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Shreddable Meltable Vegan Cheese [Oil Free Option]

A vegan cheese that melts and shreds like mozzarella!! You won't believe your eyes (or your taste buds).

Prep Time
15 mins
Refrigeration Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 8 Servings
Calories: 71 kcal
Course: Side Dish , Snacks , Others
Cuisine: American , Canadian

Ingredients

  • ½ cup blanched almonds or raw cashews or sunflower seeds
  • 4 tablespoons tapioca flour
  • 2 tablespoons nutritional yeast
  • 1.5 tablespoons kappa carrageenan
  • 1 tablespoon White miso paste
  • 1 tablespoon white vinegar
  • ½ teaspoon sea salt
  • ¼ teaspoon onion powder
  • 4 tablespoons refined coconut oil optional, see notes
  • 1.5 cups boiling hot water

Instructions

    Cup of Yum
  1. Soak your almonds or cashews in hot water for 15 minutes and then drain.
  2. 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.
  3. Find a heatproof dish, bowl, or container (glass, not plastic) that will hold approx. 3 cups of liquid and place beside your blender.
  4. 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.
  5. Pour the mixture into your heatproof dish and refrigerate for 3 hours or longer, until solid.
  6. 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.
  7. Now slice or shred your cheese for use in a variety of dishes.

Notes

  • Even if you have a high-speed blender, like a Vitamix, for this recipe, I recommend soaking your almonds or cashews. Doing so will help them blend up much faster so you can quickly pour the mixture out before the cheese begins to set.
  • Move quickly!! Once you add the boiling water to your blender, the mixture will start to thicken. Immediately pour the mixture into your heatproof dish once smooth.
  • Make sure to use blanched almonds. If you don't have blanched almonds you can blanch whole almonds yourself, quite easily. 
  • For the coconut oil: Make sure to use REFINED only as unrefined has a strong coconut flavour that you don't want in your cheese.
  • For oil free meltable vegan cheese: Skip the coconut oil and replace with ¼ cup of water to make up the liquid portion of the recipe. I’ve tested this vegan cheese with and without the oil (check out the oil free vegan cheese test above) and you absolutely CAN skip it.
  • If you prefer to avoid kappa carrageenan, I’ve read that you may use double the amount (in this case 3 tablespoons) of agar agar instead. Now I haven’t tested it this way and cannot speak to the way it shreds or melts, but several sources state it works, albeit, not as well as kappa.
  • Your meltable vegan cheese will keep refrigerated for 5-7 days. Or freeze (whole or shredded) in a freezer-safe airtight container or zip top bag for up to 3 months.
  • Bring a small pot of water (enough to cover the almonds) to boil. Once boiling, add the almonds and boil for 1 minute. Then drain and rinse with cold water to cool them down, enough to handle. Then pinch the almonds and the skin will come off easily. 
  • Recipe inspired by my stretchy vegan mozzarella and method adapted from Vegan Blueberry.

Nutrition Information

Calories 71cal (4%) Carbohydrates 6g (2%) Protein 3g (6%) Fat 4g (6%) Monounsaturated Fat 3g Sodium 226mg (9%) Potassium 95mg (3%) Fiber 1g (4%) Vitamin A 2IU (0%) Vitamin C 1mg (1%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 71

% 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.