Vegan Cheddar Cheese
This homemade vegan cheddar cheese recipe will amaze you! It has a rich, creamy texture with a sharp cheddar bite! You can slice it, shred it, and even make it meltable! Made with rich, creamy coconut milk and no cashews, this recipe gives you a silky-smooth texture that can’t be beaten!
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Most vegan cheddar cheese recipes out there are made with cashews or some other nuts. Unfortunately, my family won’t eat nuts, so I had to come up with an alternative. I developed some delicious cheese recipes using coconut milk, such as provolone, mozzarella, and smoked Gouda.
These mild cheeses were delicious with the rich, creamy coconut milk, but it took me a while to perfect the cheddar flavor. After lots of testing, I finally did it!
I started playing around with lemon juice, onion powder, paprika, and finally miso to give it that cheddar bite! It came out amazing, and my kids eat it up as fast as I can make it!
WOW!!! I just made this recipe and it was my first time making a sliceable vegan cheese and this did not disappoint!
—Judy
Why you’ll love this recipe
- It’s dairy-free, gluten-free, and nut-free!
- Finally, a good vegan cheese without cashews!
- You can whip up a batch in less than 10 minutes.
- It can be sliced and grated.
- You can make a version that melts and stretches, too!
- It has an authentic cheddar cheese flavor.
- This recipe is much cheaper than store-bought vegan cheese or even homemade cashew cheese!
Ingredients and substitutions
- Coconut Milk: a 13.5 oz can of full-fat coconut milk makes your cheese rich and creamy, plus 1/2 cup of water.
- Or you can use any plant-based milk that you want, plus oil instead of the coconut milk:
- Plant Milk: I like soy milk because it’s fairly rich and thick, but you can use whatever plant-based milk you like. Just make sure it is plain and not vanilla-flavored. You can use sweetened or unsweetened, depending on the flavor you want to achieve with your cheese.
- Oil: I like to use refined coconut oil, but any oil will work. You can also omit the oil if you wish; it just won’t be as rich and creamy.
- Agar Agar: This is a clear vegan gelatin derived from seaweed, and it’s absolutely essential for making the cheese firm. If you leave it out, you will have vegan nacho cheese sauce, which is delicious but not sliceable. Use the powdered agar agar instead of the flakes if you can find it. It can be expensive, but it’s a great price if you order it on Amazon.
- Nutritional Yeast: This is a yellow powder with a cheesy flavor. This is a key ingredient to give it a cheesy flavor and cannot be omitted. You can read more about it in this article about nutritional yeast.
- Lemon Juice: For the tang.
- Onion Powder: For flavor. You can also swap this for garlic powder or add half of each.
- Paprika: For flavor and color. (The red paprika mixed with the yellow turmeric gives it a beautiful orange color!) You can also use smoked paprika for a delicious smoky flavor.
- Miso: For a cheesy bite. This is a key ingredient in giving the cheese a cheddar flavor. (If you are making this cheese soy-free, you can use chickpea miso.)
- Water: For dissolving the miso paste
- Salt: To give it flavor.
- Turmeric: For color. (optional)
- Tapioca Starch: If you want a cheddar cheese that melts and stretches, you can add tapioca starch. (Tapioca flour is the same thing.) This will make the cheese softer, so it melts more easily and becomes stretchy. You will need to add 2 tbsp. + 1 tsp. of the tapioca. I know this is a weird measurement, but that is the exact amount I have found works best.
Helpful tools
- Saucepan: To cook the cheese on the stovetop.
- Whisk: For stirring your cheese sauce.
- Glass Container: to use as the mold. You can use any heat-safe container, even just a plain bowl. I like to use Snapware containers because their lids seal tightly and keep my cheese fresh. (You can also use a silicone mold, but I think it gives your food a funny taste.)
How to make sliceable vegan cheddar
Step 1 – Prepare a cheese mold by lightly oiling a smooth glass container.
Step 2 – Pour all of the ingredients except for the water and miso into a medium-sized saucepan.
Step 3 – Stir the ingredients, then turn the heat to medium.
Step 4 – Cook your cheese sauce over low heat for 6 minutes, stirring frequently. (It needs to boil for 6 minutes to fully melt and activate the agar agar.)
Step 5 – Mix the miso and water until fully dissolved, then pour it into the cheese sauce.
Step 6 – Stir the cheese sauce until the miso is incorporated.
Step 7 – Pour the cheese into the chosen mold.
Step 8 – Cool for about 15 minutes on the countertop, then put it in the refrigerator, uncovered, for 2 more hours until it cools and sets completely.
Step 9 – Serve or put in a sealed container.
How to make meltable cheddar
Step 1 – Add all the ingredients to a saucepan, but use 1/4 cup of water instead of 1/2 cup, and 4 tsp of agar agar instead of 2 tbsp.
Step 2 – Heat the cheese sauce over medium heat until it begins to boil.
Step 3 – Turn down the heat to just barely bubbling, then boil for 5 minutes, stirring frequently.
Step 4 – Add 2 tbsp plus 1 tsp of tapioca starch (7 tsp) to 1/4 cup of cold water, stirring until dissolved.
Step 5 – Mix the miso with the starch and water until fully dissolved, then pour it into the cheese sauce.
