Vegan Cheese Slices
A rich and creamy vegan mozzarella cheese style sliced cheese for sandwiches, crackers, and snacking.
Servings 8
Calories 111kcal
Ingredients
- 1 13.5 oz can coconut milk full fat or coconut cream (13.5 oz can)
- 1/4 cup warm water
- 2 tablespoons nutritional yeast
- 4 teaspoons agar agar powder
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1 tablespoon tapioca flour
- 1/4 cup cold water
- 1 spray spay oil to help the cheese slide out of the mold
Instructions
- Prepare your cheese mold by spraying it with some spray oil for easy removal.
- In a small saucepan, add a 13.5 oz can of coconut milk (or another plant-based milk listed below), 1/4 cup of hot water, 2 tbsp of nutritional yeast, 4 tsp agar agar powder, 1 1/4 tsp salt, 1/2 tsp garlic powder.
- Heat the cheese sauce over medium heat until it begins to boil.
- Turn down the heat until it is just barely bubbling and allow it to boil for 5 minutes while stirring frequently.
- Add 1 tbsp tapioca starch to 1/4 cup of cold water and stir until it dissolves.
- Add the starch and water mixture to the boiling cheese sauce, stir it in with a whisk, and cook for an additional 1 minute. (Your cheese sauce will now become stretchy).
- Pour the hot cheese sauce into the prepared glass cylinder and allow to cool uncovered in the refrigerator for at least 3 hours before slicing.
Video
Notes
- Make sure to measure the ingredients carefully! Slight changes in the amount of liquid, the agar agar, or tapioca starch can change the texture of your cheese a lot!
- After you put in the coconut milk, add the warm water to the can and swish it around for a minute to get all the coconut milk out.
- For a cheesier flavor, add an additional tbsp of nutritional yeast to your cheese sauce.
Nutrition
Serving: 0.25cup | Calories: 111kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Sodium: 371mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg