt and Im so excited 🙂 🙂
I have a question though, how come my cheese is already formed before the last step? After adding the agar and stiring well it turns hard, so I dont have the chance to “boil again and add the other ingredients”. I just heat it and add them.
Maybe the agar I use is more powerfull and needs less of that?
Thanks in advance for the answer, hope you upload more yummy recipes!!
Hello. Thank you for your lovely message. Interesting that your mix sets hard so soon, you must have a nice firm set when cooled? Perhaps you could try using 3 tsp of the agar and seeing how the final set is. It should be firmer after adding the agar but not hard, it should get hard after adding the starch mixture. It’s not an issue though as long as you are managing to work everything in. Next time play with flavours, you could add herbs like chopped chives or sundried tomatoes for an extra special cheese!
thanks so much, the best part isn’t the great cheese recipe, is your concerne! I’ll give it one more try probably tonight that I’ll have all the ingredients set, using less agar agar this time. Thanks in advance for the delicious result whatever the appearance will be!
I have been looking for an easy, not intimidating vegan cheese recipe for ages, so glad to have found your blog! I made this for our fajitas and it turned out really nice, I used regular soy milk and agar flakes since thats what I had available to me when I discovered my creamer had spoiled. I set it in little silicone shapes (bear, heart and star) which my kids really got a kick out of.
Thank you so much for your great feedback. The teddy bear cheese looks adorable! 🙂
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Might you think arrowroot powder can work in place of tapioca starch, or have you *only* used tapioca to get that “gooeyness?” I’m on a serious budget, but I really want to give this a try this weekend! I will look for tapioca starch when shopping, but I already have all the other ingredients (except agar, which I *finally* found cheap at a local asian market!) including the arrowroot. Any advisement will be much appreciated!
I’m going to use coconut cream…advisable or *no*? I use coconut a LOT more regularly than soy, and I’d rather not let the soy go to waste…plus, I’m trying to cut back on processed mylks..
Also, will arrowroot powder work as a replacement for tapioca starch, or is that not an ingredient you’ve tried (yet)? Feedback is *much* appreciated.. wanting to give this a try this weekend and will shop around for budget-friendly prices on tapioca starch…thank you!
Sure you can use coconut however be warned that the coconut flavour will likely be present. Often ‘arrowroot’ is actually tapioca starch in the UK but I’m not sure if that will be the same for you. I haven’t tried it but I think it is worth a shot it just may not have the same gooeyness. Please do feedback. Good luck 🙂
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So, all in all, this turned out wonderfully. I purchased tapioca starch (thank you for updating the specification of adding the *hot* soy milk to the starch, as this was originally missing when I made my version) found cheap at an asian market. I did go ahead and purchase some soy milk, as I found some for pretty cheap. I halved the recipe, for which I am grateful, as I don’t eat all that much cheez on a whole level, and I *still* have a lot left. I plan to make some enchiladas tonight or tomorrow night with the remaining cheez, which I think will turn out lovely. It tastes divine in my homemade tofu chili, so I will certainly make it again – only I will go ahead and use my own homemade coconut mylk or coconut cream. I will also add some other flavors, as I found this to be a bit bland for my ultimate liking. This *does* take longer than 15 minutes to make, though, so just a heads up to those wondering if it’s really a possibility to make grate-able and meltable cheez in such timeliness. It took me a bit longer than when I make cheez sauce (from potatoes and carrots), which is roughly a 25 minute endeavor. Still not a bad deal! Thanks for this versatile recipe, Poppy!
Hi, I’ve got a question:
Vegan Probiotic, what is it? where can I buy? Names of brands I can look on the internet? Which one you’ve used on the cheese on your photo?
Thank you 🙂
Thanks for your question. The answer depends where you are in the world, I am in the UK. This is what I buy; http://www.amazon.co.uk/Vega-Acidophilus-Bifidus-Complex-Capsules/dp/B00CBUCK5A/ref=sr_1_30?ie=UTF8&qid=1412960976&sr=8-30&keywords=vegan+probiotic+capsule
You can find it online and in most health food shops.
Hope that helps.
Thank you, I’m in the UK too 🙂
Fab! Amazon has a great range and you can pick them up quite cheap too!
Hi I’m going to make this so fingers crossed. Two questions
1 Would it make sense to mix soya-cream and milk to get a better result?
2 Is the “cheese” freezable?
Thanks for the recipe.
You can use cream and milk for a lighter version of course, it may not set as firm but I often do it this way! Yes it is freezable and I usually freeze it lightly before slicing or grating to make it easier! Good luck!
