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
Servings1 300gram
Prep Time5 minutes
Cook Time20 minutes
Ingredients
- 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
Instructions
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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).
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Pour the can of coconut milk into a saucepan.
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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.
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Add all remaining ingredients to the saucepan and stir with a whisk.
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Set heat on to medium and stir frequently until it boils.
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Turn down the heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth.
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Immediately pour into the prepared cheese molds.
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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.
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Once the cheese is cooled completely cover and store in the refrigerator in a sealed for up to a week.
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