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 gives this dairy-free cheese a rich creamy texture.
- Some salt and nutritional yeast give it the cheesy flavor.
- A small squeeze of lemon juice gives it a little cheesy bite.
- Agar-agar is 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).
- Finally, tapioca flour gives the cheese a little stretch when it melts.
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 all together.
- 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 a 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 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 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 and 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 for up to a week.
- To make this cheese able to melt 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.
Beverly says
May 1, 2019 at 8:12 amHi. 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.
Monica says
May 1, 2019 at 9:26 amBeverly, 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?
Brandee says
April 29, 2019 at 4:39 pmCan I use cornstarch or whole wheat flour instead of the tapioca flour?
Monica says
April 30, 2019 at 9:22 amHi 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!
Lynne says
April 24, 2019 at 9:01 pmHi 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.
Monica says
April 25, 2019 at 9:32 amThanks so much for letting us know Lynne. Where do you buy Kappa Carrageenan?
Candis says
April 3, 2019 at 1:30 pmCan you leave out the water all together??
Monica says
April 3, 2019 at 3:25 pmYou 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.
Julia L Sharp says
April 2, 2019 at 2:25 pmI 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!!!
Monica says
April 3, 2019 at 3:24 pmSo happy that you like it! You may have a strong flavored garlic powder. Some brands are stronger than others. Enjoy! 🙂
Abcd says
March 20, 2019 at 6:18 pmThis 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!
Monica says
March 21, 2019 at 1:04 pmYou’re very welcome. I’m glad you found a way to make it work for you! 🙂
Courtney says
March 8, 2019 at 5:57 pmIs 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!
Monica says
March 11, 2019 at 8:45 amThere 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. 🙂
Dani says
March 6, 2019 at 12:20 pmcan I use arrowroot instead of tapioca or does tapioca work best?
Monica says
March 6, 2019 at 2:17 pmTapioca works the best if you want it stretchy. 🙂
Liz Gatehouse says
February 28, 2019 at 9:02 pmCould you please tell me what size tin of coconut milk you used? I cant wait to make this!
Monica says
March 1, 2019 at 11:28 amMy coconut milk cans are 13.5 oz. Hope that you enjoy the cheese!
JJ says
February 18, 2019 at 3:00 pmHi, I was wondering if you have a recipe to make Brie Cheese? I love baked brie and would love a non dairy option.
Cheers
Monica says
February 19, 2019 at 11:05 amI don’t have one yet, but I’m working on it. 🙂
alicia schmidt says
February 4, 2019 at 8:20 pmi 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?
Monica says
February 5, 2019 at 11:40 amI 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. 🙂
Luscious says
January 31, 2019 at 6:57 amHi, 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!
Monica says
January 31, 2019 at 2:52 pmThanks! 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! 🙂
Luc Charron says
January 25, 2019 at 6:43 pmCould I use a plant milk with de-odorized coconut oil. The oil firms up when cold and you don’t get the coconut taste.
Monica says
January 26, 2019 at 6:44 pmYes, 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! 🙂
Imogen says
January 19, 2019 at 12:53 pmMy cheese keeps coming out like jelly. I tried to save it with cornflour. What am I doing wrong??
Monica says
January 20, 2019 at 1:10 pmIf 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.
Chana says
January 3, 2019 at 4:56 pmHi 😊. 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 ?
Monica says
January 3, 2019 at 7:31 pmHi 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! 🙂
julian ransom says
January 3, 2019 at 4:26 amHello 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.
Monica says
January 3, 2019 at 7:33 pmI 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!
Zoe K says
December 27, 2018 at 9:35 pmHi Monica, thank you for sharing this amazing recipe! Any thoughts on how to achieve anything crumbly like Feta?
Monica says
January 2, 2019 at 10:16 amThanks 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.
Katie says
December 26, 2018 at 11:51 amIs 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
Monica says
December 27, 2018 at 10:34 amHi 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.
Heather B says
December 23, 2018 at 2:39 pmHi! 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!
Monica says
December 23, 2018 at 3:59 pmHi 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.
Anjali says
November 28, 2018 at 6:17 pmAmazing 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 🙂
Monica says
November 29, 2018 at 11:29 amThanks 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!
Didi says
November 25, 2018 at 4:05 pmWhat 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!
Monica says
November 25, 2018 at 4:47 pmI 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. 🙂
Aryane @Valises & Gourmandises says
November 23, 2018 at 11:30 amMy 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!
