For fans of hard cheese varieties, the following nondairy block and wheel cheeses resemble their dairy counterparts in texture and flavor. They are also some of the faster cheeses you can create. Three different techniques are used in this category: agar, followed by agar and tapioca, and finally carrageenan and tapioca. The last two techniques are especially exciting because they make cheeses that melt beautifully.
You will need a glass or ceramic container that can hold up to 2 to 3 cups of liquid. This container will serve as your cheese form, so be mindful when choosing its shape. Although the wait time listed is two to four hours, keep in mind that this is the minimum amount of time recommended for the cheese to form and set. If you allow your cheese to chill overnight, your patience will be rewarded with a firmer, sharper cheese.
Agar Technique
___________
Agar and Tapioca Technique
___________
Carrageenan and Tapioca Technique
___________
Agar (aka agar-agar) is a colorless gelling agent made from seaweed, often used as a substitute for gelatin in vegan recipes. Agar is a good source of calcium and iron and is very high in fiber. It is known for its abilities to aid in digestion and to reduce inflammation.
The secret to success when using agar is to let it soak for five minutes in cold water to help dissolve it, then simmer the flakes in plenty of liquid for about eight minutes, or until all the bits have dissolved. Once cold, undissolved agar flakes turn grainy, so be sure the agar is dissolved completely before adding the mixture to the blender.
Nut and seed allergy sufferers, rejoice! This is a vegetable-based cheese just for you. Once you have mastered the basic technique, you can add your favorite herbs and spices to create your own flavor combinations.
Makes an approximately ½-pound block
Prep and cook time
under 30 minutes
Wait time
2 to 4 hours
Nut-Free / Seed-Free / Soy-Free
Cheese
1 cup peeled, sliced zucchini
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon nutritional yeast
½ teaspoon sea salt
Agar Gel
¼ cup cold water, filtered
¾ teaspoon agar powder
Steam the zucchini for 5 minutes. Drain and discard the water. Transfer the zucchini to a blender and add the olive oil, lemon juice, nutritional yeast, and salt. Blend until smooth.
To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes then bring to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it becomes homogenous. Pour the mixture into a container and cover. Refrigerate until set, at least 2 to 4 hours.
Wrap the cheese in waxed paper and store in a sealed container. Will keep, refrigerated, for 5 to 7 days.
VARIATIONS AND SUBSTITUTIONS Once you’ve mastered the recipe, consider adding fresh herbs, your favorite hot sauce, smoked spices, or even olives and sun-dried tomatoes to the cheese ingredients.
Light and nutritious, this lovely seed cheese makes a wonderful snack. It is easily sliceable and can be shredded with a light touch to sprinkle over salads and baked potatoes.
Makes an approximately 1-pound block
Prep and cook time
under 30 minutes
Wait time
2 to 4 hours
Nut-Free / Soy-Free
Cheese
½ cup raw hemp hearts (hulled hump seeds)
2 medium zucchini, peeled
1 cup hemp milk
¼ cup raw apple cider vinegar
½ cup raw pumpkin seeds, soaked
1 teaspoon sea salt
1 teaspoon minced garlic
¼ teaspoon ground turmeric
¼ cup nutritional yeast
Agar Gel
1 cup cold water, filtered
2 tablespoons agar powder
Rinse the hemp hearts. Place them and all the other cheese ingredients in a blender and process until smooth. Leave the cheese mixture in the blender.
To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes then bring to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it becomes homogenous. Pour the mixture into a container and cover. Refrigerate until firm and set, at least 2 to 4 hours.
Wrap the cheese in waxed paper and store in a sealed container. Will keep, refrigerated, for 5 to 7 days.
Hemp seeds are one of the most digestible and concentrated sources of complete protein, amino acids, and essential omega-3 fatty acids found in nature.
A simple, sliceable seed cheese made from unhulled sesame seeds. Nutty and satisfying, it delights with its smoky finish. A perfect snacking cheese to enjoy with crackers and a cold beer.
Makes 1 round (about 8 ounces)
Prep and cook time: under 30 minutes
Wait time
2 to 4 hours
Nut-Free / Soy-Free
Cheese
½ cup raw, unhulled sesame seeds
1 tablespoon nutritional yeast
½ teaspoon sea salt
1 tablespoon raw apple cider vinegar
½ teaspoon paprika
2 tablespoons minced onion
1 teaspoon minced garlic
Agar Gel
1 cup cold water, filtered
1 tablespoon agar powder
Grind the sesame seeds, nutritional yeast, and salt in a blender until a flour forms. Add the vinegar, paprika, onion, and garlic. Leave the cheese mixture in the blender.
