Have you ever wondered how to make vegan cheese? After over 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!
It may seem overwhelming to make your own cheese, but I promise that it is very easy and worth every bit of your time!
Jump to:
- ❤️ Why make your own vegan cheese?
- ❔ Does vegan cheese taste good?
- 🧾 Ingredients and substitutions
- 🧀 Firm or meltable cheese?
- 🔪 How to make firm sliceable cheese
- 🍕 How to make meltable vegan cheese
- 👩🏻🍳 Pro tips
- 📝 Troubleshooting
- 🥡 Storage
- ❄️ Can I freeze this cheese?
- 🥥 Will it taste like coconut?
- 🥛 How to make it without coconut milk
- 📖 Flavor variatons
- 🌟 Cheesy vegan sauces
❤️ 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!
- It will save you a ton of money to make your own.
- And... once you make it, you will see how simple it is to make your own!
❔ Does vegan cheese 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).
🧾 Ingredients and substitutions
- Coconut Milk: There are many different methods of making vegan cheeses, but I have found the richest and creamiest vegan cheese is made from a can of full-fat coconut milk. You could use other plant-based milk instead or even cashew cream, but I find that the coconut milk gives it the rich creamy texture that I crave in cheese. (Coconut cream also works well.)
- Water - to add the correct amount of moisture.
- Agar Agar Powder - to make the cheese firm. This is a vegan gelatine that comes in the form of a powder. I get mine for a good price at my local Asian market or they also sell it at many natural foods stores. (If you can not find the powder, you can use agar agar flakes, but you will need to triple the amount of flakes and use 6 tbsp in total). You can also use Kapa carrageenan instead of agar agar powder in equal amounts.
- Nutritional Yeast - for a cheesy flavor. This is a flaky yellow powder that has an umami flavor. This is what will make it taste like cheese, so don’t skip it.
- Salt - for flavor.
- Lemon Juice - for flavor and acidity. You can also use apple cider vinegar instead. This gives your cheese just a little bite.
- Tapioca Starch - aka tapioca flour - to make the cheese able to melt and stretch. (Only use for the meltable variation). I have tested and retested the amount of tapioca starch needed. Anything less than the recommended amount will need high heat to melt, anything more than the recommended amount will be too soft to grate or slice. *You can't use any other starch to get the same stretchy effect as tapioca starch. Only tapioca starch will let your cheese melt and stretch similarly to real cheese.
🧀 Firm or meltable cheese?
First, you will also need to decide if you want a firm sliceable cheese or a softer cheese that will melt and stretch when heated. (You can’t have both, you must choose one or the other).
- The firm version – is best for slicing for eating plain or on crackers.
- The meltable version – is best for cheese that you can melt on pizza, use in grilled cheese sandwiches, or quesadillas. The only difference between the two versions is the addition of tapioca starch and the reduction of agar agar to allow it to melt and stretch better.
🔪 How to make firm sliceable cheese
- 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).
- Then pour into any shape container that you wish. (One batch makes almost 2 cups of cheese).
- Allow the cheese to cool for about 15 minutes 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 to set.
🍕 How to make meltable vegan cheese
- Add all of the ingredients to a saucepan except only add 1/4 cup of water instead of 1/2 cup and only add 4 teaspoons of agar agar instead of 2 tablespoons.
- Heat the cheese sauce over medium heat until it begins to boil.
- Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
- Add 2 tablespoons plus 1 teaspoon of tapioca starch (this is the same as 7 teaspoons) to 1/4 cup of cold water and stir until it dissolves.
- Add the starch and water mixture to the boiling cheese sauce while stirring it in with a whisk and then cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
- Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
*This will make the cheese softer so it melts and stretches when heated, but it is not as good for slicing since it is not as firm when cold.
👩🏻🍳 Pro tips
- Stir the cheese sauce very frequently. Do not walk away from it while cooking.
- Keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Make sure to measure the ingredients carefully! Slight changes in the amount of liquid, the agar agar, or the tapioca starch can change the texture of your cheese a lot!
- For a cheesier flavor, add an additional tbsp of nutritional yeast.
- If you want to grate the meltable version, pop it in the freezer for about 30 minutes after it has set to make it firmer and easier to grate.
- 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.
📝 Troubleshooting
I have had absolutely amazing feedback on my cheese recipes and they work great for almost everyone. Getting the cheese firm enough seems to be the only place people ever have trouble. Occasionally people will say that their cheese didn't set correctly or it's like jello. These are my tips if this happens to you:
- Use agar agar powder not flakes if you can and measure carefully. Make sure to use 2 full tablespoons, not 2 teaspoons!
- I use Telephone brand agar agar, since I can easily find it at my local Asian market. It comes in small packs so it won’t go bad, and I know that it sets well every time. There are many other brands and there seem to be different strengths of agar agar especially in Europe.
- If your cheese is too soft or jello-like, your agar agar is not strong enough. Increase the agar agar next time you make it. If it is very soft you can add a tiny bit of water and remelt it and add more agar agar and boil it for an additional 6 minutes.
- If your agar agar is not working, swap it out in equal parts for Kapa carrageenan.
🥡 Storage
Store the cheese in a sealed container in the fridge for up to 5 days or in the freezer for 3 months. I like to use these Snapware containers because they are made of glass and won’t affect the flavor and they have a lid with a good airtight lid to keep the cheese fresh longer.
❄️ Can I freeze this cheese?
Yes, this cheese freezes well. Just be sure to wrap it in an airtight container. It will keep well for at least 3 months.
🥥 Will it taste like coconut?
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 it without coconut milk
- Cashews – you can use 1/3 cup cashew soaked and drained then blended with 1 3/4 cup water to replace the coconut milk and water in this recipe.
- Any Plant-Based Milk – you can also use 1 3/4 cup of any plant milk plus 1/3 cup of any neutral-flavored oil to replace the coconut milk and water in this recipe.
📖 Flavor variatons
The recipe that I give you here is a general cheese recipe, similar to a Provolone. Just like there are numerous types of dairy cheese out there, there are just as many flavor variations of vegan cheese too. This is a base recipe that you can use to make a great-tasting vegan cheese substitute that will fit your taste and needs.
You can make simple changes to this cheese recipe to suit your tastes and needs. These are a few of our favorite flavor variations.
If you are interested in learning how to make more homemade vegan cheeses, I share my complete collection of vegan cheese recipes in my cookbook, “The Ultimate Guide to Easy Vegan Cheesemaking!
🌟 Cheesy vegan sauces
- Vegan Nacho Cheese Sauce
- Vegan Blue Cheese
- Vegan Feta Cheese
- Alfredo Sauce with Coconut Milk
- Vegan Parmesan without Nuts
- Vegan Mac and Cheese - The Complete Guide
📌 Be sure to follow me on Pinterest for new vegan 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 (13.5 oz) can coconut milk full fat
- 1/2 cup hot water
- 2 tablespoons agar agar powder (or 6 tablespoons of flakes if you can't find powdered agar agar)
- 2 tablespoons nutritional yeast
- 1 1/4 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/4 teaspoons garlic powder
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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).
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Pour the can of coconut milk into a saucepan.
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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.
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Add all remaining ingredients (2 tbsp agar agar, 2 tbsp nutritional yeast, 1 1/4 tsp salt, 1/2 tsp lemon juice, and 1/4 tsp garlic powder) to the saucepan and stir with a whisk.
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Cook over a medium heat stirring frequently until it boils.
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Turn down the heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth. (It must boil for 6 minutes to activate the agar agar and set correctly.)
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Immediately pour into the prepared cheese molds.
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Let it cool with the lid off for about 15 minutes at room temperature, then cover and transfer to the refrigerator for at least 2 hours to firmly set.
Recipe Video
How to make meltable vegan cheese:
- Add all of the ingredients to a saucepan except only add 1/4 cup of water instead of 1/2 cup and only add 4 tsp of agar agar instead of 2 tbsp.
- Heat the cheese sauce over medium heat until it begins to boil.
- Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
- Add 2 tbsp plus 1 tsp of tapioca starch (7 tsp) to 1/4 cup of cold water and stir until it dissolves.
- Add the starch and water mixture to the boiling cheese sauce while stirring it in with a whisk and then cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
- Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
Pro tips for perfect vegan cheese:
- Stir the cheese sauce very frequently. Do not walk away from it while cooking.
- Keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Make sure to measure the ingredients carefully! Slight changes in the amount of liquid, the agar agar, or the tapioca starch can change the texture of your cheese a lot!
- For a cheesier flavor, add an additional tbsp of nutritional yeast.
- If you want to grate the meltable version, pop it in the freezer for about 30 minutes after it has set to make it firmer and easier to grate.
- 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.
Troubleshooting:
- Use agar agar powder not flakes if you can and measure carefully. Make sure to use 2 full tablespoons, not 2 teaspoons!
- I use Telephone brand agar agar since I can easily find it at my local Asian market. It comes in small packs so it won’t go bad, and I know that it sets well every time. There are many other brands and there seem to be different strengths of agar agar especially in Europe.
- If your cheese is too soft or jello-like, your agar agar is not strong enough. Increase the agar agar next time you make it. If it is very soft you can add a tiny bit of water and remelt it and add more agar agar and boil it for an additional 6 minutes.
- If your agar agar is not working, swap it out in equal parts for Kapa carrageenan.
*This recipe was originally published on May 4, 2018. It was updated on May 16, 2020, to include new images and more detailed recipe instructions included answers to frequently asked questions.
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