Vegan MoFo Day #2!!

Holycrap…after a lot of experimenting I did it! I made a vegan cheese that worked well in a grilled cheese sandwich AND nachos. KABAM!! This recipe is based on this one from Sweet Roots. I made the recipe there once exactly as written, but I didn’t like the coconut milk as the base and can only find agar agar powder, so I used soy creamer and agar powder in this one instead! I also used rice vinegar instead of the white balsamic mentioned and used smoked salt instead of liquid smoke.

I think the magic combination is using agar AND tapioca starch, then it’s solid, but still melts. Yay! Here’s a bad picture of the block after setting and me cutting into it:

In case your not convinced, here is some more melty cheesy food porn:

Hungry yet? I thought so. To the recipe!

Melty Delicious Vegan Cheese…get in my belly!


  • 500 ml soy creamer of choice
  • ~50ml soy or non-dairy milk of choice
  • 3 tsp. agar powder
  • 1 tsp. rice vinegar (can probably use any white vinegar, I like the rice one)
  • 2 tsp. smoked salt
  • 4 Tbsp. tapioca starch
  • 1 tsp. smoked paprika
  • 1/4 cup nutritional yeast flakes
  • pinch of turmeric (optional, for color)


  1. Bring the creamer and soymilk to a boil...but watch it! Both times I made this I looked away for a second and it completely boiled over the saucepan and made a huge waste! It gets very big and bubbly if you don't stir!
  2. Once boiling, remove from the heat briefly to add the agar powder, rice vinegar and smoked salt.
  3. Mix the tapioca starch in a small cup or bowl with a few tablespoons of soymilk and set aside.
  4. Put mixture back on the heat, bring to a boil again, then add the rest of the ingredients, including the tapioca mixture, stirring as you go.
  5. Cook for 10 or so minutes, make sure it comes to a boil at least once, then remove from heat and pour in a Tupperware or other container to set.
  6. After it cools a bit you can store it in the fridge. Mine lasted a bit over a week!

I ate lots of this:

Nachos are my weakness.

There you have it, my best vegan cheese attempt yet! Have you ventured into the art of vegan-cheese making? Please share! What is your secret ingredient? I still long for re-creating one of those expensive, hard, aged almond cheeses…anyone?

For those interested in more vegan cheese experimentation, here are some vegan cheese-making cookbooks I own:

The Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods – got this one recently and I like that it’s not all based on nut cheeses, as nuts can get kinda expensive. Need to play around with it more!

Artisan Vegan Cheese – I’ve had this for a bit now and have explored some of the recipes. Haven’t gotten them quite good as everyone who raves about them, but there are def some more recipes I want to try.

The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic “Uncheese” Dishes – this one’s a classic, I had it since I was a baby vegan. I still like it for the large variety of vegan cheese sauces for every occasion, this one is tested and approved!

Some books about vegan cheese I don’t own yet, but have my eye on:

The Cheesy Vegan: More Than 125 Plant-Based Recipes for Indulging in the World’s Ultimate Comfort Food

50 Delicious Vegan Cheese Recipes (Veganized Recipes Book 3) (eBook)

All Vegan Cheeses Vol.2: 15 Hard Vegan Cheeses You Can Slice and Melt (Planteaterbooks) (eBook)

Käse vegan: 40 Spezialitäten aus pflanzlicher Milch selbst gemacht (German) – author comes from France, the land of cheese, and the book is also available in French.

Käse veganese. Milchfreie Alternativen zur Käseküche (German)

Vegane Käsespezialitäten roh und glutenfrei aus der RainbowWay®-Vitalkost-Küche (German) – all recipes are also raw and gluten-free