Have you ever wondered how to make vegan cheese? After nearly 2 decades of being vegan, I have been on a quest to make the perfect vegan cheese! I have finally done it and want to share it with you! This vegan cheese recipe made with coconut milk will blow you away!
Does homemade vegan cheese really taste good?
If you have been vegan for a while, like more than 2 days, you probably miss the taste of cheese. The store bought brands probably aren’t what you had hoped they would be, but this vegan cheese will amaze you! Even non-vegans love this stuff!
Vegan cheeses just don’t cut it for most people, but this recipe is as close as it comes to satisfying those cheese cravings! I’ve put out a cheese platter at many parties and family get-togethers and I’m always shocked with all the dairy eaters who are devouring my coconut cheese. (By the way, it’s rude to eat up all the vegan cheese at a party leaving the vegans hungry).
Is making your own vegan cheese worth the effort?
YES! It may seem overwhelming to make your own cheese, but I promise that it is very easy and worth every bit of your time!
Why make your own vegan cheese?
- The cheeses that you buy at the store have sat on the shelf for a few weeks, they’re wrapped in plastic and have preservatives that change the flavor.
- You will not be able to buy vegan cheese that tastes this good in a store!
- And… once you make it, you will see how simple it is to make your own!
Will it have a strong coconut flavor?
Surprisingly, this cheese doesn’t have as much of a coconut flavor as you may think. There is a slight coconut taste in the plain cheese, but it’s almost undetectable in the smoked Gouda or garlic herb versions. If you really hate the flavor of coconut, you may choose to use a different type of plant-based milk, but your cheese will not be as rich and creamy as the coconut cheese.
How to make vegan cheese without coconut milk?
You can substitute the coconut milk with any plant-based milk that you choose and some oil.
Use 1 1/4 cup of plant milk and ½ cup oil instead of the coconut milk and water. This will work well, but it’s not as rich and creamy as the coconut cheese.
You can leave out the oil as well, but it will not have the same texture and mouthfeel as cheese if you make a low-fat version.
What ingredients do I need to make vegan cheese and what do they do?
With just a few ingredients, you can make the most delicious vegan cheese you have ever had!
- Full Fat Coconut Milk – to give this dairy-free cheese a rich creamy texture. (You can also use a can of coconut cream).
- Water – to get the correct moisture level in your cheese.
- Nutritional Yeast – to give it the cheesy flavor.
- Salt – for flavor.
- Lemon Juice – just a small squeeze gives it a little cheesy bite.
- Agar-agar – a white powder made from seaweed. It is like a vegan gelatin. It makes the cheese firm. (It comes in flakes or powder, but use the powder. It is less expensive, you need less of it, and it blends easier and smoother. You can find great prices on it at most Asian markets or you can buy it on Amazon as well).
- Tapioca flour – (aka tapioca starch) to give the cheese a little stretch when it melts. (You can leave this out for a firmer cheese).
Put all together, and it makes the perfect vegan cheese!
What if I want the cheese firmer or softer?
You can adjust the amount of agar agar to make the cheese more or less firm. You can also increase the tapioca flour to make the cheese stretcher when it melts.
- If you want cheese that is good for slicing and eating cold or on a cracker, use only 1 tsp. or tapioca flour.
- For a very firm cheese eliminate the tapioca flour altogether.
- If you want a melty vegan cheese for pizza or grilled cheese, increase the tapioca flour by 2 tbsp. (this will equal a total of 2 tbsp+1 tsp) for stretchy vegan pizza cheese.
How to make vegan cheese from coconut milk?
- Simply put all the ingredients into a saucepan and stir with a whisk.
- Heat to a slow boil stirring constantly for 6 minutes. This allows the agar-agar to melt completely and set properly. (It may seem ready after 3-4 minutes but keep it at a low boil for 6 minutes to make sure that it is completely smooth).
- It will get very thick and stretchy.
- Then pour into any shape container that you wish. (One batch makes almost 2 cups of cheese). I like to use these Snapware containers because they are made of glass and won’t affect the flavor and have a lid with a good airtight lid to keep the cheese fresh longer.
- Allow the cheese to cool to room temperature without a lid.
- Then seal with a lid or cover with plastic wrap and put in the fridge to set for at least 2 hours.
Pro Tips:
- Stir the cheese sauce very frequently. Do not walk away from it while cooking.
- Use whatever shape that you wish for a cheese mold – glass or ceramic work best. (Some people use a silicone mold, but I think that it changes the taste of the cheese).
- Use a small amount of spray oil to keep it from sticking to the cheese mold.
- Keep in an airtight container in the fridge for up to 5 days or in the freezer up to 3 months.
How to make a vegan cheese with different flavors?
You can make simple variations of this cheese recipe to suit your tastes and needs. These are some of my family’s favorites!
- Vegan cheese with garlic and herbs!
- Vegan smoked Gouda!
- Vegan mozzarella recipe!
- Vegan grilled cheese!
- Vegan Swiss Cheese
Be sure to check out my other cheesy vegan recipes too!
Follow me on Instagram for daily vegan inspiration and clickable links to all my recipes!
How to make a basic vegan cheese using coconut milk that is free of dairy, gluten, soy, and nuts. Vegan provolone flavored cheese.
