Homemade Vegan Cheddar Cheese
This homemade vegan cheddar cheese requires minimal effort and is delicious. It is nut free and perfect for slicing, grating, and more.
Equipment
Ingredients
- 1 ½ cups non-dairy milk unsweetened and unflavored
- ¼ cup vegan yogurt unsweetened and unflavored
- 1 tablespoon nutritional yeast
- 1 tablespoon agar powder
- 1 tablespoon tapioca starch
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon white miso paste
Instructions
- Into a blender all the ingredients. Blend for 30 seconds until well incorporated.
- Pour into a pan. Cook on medium high heat for about 5 minutes mixing continuously with a spatula until it starts to thicken. Once it thickens after about 10 minutes remove from the stove.
- Then pour into a lightly oiled small rectangle storage container or pan. Place in the fridge and allow to set for at least an hour, or until firm. It may take longer so don’t worry if it does.
- When ready remove and enjoy immediately however you like!
Video
Notes
- The turmeric flavor can be a little strong so if you don't like that feel free to leave it out completely or you can reduce the amount to a ¼ teaspoon.
- I like to use Kite Hill Greek Style yogurt but feel free to use any unsweetened and unflavored non-dairy yogurt.
- This vegan cheddar is a bit on the softer side if you would it like it to be firmer do 2 tablespoons (18g) agar powder.
Tried this recipe?Let us know how it was!