To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes then bring to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it becomes homogenous. Pour the mixture into a container and cover. Refrigerate until firm and set, at least 2 to 4 hours.
Wrap the cheese in waxed paper and store in a sealed container. Will keep, refrigerated, for 1 to 2 weeks.
Sesame seeds are embedded in a seed coat, or hull. Unhulled seeds are a good source of insoluble fiber, calcium, and iron and are also a significant source of B vitamins, particularly thiamine, vitamin B6, niacin, and folate. Whole sesame seeds add a nutty, smoky complexity. If you prefer a more neutral flavor, you can easily substitute hulled seeds.
This creamy-textured cheese has a sweet smokiness reminiscent of red peppers and sunshine. It easily slices and grates and has no nuts or soy-based ingredients, making it a great option for most individuals with food allergies.
Makes an approximately 1½-pound block
Prep and cook time
under 30 minutes
Wait time
2 to 4 hours
Nut-Free / Seed-Free / Soy-Free
Cheese
2 cups water, filtered
1 cup rolled oats
1 cup peeled, chopped, and boiled sweet potato
1 whole roasted red pepper
½ cup nutritional yeast
1 tablespoon smoked paprika
1 tablespoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons fresh lemon juice
Agar Gel
1⅓ cups cold water, filtered
2 tablespoons agar powder
Place all the cheese ingredients in a blender. Process until smooth. Leave the cheese mixture in the blender.
To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes then bring to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it becomes homogenous. Pour the mixture into a container and cover. Refrigerate until set, at least 2 to 4 hours.
Wrap the cheese in waxed paper and store in a sealed container. Will keep, refrigerated, for 5 to 7 days.
TRICK OF THE TRADE Noncultured cheeses can keep refrigerated up to 3 weeks. Shelf life can be influenced by several factors including moisture content, temperature, acid, salt, and bacteria. Because of the high moisture content of vegetable cheeses, their shelf life is reduced to 5 to 7 days.
The same classic American cheese taste you grew up with: mild, firm, and satisfying. This creamy, golden-hued cheese is perfect sliced on sandwiches and crackers.
Makes an approximately 1-pound block
Prep and cook time
under 30 minutes
Wait time
2 to 4 hours
Seed-Free / Soy-Free
Cheese
1 cup raw cashews, soaked, drained, and rinsed (see page 28)
¼ cup fresh lemon juice
¼ cup water, filtered
1 large red bell pepper, chopped
⅓ cup nutritional yeast
2 tablespoons chopped red onion
2 garlic cloves, chopped
1 teaspoon yellow mustard
1 teaspoon sea salt
Agar Gel
½ cup cold water, filtered
4 teaspoons agar powder
Place all the cheese ingredients in a blender. Process until smooth and creamy. Leave the cheese mixture in the blender.
To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes then bring to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it becomes homogenous. Pour the mixture into a container and cover. Refrigerate until firm and set, at least 2 to 4 hours.
Wrap the cheese in waxed paper and store in a sealed container. Will keep, refrigerated, for 1 to 2 weeks.
TRICK OF THE TRADE Soaking the cashews in water for 4 to 8 hours makes the puree creamier and easier to process. It is required in recipes with low water content, such as cheeses.
This delicate vegetable cheese is a lovely mild white cheese reminiscent of the popular Monterey Jack. It melts beautifully and adapts easily to all your favorite recipes.
Makes an approximately 1-pound block
Prep and cook time
under 30 minutes
Wait time
4 hours
Nut-Free / Seed-Free / Soy-Free
2 cups cauliflower florets
4 tablespoons vegan gelatin
3 tablespoons organic refined coconut oil, melted
1 tablespoon fresh lime juice
1 teaspoon sea salt
2 tablespoons nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
½ cup chopped fresh chives
Steam the cauliflower until tender. Reserve ½ cup of the boiled water from the steamer pot to dissolve the gelatin.
In a bowl, hydrate the gelatin by sprinkling a little cold water over it to make it bloom. Add the reserved cauliflower water and whisk to combine.
In a blender, process the cauliflower, coconut oil, lime juice, sea salt, nutritional yeast, onion powder, and garlic powder until smooth. Transfer the gelatin mixture to the blender and add the chives. Blend to combine. Pour the cheese mixture in a container and cover. Refrigerate for 4 hours, until it firms and sets.
Store, refrigerated, in a sealed container; will keep for 5 to 7 days.
Regular gelatin is made of animal by-products, so be sure to choose a vegan gelatin, or follow the instructions for using agar instead. Check the resources at the end of the book for suppliers.