- 1 can coconut milk full fat
- 1/2 cup hot water
- 1 tsp salt
- 1 tbsp + 1 tsp nutritional yeast
- 2 tbsp agar agar powder
- 1 tsp tapioca flour (aka tapioca starch)
- 1/2 tsp lemon juice
- 1/4 tsp garlic powder
Prepare cheese molds by spraying a glass bowl or container with spray oil or rub any neutral flavored oil on the molds to prevent sticking. (Recipe will make about 2 cups of cheese).
Pour the can of coconut milk into a saucepan.
Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan.
Add all remaining ingredients to the saucepan and stir with a whisk.
Set heat on to medium and stir frequently until it boils.
Turn down the heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth.
Immediately pour into the prepared cheese molds.
Let it cool with the lid off for about 15 minutes at room temperature, then transfer to the refrigerator for at least 2 hours to firmly set.
Once the cheese is cooled completely, cover and store in the refrigerator in a sealed container for up to a week.
- To make this cheese meltable and better for use on pizza or grilled cheese, add 2 additional tablespoons of tapioca starch. (this will equal a total of 2 tbsp+1 tsp)
- For a firmer cheese, leave out the tapioca starch from the recipe.
- Make it cheesier by adding an additional tsp of nutritional yeast.
- You can substitute the coconut milk with any plant-based milk that you choose and some oil. Use 1 1/4 cup of plant milk and ½ cup oil instead of the coconut milk and water.
Bit funky taste on own but omg melted on a spinach wrap with vegan mayo. Deelicious..yummy would make again. Makes alot and cheap. Juz like provolone.
Glad it works for you, Sammi! 🙂
Does the base recipe get as thick and stretchy as the photos or only if you add extra tapioca starch? I’m making it with the 1 tsp in the recipe and I can’t get it to thicken. I’ve tried twice, the first time it tasted good, but the texture was kind of like jello because the agar agar seemed to settle to the bottom (leaving a thin clear layer). Second batch is cooling now, but still ended up completely liquid when I finished boiling.
The image of it stretching is the melty version with added tapioca. I’m not sure what is happening for you. It should get thick while you are cooking it -similar to pudding. I have never had my agar agar settle. It should we well incorporated after 6 minutes of boiling and stirring. Are you using agar agar powder or flakes? There is a video of me making it attached to my mozzarella recipe that you can check out. (It is the melty version though). I’ll be making a video of the sliceable version soon.
Have you tried making the cheese with full-fat Oatley oat milk? It’s very thick. I ask because I wonder if it will need the extra oil.
Thank you!
Hello Monica,
Thanks for the recipe. It seems amazing! I have a question about weight of this cheese. Do you have any idea about the weight of one container cheese?
Thanks for your answer
I have never weighed it before. I’ll try to remember to do so next time I make it and get back to you. My guess is about 12-14 oz?
Excellent. I didn’t have tapioca starch so I did use 1 tsp of cornstarch and it worked just fine!!
Used it to top vegan French onion soup! So delicious.
Great! I’m so happy that you liked it, Tara! 🙂
Could you use Ripple milk instead of coconut. It has more fat than other plant milks…I just don’t want to add oil for health reasons. Thanks!
Yes, you can. It still won’t be as creamy as full-fat coconut milk, but it will work. Enjoy! 🙂
Hi i just made your mozzarella, provolone, smoked gouda, and garlic with herb! they are all very delicious but i am curious as to how long these will hold in the fridge for? thanks!
They will last about 5 days or you can put them in the freezer for up to 3 months. I’m so happy that you liked them! 🙂
Hi Monica, i’m ready to try this recipe but I want to use kappa carrageenan instead of agar. How much kappa carrageenan do I use in place of the agar? Also, do you have a sour cream recipe that doesn’t use nuts? The cashew version I make has a great texture but the cashews are too sweet and almonds don’t get creamy enough even in my high speed blender.
Thank you
If you use kappa carrageenan instead of agar agar, you can use the same amounts. I do have a tofu sour cream recipe. I like it better than cashew sour cream too. Here is the link… https://thehiddenveggies.com/vegan-sour-cream-recipe-nut-free/
Hi, I made the provolone cheese and I am so happy to report that it was super easy, it tastes good, and it really melts. Tonight, I made quesadillas and I was happily surprised when I saw the cheese bubbling. It tasted super delicious!! Next time, I think I would like to add more nutricional yeast for more cheese flavor, more tapioca for more stretching, and maybe a little bit more of lemon. THANK YOU SO MUCH FOR SUCH A WONDERFUL RECIPE!! ^_^
I’m so happy that you liked it! Enjoy! 🙂
WELL….. I scrolled aaaaaaaall the way down past these amazing comments just to add in my two cents. This. Is. AMAZING!! I couldn’t have envisioned a better outcome, it was actually perfect & even my dairy loving partner is asking me to make more. I’ve been juggling my way through LOTS of different (expensive) dairy free cheeses for my son & I, so it’s amazing to have finally found it…. added bonus I get to make it myself!! Thank you thank you thank you!!!
