Shreddable Meltable Vegan Cheese [Oil Free Option]
User Reviews
5
Shreddable Meltable Vegan Cheese [Oil Free Option]
Description
The recipe starts by soaking blanched almonds or cashews to facilitate blending. After draining, these nuts or seeds are combined in a blender with tapioca flour, nutritional yeast, kappa carrageenan, white miso paste, white vinegar, sea salt, onion powder, and optionally refined coconut oil. Boiling water is added and the mixture is blended immediately to a smooth consistency. The blend is poured into a heatproof container and refrigerated for several hours until fully set.
Once firm, the vegan cheese can be sliced or shredded and used as a dairy cheese substitute, capable of melting in dishes. Using refined coconut oil avoids a coconut flavor, and omitting it with additional water creates an oil-free version. Kappa carrageenan is key for texture, though agar agar may be used as a substitute with different results.
The cheese will keep refrigerated for 5-7 days and can be frozen for up to 3 months. The recipe provides a way for plant-based diets to include a melty, shreddable cheese not reliant on soy or processed bases.
Soaking the nuts shortens blending time and helps pour the mixture before it begins to thicken. Use blanched nuts for the best final texture. Once boiling water is added, the mixture thickens quickly, so immediate pouring into the container is advised to avoid setting inside the blender.
Ingredients
- ½ cup almonds or raw cashews or sunflower seeds, blanched
- 4 tablespoons tapioca flour
- 2 tablespoons nutritional yeast
- 1.5 tablespoons kappa carrageenan
- 1 tablespoon White miso paste
- 1 tablespoon white vinegar
- ½ teaspoon salt sea salt
- ¼ teaspoon onion powder
- 4 tablespoons refined coconut oil optional, see notes
- 1.5 cups water boiling hot
Instructions
- Soak your almonds or cashews in hot water for 15 minutes and then drain.
- Meanwhile, place additional water on the stove top or in a kettle to bring to a boil. You will need 1.5 cups of boiled water, so add a little extra to make up for any loss in evaporation.
- Find a heatproof dish, bowl, or container (glass, not plastic) that will hold approx. 3 cups of liquid and place beside your blender.
- Add everything EXCEPT the water to your blender and once the water is boiling, add 1.5 cups of the boiling water to your blender, on top of all the other ingredients and blend immediately until smooth.
- Pour the mixture into your heatproof dish and refrigerate for 3 hours or longer, until solid.
- Use a butter knife, or silicone spatula to run around the edges of your vegan cheese and separate from the dish. (See process shots above for a visual.) Then flip it over on a clean surface, such as a cutting board to pop it out of the dish.
- Now slice or shred your cheese for use in a variety of dishes.
Notes
- Soak blanched almonds or cashews in hot water for 15 minutes before blending to shorten blending time and improve texture.
- Use only refined coconut oil to avoid unwanted coconut flavor; omit it for an oil-free version by adding extra water.
- Pour the blended mixture into the container immediately after blending to prevent premature thickening.
- Kappa carrageenan helps achieve desired texture; agar agar can be substituted but may alter melting and shredding properties.
- Store in the refrigerator for 5-7 days or freeze up to 3 months in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71cal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 226mg | 9% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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