Monica says
November 24, 2018 at 9:53 amThanks, 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!
Alicia says
November 4, 2018 at 12:56 pmExcited 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!
Monica says
November 5, 2018 at 10:35 amThanks 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!
Melanie says
November 1, 2018 at 6:55 amThank 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
Monica says
November 1, 2018 at 10:57 amWow 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?
Melanie says
November 2, 2018 at 12:18 amNo so far I have not found any vegan cheese in the market.
Monica says
November 2, 2018 at 1:10 pmI’m glad that you can make this version! 🙂
Marie bachman says
October 26, 2018 at 3:01 pmCan u use can of coconut cream In place of coconut milk.
Monica says
October 26, 2018 at 6:03 pmYes you can use coconut cream in place of coconut milk. It works great with either one.
Dhilma says
October 3, 2018 at 4:48 amHi 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.
Monica says
October 4, 2018 at 9:07 amHi 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.
Peggy says
September 16, 2018 at 7:42 pmHi 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
Monica says
September 17, 2018 at 9:08 amHi 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! 🙂
Gill says
September 1, 2018 at 9:07 amHi, 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 🙂
Monica says
September 1, 2018 at 9:12 amGill, I’m so happy that you liked it! 🙂
Rachel says
August 19, 2018 at 1:04 amShut 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!
Monica says
August 19, 2018 at 11:14 pmThis 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!
Tash says
August 10, 2018 at 12:07 amCould I use rice flour??
Monica says
August 10, 2018 at 8:31 pmTash – 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.
Vanessa L Forsythe says
January 6, 2019 at 8:25 amI’m confused. How does more starch make the cheese less solid ?
Monica says
January 6, 2019 at 8:52 pmI 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. 🙂
Priscilla says
July 22, 2018 at 6:35 pmThis is great! Plus if you dip bread into it while it’s still hot it’s just like a fondue!! Lol, I love it.
Monica says
July 23, 2018 at 10:39 amThanks Priscilla! I’m so happy that you like it as much as we do! Great idea for the fondue! 🙂
M says
July 17, 2018 at 9:36 amMade 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.
Monica says
July 17, 2018 at 5:22 pmI’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.
Jessi says
July 14, 2018 at 1:27 pmHey, 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?
[email protected] says
July 15, 2018 at 10:11 amI 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.
Antonella Preuss says
May 24, 2018 at 9:40 amHi 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!
[email protected] says
May 24, 2018 at 9:51 amHi 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? 🙂
Devin says
May 17, 2018 at 6:34 pmHello! Could gelatin be substituted for agar agar? I realize it wouldn’t be vegan, but we’re more concerned about dairy in our house!
[email protected] says
May 18, 2018 at 4:07 pmHi 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!
Alicia says
November 4, 2018 at 12:58 pmI tried with gelatin and the texture was much to be desired 🙃. Excited to try it with the agar agar.
Monica says
November 5, 2018 at 10:36 amHope that you like the agar agar texture better. 🙂
Christine says
May 10, 2018 at 11:58 amIs it possible to substitute vinegar for the lemon juice? (I can’t have citrus).
[email protected] says
May 10, 2018 at 12:08 pmYes, 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! 🙂
Brooke Myers says
May 9, 2018 at 11:23 pmHi 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!
[email protected] says
May 9, 2018 at 11:36 pmSorry 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!
Heather says
June 9, 2018 at 11:20 pmSorry 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.
[email protected] says
June 11, 2018 at 9:40 amHi 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! 🙂
aforty says
May 8, 2018 at 10:36 pmI’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?
[email protected] says
May 8, 2018 at 10:42 pmYou 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! 🙂
Emily Pompadoro says
May 7, 2018 at 5:06 pmI 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!
[email protected] says
May 8, 2018 at 8:47 amYou’re welcome Emily! It is surprisingly easy to make your own! Glad you tried it!
Mandy says
May 7, 2018 at 9:36 amThis 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!
[email protected] says
May 7, 2018 at 11:19 amThe cheese really isn’t as hard as you would think. I’m so glad you liked it! 🙂
L says
May 4, 2018 at 8:39 pmHi 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
[email protected] says
May 4, 2018 at 9:08 pmYou 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.
[email protected] says
June 24, 2018 at 10:57 amSo happy to hear that you like this in your tofu scramble!