Vegan Cheese That Melts & Stretches
Vegan cheese that’s ooey gooey, melts, oozes and stretches seems like an oxymoron but with this recipe, it doesn’t have to be! 7 ingredients to a quick and easy homemade vegan cheese is mere minutes away. The final product is one I’ve seamlessly used in place of traditional cheese in many delicious and satisfying ways like mac and cheese, quesadillas, grilled cheese, lasagna, veggie burgers, queso and so much more.
Added bonus? It’s completely cruelty free, sustainable, more cost effective and perfect for those with gluten or dairy sensitivities. I brought a breakfast casserole to a brunch potluck recently using this cheese and the group was none the wiser. It was only later when I revealed the healthier swap that my friends confessed that they had no idea. Another great thing about this cheese is that it’s completely customizable. You can add in peppers or scallions for extra bite, miso or dijon mustard for a depth of flavor, more agar for a firmer cheese, and on and on it goes.
As is, my recipe produces softer cheese, perfect for spreading, melting, and using in recipes. So far, my favorite application for it has been in lasagna. I used vegan crumbles (or bits of crumbled and browned seasoned tofu) and assembled a lasagna in the classic way, swapping out ricotta for a vegan cream sauce and topped with a generous portion of this vegan cheese and it was spectacular. If you need this to be a grating consistency, simply freeze it for a bit until it firms up enough to do so.
When not using it for its oozing, melting properties, it can be sliced for a cheese board or spread onto crackers or apples. With a bit more agar, it also makes an excellent sliced cheese for seitan sandwiches. At its most basic though, a fresh and hot cheesy quesadilla or grilled cheese can’t be beat!
- 1 can full fat coconut milk
- 1 tablespoon agar powder
- ½ tablespoon raw apple cider vinegar or fresh lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup nutritional yeast
- 2 tablespoons tapioca flour/starch
- In a pot, combine the milk, agar, vinegar/lemon, garlic, salt and yeast. Stir and bring to a boil.
- Slowly sprinkle in the tapioca while stirring.
- Cook until thick and stretchy (about 5 minutes).
- Pour into non stick or greased mold. A 4 inch spring form pan is perfect.
- Cool on the counter then chill in the fridge until it sets (about 2 hours).
- Use as desired.
For even more easy vegan food staples, check out my Beginner Vegan e-book loaded with 90 pages of recipes, my master grocery list, and tips and advice on how to lose weight and feel great.
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