Vegan version of the classic Dutch cheese with a delicious smoky flavor.
Yield: about half a pound
Time: 15 minutes plus time to chill and set
Tools
- medium saucepan
- whisk
- rubber spatula
- 2 cup glass or ceramic container with lid
Ingredients
- 1⅓ c plain soy milk or almond milk
- ¼ c tapioca flour
- 4 t kappa carrageenan
- 2 T nutritional yeast
- 2 t liquid smoke
- 1¼ t salt
- 1 t vegan worcestershire sauce, soy sauce, or miso
- ½ t onion powder
- ⅔ c refined (odorless) coconut oil, melted
Directions
Combine milk, tapioca, and carrageenan in saucepan and whisk until smooth. Add nutritional yeast, liquid smoke, salt, worcestershire, and onion powder and whisk until smooth. Whisk in the coconut oil.
Set pan over medium-low heat and start cooking while stirring continuously with the rubber spatula.
When the mixture starts to thicken, stir more vigorously and scrape the sides of the pan regularly. After several minutes, when the cheese has become smooth and glossy, turn off the stove.
Scrape cheese into the container and let sit for at least 20 minutes.
Place in fridge and let chill / set for at least six hours.
Notes
Recipe from The Non-Dairy Evolution Cookbook – read my review.
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More: Mock cheese recipes
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