Step 6 – Add the starch, miso, and water mixture to the boiling cheese sauce, whisking to combine, then cook for an additional 1 minute. (Your cheese will become very thick and stretchy.)
Step 7 – Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
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 amounts of liquid, agar agar, or tapioca starch can significantly affect the texture of your cheese!
- Simmer the cheddar cheese for 6 minutes to melt the agar agar and allow it to bind completely with the ingredients.
- Adding the miso at the end ensures you do not kill the beneficial probiotics in the miso.
- Use tapioca starch if you are using this cheese in anything hot, like a grilled cheese, where you want it to melt.
Troubleshooting
Nearly everyone loves this cheddar cheese recipe, and it works 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 that 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, then 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.
Frequently asked questions
No, unfortunately, the only thing that will make your cheese melt and stretch is tapioca starch. If you use something else in its place, it just won’t work as well.
If you want to make it soy-free or don’t have miso, you can swap the miso out for tahini. This will also give it a little cheddar-style bite.
Yes, you can; however, it doesn’t melt as quickly, and you will need more of it. You will need to use 3 times as many flakes as powder, so use 6 tbsp of agar agar flakes instead of 2 tbsp of the powder to make this cheese.
Yes, you can add whatever herbs and spices you would like. A dash of smoked paprika or liquid smoke, as in my smoked gouda recipe, or use herbs, as in my vegan garlic and herb cheese recipe.
Cashews – you can use 1/3 cup of soaked and drained cashews, then blend them with 1 3/4 cups of 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.
Storage
Refrigerator: Store the cheese in a sealed container in the fridge for up to 5 days
Freezing: You can freeze it for up to 3 months. I find it easiest to slice or shred the cheese and then freeze it in an air-tight freezer bag. This way, you can use small portions without thawing the whole block.
This cheddar recipe is great sliced on sandwiches or served with crackers on a vegan charcuterie board, too!
More vegan cheese recipes
- Vegan Halloumi Cheese
- Vegan Herbed Cheese Ball
- Healthy Vegan Cheese Sauce
- Vegan Pepper Jack
- Vegan Blue Cheese
- Melty Vegan Mozzarella
- Vegan Cream Cheese
- Vegan Feta
- Tofu Cheese
You can check out my guide on how to make vegan cheese if you want more information on vegan cheese making, or get my vegan cheese cookbook, The Ultimate Guide to Easy Vegan Cheese Making.
Vegan cheddar cheese recipe
Vegan Cheddar Cheese
Ingredients
- 1 13.5 oz can coconut milk, or 2 cups of any plain plant-based milk plus 3 tsp oil.
- 1/2 cup water, (omit if using 2 cups of plant-based milk.)
- 1/2 cup nutritional yeast
- 2 tablespoons agar agar powder, (or 6 tbsp agar agar flakes)
- 1 1/4 teaspoons salt
- 1 teaspoon lemon juice
- 1/2 teaspoon paprika, or smoked paprika
- 1/4 teaspoon onion powder
- 1/8 teaspoon turmeric
Add after cooking:
- 1 tablespoon warm water
- 1 teaspoon white miso paste, (or any mild-flavored miso) you can also use tahini instead
- 1 squirt spray oil , (to coat the cheese mold)
Add for cheddar that melts and stretches *optional
- 2 tablespoons + 1 teaspoon. tapioca starch (aka tapioca flour), (optional)
Instructions
- Prepare a cheese mold by lightly oiling a smooth glass container.
- Pour all of the ingredients except for the water and miso into a medium-sized saucepan.
- t to medium.
- d activate the agar agar).
- Mix the miso and water until the miso is dissolved completely. Pour the mixture into the cheese sauce.
- Stir the cheese sauce until the miso is incorporated.
- Pour the cheese into the chosen mold.
- Cool for about 15 minutes on the countertop, then cover and refrigerate for 2-3 more hours, until it cools and sets completely.
Notes
- Once the cheese sauce begins to boil, turn the heat down so that it is bubbling, but not so hot that it will burn.
- Be sure to stir the cheese sauce very frequently so it doesn’t burn.
- Simmer the cheddar cheese for 6 minutes to melt the agar agar and allow it to bind completely with the ingredients.
- Adding the miso at the end avoids killing the beneficial probiotics in the miso.
- Leave out the tapioca starch if you want a firm slice of cheese for crackers or to eat cold.
How to make meltable vegan cheddar:
- Add all the ingredients to a saucepan, but use 1/4 cup of water instead of 1/2 cup, and 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, stirring until dissolved.
- Mix the miso into the starch and water until completely dissolved, then pour it into the cheese sauce.
- Add the starch-miso-water mixture to the boiling cheese sauce while whisking, 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.
Did you make this recipe?Please leave a star rating and review below!*This was originally posted on November 30, 2018. It was updated on February 2, 2021, to include new images and more detailed instructions.
📌 Be sure to follow me on Pinterest for new vegan recipes!
I don’t see how much oil to use
If you are using coconut milk, you don’t need oil, but if you are using soy milk or another plant based milk, use 1 3/4 cup of plant milk plus 1/3 cup of any neutral-flavored oil to replace the coconut milk and water in this recipe
Hi Monica. What’s your take on using “light” coconut milk instead of full fat? Any additional liquid that needs to be added? Or not! Extra oil maybe—-? Thank you for a reply.
Light coconut milk doesn’t produce the same creaminess and mouthfeel that the full fat coconut milk does. It will work, but it will not taste as good. You can add a little extra oil to account for it, but full fat will give you the best flavor.
Can I use cashew milk without oil? Will that be enough fat to be able to omit the oil. Thank you!
Yes you can. Enjoy!
Hi. can you use dark miso paste instead of white?
Yes, it will just have a slightly stronger flavor and make the cheese a little darker. Enjoy!
Hello I made this and liked it but I would like it a bit firmer. What can I do?
You can add another 1/2 teaspoon or so of agar agar to it to firm it up more! Enjoy!
Thank you so much for sharing your recipies. I had to adjust it a little but it slices and melts like cheese does. I’m excited. I didn’t have to let it set long at all and it was already useful after maybe half an hour in the fridge. probably because it was a lot smaller. Didn’t have to freeze it to grate it.
I made half the recipy and this is how I adjusted it for vegan keto glutenfree and nutritional yeast free.
▢400ml coconut milk, or 2 cups of any plain plant-based milk plus 3 tsp oil.
▢1/2 cup hot water, (omit if using 2 cups of plant-based milk.)
▢2 tablespoons agar agar powder, (or 6 tbsp agar agar flakes)
▢1 1/4 teaspoons salt
▢1 teaspoon vinegar
▢1/2 teaspoon paprika, or smoked paprika
▢1/4 teaspoon ginger juice
▢1/8 teaspoon turmeric
▢1 teaspoon soy sauce
You’re welcome, Liv. I’m glad that you made the recipe work for you and thanks for sharing your modifications to help out other who need the same. 🙂
Dear Monica, I more or less stumbled upon your site by chance today and wasn´t able to leave for hours and hours… everything around here just looks so fantastic! I have never really cared much about vegan food until today, but you managed to change this completely. I wish I could drive home and cook at least a dozen of your yummy ideas this very evening.
But I certainly must go shopping and source a few of the less obvious ingredients online first. Chances are that I may start with this vegan Cheddar, the recipe is just so stunning. Thank you so much to maintain such a beautiful and carefully edited website, even without tons of commercials!
BTW, I have read your huffpost article about your son and was instantly thrilled. My son had a very, very similar story except that it wasn´t PANDAS or PANS and IVIG didn´t help at all. After three years of suffering we finally found a cure, but these years were devastatingly intense, so I can feel what you went through. So glad your son recovered! Thank you very much, dear Monica!
Aww, it made my day to read this! I’m so glad that you enjoyed my site! I hope that you give the recipes a try. I’m glad that you finally found some answers for your son too. It is a long hard road to find answers for those type of kids.
I would like to 1st say I am not Vegan, I made this for my husband and I have to say it is amazing I will use this for myself as well that is how great it is so Thank you for that 🙂
What Agar agar do you recommend? Also how long will it keep in the fridge and how long if frozen?
I’m so happy that you like the cheese, especially since you are not vegan! I have the best luck with Telephone brand agar agar. I find it at my local Asian market for a great price and it comes in little packets, so it always stays fresh. It will keep in the fridge for 3-5 days and in the freezer for about 3 months.
So I’m sure you’ve been asked this before but due to health restrictions I can’t have nutritional yeast.
Is there another ingredient/s you’d recommend??
Thank you in advance!!
You can use mushroom umami powder or a little soy sauce for an umami flavor, but nothing tastes as cheesy as nutritional yeast.
Just made my second attempt…texture is still grainy…is it my agar agar? What am I doing wrong?
It must be the agar agar that you are using. I have made it countless times and it has never been grainy. If you use coconut milk as the base it is super silky and smooth.
Ok, first of all THANK YOU so much for this very detailed knowledge that you share with us, I’m so thankful!!
Second, I tried this cheese today but I had gelatine instead of agar-agar, and I had to use up my animal-derived ingredients, so I tried.
I saw many people having issues with the texture when using gelatine, so I decided to halve all the liquid ingredients and adjust the dry ones by taste. I used 3.5 sheets of gelatine (around 5g or a bit more) for 200 ml coconut milk + 60 ml of water. I would define the texture as a soft mozzarella or a fresh goat/cow cheese, it’s perfectly fine to put on bread and it holds itself. But the flavour, OH THE FLAVOUR, MAMA. It’s so on point, like. Who knew you could nail cheese flavour so much with a bunch of spices. I added extra cumin and nutmeg for extra spiciness. Be mindul with the salt cause yeast is already salty. Delicious!! Thanks so much again!
Hi,
I tried making this recipe and added 4 Tbsp of agar agar instead of 4tsp. It has really good flavor, but not a very good texture. What can I do to salvage it?
Hi! I just came across your recipe and your tips on making vegan cheese. I’m scared to dive into yet another vegan cheese recipe because the last 5 recipes I followed, all of the cheese came out jiggly and VERY moist, to the point where if I line the container with paper towel, it is soaked within a couple of hours. For some recipes, I even cut the water in half but it still comes out super “wet”. I was hoping you can troubleshoot this for me before I try your recipe. Thank you so much!
It sounds like the brand of agar agar that you are using. Some are not as strong as others. Try doubling the amount of agar agar.