P.s you can even use all milk if you wish!
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Yum!!! wow!! Thank you for this! I only had lite soya milk, so added 1 tsp each of rice bran oil and olive oil just to make it a bit creamier, before the first boiling. If anyone is using himalayan ground rock salt, as I did, you’ll need a bit more than the 1 tsp -tastes a bit under-salted to me, and I don’t tend to eat a lot of salt. By the way, I’m using a plastic container not silicone. Too late to ask this – but should I have greased it, or will the cheese come out ok?
thanks again – Have also tried the vegan artisan cheese book, and wasn’t really taken by what I’d tried so far. I think you are on to a winner!
What wonderful and helpful feedback, thank you! The cheese should come out OK, especially sine you have added some oil to the mix, you may need to give it a bit of help with a pallet knife to get around the edges. I will make a note of your tips, thank you 🙂
Thank you so much for this recipe! We made it and had it with enchilladas and quesadillas tonight. It’s so yummy and a great texture! It didn’t get to grating texture, but we might not have left it in the freezer for long enough because we were impatient to eat it! We added a bit of marmite, and had to use a blender because the tapioca flour went thick and lumpy when hot milk was added. We’ll keep experimenting and let you know how we get on. 🙂
Sounds great, love the addition of marmite!
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The taste was just right but the tapioca starch was lumpy and ruined the texture! Any suggestions or anyone have the same problem? I added the boiled milk and it turned into a big lump 😦
Loving all the vegan love on here, warms my heart 🙂
Teghan, you could try using a blender/food processor to blend in the lumps, you do need a strong whisk and hand to work it in very quickly. Sorry!
Hi Teghan, the tapioca starch works like cornstarch, in that it will lump as soon as it gets hot. Try mixing with cold milk first, before getting it hot. The tapioca starch should go smooth like a white sauce, but goes stringy and gewy! I experiment with different proportions of corn/tapioca for my cheezy sauces, yum.
What an awesome recipe, I have to try this soon! Just one question (maybe it’s been asked already, but there are so many replies here I can’t get through them all – all the more proof of this recipe’s awesomeness!): do you mix the tapioca starch with the milk + agar agar, or do you set some of the milk aside for that before mixing in the agar agar?
Well, to be honest I do have more questions ( 😉 ): do you use the tapioca starch just for thickening and giving texture to the cheese, and if so could I sub potato starch? I can only find tapioca flour near me, and I’m not sure that’s the same thing as starch…
Thanks in advance for all your help!
You can use the hot milk with the agar etc already mixed in 🙂
The tapioca does thicken but it is also crucial to its melt ability which potato starch doesn’t do but tapioca flour is the stuff!
Hope you enjoy the recipe! Poppy 🙂
The tapioca starch makes it stringy! I find it goes lumpy if hot milk is used though, and use cold instead (like with corn starch).
Thanks, I’ll add that tip to the recipe.
Hey Poppy, thank you so much for your reply – you are so kind and helpful ^_^ Next time I’m in an Asian toko I will pick up some tapioca flour to try it out, I’ll be sure to let you now how I get on! I tried some commercial cheese shreds the other day but didn’t like them at all, this looks so much better ❤
You are most welcome! Yes commercial stuff can be really gross. There’s one or two types I can tolerate but that’s as far as it goes – I much prefer homemade cheeses. The U.S. is way ahead of the rest of the world with vegan cheese – they have all kinds of gourmet artisan nut cheeses on the market! This one is mild and versatile. I’m excited to hear how you get on!!
I just put my first cheese in the fridge and my goodness, I now understand what you mean about the stringyness I’m very excited to see how it turns out, it tasted great straight out of the pan so I’m sure it’ll be good! However, I did have the same problem as chilligarlicsauce with the potatostarch going lumpy, next time I’ll use cold milk as well 🙂 I’m already thinking about all the ways in which I can vary and adapt this recipe, next time I think I will try oatmilk (I don’t really use soymilk so I made my own to try this out, which adds just a bit of prep-time to the 15 minutes 😉 making my own oatmilk should be a lot quicker!) and the smoked paprika.
Thanks again for this awesome recipe!
The homemade oat milk sounds wonderful! So glad you like it!
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Hi! This looks excellent! Keen to try it but is there something that can be used in place of the nutritional yeast? I can’t have yeast 😦
Also how log does it keep for and how should it be stored?
