The best vegan cheese that actually melts!
The cheese was one of the most complex parts of going vegan. I was a real cheese lover who relished in the smelliest of blue cheeses and runny camembert. I would always stuff my toasted sandwiches with extra slices of cheddar. So, when I went vegan, it was rough. I was never a fan of the regular vegan cheese in the supermarket. It was about double the price of traditional dairy cheese and had a hint of coconut flavor and gluey texture that would stick to my teeth.
There were a few exceptions, like when I splashed out on a locally made artisanal vegan cheese. But the standard cheddar or mozzarella replacements at the supermarket? They were always disappointing – bland, they wouldn’t melt, overpriced, and WAY too coconutty. So, I decided to take the matter into my own hands and make an easy, everyday cheddar cheese replacement. I am so glad I did! This cheese is easy to make and seriously delicious. It has a smooth texture and a cheesy flavor that doesn’t taste like coconut. This is perfect for a toastie, grilled cheese, or pizza night.
So, if you’re looking for a vegan cheese that melts and tastes great, this is the recipe for you! Below is my recipe for vegan cheese that melts. It tastes better than store-bought vegan cheese, and it’s gluten-free. You can freeze it for convenience.
Ingredients Overview
Soy milk
Soy milk is a plant-based beverage that is made from soybeans. Unsweetened soy milk is perfect for this vegan cheese recipe because it has a smooth, creamy viscosity similar to dairy milk. This vegan cheese recipe has a mild, slightly nutty flavor that doesn’t overpower the seasoning and flavors. It’s also a great source of protein, calcium, and vitamin D. If fortified, it often has similar nutritional value to dairy milk. There are many potential associated health benefits to soy milk. Some studies suggest it can even reduce the risk of heart disease and cancer.
Raw cashews
Raw cashews are a great choice for this vegan cheese recipe because they have a smooth, creamy texture and a mild flavor. They are full of healthy fats and soften quickly when soaked in boiling water, making them easy to blend into a smooth consistency. Their mild flavor makes the other more cheesy, flavorsome ingredients shine through. But that’s not all: raw cashews also have impressive health benefits!
Cashews are a good protein, magnesium, phosphorus, zinc, and selenium source. They have been shown to help reduce the risk of heart disease and cancer, and they may even help improve mental health.
Tapioca flour
Tapioca flour is a type of starch extracted from the cassava plant. For this vegan cheese, tapioca is an essential ingredient, as it not only thickens the recipe but gives it elasticity and makes it so melty!
Tapioca flour is gluten-free and non-allergenic, making it a safe choice for people with food allergies. It is also high in fiber, which can help regulate digestion. Additionally, tapioca flour contains no fat or cholesterol, which makes it a healthy choice for those watching their dietary cholesterol and saturated fat intake.
Nutritional yeast
Nutritional yeast is a type of yeast that is grown on molasses and then dried. It is often used as a vegan-friendly cheese substitute due to its savory, cheesy flavor. Known fondly as “nooch,” nutritional yeast is a vegan’s best friend and a pantry staple. I sprinkle it onto pasta and stir it through any savory dish when it needs an umami flavor boost!
Nutritional yeast is also high in protein, B vitamins, and minerals such as zinc and selenium. It contains all nine essential amino acids, making it a complete protein like animal products. Complete proteins are essential nutrients that assist tissue repair and absorption. It has been shown to have health benefits, such as reducing the risk of heart disease and cancer, and may even help improve mental health. So, if you’re looking for a delicious and healthy vegan cheese alternative, nutritional yeast is the way to go!
Apple cider vinegar
Apple cider vinegar is a type of vinegar (acetic acid in water) made by fermenting apple juice or apple cider. It has been popularised because of a wide range of purported health benefits. Some of these include killing bacteria, lowering blood sugar levels, and promoting weight loss. Evidence suggests it is beneficial as a prebiotic to support healthy gut bacteria.
It has an underlying note of apple, and its sour flavor adds just a hint of tang to this vegan cheese recipe.
Light miso paste
Miso is a paste made from fermented soybeans, barley, or rice. It has a salty, tangy flavor and is most commonly used in soups and sauces. Miso is a good protein, dietary fiber, vitamin, and mineral source. Vegans love cooking with miso because it has a strong, salty, umami flavor that adds depth to savory dishes and is perfect in cheese substitutes.
Light miso paste is a type of miso that is lower in sodium than other types of miso. It has a milder flavor than different types of miso and can be used instead of regular miso in most recipes. Light miso paste also has some impressive health benefits! It is loaded with other nutrients along with its beneficial bacteria and enzymes. Miso is a source of protein, vitamin B12, vitamin B2, vitamin E, vitamin K, choline, linoleic acid, lecithin, and dietary fiber. Light miso paste has been shown to have health benefits ranging from aiding digestion (thanks to its probiotic bacteria) to potentially reducing the risk of heart disease and cancer.