Just came across your site and the recipes are “fantastic”! I have a question about the cheddar cheese. Do you know if it would still come out acceptably if the amount of fat was cut in half? Thanks.
It will still come out, but it tastes similar to low-fat cheese. Using full-fat coconut milk gives you the rich and creamy texture of real cheese.
Please publish the old cheese recipes made with cashews, too. You might like the coconut based better, but some of us prefer the cashew based which I think is healthier.
I’m so impressed! My boyfriend made this cheddar from your recipe. I must say that’s probably the best, cheesiest cheese alternative I’ve ever tried. It doesn’t smell very cheesy, but THAT TASTE MAAAN. He said he thinks he forgot to add the tapioca starch but it still melts wonderfully in our airfryer! And the amount of cheese we got is huge, I would say 5-6 times more than those small blocks in supermarkets. But honestly, I’m having some of the best cheesy toasties I’ve ever had. I don’t think we’ll ever buy another cheese from the store! Well, maybe apart from a feta alternative sometimes. But for a basic cheese that we must have in our fridge, this is honestly the best thing in the world. I will have to freeze it because it’s been over 5 days and we still have over half of it and we use it everyday – it’s that huge!
Thank you! It made my day to read this comment! I’m so happy that you guys liked it! I have a ton of other cheese recipes including a tofu feta that you may like. I hope that you check them all out. 🙂
Hi Monica,
Thanks so much for the recipe! I made it today and the flavor is amazing. It did come out a bit gelatinous so I’m thinking I probably did something wrong. I used coconut milk, and pretty sure I added all the right quantities. What adjustments would you suggest to make the cheese firmer? Thank you!
It sounds like your brand of agar agar didn’t have enough thickening power. Try it again and add an extra teaspoon or two of agar depending on how firm it set. If it is like jello, I would double the amount of agar.
Which brand (or brands) of agar agar powder do you recommend?
I have the best luck with “telephone” brand. They come in little packs, so they are always fresh. I find them at my local Asian market, but you can also order it from Amazon.
For my first attempt, I made it without the tapioca and it’s not bad! It tastes like vegan cheese (i.e., a bit on the rubbery side) rather than the real thing but it’s certainly tasty. I used oat milk because I’m allergic to coconut so I suppose it could have been creamier. I’ll definitely make it again using the tapioca.
The rubbery texture comes from the agar agar. If you find that you don’t like that texture you can use chickpea flour instead. (The recipe is in my free cheesemaking eBook that I give to subscribers.)
Hi Monica
Is it White Miso paste tou use or the darker variety?
Thanks and regards from Sunny South Africa!
I usually use white or a lighter color variety of miso in this cheese. Enjoy! 🙂
Greatings from Botswana (a meaty place), where I have stayed for over 20yrs. Really easy and tasty cheese recipe. I’ve now bought your ebooks and look forward to trying your other vegan recipes. I’ve been a veggie for over 30yrs, but am now a vegan, and loving it. Getting excited about cooking vegan dishes. Keep going.
Hi Douglas, I’m so happy that you bought my books and that you are enjoying my recipes! 🙂
Hi, so I’ve followed the recipe and the flavour is pretty good but the texture I’ve got seems massively wrong. Could it be the agar agar. I live in the UK, so it’s hard to find multiple choices. The texture is sort of soft and slimy, any advice would be great (not doing the version with the tapioca)
Thanks
I have a feeling that it is the brand of agar agar that you are using. Are you using powder and not flakes? Also, be sure you are using tablespoons and not teaspoons. If it is still way too soft, try doubling the amount of agar agar.
I also made this and the texture was way wrong. I followed the recipe exactly and boiled for the amount of time directed. I used 2 Tbsp of agar agar powder, not flakes. It turned out basically like cheese flavored jello! Was really excited to try this, but so disappointed with the result.
What brand of agar agar did you use? The jelling ability varies between brands. If it comes out like jello, you can remelt it and add double the agar agar and simmer for another 6 minutes.
Thanks to the pandemic I can’t get Agar Agar where I live. Even the Asian market, Target and Whole Foods didn’t have it. Kroger might but we don’t go there anymore. (Long Story) So I looked up substitutes and one of them is Corn Starch. Funny enough it’s also the easiest substitute for Tapioca flour/starch. Would I need to use a different substitute for one if I use it for the other?
Probably the best place to find agar agar is to order it from Amazon, but if you don’t want to do that, you can use chickpea flour instead. I explain how to do this in detail in my free vegan cheese ebook for subscribers and my vegan cheese cookbook. It will not work to simply swap it out for cornstarch. You can sign up here for the ebook. https://view.flodesk.com/pages/60a913073a1f1d563171d1fd (If you want the cheese to melt well and be stretchy, you will need to use tapioca starch. Nothing else gives it that texture.
Thanks for the help
Hi
Do u taste the coconut?
I was a bit afraid of that so i used soy milk but id like to know for next time.
Thanks
There is a slight coconut taste. I have found that different brands taste stronger than others. Organic coconut milk seems to have the strongest coconut flavor, so I don’t use that for my cheeses. You could also try using coconut milk to make my garlic herb cheese and see if you like that. Most people don’t taste coconut in that one since the other flavors hide it.
Thank you, thank you, thank you.
I just made this cheese. I have also made the provolone and mozzarella, and my favorite is the provolone.