Hi Tami, I am afraid I don’t have any ideas of a substitute as it is key to the flavour of the cheese!
This is a very late response. We don’t do nutritional yeast (or any yeast) either because of health issues. Instead, we used 1/4 cup of shredded orange carrots (boiled it in the milk for 10 mins. and then put in blender until smooth), 2 tsp. of miso, 1 garlic clove, and 1 tsp. of mustard. We made cashew milk and used 1 Tbsp. of lemon juice with the water to make the milk. Not a clue if right for anyone else.
Wow Marina, love your adaptation! Thanks for sharing!
Why on earth can’t you have yeast? Nutritional yeast isn’t ‘live’ (Even if it was it would die in cooking, and if it didn’t it would die in your stomach acid..)
Nutritional yeast is not the same as the yeast most people think of, such as brewer’s yeast or the stuff used to make bread. If you take a few minutes to research, specifically looking for the thing that makes you unable to have yeast, you may find that nutritional yeast is acceptable. Good luck 🙂
Well I think I know what I’m going to be making for lunch tomorrow… 🙂
Really? That simple? Fantastic trying this tomorrow. Looks fantastic do i need the probotic or vit c? Need to buy if so…
Hi Denise, Yes that simple! There’s an updated recipe here with an alternative setting agent for a firmer result – http://bunnykitchen.com/2015/06/24/10-minute-melting-cheddar-style-vegan-cheese-revamped/
The recipe will work without the probiotics or vitamin C but it makes it more cheesy and extends shelf life.
Thanks for this recipe, it is easy to make but can a person reduce the amount of nutritional yeast to calm the flavor down a bit? The flavor is a bit strong and doesn’t quite taste like the cheddar that I am used to or maybe I didn’t get the slices thin enough for the grilled cheese sandwiches that I made. Thanks.
There is an updated version of this recipe with optional add in’s that you might like to experiment with to get a flavour that you like: http://bunnykitchen.com/2015/06/24/10-minute-melting-cheddar-style-vegan-cheese-revamped/
You can try reducing the nutritional yeast but I would add an extra tablespoon of starch as it also helps to thicken. Bear in mind that this is not dairy cheese so it will never taste identical to it.
I hope that helps!
I have seen the revamped recipe and will be trying that next.
I was also thinking that maybe the paprika was a bit too strong. Lots of playing around to do.
I like the low cost of making this(other than the agar powder). Much cheaper than the raw dairy cheese I have been buying. Thanks again for these recipes.
Hi Darren, yes do experiment, recipes are always guidelines and as in the case here gives you the scientific basis and then you can tweak as you wish. One can never cater to everyone’s taste preferences unfortunately! I always try to add hints and tips and encourage people to taste and adjust as they are cooking.
Yes it is far more economical and even with the agar, it does last a long time. I buy mine and carrageenan cheaper than shops on eBay and Amazon. The lactic acid, whilst another investment, will help to make your cheese more tangy like dairy cheese. I hope you find a combination that you like!
Keep in touch with your experiments!!
Hi! This cheese looks amazing! Do you think I could substitute tapioca starch by chickpea flour?
Hi Lauri, the tapioca flour gives the cheese it’s stretch and aids in melting. You can try chickpea flour but you will have a different result.
Can you use coconut milk? Like the new culinary coconut milk?
Yes you can. 🙂
Awesome recipe, I will defo be giving this a try when i get a chance 😀
Just out of interest …..how long does the cheese last before going off?
Many thanks 🙂
Hayley, I’ve kept it well wrapped for 2 weeks but always run out and make more around this time so I can’t say beyond that. Use your judgement, there’s nothing in it that could really go bad or harm you. You can also freeze it if you want to for at least 3 months.
I’m allergic to soy unfortunately. Could I use coconut milk or a store bought almond milk?
Yes you absolutely can Nathan!
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I happened to have all the ingredients so gave this recipe a go. It took the 15mins you suggested at set firm in the fridge -though not quite firm enough to grate. Might freeze it. At first I wasn’t sold on the taste when cold, but then I sliced it and put it in a quesadilla and wow! Really good! My 4 year old said he wanted thousands of quesadillas with our new cheese! Very impressed as I am not a fan of vegan shop bought cheeses. I also have the artisan vegan cheese book but haven’t got round to making them yet as they are a little more complicated. So glad I have a quesadilla solution! Next I”ll try pizza.
Hi Kaylene. There is an updated version which is even easier with a blender and suggests a different firming agent to make it much firmer without the freezer! Also more flavour add in’s which you might like more cold.