Thanks so much! I’m so happy that you and your family like it! I felt the same way when I finally figured out this recipe! Although I do make cashew cheese occasionally, this coconut cheese is always by far my favorite! 🙂
Thank you for all these quick and easy – and yummy looking – recipes! I was wondering if there is any way to modify this recipe so you end up with a cream cheese like consistency…? I can’t stand the texture of cashew based vegan cream cheeses and can’t use tofu based recipes since I’m soy intolerant. Been trying desperately to find a good cream cheese substitute (similar to daiya) that I can make myself. I’d love if you had any suggestions on how to modify this recipe to get something spreadable like cream cheese.
Hi Dawn, I have a vegan cream cheese recipe on my site, but it does use tofu. You can play around with the amounts of agar agar and tapioca to achieve different levels of firmness. I would reduce the agar agar to 1 tsp, and add 1 tbsp tapioca starch, and 1 tbsp potato starch to get a very soft cheese that you can spread. It will not be the same texture as the daiya, but a good mild spreadable cheese. I hope that helps! 🙂
Thanks for the tips! I’ll have to get my hands on some potato starch and give it a shot!
Thank you for sharing the recipe. I just made this, and so far so good. But I have a question about the instruction. Do I leave the lid off when I leave it in the refrigerator for 2 hrs to cool down? Thanks
Hi, yes, you will want to leave the lid off until it has cooled so condensation doesn’t get back into your cheese. Enjoy! 🙂
This recipe is great, especially with the coconut oil variation! I do 1 1/4 C water and 1/2 C refined coconut oil and the other things, it’s seriously it’s so cheap that way, and a great base for flavors! I add chili peppers and more noosh, it tastes like pepper jack!
Thanks, Tiffany! I’m so happy that you like it! I have a new recipe for pepper jack too. You can find it here: https://thehiddenveggies.com/pepper-jack-cheese/
This was my first time making plant-based cheese. It turned out well except had some issues. When I decreased the temperature trying to get the barely boiling as instructed, it was too low so it stopped boiling. It went over 6 minutes. So I increased the temperature which took another few minutes until it was boiling again. Altogether from when it first started boiling to when I finished, it was about 12-13 minutes. It just didn’t become very thick or stretchy while cooking, however I added the extra starch so it’d be meltable. Maybe that’s why it was never thick or stretchy like in the pictures. While on the counter cooling it was already forming a skin on top and hardened all the way through within 2 hours. I haven’t tried it yet to see it’s melting but it’s a solid cheeze recipe in the end. 🙂
For this I used coconut milk from Sprouts brand that includes guar gum in the ingredients. I also have other coconut milk that doesn’t include guar gum. The listed ingredients are just 60% coconut and water. Does your coconut milk include the guar gum or not?? Not sure if this would affect the final product.
Hi Vera, Your cheese will get stretchy from adding the tapioca starch, so it won’t get that stretchy look if you are making the firmer version. You may have cooked it too long heating it for 12-13 minutes, but it could be fine. Adding more starch will actually make your cheese softer not harder, so if it wasn’t super firm, that is why. The guar gum does not affect the final product. I have found that the fat content of the coconut milk makes the biggest difference in the taste and texture of the cheese. Enjoy! 🙂
Hi Monica! I made this twice. The first time I did not stir for the entire 6 minutes and it did not firm up after it was refrigerated. The second time I made sure to stir for 6 minutes while it was heating. It did not firm up in the fridge after 2 hours either. Any ideas or tips on what I may have done wrong? Thanks
I’m not sure. Mine always firms up for me. Did you use 2 TBSP of agar agar NOT 2 tsp? How much tapioca starch did you use? What brand of agar agar did you use? Was it flakes or powder? These are all things that would affect the hardness of your cheese.
I’ve been having a really hard time finding cheese recipes that are solid that dont ask for agar powder or flakes. My sister wants cheese but can’t have anything seaweed based.. Is the agar an essential part of these (cuz they sound really good and one of the best sounding so far)? Or can the agar be substituted for something else that would have a similar effect if its needed?
Hi Lauren, agar agar is really important to get the cheese to set properly. You can only use agar agar or kappa carrageenan to get the same effect to set the cheese, but they are both seaweed-based. You could add about 3 tbsp of potato starch instead of the agar and it would make it firm up once it cools, but it won’t give you the same texture that the seaweed products will. I hope that helps! 🙂
Hi! Thanks for the recipe. I was looking for an easy option without cashews. Works really well. I it’s ok to suggest anyine wanting it more “cheesy” grey poupon mustard amd a lite extra lemon juice with a tiny sprinkle of nutmeg helps. Also. Agar agar, tapioca amd nutritional yeast are all available on Amazon if you don’t have a health food shop nearby. My local Asian store sells tapioca and luckily nutritional yeast is becoming very available here in the UK. I just tried a garlic and herb adaption and was a beaut!x
So happy that it worked well for you! This is a pretty basic version, but I also have recipes for cheddar and Swiss cheeses if you want something with more of a bite. 🙂
Hi there just made the smoked gouda cheese – not tasted it yet 🙂 was so easy to make and is setting up nicely – I am wondering I know its extra work, but would evaporated soy/nut milks work, as it will be more concentrated for a creamy flavor and not put quite so much oil in ??? I am really looking forward to trying it “set” as I tasted it when stirring it and it tasted delicious 🙂 I am not a huge fan of bought vegan cheeses I have them as I had no choice – until now 🙂 Thank you for all your hard work and being so kind to help others out.
