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Vegan cheese
A spreadable soft cheese made from soy milk. Ingredients from the Non-Dairy Evolution. Method is my own simplified method.

Servings: 1.5 c

Servings: 1.5 c
  • 1 c. soy milk (unsweetened)
  • 3 Tbl tapioca starch (aka tapioca flour)
  • 1 tsp kappa carageenan
  • .75 tsp salt
  • 1 Tbl nutritional yeast
  • 2 tsp white miso (optional; adds more flavor)
  • ⅓ c refined coconut oil
  • 1.5 tsp vinegar
  1. Add tapioca and carageenan to pan of cold soymilk. Heat and stir until dissolved.
  2. Add salt, yeast, and miso. (Thin miso with1 Tbl. soy milk first.)
  3. Add melted coconut oil and stir thoroughly.
  4. Heat and stir until temp reaches 175F or pulls away from sides.
  5. Add lemon juice and/or vinegar. Stir briskly.
  6. Immediately pour into 2c mold and chill.
  • Order kappa carageenan online. There are different types; be sure you get kappa.
  • Using 3 tsp (1 Tbl) carageenan and ½ c coconut oil will make this firm enough to slice.
  • If you don't use miso, use 1 tsp salt instead of ¾ tsp.

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