Firm Vegan Cheese Recipe

Searching for a cheese recipe that’s both dairy-free and nut-free? This firm cheese slices, melts, and grates beautifully after just 30 minutes in the freezer. With a well-balanced flavor, it’s an excellent choice for anyone on a plant-based diet, those with dairy or nut sensitivities, or anyone curious about making a cheese alternative at home. Plus, it’s easy to prepare and only needs 2 hours in the fridge to set. Melted on toast, shredded on pizza or added to a cheese board. You decide!

After experimenting and tweaking this recipe several times, I believe I’ve nailed down a fantastic combination of flavors. The initial version had too much acidity, but the final recipe I’m sharing strikes the perfect balance of acidity, salt, and cheesy goodness. The mustard really enhances the complexity of the flavors too.

Vegan cheeses may not exactly match dairy cheese in taste and texture, but this one is a fantastic substitute for cheese boards and various recipes. When I melted it under the sandwich press, it reminded me of processed cheese singles used in sandwiches and toasted bread.

Firm Vegan Cheese

This firm cheese slices, melts, and grates beautifully and is a perfect addition to any cheese platter. Melt it in toasted sandwiches or freeze it and grate it on pizza. The choices are endless!

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Prep Time 15 minutes mins

2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Appetizer, Snack

Equipment

• 1 Cheese mold: choose your shape, round or rectangular
• 1 Spatula and whisk
• 1 Saucepan and stovetop
• 1 Measuring cups and spoons

Ingredients

  

• 1 can (400ml) of coconut cream or coconut milk
• 1/2 cup hot water
• 1 1/2 tsp Himalayan salt
• 3 tbsp nutritional yeast
• 2 tbsp agar agar powder
• 2 tsp lemon juice
• 1/2 tsp minced garlic or garlic powder
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp mustard
• 1 tsp miso paste (optional)
• Oil spray for your mold

Instructions

 

• Prepare your mold by spraying it with oil.
• First place your miso paste into a bowl and add a tablespoon of hot water. Now dissolve the miso in the water. We will add this to the end of cooking so not to kill the beneficial probiotics in the miso.
• Add all the ingredients into the saucepan.
• Bring to a simmer and cook continuously for 5 minutes with a whisk. Make sure you stay mixing the cheese and don’t walk away whilst you cheese is cooking.
• Now add the dissolved miso and whisk together. Be swift in adding your hot cheese mixture into your mold with a spatula.
• Place in the fridge for a minimum of 2 hours.

Notes

Agar agar powder can be purchased online and is essential for this recipe. If you are using flakes, you would need to use 3 times the amount needed for the powder. 

This recipe will last 5 days in an airtight container in the fridge and up to 3 months in the freezer, although may change the texture slightly after thawing.