This firm, nut-free seed cheese is perfect for everyday enjoyment. You can cube and skewer with toothpicks for hors d’oeuvres or slice and layer in sandwiches.
Makes an approximately 1-pound block
Prep and cook time
under 30 minutes
Wait time
2 to 4 hours
Nut-Free / Soy-Free
Cheese
1 cup raw sunflower seeds, soaked, rinsed, and drained (see page 28)
1 cup raw pumpkin seeds, soaked, rinsed, and drained (see page 28)
1 cup water, filtered
½ cup nutritional yeast
½ cup fresh lemon juice
1 tablespoon chickpea miso paste
2 teaspoons sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon ground turmeric
Agar Gel
1 cup cold water, filtered
1½ tablespoons agar powder
Place all the cheese ingredients in a blender, and process until the mixture becomes smooth and creamy. Leave the cheese mixture in the blender.
To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes then bring to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it is homogenous. Pour the mixture into a round container or cake pan and cover. Refrigerate until firm and set, at least 2 to 4 hours.
Wrap the cheese in waxed paper and store in a sealed container. Will keep, refrigerated, for 1 to 2 weeks.
Chickpea miso paste is a Japanese seasoning produced by the fermentation of chickpeas with salt and the fungus kojikin. The paste is used as a culturing and flavoring ingredient in some of the cheese recipes to give a ripened cheese flavor.
This firm, mild cheese with the classic, distinctive Swiss cheese taste is ideal for slicing, shredding, and melting on your favorite sandwiches.
Makes an approximately 1-pound block
Prep and cook time
under 30 minutes
Wait time
2 to 4 hours
Seed-Free / Soy-Free
Cheese
½ cup raw Brazil nuts, soaked, drained, and rinsed (see page 28)
½ cup water, filtered
¼ cup nutritional yeast
3 tablespoons fresh lemon juice
2 tablespoons tahini
1 teaspoon dry mustard
½ teaspoon sea salt
½ teaspoon garlic powder
1 tablespoon onion powder
¼ teaspoon ground coriander
Agar Gel
1 cup cold water, filtered
1½ tablespoons agar powder
Place all the cheese ingredients in a blender. Process until completely smooth. Leave the cheese mixture in the blender.
To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes then bring to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it is homogenous. Pour into a container, cover, and let the cheese set in the refrigerator, at least 2 to 4 hours.
Wrap the cheese in waxed paper. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks.
TRICK OF THE TRADE To make the “Swiss” holes, use a drinking straw or apple corer.
Tahini is a smooth, creamy paste made from sesame seeds that is used in Middle Eastern cuisine. It adds a wonderful texture and nutty flavor to many of the vegan cheese recipes.
Firm in texture and pleasantly spicy in flavor, this pepper Jack variety has an extra jalapeño bite. Wonderful for everyday snacking, sliced and melted on grilled panini, and cubed to top salads.
Makes an approximately 1-pound block
Prep and cook time
under 30 minutes
Wait time
2 to 4 hours
Seed-Free / Soy-Free
Cheese
½ cup raw Brazil nuts, soaked, rinsed, and drained (see page 28)
½ cup raw cashews, soaked, rinsed, and drained (see page 28)
½ cup water, filtered
3 tablespoons fresh lemon juice
3 tablespoons nutritional yeast
½ teaspoon onion powder
1 jalapeño pepper
Agar Gel
¾ cup cold water, filtered
1 tablespoon agar powder
Place all the cheese ingredients in a blender. Process until very smooth. Leave the cheese mixture in the blender.
To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes then bring to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it is homogenous. Pour into a container, cover, and let the cheese set in the refrigerator, at least 2 to 4 hours.
Wrap the cheese in waxed paper. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks.
This firm, Dutch-inspired table cheese with a distinctive smoky flavor makes for wonderful snacking. A few drops of apple-flavored liquid smoke is all that’s needed to enhance its gourmet appeal.
Makes an approximately 1-pound block
Prep and cook time
under 30 minutes
Wait time
2 to 4 hours
Seed-Free / Soy-Free
Cheese
½ cup raw, blanched almonds, soaked, rinsed, and drained (see page 28)
½ cup raw cashews, soaked, rinsed, and drained (see page 28)
½ cup water, filtered
2 tablespoons fresh lemon juice
1 teaspoon pure maple syrup
1 teaspoon prepared mustard
½ teaspoon apple liquid smoke
¼ cup nutritional yeast
½ teaspoon sea salt
½ teaspoon garlic powder
1½ teaspoons onion powder
Agar Gel
1 cup cold water, filtered
1½ tablespoons agar powder
Place all the cheese ingredients in a blender. Process until very smooth. Leave the cheese mixture in the blender.
