plant based cheese

Our vegan cheese is easy, creamy, melty, stringy, spreadable, light, cheesy, and with a slightly tangy flavor. It&#039;s also made nut-free and without a blender.You can make it in 5 minutes, and use it on pizza, toast, and oven-baked pasta. It&#039;s perfect on food that goes in the oven, as it melts like mozzarella cheese.

Vegan Cheese (5 Min Nut-Free Recipe)

soy milk (unsweetened)

tapioca starch corn

nutritional yeast

olive oil

salt

soy yogurt (unsweetened)

lemon juice

stir

In a pot off the heat, add soy milk, tapioca starch (or potato starch + corn starch), olive oil, nutritional yeast, and salt. Stir with a whisk till there are no lumps.

cook

On medium heat, warm up the liquid while whisking continuously. Keep whisking until the liquid becomes very thick and gluey. It should take about 1 minute.

store

Take off the heat, keep whisking vigorously for another minute, then add the soy yogurt and lemon juice.Stir gently at first, to combine the yogurt. Then whisk vigorously and fast for another minute.

serve

You should see the ingredients relax and turn into a smooth, stringy consistency. Your vegan cheese is ready. Store in a bowl in the refrigerator for up to 5 days.

Homemade taco cheese! It's fantastic in quesadillas, on top of a&nbsp;yummy salad, or shredded for tacos. You can also customize it by adding pickled jalapeños or additional canned chipotles for some extra zing. In other words, it’s your taco cheese, and you can do with it what you want!

Homemade Vegan Taco Cheese, With Oil-Free Variation

water

raw cashews

nutritional yeast flakes

coconut oil, optional

sea salt

smoked paprika

lactic acid

onion

cumin

garlic

chilies,

tapioca starch

kappa carrageenan

jalapeños,

In the jar of a strong blender, combine the water, cashews, nutritional yeast flakes, oil, salt, smoked paprika, lactic acid, granulated onion, cumin, granulated garlic and chipotles, and blend until super smooth and there aren’t any bits of nuts. Add the tapioca and carrageenan, and blend for 5 to 10 seconds until smooth. Don&#8217;t over-blend or else the starch can start to thicken. If using the pickled jalapeños, add them now and pulse just until they are lightly chopped.

Pour the cashew mixture into a large saucepan, and bring to a simmer over medium heat, whisking continually. Continue cooking, whisking continuously, for about 7-9 minutes until the mixture has thickened nicely and is very glossy. I like to drizzle a little of the mixture onto the back of a spoon, and make sure that it firms up when you blow on it lightly. That’s how I can tell that it’s done cooking.

Pour the cheese into a smallish container that can contain a minimum of 2 cups volume. I like small loaf pans or glass bowls.

If properly cooked, the cheese will start to set right away. Allow the cheese to set at room temperature for 30 minutes. Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.

If the cheese doesn’t set up properly that means you haven’t cooked it long enough, if this happens to you, throw it back into the saucepan and cook for a few minutes more! It’ll re-melt and then you can pour it back into the mold for it to solidify.

Remove the cheese from the mold and serve. Store the cheese in the refrigerator, wrapped well.

Easy-to-make vegan chickpea flour feta cheese! It is oil-free, nut-free, and high in protein. Enjoy it plain, as a snack or appetizer, or crumble and use in any recipe calling for feta cheese.

Chickpea Flour Feta Cheese (Vegan, Oil-Free)

For the cheese:

60 g chickpea flour

fine sea salt

water (divided)

For the marinade:

apple cider vinegar

herbs

Cheese:  Set a 9x5-inch loaf pan close to your work area.

In a small bowl, whisk the chickpea flour, salt, 3/4 cup of the water, nutritional yeast and lemon juice until blended and smooth.

In a small saucepan, bring the remaining 3/4 cup water to a boil. Reduce the heat to low and whisk in the chickpea mixture. Cook, whisking constantly, for 7 to 10 minutes, until the mixture is very thick and glossy. Immediately pour and scrape it into the loaf pan, smoothing the top.

Cool the cheese to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).

Drain any water from the pan (water will release from the cheese as it sets); invert the cheese onto a cutting board and cut into 3/4-inch cubes.

Marinade:  In a covered container or large mason jar, combine the marinade ingredients. Add the cheese; tightly cover and turn to coat. Let marinate at least 30 minutes before using. Store the feta in the marinade.

HI Camilla,
Your posts are amazing, anyway, I enjoyed this "cheese". Keep posting Thank you

This is delicious and satisfying. perfect on salads and sandwiches. I also enjoy it crumbled on pasta (with olives, lemon and parsley-yum!)

I love this. I modified the brining liquid based on what I had, came out delish!

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