I’m so pleased you did enjoy it warm though and your son! I do much prefer it in it’s gooey melted form!
The updated version is here;
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I just tried to make this and…it was awful. And I’m not that picky, but it was inedible, like a weird orange “slightly tough goo” that tasted like the aluminum from some baking powders (and after which my wife had digestive distress). I believe I followed the recipe carefully, using Aldi brand soy milk, the standard agar agar powder, tapioca starch, and everything else (my paprika was Spanish paprika–pimenton–which is excellent). The only thing I did very slightly differently was I used more than a few tablespoons of the hot soy milk to dissolve the tapioca powder in another cup, but that is only to get it to not clump (which it didn’t). In no way, shape, or form is it “sliceable”, since it is just one weird gelatinous mass, even after 36 hours in the fridge. I truly don’t understand how this recipe is working for you and so abhorrent for me. Any clues? I was excited to try making this, but it was probably the worst thing I’ve ever cooked! 😦
Dear Frog23, such a shame that you felt this recipe so dreadful to describe it in such a way!
Hundreds of people have had success with this recipe and you can see from the photos that it is most definitely sliceable and grateable!
I certainly cannot see how the recipe could be liable for causing your wife’s digestive distress unless your wife has a tendency to suffer such from any of the ingredients anyway.
All ingredients vary especially when using scientific processes such as this. Perhaps you didn’t cook it long enough, perhaps your fridge is warmer than mine, perhaps that brand of soy milk doesn’t work with the recipe, perhaps your agar is of different quality, perhaps you didn’t use the correct type of tapioca starch. Also the recipe does clearly suggest that the freezer may help some people get a firmer set. But from the taste you describe, I would have to suggest that you hadn’t cooked out the agar and tapioca enough as no one else has ever complained of this.
Hi again, and thanks. I’m sorry to be so negative about it, but I was actually pretty excited about your recipe (nice job with the photos and motivation!) and suppose I was still reeling from the let down 😀 and also wanted to just let everyone know that if it doesn’t go well, it really doesn’t go well (at least in my book). I don’t doubt that you and others have made this come out well.
So, in case I attempt again: can you tell me what soy milk, agar, and tapioca starch you used? I used Aldi’s Simply Nature soy milk, Golden Coins agar agar powder, Phayanak Brand (from Thai World Inport/Export Co), and the nutritional yeast was from the bulk bin at ShopRite’s new health foods section.
Maybe I *didn’t* cook it quite long enough. Once I added everything, at step 5 it went just about instantly into bubbling/boil mode (it was like sort of melted cheese consistency at that point) and it seemed like further cooking would risk scorching it to the pot, since it wasn’t even liquid as much as gooey at that point, so I don’t know if I kept it on for 10 full minutes. Do you find that at that point it just is gooey, and you just cook the goo and it gets thicker and thicker? Maybe that evaporates off more water and I didn’t cook it down enough.
I just made it! Can’t wait for it to set. Can I ask what the purpose of the probitiocs is?
Hi Josephine, to add tang to the cheese, you can also use other additions, search for the updated 10 minute version. 🙂
Hi Poppy! i was wondering what kind of soy milk to use. Here in america we have may brands and varieties. I am assuming you used a un-sweetened variety.
Hi Ramya. Yes, a plain, unsweetened variety. I’ll add that to the recipe, thanks!
Hi. thanks for your recipes. I have a question. Can we use corn starch or potato starch instead of tapioca starch?? and if it is possible would you tell me how much?? thank you so much
Thanks for your message. You could sub another type of start but it will affect the texture slightly. The tapioca starch is specifically used as it helps create a stretchy, gooey consistency. If you use a different starch, it may just be less so. Use the same amount of corn starch or potato starch.
I followed the recipe exactly and it didn’t harden like real cheese. It didn’t slice. It was spreadable. It was the most disgusting color ever. Not at all like the photos. I don’t know what I did wrong??
Sorry to hear that your cheese didn’t turn out well. Did you follow the ingredients and recipe exactly?
Your recipe calls for 6 tsp (teaspoons) of agar, but the note says 6 tbsp (tablespoons). Maybe you have different abbreviations in your country, but in the US that is what those abbreviations mean. Can you please clarify which measure is correct?
Hi Susan, if you see the asterisk note, you’ll see that the ingredients list calls for 6 tsp agar POWDER and the 6 tbsp is for using agar FLAKES. The powder is more concentrated than flakes. Hope this helps, sorry for the delay in replying.