Introduction
Ever had one of those nights where you want all the comfort food vibes but without the dairy drama? Yeah, me too.
That’s where this quick melty vegan cheese swoops in like a plant-based superhero—ready to save your pizza, toast, or whatever snack attack you’re facing.
It’s creamy, it’s gooey, and it behaves like the real deal without any moo-ving parts involved. Perfect for lazy weekends, busy weeknights, or whenever your cheese cravings decide to throw a surprise party in your mouth.
Trust me, once you try this, you might just start thinking “vegan cheese” instead of “cheese, please!” Plus, you can easily whip up a delicious Indulgent Non-Dairy Garlic Herb Gournay that adds a creamy texture to your meals.
So, grab your apron and prepare to melt hearts (and maybe a few dairy-free slices) with this game-changer.
Warning: side effects may include spontaneous happy dances and suspiciously empty snack plates.
Ingredients
Ingredients
- 500 ml/2 cups soya milk (for the best results use a thick, rich milk or creamer) (creamy magic)
- 6 tsp agar powder* (the gel master)
- 1 tsp white vinegar
- 2 tsp coarse salt (or 1 tsp fine salt)
- 40g/4 tbsp tapioca starch
- 1 tsp paprika (used smoked for a smoky cheese) (spice it up)
- 15g/1/4 cup nutritional yeast flakes
- 1/4 tsp turmeric (optional, for colour)
- 1 capsule of vegan probiotic, emptied (optional)
Whipping up vegan cheese from this list is like assembling a dream team of plant-based goodness. With agar pulling the firm-up duty and nutritional yeast bringing that cheesy vibe, you’re just a whisk away from impressing everyone—even those dairy devotees. Nutritional yeast is not only a flavor enhancer but also a great source of protein, helping to make this recipe both delicious and nutritious. Ready to melt hearts (and cheese) without the moo?
How to Make It
Alright, let’s plunge into the magical world of vegan cheese-making, where plants become cheesy dreams! Start by bringing 500 ml (that’s 2 cups for those who count in cups) of good old soya milk to a boil. Make sure it’s a rich, thick kind—think of it as the cream of the crop in the plant milk world.
Once it’s bubbling like a mini hot spring, yank it off the heat and whisk in 6 teaspoons of agar powder along with 1 teaspoon of white vinegar and 2 teaspoons of coarse salt. This is where the magic starts—agar is basically the plant-based gelatin hero, turning your liquid into something wonderfully wobbly and cheese-like.
If you’re feeling fancy or just happen to have agar flakes lying around, you can use 6 tablespoons of those instead, but then you’ll have to gently boil the mix for about 15 minutes before adding the rest of the gang.
Now, while your agar is settling into its new role as cheese architect, it’s time to bring in the fun stuff: 40 grams (or 4 tablespoons) of tapioca starch, 15 grams (that’s a quarter cup) of nutritional yeast flakes to give it that irresistible cheesy vibe, 1 teaspoon of paprika—smoked if you’re feeling bold—and a pinch of turmeric for that golden glow.
Oh, and if you want to go full-on probiotic superhero, toss in an emptied vegan probiotic capsule. Whisk all these goodies into your warm soya milk mix until it’s smooth and stretchy.
Tapioca starch is the secret weapon here, making your cheese stretchy and melty, just like the kind that makes non-vegans go “Wait, this is vegan?!”
Pour this luscious mixture into a mold or container, and let it chill until it firms up. Voilà! You’ve got yourself some quick melty vegan cheese without any of the dairy drama. A well-organized pantry makes it easy to find all your ingredients, so you can impress your taste buds and your plant-loving pals!
Bonus Tips
- Feeling fancy? Swap smoked paprika for hot chili powder and turn your vegan cheese into a spicy little rebel.
- Forget the bland block—pop it in the freezer for 10 minutes before grating to get those perfect cheesy shreds without any mushy mess.
- Want that “aged cheese” vibe? Let your cheese chill in the fridge a day or two—patience is a plant-powered virtue!
- For a flavor boost, try adding spices for flavor enhancement like garlic or herbs, similar to what you would find in a zesty black bean salsa or herbed white bean dip.
Why You’ll Love It
It’s got that melty, gooey magic that even dairy lovers might do a double take on (shhh, don’t tell them it’s all plants). Plus, this recipe is a fantastic way to explore plant-based ingredients and discover just how delicious vegan cooking can be. Whether you’re jazzing up a pizza or sneaking it into a sandwich, it’s flexible enough to play nice with all your fave flavors. Plus, it’s beginner-friendly, so you can feel like a kitchen wizard without a single cheese-related meltdown.
Nutritional Info
These are estimated values:
Calories: 120
Protein: 3 g
Carbohydrates: 6 g
Fat: 10 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Additionally, using plant-based milks in recipes can enhance your meals while promoting a healthier lifestyle.