I have never tried it with evaporated milks before, but I have made it with soy and cashew milk and it turns out well, but not as creamy as coconut milk. You can make it lower fat if you want, but the fat is part of what makes it taste similar to real cheese. 🙂
Hi, thank you for the lovely recipe, just a question: can I substitute nutritional yeast with regular yeast?
Hi Ina, no you can’t. Nutritional yeast is a totally different thing than regular yeast. It is essential in giving it a cheesy flavor and there is really no substitution for it. I hope that you are able to find some and make it! 🙂
I’m planning to make this recipe, I’ve bought all of the Ingredients, however, i find it kind of useless that you haven’t mentioned what quantity of coconut milk to use….. candy don’t just come in one size. How much did you use?
Where I live, I have only seen canned coconut milk come in 1 size – a 13.5 oz can. That is what I use for this cheese. Enjoy! 🙂
This recipe looks great, it’s very similar to the one I have made in the past. Ill have to give yours a go 🙂
Hope you enjoy it, Emily! 🙂
I just wanted to come back to say that I’ve tried a few vegan provolone recipes since first trying yours and there are none better (or even close!). Thank you so much for sharing 🙂
Aww! Thanks so much! So happy that you like it! 🙂
I really loved this recipe. I have the unfortunate combo of being Celiac, having Crohn’s and being mildly Lactose Intolerant too.
I did not find Agar Agar powder and so unfortunately had to substitute it with Gelatin. The taste was excellent, but while stirring on medium heat, it did not get as thick as described in the recipe. However it set rather well! And I cut it into perfectly cheese like slices.
I also did not find Tapioca starch and so had to use corn flour as a substitute.
Unfortunately though it set well and the texture was perfect, when put on a warm slice of bread, it immediately melts into a gooey (but delicious) sauce. I’ll try not adding the flour and see how that goes.
Thank you for a great recipe!
You’re welcome! I’m so happy that you were able to make the recipe work for you and it came out well even with some substitutions. 🙂
If you have any Asian grocery stores near you, that’s where I get my tapioca starch. It’s also on Amazon along with agar agar. I’m surprised you don’t use tapioca starch since it does such great things for gluten free baking!
If you can find tapioca pearls which is usually near the pudding mixes, get those and blend into a fine powder. That is what i did. It is also usually cheaper than buying the already ground stuff
I have to avoid dairy food and really miss my cheese. So I tried this recipe and found it very bland. I like my cheese with a real bite to it, so next time I shall add a bit more salt and also some mustard (which I will have to add gradually until I get the desired effect).
I’m going Keto so this will suit me perfectly – no trepidation about using a high fat base.
Thank you for the recipe. I must try your others too.
This is meant to be a fairly neutral cheese. If you are looking for one with more bite, try my cheddar cheese recipe. That may be the flavor that you are looking for.
I’ve been wanting to go vegan but cheese has always been the holdout because vegan cheese has never cut it in terms of the melty factor and acting like real cheese. I’d love a vegan cheese that acts and melts like American cheese tbh. How well does the agar agar do at getting the cheese all melty like American cheese? is there a point where you can get it to melt like American or does it get to the level of just normal cheese?
Also, I’m a “health vegetarian/vegan” and i like getting protein in my diet. Would it ruin the consistency if I added soy protein to give it similar nutritional content to store bought cheese? Is it worth trying or no? Thank you for this recipe
Hi Brad. There is no homemade cheese or even cheese on the market that will melt the same as real cheese. This cheese will melt well if you get it hot enough. If you are using it for grilled cheese or quesadillas, make sure to cook it on low, so it heats the cheese in the center all the way through. It will melt well in the microwave too. I have had a lot of non-vegans and new vegans love my cheese and say that the texture was great. Some people don’t like the consistency of agar agar and think it is too rubbery. You will just have to try it yourself and see. As far as the protein goes, I have never tried adding additional protein. I think that it would make it gritty and one of the best things about this cheese is that it’s super creamy. Hope you enjoy it! 🙂
I am all alone and more often then not what I try (cheeses etc) get mouldy even when refrigerated because I can’t finish them off in due time. Can I add some ingredient to prevent this? Bought cheese keeps for quite a long time.
Hi Joe, There isn’t anything that I can think of that will make it keep longer, but it does freeze well. It will keep for up to a week in the refrigerator, and 3 months in an air-tight container in the freezer. Enjoy! 🙂
Followed the directions carefully and the cheese setup perfectly. I grated it roughly and added it to pasta with roasted veggies. The cheese added a silky creaminess to the dish that was lovely. The flavor is similar to a mild mozzarella, but the melted texture is creamier. I’m thinking about trying a firm version with a softer version inside, like a burrata.
Wonderful recipe!
Thanks Lee! So happy that you liked it! I love that creamy texture that you get from coconut cheese too! Hope you try some other flavors too. Enjoy! 🙂
How many ml is one can of coconut milk?
There is 400 ml in 1 can of coconut milk. Hope that helps! Enjoy! 🙂
This recipe looks delightful! Unfortunately I have a sensitivity to coconut products and was wondering If there were any modifications I could make in order to make this recipe without missing out on much creaminess from the coconut milk/cream?
Thank You!
