How to make a basic vegan cheese using coconut milk and free of dairy, gluten, soy, and nuts. Vegan provolone flavored cheese.
Plant-Based Vegan Cheese Recipe
Prep Time5 minutes
Cook Time20 minutes
- 1can coconut milk full fat
- 1/2cup hot water
- 1tsp salt
- 1tbsp + 1 tsp nutritional yeast
- 2tbsp agar agar powder
- 1tsp tapioca flouraka tapioca starch
- 1/2tsp lemon juice
- 1/4tsp garlic powder
Prepare cheese molds by spraying a glass bowl or container with spray oil or rub any neutral flavored oil on the molds to prevent sticking. (Recipe will make about 2 cups of cheese).
Pour the can of coconut milk into a saucepan.
Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan.
Add all remaining ingredients to the saucepan and stir with a whisk.
Set heat on to medium and stir frequently until it boils.
Turn down the heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth.
Immediately pour into the prepared cheese molds.
Let it cool with the lid off for about 15 minutes at room temperature, then transfer to the refrigerator for at least 2 hours to firmly set.
Once the cheese is cooled completely cover and store in the refrigerator in a sealed for up to a week.
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