10 Minute Melting Cheddar Style Vegan Cheese – revamped!

img_4591

One of my most popular recipes on Bunny Kitchen is a simple 15 minute, Slice-able and Melt-able Vegan Cheese, it was shared by the Vegan Society and gained immense popularity. Just over a year later, I’m sharing a really slight update to the recipe, that makes it even simpler to prepare and a few more options to increase the cheesy tang that so many vegans, new and seasoned, miss but don’t want to eat animal products.

img_46591

For a firm cheese without the freezer that will slice and grate perfectly, use Kappa carrageenan. Somer of Vedged Out introduced me to this product which, like agar, is derived from seaweed but has a much better setting power. There are various types of carrageenan so make sure to buy the right one – you can get it from Amazon.

  

If using agar, with a gentle freeze, this cheese becomes firm enough to grate and slice or, for a softer, semi solid cheese, setting in the fridge makes for a simple way to scoop some cheese onto bread, pizza, pasta or into a sauce to be melted into lusciousness. 

0125ce72289c1596ea8b02c001fa5c1dc5cf3c3d35

The original recipe, despite still being fast, required various stages of combining the ingredients, including adding the starch to the hot milk which took some serious patience and muscle power to whisk in lump free. After many readers had difficulty with this stage, I wanted to redesign the recipe to eliminate this step.

FotorCreated

The answer? Simple, the blender! I hope you love the new, improved method much better.

01c34d642fb3002e2d6aaf6ab816aafd9fb8aab1e1

Of course I use my super powerful Optimum blender to whizz this up, any excuse to use this fabulous gadget in my kitchen! However, there’s nothing too difficult to blend in the ingredients list so a regular blender should be just fine, it might just need a bit of a scrape every now and again.

  

FotorCreated

Ingredients: Makes around 450g

  • 500 ml/2 cups soya or other neutral flavoured non dairy milk like a nut or seed milk (for the best results use a thick, rich milk or creamer)
  • A heaped tablespoon of Kappa carrageenan or 2 tbsp agar powder*
  • 2 tsp apple cider vinegar
  • 2 tsp coarse salt (or 1 tsp fine salt)
  • 40g/4 tbsp tapioca starch
  • 1 tsp paprika (use smoked for a smoky cheese)
  • 30g/1/2 cup nutritional yeast flakes

Optional add in’s:

  • 1/2 tsp mustard powder or 1 tsp prepared mustard
  • 1/4 tsp turmeric (for colour)
  • 1 tbsp tomato puree or ketchup
  • A few shakes of vegan Worcestershire sauce
  • 1 tbsp of white miso paste
  • Sub 1/4-1/2 cup of the milk with rejuvelac or vegan kefir
  • 1-2 capsules of vegan probiotic, emptied or 1/4 tsp pure vitamin C powder/citric acid/vegan lactic acid powder. 

*NOTES:

6 tbsp agar flakes can be used instead of powder, boil mixture gently for 15 minutes after adding the flakes, vinegar and salt before adding the remaining ingredients.

Other types of carrageenan can also be used (3 heaped tsp powder) and is often sold as ‘vege-gel’ or ‘vege-set’, the cheese will not be as firm as when set with Kappa or agar but it behaves the same and after a little time in the freezer, grates perfectly.

Method:

  1. Simply blend the core ingredients and any or all of the optional extras until well combined.
  2. Add to a pan and cook over a medium heat for 10 or so minutes until really very thick then pour into a container to set.
  3. Leave to harden in the fridge or freezer until cooled and firm.
signature join-me-on-facebooktwitter_followinstagram-logo1-300x150follow-me-on-pinterest
Advertisements
This entry was posted in vegan and tagged , , , , , , , . Bookmark the permalink.

39 Responses to 10 Minute Melting Cheddar Style Vegan Cheese – revamped!

  1. I never thought of making it home, I should definitely try! Nice pics

  2. Division Claudia says:

    This cheese looks really yummy! And it hasn’t really that much ingredients in it, which is great πŸ™‚ Could I use corn starch instead of tapioca starch? Cool Recipe! πŸ˜€

    • Poppy says:

      The tapioca starch aids in the gooey and melty ability which may not be as good with cornstarch but by all means give it a whirl!

      • Division Claudia says:

        Thanks for the answer πŸ™‚ I’ll see if I can find tapioca starch, otherwise I give the cornstarch a try πŸ˜‰

  3. Larice says:

    Poppy, this looks so good! I’m excited to try this! It looks easy and even better I already have all of the ingredients!!!

  4. Heidi says:

    I see 6 Tbsp as well as 6 tsp referenced with Agar. Which one is it?