To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes then bring to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it is homogenous. Pour into a container, cover, and let the cheese set in the refrigerator, at least 2 to 4 hours.
Wrap the cheese in waxed paper. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks.
This smoky, firm-textured cheese with a delightful heat can be sliced, melted, and shredded. Try on top of soups or baked dishes or grated and sprinkled on baked potatoes.
Makes an approximately 1-pound block
Prep and cook time
under 30 minutes
Wait time
2 to 4 hours
Seed-Free / Soy-Free
Cheese
1 cup raw Brazil nuts, soaked, rinsed, and drained (see page 28)
½ cup water, filtered
3 tablespoons nutritional yeast
3 tablespoons fresh lime juice
1 tablespoon chickpea miso paste
1 teaspoon sea salt
¼ red onion, minced
1 chipotle pepper, minced
½ teaspoon liquid smoke
Agar Gel
¾ cup cold water, filtered
1 tablespoon agar powder
Place all the cheese ingredients in a blender. Process until creamy. Leave the cheese mixture in the blender.
To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes then bring to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it is homogenous. Pour into a container, cover, and let the cheese set in the refrigerator, at least 2 to 4 hours.
Wrap the cheese in waxed paper. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks.
TRICK OF THE TRADE For a richer-tasting cheese, use a homemade nut milk (page 33) instead of water or add 1 to 2 tablespoons of coconut or olive oil when blending.
This creamy dessert cheese is a delight of delicately fragranced warming chai spices. Enjoy on toast at breakfast or as part of your cheese course.
Makes an approximately 1-pound block
Prep and cook time
under 30 minutes
Wait time
2 to 4 hours
Seed-Free / Soy-Free
Tea
2 teaspoons loose-leaf traditional masala chai tea leaves, or 2 chai tea bags
1¼ cups cold water, filtered
Cheese
1 cup raw cashews, soaked, rinsed, and drained (see page 28)
2 tablespoons pure maple or raw organic agave syrup
1 tablespoon nutritional yeast
1 teaspoon chickpea miso paste
½ teaspoon sea salt
Agar Gel
1 tablespoon agar powder
Prepare the tea: Place the loose tea leaves in a saucepan with the cold water. Bring to a boil, then lower the heat and simmer for 3 to 5 minutes. If using tea bags, bring the water to a boil, add the tea bags, and steep for 3 minutes. Let cool, then chill.
Place all the cheese ingredients, including ⅓ cup of the chilled tea, in a blender and process until smooth and creamy. Leave the cheese mixture in the blender.
To make the agar gel, whisk the remaining ⅔ cup of chilled tea and the agar powder together in a saucepan. Let it soak for 5 minutes before bringing to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until the mixture becomes homogenous. Pour into a container of your liking, keeping in mind that it will serve as the form for your cheese. Cover and let the cheese firm and set in the refrigerator, at least 2 to 4 hours.
Wrap the cheese in waxed paper. Store in a sealed container in the refrigerator, for 1 to 2 weeks.
Chai tea, whether packaged or loose leaf, includes such spices as ginger, whole cloves, whole coriander, black peppercorns, green cardamom, fennel seed, cinnamon stick, and star anise.
Salty and briny, this traditional-style feta can be crumbled, cubed, or sliced over salads, watermelon, or a variety of your favorite savory dishes. Stored in a brine, it keeps refrigerated for weeks. The flavor improves as it ages.
Makes an approximately 1-pound block
Prep and cook time
30 minutes
Wait time
12 to 24 hours to culture, 6 to 8 hours to set, and 8 hours in brine
Seed-Free / Soy-Free
Cheese
2 cups raw blanched almonds, soaked, rinsed, and drained (see page 28)
1 cup rejuvelac (see page 38)
1 teaspoon sea salt
Agar Gel
⅔ cup cold water, filtered
2 tablespoons agar powder
Brine
¼ cup sea salt
3 cups water, filtered
Place all the cheese ingredients in a blender and process until smooth. Pour the mixture into a glass container and cover with plastic wrap. Let culture at room temperature for 12 to 24 hours.
After the culturing is complete, make the agar gel: Place the cold water and the agar powder in a saucepan. Let it soak for 5 minutes before bringing to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar.
When the agar gel is ready, pour into the cultured mixture, and whisk until combined. Transfer the cheese mixture to a container lined with cheesecloth. Refrigerate for 6 to 8 hours, until firm and set.
To prepare the brine, bring 3 cups water to a boil, dissolve the salt in the boiling water, then allow to cool.
Cut the cheese into pieces and place in the salty water, then cover and leave at room temperature for 8 hours. Transfer the cheese to a container with a secured lid and pour brine over it. Store, covered, in the refrigerator for up to 6 weeks.
