top of page

Vegan Cheddar

Prep Time:

10 minutes

Cook Time:

15 minutes

Makes:

8 servings

This vegan cheddar is rich, flavorful, and has that classic cheesy bite without any dairy. The combination of coconut milk, nutritional yeast, and smoked paprika gives it a deep, savory taste, while agar agar and tapioca starch create a firm yet creamy texture. It’s delicious on crackers, melted into dishes, or sliced for sandwiches.

Ingredients

  • 1½ cups (360 ml) coconut milk

  • 1/4 cup (15 g) nutritional yeast

  • 2 tbsp (15 g) agar-agar

  • 1 tbsp (8 g) tapioca starch

  • 1/2 tsp turmeric powder

  • 1 tsp salt

  • 1 tsp smoked paprika powder

  • a pinch of ground black pepper

  • 1/4 cup (60 ml) olive brine

  • 1 tsp warm water

  • 1 tsp white miso paste

  • 1 tsp neutral oil

Instructions

  1. Add coconut milk, nutritional yeast, turmeric, salt, pepper, and smoked paprika to a saucepan. Whisk over medium heat until combined and warm.


  2. In a separate small saucepan, gently heat the olive brine and whisk in the agar-agar and tapioca starch until smooth.


  3. Pour the agar mixture into the coconut milk mixture. Bring to a boil while stirring constantly, then reduce the heat and cook until slightly thickened.


  4. Dissolve the miso paste in warm water and stir it into the cheddar mixture. Add the oil and whisk until smooth.


  5. Pour the mixture into a greased mold (a cereal bowl works great). Cover and refrigerate for at least 3 hours, or until firm.


  6. Keep refrigerated for up to one week, or freeze for up to three months.

bottom of page