Vegan Cheese with Garlic and Herbs
A basic recipe for making vegan cheese with garlic and herbs made with coconut milk. Free of gluten, soy, and nuts.
Ingredients
- 1 13.5 oz can coconut milk full fat
- 1/2 cup hot water
- 1 1/4 tsp salt
- 2 tbsp nutritional yeast
- 2 tbsp agar agar powder or 6 tbsp flakes
- 1/2 tsp lemon juice
- 2 tsp herbs de Provence or other dried herbs of choice
- 2-3 cloves garlic minced
- 1 spray oil on the glass container
Instructions
-
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.
-
Turn 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, cover, and then transfer to the refrigerator for at least 2 hours to firmly set.
-
Once the cheese is cooled completely cover and store in the refrigerator in a sealed container for up to a week.
Recipe Notes
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.
A message about Agar- Agar:
- Use agar agar powder not flakes if you can and measure carefully. Make sure to use 2 tablespoons not teaspoons!
- If your cheese is too soft or jello-like, your agar agar is not strong enough. (Some people from different areas in Europe have reported that the cheese does not set hard enough. This is due to the different strengths of agar agar sold in different places. Double the agar agar next time you make it).