TRICK OF THE TRADE There is no hard-and-fast rule about how long the cheese needs to culture. Temperature, humidity, and other factors can come into play. Use your taste buds to determine your preferred sharpness and tangy-ness.
If you love gooey, stretchy, melting cheeses, you’ve come to the right place. The following recipes use a process of emulsification, whereby the ingredients are cooked and blended together into a homogenous mixture. Tapioca flour (aka tapioca starch) is used here as a thickening agent and is what allows the cheese to stretch as it melts.
You will need a glass or ceramic container that can hold 2 to 3 cups of liquid. This container will serve as your cheese form, so be mindful when choosing its shape.
This hard, smooth, flavorful cheese made of chickpeas and spiced with the delicious sriracha hot sauce is a fun vegetable table cheese to have around. It slices, grates, and shreds for endless eating possibilities.
Makes an approximately ½-pound block
Prep and cook time
30 minutes
Wait time
6 to 8 hours to set
Seed-Free / Soy-Free
1 cup cooked chickpeas
¾ cup coconut milk
1 tablespoon chickpea miso paste
2 tablespoons nutritional yeast
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon sriracha
½ teaspoon sea salt
2 tablespoons tapioca flour
1 tablespoon agar powder
½ cup fresh cilantro, chopped
Place all the ingredients, except the cilantro, in a blender and process until smooth. Transfer the mixture to a nonstick saucepan. Heat the mixture over medium heat, continually stirring with a flexible spatula. When the mixture begins to thicken, lower the heat to low. Continue to cook, stirring, for 5 to 8 minutes, or until the mixture transforms into a stretchy, smooth, gooey mass of melted cheese.
Remove the saucepan from the heat and fold in the cilantro. Transfer the cheese to a container. Let cool for 30 minutes. Cover and refrigerate for 6 to 8 hours to firm and set.
Wrap the cheese in waxed paper. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks.
This creamy, country-style hazelnut cheese tastes as decadent as it looks. It will make the perfect centerpiece at your next wine and cheese gathering. This recipe will make more pesto than you need. For a festive presentation, brush the remaining pesto over the cheese.
Makes an approximately ½-pound block
Prep and cook time
30 minutes
Wait time
12 to 24 hours to culture and 4 to 6 hours to set
Soy-Free
Cheese
1 cup raw hazelnuts, soaked, rinsed, and drained (see page 28)
½ cup rejuvelac (see page 38)
2 tablespoons organic refined coconut oil, melted
1 teaspoon sea salt
2 tablespoons nutritional yeast
Arugula Pesto
1 cup arugula
2 garlic cloves
⅓ cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
Agar and Tapioca Mix
½ cup hemp milk
1 tablespoon agar powder
1 tablespoon tapioca flour
Place all the cheese ingredients in a blender. Blend until smooth and creamy. Transfer the mixture to a glass container, cover with a clean kitchen towel, and let the cheese culture at room temperature for 12 to 24 hours.
Before the fermentation is complete, make the arugula pesto by processing all the pesto ingredients together in a blender until the desired consistency is reached.
After fermentation, make the agar and tapioca mix by combining the hemp milk and agar powder in a large saucepan. Bring to a simmer over low heat, whisking continually, for 5 to 8 minutes. When the agar is dissolved, pour in the cultured mixture and tapioca flour and whisk quickly. As the mixture heats and begins to thicken, keep stirring until the mixture turns into a smooth and stretchy mass of melted cheese.
Add 1 to 2 tablespoons of the pesto and mix well. Transfer the melted cheese to a container lined with plastic wrap and cover. Refrigerate for 4 to 6 hours, until it firms and sets. Will keep, covered and refrigerated, for 1 to 2 weeks.
This firm-textured, Italian-style cheese slices beautifully and pairs exceptionally well with Italian wines and fresh fruits and vegetables.
Makes an approximately 1-pound block
Prep and cook time
30 minutes
Wait time
12 to 24 hours to culture and 4 hours to set
Seed-Free / Soy-Free
VARIATIONS AND SUBSTITUTIONS For a smoky variety, prepare the recipe as directed, but add a pinch of hickory salt or several drops of liquid smoke to taste.
Cheese
1 cup raw cashews, soaked, rinsed, and drained (see page 28)
1 cup rejuvelac (see page 38)
2 tablespoons chickpea miso paste
3 tablespoons nutritional yeast
1 teaspoon sea salt
½ teaspoon onion powder
Agar and Tapioca Mix
½ cup plus 2 tablespoons cold water, filtered
1 tablespoon agar powder
2 tablespoons tapioca flour
Place all the cheese ingredients in a blender. Process until smooth. Transfer the mixture to a container, cover with a clean kitchen towel, and let the cheese culture at room temperature for 12 to 24 hours, until the mixture has thickened. During the fermentation process the mixture will rise and develop a bubbly, airy texture.