I have been working with a couple of different recipes, trying to find the right textures and taste, and this one works.
Thanks again,
Sabine
You’re welcome, Sabine! I’m so happy that this recipe had what you were looking for!
Hi Monica!
This is the next one I’m going to try. Looks great. How about a beer cheddar cheese? Could I sub beer for the water? I will use one of your subs instead of coconut milk (cashew version). How would your cheeses work if I subbed almonds for cashews to change it up. Would that work? How about adding fresh horseradish with a beer cheese? Thanks again for all you do.
I haven’t tried using beer in the firm cheeses, but I add it to my fondue cheese (the recipe is in my cookbook). I think that you could definitely sub the water for beer. You can add any spices that you like to the cheese, so I think horseradish will work fine as well. You can add some sour crout as well for more depth of flavor.=. Let me know how it works. 🙂
Please Help Me! I’m trying to find recipes and substitutes for Lemon Juice, Any Citrus Item, Pectin, and Citric Acid. I’m trying really hard to become a full Vegan, but it is impossible to find recipes (Especially Cheeses & Desserts) without these products in them. Even to buy premade items is also hard to find.
You can simply leave the lemon juice out of this recipe. You can leave it out of most of my cheese recipes, it just won’t have as much of a tang.
Hi!
I just made this recipe and the flavor is great. However, I was not able to melt it in a grilled cheese sandwich. Should I first microwave the cheese to help it melt? I also noticed you mentioned in one of the comments that some tapioca starch is to be added to the mixture at the beginning; I added it all at the end mixed with the water and miso paste. Would that be the reason I am not getting the expected results? Thanks for the great recipe!
Hi Horacio, You must make the meltable version with added tapioca starch for it to melt. You can then microwave the sandwich for about 30 seconds before grilling it, and it should melt perfectly for you. I have a post about how to make a grilled cheese with my homemade cheeses. You can find it here… https://thehiddenveggies.com/vegan-grilled-cheese-cheese-that-melts/ Enjoy! 🙂
Hi Monica. I’m excited to try this recipe so I can stop compromising my WFPB diet with store-bought “plant based” cheese containing tons of oil and chemicals. One clarification please: the first step in the recipe says to use “1 13.5 oz can coconut milk or 2 cups of any plain plant-based milk plus 3 tsp oil.” Are the 3 tsp of oil added only if you use the 2 cups of plant-based milk, or do you add the oil even if using the canned coconut milk?
Thanks for the clarification.
Hi Murray, no added oil needed if you use canned coconut milk. You only need to add the oil if you are using another plant-based milk like soy milk or oat milk since they are not as rich and creamy. Enjoy! 🙂
I’ve tried a lot of vegan cheese recipes. But so far this is the absolute best! So delicious 🤤. Can’t wait to try your other cheese recipes.
PS. Also added 1tbsp of sauerkraut juice for extra tanginess.
I’m so happy that you liked my recipe, Nata! 🙂
Hi Monica,
Can I use Queen Jel It In instead of agar agar?
Thanks for any info, Elaine
I have never tested it with Queen Jel, so I’m not sure. It looks like it is mostly Carrageenan which you can use instead of agar agar, so I think it would work, but I’m not sure of the amount that you should use. Let me know if you try it. 🙂
Is the nutritional yeast just for flavor? I am allergic to yeast but have things I can substitute with especially if it’s only used for flavor. Thanks!
It is used for just flavor. However, it’s hard to replicate the flavor of nutritional yeast. (It is not a live active yeast, so some people with yeast issues are still able to eat it.)
I also can’t have nutrition yeast. What do you substitute for it in a recipe like this and how much? Thanks 😊
Hello Monica. Do I assume that it is 1:3 ratio of nutritional yeast powder to flakes? I can see somewhere in you material where you mentioned to use use 6 tbsps of flakes in place of 2 tbsps of powder. I just want to check with this recipe then — should I use 1 & 1/2 cups of nutritional flakes in this case? Thanks!
Hi Desmond, I was actually talking about a 1:3 ratio for agar agar powder vs flakes. The nutritional yeast doesn’t matter as much. If your nutritional yeast is very powdery, you will have a slightly cheesier flavor than if it was flakier. There is a big difference between the jelling power of flakes powder when it comes to agar agar. Hope that helps, enjoy! 🙂
Okay, Thanks. I will just experiment with the kind I have. I can see that some are more coarse flakes (like the one a get at the bulk store), and some are more fine like Bob’s Red Mill. Is there any brand you would recommend?
I find that the darker yellow flakes have the cheesiest flavor. Also, the ones that come in a sealed package have more flavor. The bulk nutritional yeast seems to have less flavor. I like Trader Joe’s brand since it comes sealed in a package that is fresh, and it’s about what my family consumes in 2 weeks so it never gets old. The KAL brand is also very flavorful but comes in a bigger container.
I’ve made countless cheese sauces over the years since becoming vegan and this one is the best!!! I made some adjustments (left out the agar) so I can use it as a sauce for my boys’ Mac and cheese for school lunches that require it to be nut free. Thank you so much for this delicious recipe!!
I’m so happy that you and your boys like this recipe! It does make delicious Mac and cheese too!
Just made the cheese. Super tasty! Great recipe!