You can use any plant-based milk and neutral-flavored oil. About 1 1/2 cups of milk with about 1/2 cup oil will make it rich and creamy. Hope that helps. 🙂
Is there any way to remelt it to add more nutritional yeast? I didn’t see the part about adding more to make it more cheesy and it’s not as cheesy as I would like!! Just starting out being vegan and I think cheese is something I will miss the most😞
Hi Brianne, you can remelt it and add more nutritional yeast. Just melt it slowly over low heat, stirring frequently. If you want a cheesier taste, you may also want to try my cheddar cheese or my nacho cheese recipes – they are the cheesiest ones that I make. I think that cheese is the hardest thing to go without when you become vegan. I’m impressed that you are ambitious enough to try making your own already! Good luck! 🙂
Hi the recipe looks awesome. I have a question though…what if I try to make it without using any plant milk at all? How much water and oil would I need to substitute the can of coconut milk 13.5 oz as you said you used? I’m trying to save money currently and all plant milks are a little too pricey for me right now, even home made ones. Thanks a lot
I haven’t tried it with just water, but I think that it could definitely be done. I would add about 1 1/2 cup water and 1/2 cup of oil instead of the coconut. (I pay about $1.50 for a can of coconut milk at the Asian Market and they also sell it at The Dollar Tree for $1 if that helps). Good luck! 🙂
I’ve read all the questions and understand that tapioca gives you the best stretch, but is there any substitute that gives you a little stretch? I am highly allergic to tapioca, but would like a little stretch to the cheese. Thanks!
I’m sorry, I haven’t found anything else that gives it the stretch that tapioca does. Potato starch will give it a little, but nothing like tapioca.
Hello! I need your advice, please! Is there any other alternative to agar agar, as it is hard to find, also from what I’ve read it is best to consume local stuff. What do you think about linseeds or chia seeds? Do you think they’ll do? Or if not, what do you suggest?
Thank you in anticipation!
Hi Irina, I’m sorry, but there is no substitution for agar agar in this recipe. Nothing else sets up the same and give the same texture. Try my coconut alfredo sauce if you don’t have agar agar. It is the same great flavor, but in a sauce form, so it doesn’t need the agar agar. 🙂
I am not vegan, but need to leave dairy out of my diet. I tried the Garlic and Herb cheese yesterday. Unfortunately, I have been unable to find agar powder locally, so decided to try the recipe with gelatin, mainly because I had it in the house and thought it would give me an idea of the taste before I ordered it online. I really liked the taste, but the texture left much to be desired. I used two packages of gelatin, which is enough to set 4 cups of liquid. It set quite well but it is very gelatinous and had a translucent colour rather than creamy white. It really reminded me more of an aspic. I have now ordered the agar powder and look forward to trying it again. My granddaughter is vegan and I look forward to sharing this recipe with her.
I have never used gelitine instead of agar agar, so I can’t speak to that. I hope that you like it when you try it with the agar agar instead. 🙂
Hello!
We’re trying this recipe out with all the ingredients you say but we don’t find nutritional yeast. We’re Gonna try with cashewnuts and see how it goes! I’ll let you know. Thanks for this and have a nice day!
The nutritional yeast is what gives it the cheesy flavor. I hope that you still enjoy the cheese without it! Let me know how it goes. 🙂
Wow! I was very hesitant to try to make my own cheese, but it has come out really well! I wanted to make some to reduce the amount of plastic packaging we bring home. It was so easy and I can’t wait to try other flavours. Even my omni husband really liked it and he is hypercritical about vegan cheese. To anyone waiting or holding off making this – DON’T! You will love it!
I’m so happy to hear that you and your husband liked it! 🙂 Hope you like all my other flavors too!
Hey! I’m going to try and make this recipe although I could only find agar agar flakes instead of the power, how much would you recommend to use in place of the powder?
Thank you 🙂
Hi Emma, there is a 1:3 ratio when it comes to powder vs flakes. So, for this cheese, you will need to add 6 tbsp of agar agar flakes instead of 2 tbsp of the powder. Hope that you enjoy this cheese! 🙂
Does this freeze well? How long can it be frozen for and how long to defrost it?
Thanks!
D. Stangle
Yes, this cheese will freeze well in a sealed airtight container for up to 3 months. It will take 2-3 hours to defrost depending on the size of the block of cheese you freeze. Hope that helps. 🙂
Hi. I was excited to make this as we are minimizing nuts and so many vegan cheezes are nut-based. I followed the instructions exactly and it has gelled but it has separated into layers with the top being white like coconut. Any thoughts? Thank you.
Beverly, I have no idea what could have happened to make it separate. I have made this cheese about 100 times in many different ways and I never had it separate. Did you use canned coconut milk or raw coconut?
Some canned coconut milk has emulsifiers to keep the fat and water homogenized and some doesn’t. What type do you use?
Hi Mary, I use the coconut milk without the emulsifiers, the type that settles out with watery milk on the bottom and the thick cream on the top. Hope you enjoy the recipe! 🙂
Can I use cornstarch or whole wheat flour instead of the tapioca flour?
Hi Brandee, sorry, cornstarch will not work the same as tapioca flour. If you want it to melt and stretch, then tapioca flour/ tapioca starch is your only option. If you want a sliceable hard cheese to eat cold, you can just leave out the tapioca starch altogether. Hope you enjoy it!