After the culturing is complete, make the agar and tapioca mix: Place ½ cup of the cold water and the agar powder in a large saucepan and whisk to combine. Bring to a light boil, lower the heat to low, and simmer for 5 to 8 minutes, whisking continuously. Add the cultured mixture to the agar gel and whisk quickly.
In a small bowl, dissolve the tapioca flour in the remaining 2 tablespoons of cold water and add to the mixture. Cook until stretchy and shiny. Pour into a container, cover, and refrigerate until set, at least 4 hours.
Wrap the cheese in waxed paper. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 2 to 3 weeks.
TRICK OF THE TRADE Ferment a minimum of 12 hours and up to 24.
The classic French Brie is the inspiration for this creamy and buttery vegan cheese. Served at room temperature, it pairs exceptionally well with sparkling wines, fresh fruit, and crackers, or try baking it in puff pastry. Although it is not a hard cheese, the same technique that makes the provolone on page 95 melty gives this cheese its distinctive gooey texture.
Makes an approximately 1-pound round
Prep and cook time
30 minutes
Wait time
24 to 48 hours to culture, 6 to 8 hours to set, and 12 to 24 hours to air dry
Seed-Free / Soy-Free
Cheese
1 cup raw cashews, soaked, rinsed, and drained (see page 28)
1 cup water, filtered
½ cup plain unsweetened nondairy, soy-free yogurt
½ cup organic refined coconut oil, melted
1 tablespoon nutritional yeast
1 teaspoon sea salt
Agar and Tapioca Mix
4 tablespoons tapioca flour, divided
1 teaspoon agar powder
Place all the cheese ingredients in a blender and process until smooth. Transfer to a glass container and cover with a clean kitchen towel. Let the cheese culture at room temperature for 24 to 48 hours.
After culturing is complete, pour the mixture into a large saucepan. Whisk in 2 tablespoons of the tapioca flour and the agar powder and cook over medium heat, stirring constantly with a flexible spatula until the mixture is thick, glossy, and pulls away from the sides of the pan, 8 to 10 minutes.
Line a cake pan or a round glass container with cheesecloth or plastic wrap, with any excess hanging over the sides. Pour in the cheese and spread. Cool, cover, and refrigerate for 6 to 8 hours, until firm.
Once firm, lift the cheese out, remove the cheesecloth or plastic wrap, and place on a waxed paper–lined plate. Dust the cheese on all sides with the remaining 2 tablespoons of tapioca flour. Place the uncovered cheese in the refrigerator to air dry for 12 to 24 hours.
Wrap the cheese in waxed paper. Store in a sealed container in the refrigerator for 2 to 3 weeks.
Organic refined coconut oil provides the solid fat essential for thickening many vegan cheeses. Coconut oil becomes semisolid at room temperature and solid when chilled. It must be melted for proper measurement in recipes.
This decadent twist on the French classic boasts a dark chocolate flavor that is sure to wow your most discriminate guest. Enjoy with sparkling wine and berries.
Makes an approximately 1-pound round
Prep and cook time
30 minutes
Wait time
12 to 24 hours to culture and 4 to 6 hours to set
Seed-Free / Soy-Free
Cheese
2 cups raw macadamia nuts, soaked, rinsed, and drained (see page 28)
¾ cup rejuvelac (see page 38)
¼ cup organic refined coconut oil, melted
1 teaspoon sea salt
Seasoning
1 tablespoon nutritional yeast
1 tablespoon chickpea miso paste
3 tablespoons raw organic agave syrup
½ teaspoon pure vanilla extract
2 tablespoons raw cacao powder
Agar and Tapioca Mix
¾ cup almond milk
1 tablespoon agar powder
2 tablespoons tapioca flour
Place all the cheese ingredients in a blender. Blend until smooth and creamy. Transfer the mixture to a glass container, cover with a clean kitchen towel, and let the cheese culture at room temperature for 12 to 24 hours.
When the fermentation is complete, stir all the seasoning ingredients into the cultured mixture and blend well.
To make the agar and tapioca mix, mix the almond milk and agar powder in a large saucepan until well combined. Bring to a simmer over low heat, whisking continually, for 5 to 8 minutes.