I’m so happy that you liked it! 🙂
WOW!!! I just made this recipe and it was my first time making a sliceable vegan cheese and this did not disappoint! I made a total “oopsie” and forgot the 1/2 cup of water but it still turned out amazing! Can’t wait to try some of your other recipes! Thank you so much!
You’re welcome, Judy. I’m so happy that you liked it! 🙂
I’m not one to write reviews but this was unbelievably easy to make and it’s just about firm enough, it’s really tasty and it melts so good! But above all else I can’t get over how it was! Absolutely delighted to not have to buy it at the shop all the time!
Thanks so much for the amazing recipe!
You’re welcome! I’m so happy that you liked it! 🙂
Hi Monica.
This cheese looks so good and I can’t wait to try it out. As i have never used miso before i accidentally bought a version that is labelled “light” but has a brown/red colour. Do you think I can use this instead of the white miso? And should i use less miso if it’s not white miso?
The miso that you bought should work fine as a 1:1 replacement. Enjoy! 🙂
Great! Thank you so much 😀
I am very excited about a actual milk cheese, it is in the fridge busy setting up. If I may ask, I wanted to make the melt version but when `I started mixing the tapioca flower with water it immediately formed lumps so `I just left it out, have never worked with tapioca flower before, how does one prevent lumps, it does not seem to dissolve like cornstarch, any advice?
kind regards.
The lumps should stir out like they do with cornstarch. Did you use cold water? I’m not sure why it would have been lumpy, maybe add the water to the tapioca starch and stir slowly until you have a smooth consistancy. I hope that you enjoy the sliceable cheese! 🙂
Hi Monica! I’m excited to try this. I’d like to make the meltable version using plant-based milk (Ripple pea milk).
Since I’m using plant-based milk instead of coconut milk, I should omit thr 1/2 cup water you list in the recipe. However when explaining how to make the meltable version, you mention using 1/4 cup instead of 1/2 cup water. However, since I’m not adding water to begin with, do I still use 2 cups of pea milk or do I have to lower the amount? How do the instructions/ingredient amounts change for the meltable version if using pea milk?
Thanks in advance!
Hi Lily, yes, you will want to omit the 1/2 cup of water that you would use if using canned coconut milk for the sliceable method. Add the 2 cups of pea milk at the beginning of the recipe, and then after it boils for 5 minutes, mix 1/4 cup of water with the tapioca starch and add it to the sauce and stir for one additional minute, for the meltable method. Enjoy! 🙂
I look forward to trying this recipe. I cannot eat paprika, though, and am wondering how it’s omission will effect the flavor. Is there anything else you would recommend for the cheddar flavor?
It doesn’t change the flavor that much, you can just leave it out. Enjoy! 🙂
So excited to try this recipe! So for this and any of your vegan cheese recipes…would silicone molds work?
Hi Lydia, yes, silicone molds will work fine. Enjoy! 🙂
Hello! I am wondering if these cheeses are freezable?
Yes, they freeze well in an airtight container for up to 3 months. Enjoy! 🙂
Can I use vegetarian gelatin instead of agar agar?
I have heard that it works, but I have not tested it since I’m vegan. If you try it please let me know how it turns out. 🙂
I made this for the first time recently, and I’m very happy w/ the results. I added a little onion powder, garlic powder, smoked paprika & a touch of mustard, because those are ingredients I often add to my cheesy sauces. Until now, I hadn’t found a good homemade vegan substitute for cheddar that melted well. I’ve made two grilled cheese sandwiches (w/ arugula), and they were fantastic. Can’t wait to try this cheese in burritos, nachos… I’m looking forward to trying some of your other vegan cheese recipes, too.
I’m so happy that you like it, Sam! 🙂
Hi I can’t tolerate onion powder. Is it necessary or is there an alternative?
Thank you
You can simply leave out the onion powder. Enjoy! 🙂
Hello.
I tried this Cheddar now twice, made the recipe to the dot, but all it turns out to is a Jello.
The taste would be nice, but it doesn’t get hard at all. Its like a cream cheese, but worse.
In the pot it also stays a sauce, never becomes this stretchy paste like in your video.
I used soy milk. Tried one with starch and one without. Same result.
Any ideas whats the problem? Is there anything else to use other than the Agar Agar?
Andrea, I have had other people tell me the same thing. It seems that some brands of agar agar are not as strong as others. What brand are you using? I would double the amount of agar agar and see if that works for you. (I use the Telephone brand agar agar and it always sets perfectly for me using the amount given with that brand.)
Its a German brand and the amount used is as said on the package. Is there sometning else that can be used? As it is supposed to make things into Jello and not harden them up. Or would Agar agar do that? To harden something if an overamount is used?
I think that your brand of agar agar is not as strong. If you use a little, you get a jello like texture. The more you use the harder it will set. Double the amount that you were using and see how it turns out. 🙂
I dont have refined coconut oil, would I be able to use regular cocnut oil? I’m excited to try this recipie! Thank you.
Regular coconut oil will have a strong coconut taste. You can use canola oil instead of coconut oil for a neutral taste or you can use a can of full-fat coconut milk plus 1/2 cup of water instead of the milk and oil.
I want to be dairy free but not necessarily vegan. Can I substitute gelatin for the agar agar?
I think that you can swap it out, but since I’m vegan, I have never tried it. I have read that agar agar is more powerful than gelatin, so you may want to play with the proportions to get your desired texture.
Would it work if I substituted soy sauce for the miso paste or would it ruin the consistency because soy sauce is so watery? I’m trying to avoid buying miso paste since I don’t normally use it. Thanks!
Hi Jen, You don’t need miso paste if you don’t have it. It gives it a little cheesy bite but it is not necessary. I don’t think soy sauce would taste right. Sometimes I use tahini in my cheese too, like in my vegan Swiss, so you may want to try that if you have it. 🙂
Can I use gaur gum instead of agar agar?
No, gaur gum will not work. Cappa Karageenin will work if you don’t have agar agar, but it’s more expensive and even harder to find.
If using the karageenin, would you replace it from the agar agar or could you use both? Maybe to boost your agar agar? If so how much would you recommend? What is giving you that yellow color? Turmeric? Thanks,
Maria
Hi Maria, You can swap out the kappa carrageenin for the agar agar in equal amounts. You could use a tablespoon of each if you want, but they both do the same thing. I wouldn’t add much more than 3 tbsp of them, or your cheese will be too firm. Turmeric gives it the yellow color and if you add paprika, you’ll get a beautiful orange. (I took this picture a while ago, but I think that I left the paprika out in this batch. Enjoy! 🙂
Very good. As a vegan I am not looking for recipes to taste like “cheese” or “chicken” but recipes to replace those things I no longer want to eat. This recipe is really good, tastes good and has a pretty good texture. I also made your “omelet” and baked tofu which were really good too. There are lots of great looking things on your site which I am anxious to try. Thanks for taking the time and making the effort to do this. It is a big help for those who prefer not to consume animal products for health and ethical reasons
wade
New Brunswick
Canada
Thanks, Wade! I’m so happy that you are giving my recipes a try and that you’re liking them! 🙂
This is so awesome! It was super easy, and I was proud of the result. It wasn’t very pretty, but now by hay I have made it once, I know it will be better next time. Thank you SO much for sharing useful, delicious vegan recipes that will save us money and decrease the number of ingredients in the foods we eat! 🌱
Thanks! I’m so happy that it worked well for you! I have a bunch of other cheeses too, hope you try them all! 🙂
Have you ever tried making it without oil? I wonder if it would work.
You can use 1 can of coconut milk plus 1/2 cup of water instead of the milk and oil. It still has fat, but not refined oil. If you make it totally fat-free, it won’t taste as much like cheese.
Thank you for replying to my previous question. I remade the cheese with more careful measurements of the agar agar and the texture was better. Just thought I would share that this is delicious melted in a layer of puff pastry! Thank you
Would it work to add some liquid smoke to give it kinda smoky flavour?
Yes, definitely! It’s delicious that way! Enjoy! 🙂
Thank you for the recipe! I have just tried it and mine came out with quite a jelly like texture. Would this be because I measured the agar agar powder incorrectly by chance, or is it supposed to be jelly-like? The flavour is lovely though.
Hi Leah, I’m guessing that you did measure the agar agar wrong. Make sure you use 2 Tablespoons, not teaspoons. Also, make sure to use powder and not flakes. The texture is slightly rubbery, but not jelly-like. Glad you like the flavor! 🙂
OMGosh, this is my go-to cheese recipe. I’ve been using it for a few months now, and finally remembered to leave some feedback. I’ve made smoked cheese with liquid smoke, I’ve made regular cheddar, no soft cheeses yet, but that is on my to-do list. Thank you so much for such a simple, delicious, no fail recipe. As my cooking “style” falls in the “I only have a kitchen because it came with the house” this recipe is perfect.
Thanks so much for leaving a comment! I love hearing when my recipes work for people! It is crazy easy. Probably easier than driving to the store to buy some! Enjoy! 🙂
When you substitute coconut milk do you use only the cream of the coconut milk or the water in the can as well?
Carolyn, I shake up the can of coconut milk and use the whole thing. Hope you enjoy it! 🙂
What can be used as a substitute for tapioca starch/flour? Don’t get that here.
I haven’t found anything that works to substitute the tapioca to get the same melt and stretch. You can just leave it out and have a delicious cheese for slicing and putting on crackers.
Thanks for the recipe
I follow the recipes and also added Tapioca starch, the result, was the cheese does not harden. I tried multiple times but can never get it to harden.
“Cook your cheese sauce until it has slowly boiled for 6 minutes while stirring frequently. (It needs to boil for 6 minutes to fully melt and activate the agar agar).”
“Once the cheese sauce begins to boil, turn the heat down so that it is bubbling, but not so hot that it will burn.”
So after it boiled for 6 min, turn the heat down and keep stiring for another 6 min?
“Simmer the cheddar cheese for 6 minutes to melt the agar agar and allow it to bind completely with the ingredients.”
Thank you
Hi Jasmine, I’m not sure what happened to make your cheese not harden. The more tapioca starch you use, the softer your cheese will be. If you want very firm cheese, leave it out completely or try reducing it to just 1 tbsp. You just need to add all the ingredients to your saucepan and then stir and bring to a boil. Once it boils, reduce the heat so it just barely boils and continue boiling and stirring frequently for 6 minutes, then pour into your mold. Hope that helps. 🙂
Hello Monica. What is the weight of cheese with this recipe?