Hi Monica, I noticed several readers asking about substituting Agar Agar. There is another substitute that can be used, it is called Kappa Carrageenan. Not just ordinary Carrageenan. It works the same as the agar. Hope this helps.
Thanks so much for letting us know Lynne. Where do you buy Kappa Carrageenan?
Can you leave out the water all together??
You can, but the liquid to agar agar ratio is what is going to give you the right texture. If you leave out the water, your cheese will be very firm and a little rubbery.
I love this cheese except I do not put all that garlic power in it. I don’t know if this garlic powder I have is stronger than most or what but it overpowers the vegan cheeses. I literally used the tiniest pinch. I also added 1/4tsp rice vinegar along with adding the extra tsp of nutritional yeast and the extra tapioca to make it stretchy. It is delish! Thank you!!!
So happy that you like it! You may have a strong flavored garlic powder. Some brands are stronger than others. Enjoy! 🙂
This was great I made it with silk soy milk. First time I made it I used the 1/2 cup oil and it was way too much oil. Next time I used an 8th of a cup oil. So I did 1 and 1/2 cup soy milk with another 1/4 cup filled half with soy milk half with oil. Worked great! I also added in a couple of dashes of liquid smoke. I ended up stirring it for probably 8 minutes after I turned it down because it didn’t seem stringy enough after 6 minutes. This is my go to cheese now! It tastes way better than store bought and is so much more cost effective! Thanks for sharing!
You’re very welcome. I’m glad you found a way to make it work for you! 🙂
Is there ANYTHING I could use other than the nutritional yeast? I am allergic to all forms of yeast and every vegan cheese recipe calls for it. Any ideas of a replacement? If it helps to know, I would mainly want a melty, mozzarella flavor cheese for pizza, lasagna, etc. Thank you for any insight you can give!
There is nothing else that I can think of that has the same cheesy flavor that nutritional yeast does. You could leave it out completely and I think it would still taste okay, especially if you made the smoked gouda version or the garlic herb version. Let me know if you try it. 🙂
can I use arrowroot instead of tapioca or does tapioca work best?
Tapioca works the best if you want it stretchy. 🙂
Could you please tell me what size tin of coconut milk you used? I cant wait to make this!
My coconut milk cans are 13.5 oz. Hope that you enjoy the cheese!
Hi, I was wondering if you have a recipe to make Brie Cheese? I love baked brie and would love a non dairy option.
Cheers
I don’t have one yet, but I’m working on it. 🙂
i want to try this as i am atotal cheese freak and its so hard to give up cow cheese. I am deadly allergic to seaweed products. what can i use in place of agar agar?
I don’t know of anything that would be similar to agar agar except for gelatine, but that would not be vegan. You can try my vegan cheese sauce or coconut alfredo recipe. They have the same great flavor but don’t call for the agar agar. Hope that helps. 🙂
Hi, This recipe looks amazing! Just wondering if it’s possible to sub tapioca with arrowroot powder? I know there’s a difference but curious if it would give a bit of stretch since I would like to use it for pizza.
Thanks!
Thanks! I have not tried arrowroot powder in my cheeses yet, it may provide a little bit of a stretch, but not as much as tapioca. If you try it, please let me know if it turns out! 🙂
Could I use a plant milk with de-odorized coconut oil. The oil firms up when cold and you don’t get the coconut taste.
Yes, you can. It’s not as creamy, but it has no coconut taste. That is what I do for my vegan cheddar cheese recipe. The cheddar has more of a bite when made this way. Enjoy! 🙂
My cheese keeps coming out like jelly. I tried to save it with cornflour. What am I doing wrong??
If you want a firmer cheese, you should leave out all starches. I know that it seems counter-intuitive, but starches make it more of a jelly texture. Agar agar alone will make it very firm. The agar agar is a gelatine-like product, however, and does gel, so you may just not like that texture.
Hi 😊. I just making it right now …hopefully I did it right.
I would like to serve it with the berries that you top on the cheese. …by any chance you ha e the recipe ?
Hi Chana, I hope that you like it! I don’t have a berry sauce recipe specifically for the cheese. I have a berry compote that I put over my vegan cheesecake. You my be able to modify that to what you are looking for. Enjoy! 🙂
Hello monica,
did you try to make the cheese using coconut yoghurt for a better flavour?
I have not tried it yet, but as when i do it will be without garlic powder, as part of a complex diet, i still need to disguise the coconut flavour & yoghurt made using probiotic powder has very little coconut flavour.
I have tried it with soy yogurt, but never coconut yogurt. That is a good idea though, I will have to give it a try. If you make it that way, let me know how it comes out!
Hi Monica, thank you for sharing this amazing recipe! Any thoughts on how to achieve anything crumbly like Feta?
Thanks Zoe! I have tried a few things to make a cheese like this crumble for a vegan feta, but have not been successful yet. I have found that seasoned tofu makes a great crumbly feta. I have a recipe on my blog for tofu feta that you can check out too.
Is is possible to use guar gum instead of agar agar?? I went to several health food stores and it’s the closest thing I can find to it
Hi Katie, sorry, you can not sub the agar agar for anything. It can be hard to find, but you can order it on Amazon. If you have any Asian Markets in your area, they also carry it.
