Oat Milk Cheese
A rich and creamy vegan cheese made from oat milk
Servings 8
Calories 47kcal
Ingredients
- 2 cups oat milk
- 2 tablespoons nutritional yeast
- 4 teaspoons agar agar (powder not flakes)
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon juice
- 1 spray spay oil to help the cheese slide out of the mold
For meltable cheese
- 2 tablespoons tapioca starch
Instructions
- Prepare a cheese mold by lightly oiling a smooth glass container.
- Pour all ingredients (oat milk, agar-agar, salt, garlic powder, and lemon juice) into a medium-sized saucepan. (Add tapioca starch at this time if you want cheese that will melt and stretch.)
- Stir the ingredients, then turn the heat to medium and bring to a slow boil.
- 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.)
- Pour the cheese into the chosen mold that has been sprayed with oil
- Cool for about 15 minutes on the countertop, then refrigerate, uncovered, for 2 more hours, until it cools and sets completely.
Notes
- Stir the cheese sauce very frequently. Don't walk away while cooking.
- Keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- 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.
- Add 2 tablespoons of tapioca starch if you are using this cheese in anything hot, like a grilled cheese, where you want it to melt.
Nutrition
Serving: 0.25cup | Calories: 47kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Sodium: 392mg | Potassium: 71mg | Fiber: 1g | Sugar: 5g | Vitamin A: 123IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 1mg