Dijon mustard
Dijon mustard is a type of mustard that is made from ground, brown mustard seeds. It has a strong, pungent flavor and is often used in sauces and dressings.
Dijon mustard works well in this vegan cheese recipe because it adds a strong, tangy flavor that helps mimic the taste of real cheese.
Substitutions
If you’re looking for a delicious and healthy vegan cheese alternative, the original recipe is the way to go!
However, if you still need to list all of the ingredients or want to make some adjustments, here are some substitutions you can try.
You can replace apple cider vinegar with white vinegar or lemon juice.
You can replace light miso paste with regular miso paste or any other miso paste.
You can replace Dijon mustard with any other type of mustard.
Raw cashews are the best choice, but sunflower seeds can also be used as a more affordable alternative. Raw cashews can also be substituted with blanched almonds; however, the cheese may need to be more smooth and rich.
Recipe
Yield: 10 serves
2 cups soy milk
1/2 cup raw cashews
1/2 cup tapioca flour
1/4 cup nutritional yeast
2 tbsp apple cider vinegar
2.5 tbsp light miso paste
1 tsp Dijon mustard
salt to taste
Instructions
1. Add soy milk, soaked raw cashews, tapioca flour, nutritional yeast, apple cider vinegar, light miso paste, and Dijon mustard to the blender.
2. Blend until the mixture becomes a smooth, creamy cheese.
3. Taste and adjust seasoning as necessary.
4. Transfer to the stove and heat to thicken the mixture.
5. Serve in a toasted sandwich or as a dip with crackers, bread, or vegetables.
6. If you don’t finish the cheese, store it in the refrigerator for up to 1 week or freeze it for up to 2 months. You can grate it frozen and use it as needed.
Nutrition
The recipe yields ten servings, each with approximately 80 calories, 5 grams of carbohydrates, 2.5 grams of fat, and 3 grams of protein.
Storage instructions
This vegan cheese recipe can be stored in the refrigerator for up to 1 week or frozen for up to 2 months. It can be grated and used as needed.
Conclusion
This vegan cheese recipe is a delicious and healthy alternative to dairy-based cheese. It’s perfect for vegans or anyone looking for a nutritious, dairy-free snack. The recipe is easy to follow and can be tailored to your taste preferences. So why not give it a try? I would love to hear what you think of it!
FAQs
Unfortunately, you need a blender to achieve a smooth texture. The blades on a blender give a silky smooth result that can’t be achieved with a food processor. Using a food processor, you will find a gritty or grainy cheese mixture.
Yes! You can use any plant-based milk you choose, but remember that the flavor and texture will affect the result. Almond milk is savory, which is great, but it has a thinner consistency, which means it will be less creamy than soy milk. Avoid using sweetened milk, coconut milk, or rice milk as they will be too overpowering and imbalance the recipe’s flavors.
You can make this vegan cheese recipe without nutritional yeast, but it will not have the same cheesy flavor. I strongly recommend trying to find nutritional yeast; it’s available online, at health food stores, and in the health-food aisle at major supermarkets in Australia. Plus, you can use it as a seasoning on any savory dish or as a replacement for parmesan cheese on pasta, salad topper, etc. – you will use it all up, trust me!
Yes, you can, but it won’t have the same depth of flavour. If you omit miso paste, blend the mixture and add a teaspoon of vegetable stock powder and a pinch of garlic powder or onion powder to enhance the salty and umami flavors. You could also add some extra nutritional yeast. Taste test and adjust as you go, then blend until smooth and follow the remaining instructions.
Melty Vegan Cheese
Ingredients
- 2 cups soy milk
- 1/2 cup raw cashews
- 1/2 cup tapioca flour
- 1/4 cup nutritional yeast
- 2 tbsp apple cider vinegar
- 2.5 tbsp light miso paste
- 1 tsp dijon mustard
- salt to taste
Instructions
- Place cashews in a boil and pour over boiling water. Soak for 15 minutes then rinse in cold water and drain.
- Combine all ingredients in a blender, blitz until smooth.
- Taste test and add salt as desired.
- Transfer mixture to a saucepan and bring to a simmer over low-medium heat (about 5 mins).
- Once simmering, the mixture will thicken. Reduce heat to low and continue to stir for an extra 1-2 minutes then remove from heat.
- Cheese can be eaten immediately or saved for later. If saving for later, shape into a ball or pour into a lined baking dish or bowl. Freeze and then grate when you’re ready to use it.
Amelia says
So good – I used this for nachos when I had no cheese in the house. Great substitute when you need that cheesy fix. Way cheaper than buying vegan cheese too!
Gareth Tan Yiam Leem says
Easy and yum, as always
sarah says
Tasty and easy to make, big thumbs up!
Hong Nguyen says
This is truly the best.