Hi! Is it possible to use arrowroot powder in place of the agar-agar! Not sure I’ll be able to find it locally and would rather not have to resort to Amazon just for one infgredient! Thanks, and happy holidays!
Hi Heather, I’m sorry, but there is no substitute for agar-agar in this recipe. It is a bit of a pain to find. They have it at most Asian Markets or Natural food stores or co-ops if that helps. I wish that something else worked, but there is nothing else that will give it that same texture.
Amazing recipe! I haven’t been successful making cashew cheese and it gets expensive. This recipe is so good I’m trying not to eat it all up! My 9 month old daughter who has a dairy intolerance also loves it 🙂
Thanks Anjali, I’m so happy that you and your daughter like it! I’m so happy that there is a cheese that she can enjoy! It is so much cheaper than cashew cheese for sure! I love the creamy flavor of the coconut milk too!
What are your thoughts on letting it curd for a couple of days?
Also adding some blended sauerkraut for some “sourness” ??
I can’t wait to make this!
I have not tried letting it curd. Sauerkraut or the juices from it would give it a little bite. I also like to add a little miso to it for more of a cheddar flavor. You could try that if you are looking for the cheesy tang. 🙂
My goodness, this cheese is sensational!
I can’t stop munching on it!! My husband doesn’t really like the texture with the agar though, so I’ll try decreasing the amount and maybe up the tapioca a bit.
Anyhow, thank you so much for this no-fuss recipe!
Thanks, so glad you like it! The texture is not for everyone. You may want to check out my coconut Alfredo sauce or nacho cheese sauce for him. Same great cheese flavor, but in sauce form, so there is no agar agar!
Excited to try it again using agar agar.
I tried subbing gelatin and well it was just gelatinous coconut milk haha. So I don’t recommend trying the gelatin!
Thanks Alicia! I have had the gelatin question a few times, but since I’m vegan, I have never tried it. Thanks for testing it out and getting back to me about it!
Thank you very much for the reciepe 🤩🤩I am from Sri Lanka.. I was so exited to findout that cheese is possible with coconut. I did so much reserach to findout making vegan cheese but using cashew is bit expensive.
Finally i made it today 🤩🤩🤩 so for the canned coconut i use natural coconut and scarped it and took the extract. And i did not use water in the beginning since coconut extract contain water compared to canned one. My sister sent me Agar agar poweder from Singapore since i could not found it in the local market. Also i could not found nutritional yeast so i did not add it. I did not had tapioca flour as well so i add some grind sago since it is made from tapioca. And the tasete was amazing ..
Also i did a spicy version of it adding pepper 😉. Again thank you for this
Wow Melanie! I’m so impressed that you made this recipe work for you! I’m so happy that you liked it! I hope that you are able to find nutritional yeast someday, but I’m happy that you liked the flavor even without the nutritional yeast! Do you have vegan cheese at stores in Sri Lanka or do you have to make things like this yourself?
No so far I have not found any vegan cheese in the market.
I’m glad that you can make this version! 🙂
Can u use can of coconut cream In place of coconut milk.
Yes you can use coconut cream in place of coconut milk. It works great with either one.
Hi there, im from Sri Lanka and have not heard of Nutritional yeast- Is it like yeast used in rising bread? Im afraid thats the only type we have here. Can I use that?
As for coconut milk- we have fresh coconut here and i can scrape the coconut and extract the milk from the pulp itself.
Hi Dhilma, Nutritional yeast if very different from the type of yeast that you use to make bread. It is a yellow flaky powder that has a cheesy flavor. You can just leave it out, but it will not taste as cheesy. You could try using a teaspoon of miso for a cheesy flavor if you have access to that. I have not used fresh coconut. I think that it would work if you blend the coconut water and pulp together in a blender to get a thick milk consistency. I hope that you are able to make it.
Hi Monica, Is there a sub that you could recommend for the oil when using another plant milk like soy milk or just leave it out? We are a no oil. no nut family and miss cheese. Any tips appreciated. Thanks Peggy
Hi Peggy, you can just leave out the oil. I would use a thick soy milk like Silk brand or an equivalent to give it a more full flavor. (Replace the oil with soy milk though so you are using the same ratio of liquid to agar agar). Hope that works! 🙂
Hi, I made this today – it’s the best vegan cheese I have ever made & is delicious, inexpensive & quick to make! Thank you – having it on pizza tonight 🙂
Gill, I’m so happy that you liked it! 🙂
Shut the door! This cheese is legit! I’m not a blog commenter usually, but I want to affirm you! Make more things this fantastic! I’m living in Laos. Cheese is a bit expensive here. But it was so easy to find the ingredients. Almost every convenience store carries them! Thanks again!
This is good to hear! It is hard to know what ingredients people have available to them in other countries. So glad you like it Rachel!
Could I use rice flour??
Tash – No, unfortunately, tapioca flour is the only thing that makes it stretchy. You can leave it out completely for a harder cheese that just won’t melt as easily.
I’m confused. How does more starch make the cheese less solid ?
I know that this is counterintuitive, but the starch make it stretcher and if you add more than the amount I suggested, it will not set solid. (I tested this recipe many times adjusting the amounts of agar agar and tapioca starch to get it as close as possible to real cheese. When I added more tapioca starch, it wasn’t as firm and once I added more then suggested in the recipe, it was no longer firm enough to grate. 🙂
This is great! Plus if you dip bread into it while it’s still hot it’s just like a fondue!! Lol, I love it.