When the agar is dissolved, pour in the cultured mixture and tapioca flour and whisk quickly. As the mixture heats and begins to thicken, stir with a flexible spatula. Continue to cook until the mixture transforms into a smooth and stretchy mass of melted cheese. Transfer to a container lined with plastic wrap and cover. Refrigerate for 4 to 6 hours, until it firms and sets.
Wrap the cheese in waxed paper. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks.
Just as with the previous technique, the following method allows for beautifully melting cheeses. Kappa carrageenan, a derivative of seaweed, is the firming agent of choice here. One of the benefits of using Kappa carrageenan is that it is heat reversible. Meaning, it can be remelted when exposed to heat even after it has been set.
When working with carrageenan, it is very important that the cheese mixture be heated sufficiently to activate the carrageenan. The entire cooking process should take five to eight minutes. If in doubt, have an instant-read thermometer handy. The cheese is ready when the temperature reaches 175°F.
It is also important to note that Kappa carrageenan is sensitive to acids. Always add your acids to the cheese mixture after emulsification has occurred.
A glass or ceramic container of your choice will be needed for shaping and firming the cheese.
An important note about carrageenan: Carrageenan is produced in three forms: Iota, Lambda, and Kappa. Lambda is widely used in commercial foods and is the type that has been linked to recent media controversy for its gastrointestinal effects. Kappa, which is molecularly different from the other two carrageenan types, is the firming agent we use here. Check the resources list (page 179) for possible suppliers.
Firm, mild, and buttery, this beautiful golden-hued Cheddar-style cheese is as superb on a cracker as it is melted on a veggie burger.
Makes an approximately 1-pound block
Prep and cook time
30 minutes
Wait time
4 to 6 hours to set
Nut-Free / Seed-Free / Soy-Free
½ cup water, filtered
1 cup nondairy, soy-free yogurt
3 tablespoons tapioca flour
2 tablespoons Kappa carrageenan powder
2 tablespoons nutritional yeast
1 tablespoon chickpea miso paste
1 tablespoon tomato paste
½ teaspoon sea salt
½ teaspoon onion powder
½ teaspoon dry mustard
⅓ cup extra-virgin olive oil
2 teaspoons raw apple cider vinegar
Pour the water and yogurt into a medium saucepan, add the tapioca flour and carrageenan powder, and whisk until smooth. Add all the remaining ingredients, except the vinegar, and whisk until well blended.
Heat over medium heat, continually stirring the mixture with a flexible spatula. When it begins to thicken, lower the heat and continue to cook, stirring, for 5 to 8 minutes, or until the mixture transforms into a stretchy, smooth, gooey mass of melted cheese.
Remove the saucepan from the heat and fold in the vinegar. Transfer the melted cheese to a container and let it cool for 30 minutes before refrigerating.
Cover with plastic wrap and refrigerate for 4 to 6 hours, to allow the cheese to firm and set.
Wrap the cheese in waxed paper. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks.
TRICK OF THE TRADE Carrageenan is sensitive to acids. Too much vinegar can cause a loss in gelling capability. It can also interfere with the emulsification process. To prevent this from occurring, only add the acidic component to the cheese mixture after emulsification has occurred.
This delicate vegan mozzarella, like its fresh dairy counterpart, is moist, soft, and easily melts. Make a lovely Caprese salad with fresh basil and tomatoes, or try it with a plate of delicious grilled vegetables.
Makes about 1 pound
Prep and cook time
30 minutes
Wait time
4 to 6 hours to set
Seed-Free / Soy-Free
VARIATIONS AND SUBSTITUTIONS For a delicious variation, put mozzarella balls in a clear jar and top with extra-virgin olive oil infused with garlic and herbs. This makes a wonderful last-minute appetizer and can be a lovely hostess gift. Vary the herbs with the season to maximize the variety of colors and flavors.
Cheese
1 cup plain nondairy, soy-free yogurt
1 cup raw cashews, soaked, rinsed, and drained (see page 28)
½ cup water, filtered
2 teaspoons sea salt
Tapioca and Carrageenan Mix
3 tablespoons tapioca flour
2 tablespoons Kappa carrageenan powder
Brine
2 tablespoons sea salt
4 cups ice water
Place all the cheese ingredients in a blender and process until smooth and creamy. Transfer to a glass container and cover with cheesecloth. Let the cheese culture for 12 to 24 hours, until slightly tangy.
Pour the cultured cheese mixture into a saucepan, add the tapioca flour and carrageenan powder, and whisk well to combine. Cook over medium-low heat for 8 to 10 minutes, stirring with a flexible spatula, until the mixture is smooth, glossy, and stretchy.
