Vegan version of the classic semi-soft Danish cheese.
Yield: about a pound
Time: 30 minutes, plus time to set
Tools
- medium saucepan
- whisk
- rubber spatula
- container with lid
Ingredients
- 1⅓ c almond milk
- 2 T tapioca flour
- 1 T kappa carageenan
- 1 T nutritional yeast
- 1 t salt
- ⅔ c refined coconut oil, melted
- 2 T fresh dill, minced
- 2 t lemon juice
- 2 t cider vinegar
Directions
Combine milk, tapioca, carageenan, nutritional yeast, and salt in the saucepan and whisk until smooth. Whisk in the coconut oil.
Turn on burner to medium and start cooking the mixture, stirring constantly until it starts to thicken.
Reduce heat and continue cooking, stirring continuously and scraping the sides regularly.
After 5-8 minutes, when the mixture is thick and gooey like a pot of melted cheese, remove from heat.
Stir in remaining ingredients and transfer to container.
Let cool for 30 minutes or so, then cover and refrigerate for at least 6 hours.
Notes
Dill havarti is great on sandwiches or cut into cubes for snacking.
Recipe from Vegan Cheese: Simple, delicious plant-based recipes, by Jules Aron.
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