How to Make Vegan Cheese Recipe

The recipe begins with soaking raw cashews in boiling water to soften them before blending with tapioca starch, solid coconut oil, agar agar, nutritional yeast, lemon juice, and seasoning such as white or black pepper and cayenne pepper. The tapioca starch and coconut oil contribute to a smooth, creamy base, while agar agar serves as a plant-based gelling agent, essential for the cheese's texture and meltability.

After blending to a smooth consistency, boiling water is slowly incorporated, and the mixture is cooked over medium heat with constant whisking until it thickens and becomes gooey. This step activates the agar agar, producing a cheese that can be enjoyed warm as a queso or set to cool and firm up for a sliceable mozzarella-style cheese.

The flavor carries subtle herb notes from dried herbs and a mild spicy lift from the cayenne and pepper, balanced with the tang of lemon juice and umami from nutritional yeast. This cheese works for plant-based recipes needing a versatile dairy-free cheese that melts.

If preferred, carrageenan can replace agar agar using a smaller quantity, but one of these ingredients is necessary for the characteristic melting texture of the cheese.