Combine the two tablespoons salt and ice water in a bowl. Using an ice-cream scoop, drop balls of the cheese into the brine. Cover and let the cheese set in the refrigerator for at least 4 to 6 hours. Stored in the brine, the mozzarella should keep, refrigerated, for 1 to 2 weeks.
TRICK OF THE TRADE Perhaps the most exciting part about making your own cheese is being able to customize it to your own specifications. If you prefer a mozzarella in block form for instance, simply transfer the cheese mixture to a form or container of your choice right after the cooking process. No need to use the brine method.
The traditional Scandinavian cheese, Havarti, is known for its rich and buttery taste. Enhanced with the flavor of dill, it boasts a delicious, sophisticated flavor. This vegan Havarti is the perfect accompaniment to your cheese board. Serve with crackers or melt on your favorite grilled sandwiches.
Makes an approximately 1-pound block
Prep and cook time
30 minutes
Wait time
6 to 8 hours to set
Seed-Free / Soy-Free
1⅓ cups almond milk
1 tablespoon Kappa carrageenan powder
2 tablespoons tapioca flour
1 tablespoon nutritional yeast
1 teaspoon sea salt
⅔ cup organic refined coconut oil, melted
2 teaspoons raw apple cider vinegar
2 teaspoons fresh lemon juice
2 tablespoons minced fresh dill
Place the almond milk, carrageenan powder, tapioca flour, yeast, and salt in a saucepan. Whisk vigorously until all the ingredients are well blended and the mixture is smooth. Add the coconut oil to the mixture and whisk again.
Heat over medium heat, continually stirring the mixture with a flexible spatula. When the mixture begins to thicken, lower the heat to low. Start to scrape the sides of the saucepan with the spatula while stirring vigorously. Continue to cook, stirring, for 5 to 8 minutes, until the mixture transforms into a stretchy, smooth, gooey mass of melted cheese.
Remove the saucepan from the heat and fold in the vinegar, lemon juice, and dill. Whisk to blend.
Transfer the cheese to a container. Let cool for 30 minutes. Cover and refrigerate for 6 to 8 hours, to firm and set. To store, wrap the cheese in waxed paper and refrigerate in a sealed container. Will keep for 1 to 2 weeks.
If you love creamy, earthy French cheese with a bloomy rind, you’ll love this vegan Camembert. Similar to Brie, Camembert is a nutty cheese but has deeper earthy undertones. Slice this fragrant cheese over a piece of crusty baguette or present it as part of your next cheese platter for ultimate enjoyment.
Makes an approximately 1-pound round
Prep and cook time
30 minutes
Wait time
6 to 8 hours to set and 8 hours to air dry
Seed-Free / Soy-Free
VARIATIONS AND SUBSTITUTIONS For a fun and delicious treat, serve your wheel with maple-glazed pecans. Toast nuts and drizzle with maple syrup.
1⅓ cups almond milk
1½ teaspoons Kappa carrageenan powder
¼ cup plus 2 tablespoons tapioca flour
1 tablespoon nutritional yeast
1 tablespoon chickpea miso paste
1 teaspoon sea salt
½ cup organic refined coconut oil, melted
1 tablespoon raw apple cider vinegar
1 teaspoon truffle oil
Place the almond milk, carrageenan powder, ¼ cup of the tapioca flour, yeast, miso, and salt in a saucepan. Whisk vigorously until all the ingredients are well blended and the mixture is smooth. Add the coconut oil and whisk again.
Heat over medium heat, continually stirring the mixture with a flexible spatula. As the mixture begins to thicken, lower the heat to low. Scrape the sides of the saucepan with the spatula while stirring vigorously. Continue to cook, stirring, for 5 to 8 minutes, until the mixture transforms into a stretchy, smooth, gooey mass of melted cheese.
Remove the saucepan from the heat and fold in the vinegar and truffle oil. Whisk to blend.
Line a cake pan or a round glass container with plastic wrap with any extra hanging over the sides. Pour in the cheese mixture. Spread evenly and cover. Let the cheese cool for 30 minutes before refrigerating for 6 to 8 hours to firm and set.
Remove the cheese from the container and place on a waxed paper–lined plate. Dust the cheese with the remaining 2 tablespoons of tapioca flour. This will help dry the exterior and mimic the white rind you find on traditional Camembert. Place the uncovered cheese in the refrigerator to air dry for 8 hours.
Wrap the cheese in plastic wrap. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks. Allow the cheese to come to room temperature before serving.
TRICK OF THE TRADE If the heat is too high or the mixture is heated too quickly, sometimes the oil might separate from the mixture while cooking. If this occurs, remove the saucepan from the heat and stir vigorously until smooth. If the mixture will not reemulsify, add a dash of almond milk and whisk until recombined.