Hi Pavel, I have never weighed it before. It makes 2 cups of solid cheese. (16 oz.) I’ll weigh it next time I make it and let you know. Hope you enjoy it! 🙂
This didn’t go at all well for me! I left out the tapioca because I was just after a cheese I could slice, but aside from that I used everything exactly as stated. The resulting cheese came out so hard and rubbery that it could have passed for a hockey puck. The texture was absolutely horrible and I had to throw it all away. I double-checked because I wondered if I’d accidentally put in 2 tbsp agar when the recipe called for 2 tsp, but no, that’s the amount called for. I can only imagine that adding agar makes all the difference to the texture?
Sorry that you didn’t like it. The texture of the agar agar isn’t for everyone.
But you said in the above comments it is supposed to be two tablespoons so maybe they did measure wrong.
Followed the recipe exactly but it lacks flavor. Did use plain unsweeten almond milk so no idea.
Could be just not fond of this recipe but it was interesting and fun to make anyways.
I’m surprised that you think it lacks flavor, it has a fairly strong flavor in my opinion. I wonder if it was the almond milk. (I usually use soy milk). You may want to try my garlic herb cheese or smoked gouda if you are looking for stronger flavors. 🙂
This is the first ever time I’m trying to make this type of recipe. So, I have alot of questions, sorry. I bought unsweetened vanilla almond milk by mistake and used it. Will it affect the taste to render the cheese inedible?
Thanks!
You will just have to taste it and see. There is a good chance that it will be too sweet for your liking. You can use plain almond milk, but that also tends to be sweet depending on the brand. You may want to use unsweetened. Hope that helps.
Also, can I use plain almond milk-I don’t have a nut allergy. Thanks!
I just wanted to clarify: Can I use just coconut milk and omit the oil altogether? And if I were to use tahini, is it one tablespoon only, or 1 tablespoon tahini plus 2 tablespoons oil to equal the 3 tablespoons oil called for?
Thanks!
Yes, you can use coconut milk instead of soy milk and oil. (I find that 1 13.5 oz can of full-fat coconut milk plus 1/2 cup of water can be swapped out equally for the plant milk and oil. You can add some tahini, but there is no need if you are already replacing the fat with coconut milk. You can add a little for flavor, but I find more than about 1 tbsp of tahini is too strong of a flavor in the cheese. Hope that helps. 🙂
Mine is not even close to the color in the photo. How did you get that color?
Just a dash of turmeric and miso gives it that color.
I posted a comment on the Swiss vegan page but forgot to ask, can all of the soy or coconut milk varieties of vegan cheese be frozen? And as far as the Miso goes, is one color better for cheese making than another?
Thanks,
Dave
Yes, all the cheeses can be frozen. As far as the miso, I usually use white, or milder miso. Enjoy! 🙂
Could you omit the oil for tahini? I avoid oil like the plague lol! I know it’s there to add richness to the cheese so thought tahini might work for that job.
You could add about 1 tbsp of tahini, but more than that, it would change the flavor a lot. You could also make it with coconut milk if you want you just want it oil free and you don’t mind some fat.
I made the “cheese” and added fenugreek. Very nice!!
I’m so happy that you liked it! How much fenugreek did you use?
Sounds so much cheaper and easier to make! I am going to try it! Do you have a mozzarella version?
Great! Hope that like it. I do have a mozzarella version too. You can find it here… https://thehiddenveggies.com/vegan-mozzarella-recipe/
we love to make vegan cheese, love this method. saving your recipe to try!
Thanks Kristina! I hope you enjoy it! 🙂
The solid version with almond milk is wonderful!! The instructions for the meltable version say to leave out some of the water, but in using almond milk instead of coconut you have us leave the water out from the beginning. Would you recommend changing the amount of almond milk in the meltable version to make up for this difference? Thank you so much!!
No, I would use the full amount of almond milk, then mix the tapioca starch with the water and add it at the end. I’m so happy that you liked the solid version. Enjoy!
Made this recipe a few times. Added the cheese before solidified into mashed potatoes that were used for homemade pierogies. Definitely a hit! My wife is vegan, im not, but I’m the cheese maker and perogie maker haha.
That sounds delicious! I’m from Pittsburgh, PA where pierogies are taken very seriously. 🙂
Amazing recipe for vegan cheese! I am making this asap! I am always looking for cheese recipes.
What can i use instead of (miso paste) . can i replace it with tahini sauce ?
You can use a little tahini instead. I only add the miso for a cheddar flavor, but tahini will give it a nice flavor too! You can also just leave the miso out.
How much tapioca starch do you use for this quantity?
You will need to add 2 tablespoons + 1 teaspoon of the tapioca starch to the base mixture in the beginning then follow the recipe the same way after that. Hope you enjoy it! 🙂
Can you use red miso instead of white
Yes, you can use it, but the red tends to have a stronger flavor, so you may want to use it a little less. Enjoy! 🙂
This vegan cheddar cheese looks delicious! It will be a great addition to the holiday appetizer table!
Yum! At long last, a cheese recipe without cashews or coconut, both of which can cause acid reflux. Thank you so much!
You’re welcome Cathy! You can swap out the plant milk and oil for the coconut in any of my other cheese flavors too! Enjoy! 🙂