Thanks Priscilla! I’m so happy that you like it as much as we do! Great idea for the fondue! 🙂
Made this last night. Very simple and sets beautifully. Tastes very coconut-y to me, which I don’t love, but might try extra nutritional yeast or the almond milk + oil next time, but a great foundation to play around with.
I’m glad that it worked for you! I have found that some brands of coconut milk have stronger coconut flavors than others too, so you may want to try a different brand. I use Chaokoh brand. It comes in a brown can. I find it for a good price at my local Asian Market.
Hey, there! I’ve got agar bricks that I pulsed into flakes. I know you said that the powder is ultra better, but will the flakes make a decent substitution?
I have never used the agar bricks before, but I have heard that you can pulse it down. Could you pulse it further into a more powdery substance? I used the flakes once, but it seemed harder to work with. I that is all you have, they will work, but just make sure you do the conversion correctly. You will need 10 Tbsp of flakes instead of 2 Tbsp of powder. I hope it works for you. Let me know.
Hi there! When you mention 1 can of coconut oil, how much is that in cups? I’m writing from Argentina, and I’m pretty sure our measurements aren’t the same. Can’t wait to try this, it looks so easy to make!
Hi Antonella.You need use coconut milk not coconut oil. The cans of coconut milk where I live are always 13.5 fluid ounces. (That is just a little more than 1 1/2 cups). I hope that you are able to find it! By the way, I’m so excited that someone from Argentina is reading my blog! It has such a special place in my heart. I was an exchange student in Argentina in high school. (I lived in the city of Resistencia). Where are you? 🙂
Hello! Could gelatin be substituted for agar agar? I realize it wouldn’t be vegan, but we’re more concerned about dairy in our house!
Hi Devin. You could probably substitute gelatin, but I am not sure if the gelling strength is the same. You may have to play around with the proportions. I wish I had the answer for you, but I never cook with gelatin, so I’m not sure. (If you are trying to find a cheaper source for agar agar, I find it really cheap at my local Asian market. Good luck. I hope you enjoy it as much as we do!
I tried with gelatin and the texture was much to be desired 🙃. Excited to try it with the agar agar.
Hope that you like the agar agar texture better. 🙂
Is it possible to substitute vinegar for the lemon juice? (I can’t have citrus).
Yes, you could add a little vinegar or even mustard instead or a little bit of flavor instead of the lemon juice. If you want a mild cheese, like more of a mozzarella taste, you can leave it out completely. Enjoy! 🙂
Hi there! In your recipe it says to use one teaspoon of tapioca starch, but in your recipe notes you say to make it stretchier to use 2 additional tablespoons of it. Did you mean to say teaspoons? Or is the recipe supposed to say a tablespoon instead? Confused. Thanks!
Sorry about the confusion. To make cheese that is good for slicing and eating cold, I add 1 teaspoon of tapioca starch. For stretchy cheese that melts, I add 2 tablespoons + 1 teaspoon of tapioca starch. (I know that is a weird measurement, but that is the exact amount that I have found that makes it soft and stretchy, but still firm enough to cut or grate. Hope that helps. Enjoy!
Sorry I’m still confused about the tapioca starch. In your recipe you put 1 tbsp + 1 tsp and in your comments you said only one tsp if you don’t want it stretchy.
Hi Heather, If you want firm cheese that is good for slicing add 1 teaspoon of tapioca starch. If you want it to melt and stretch, add 2 tablespoons + 1 teaspoon of tapioca starch. So, the stretchy cheese will have 2 tablespoons more tapioca starch than the slicing cheese. Enjoy! 🙂
I’m vey excited to try this. Question though, could I use corn starch instead of tapioca starch or is there some reason that tapioca starch would be better for this?
You can just leave the tapioca starch out all together if you want a firm cheese for slicing and eating cold. However, if you want the cheese to melt and stretch, you absolutely need to use the tapioca starch. There is nothing else that gives it that same stretch consistency when it melts. I hope that you enjoy it! 🙂
I never thought that I could make cheese…its sounds like it would take more time than I have.
It literally takes less time than going to the store and picking up a pack of vegan cheese.
Just be sure to follow the recipe.
And the taste! OMG!
I love the variations – hard cheese for crackers and stretchy cheese for melting on sandwiches and pizza.
Thank you!
You’re welcome Emily! It is surprisingly easy to make your own! Glad you tried it!
This cheese is AMAZING!!! Thanks so much for making this recipe so easy to follow! I never thought that I could make vegan cheese, but it was really easy and it’s delicious!
The cheese really isn’t as hard as you would think. I’m so glad you liked it! 🙂
Hi there,
You say to use 1/2 cup of hot water… is that from the tap or boiled water straight from the kettle?
Hot steaming water that has just been boiled ?
Thank you
You just need to use water hot enough to melt any of the coconut milk that is stuck inside of the can, so hot tap water is fine. Especially when it’s cold, the coconut cream sticks to the can. This is just how I make sure to get all of the coconut milk.
I hope that you enjoy the cheese as much as we do!
Let me know if you have any other questions.
So happy to hear that you like this in your tofu scramble!