    It looks good.

  5. yojgui says:

    tried making this cheese, but its not hard enough … could it be because my agar agar is too old??

  6. April @ Simplify Your Health says:

    I tried this too and it did not harden up for me either… will give the new version a go πŸ™‚

    • Poppy says:

      Might be the type of milk you used and I do recommend the freezer which is what I do if I want it firm. Although others have made it and it’s firmed up outside of the fridge, I’ll tag you in a post.

      • April @ Simplify Your Health says:

        Thanks! Yes I thought trying it in the freezer would probably work. X

      • Poppy says:

        That’s how I get it to grate, once grated it defrosts pretty instantly and is unaffected. But I usually let it remain semi hard as I mostly use it in hot applications to melt.

  7. Pingback: Vegan Sweet Potato & Aubergine Lasagna (+Cashew Cream cheese recipe) | matchamochi

  8. Starr says:

    We’ve been pretty unhappy with store bought vegan cheeses. I’ll definitely give your recipe a try, it looks like it melts beautifully!… Any idea how long it lasts? And could I just store it in my freezer or would it become too hard for grating when I need it?

    • Poppy says:

      No store it in the freezer no problem, it’ll just need a little thaw before grating that’s all! I’ve had some in the fridge be fine for about 2 weeks, I’ve never had it last any longer but in the freezer it’ll be fine for months!

  9. Kirsten says:

    Any thoughts on a substitue for nutritional yeast? I cook for a 12 year old on a low protein diet. Thanks so very much!

    • Poppy says:

      Hi Kirsten, unfortunately the nutritional yeast is the key ingredient to give a cheesy flavour. Without it, it would just be set milk and there really is no substitute for it. Sorry 😦

    • lesley says:

      Hi Kristen. I am on a low protein diet (pku) and I have a very low protein tolerance (6g per day ) I am going to use the nutritional yeast. The brand I have found is 15g protein for the 30g used in this recipe. I think I may reduce the yeast a bit and see how the flavour goes but for approx 450g of cheese it works out at less than 4g of protein per 100g which is a lot less than store bought cheese. I have used nutritional yeast before and find the flavour quite strong and I think I should have no problem using less than the 30g stated in the recipe but I will try it and see.

  10. opal says:

    Can I use actual cow or buffalo milk in this recipe? Will it still end the same?

  11. Pingback: Have a Mini Pizza Party this Festive Season! | Bunny Kitchen

  12. lesley says:

    I made it last night using coconut milk, agar flakes and cornflour and it came out beautifully! Soft-ish but completely sliceable and if I put it in the freezer, grateable too ! Wonderful recipe and as I am on a low protein diet (metabolic disorder from birth, pku ) fantastic to be able to have cheese on my very low allowance of 6g of protein per day. Thank you so much xx

  13. Pingback: Fully Loaded Butternut & Leek Enchiladas | Bunny Kitchen

  14. Darren says:

    This revamped recipe is much quicker to make and it turned out great. I used 2 TBS sunflower butter blended with two cups of water for my milk, reduced the paprika to 1/2 tsp and included the turmeric for color. I keep it frozen and it grates easily immediately out of the freezer but thaws out very quick once grated so you have to spread it onto your recipe quickly. Nice to be able to have grilled cheese sandwiches again.

  15. Pingback: Spicy Smoked Garlic Cheese Block and ThermoCook Review | Bunny Kitchen

  16. Pingback: VegΓ‘n sajt | Blogod.hu

  17. Sophie says:

    How long will this cheese last in the fridge or freezer? and in order to get the cheese to be a firm consistency do you have to keep it in the freezer at all times?

    • Poppy says:

      Hi Sophie, how long will depend on the cleanliness of your equipment and temperature of your fridge, but I have kept it in the fridge for a couple of weeks without issue. It will keep indefinitely in the freezer. If you use kappa carrageenan your cheese will set and remain firm even at room temperature. Agar is a softer set so you may want to store it in the freezer or place it in there for a while before grating but for slicing, it is fine kept in the fridge.

  18. Pingback: Seitan & Wild Garlic Fajitas | Bunny Kitchen

  19. Linda says:

    Omg I just made this (plain unsweetened soymilk, no paprika but with white vitamin c powder and white miso added) I dont care if it never firms up completely, as the newly cooked version actually tastes like cheddar cheese to me. ❀ ❀ ❀

    I know it will melt as I've used agar and tapioca in other vegan cheeses. I'm so excited!!!

  20. Pingback: 10 Tips to Stay Healthy Over Christmas and a Really Easy Vegan Cheese! | Bunny Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s