Homemade Vegan Cheese

When I was online-ordering some nutritional yeast the other day, I noticed that the merchant was also selling agar powder (check out my post on agar for more info) so I decided to pick some up. And in the spirit of Vegan MoFo, I decided that it was time to finally take the plunge and try my hand at a vegan cheese recipe!

Despite being vegan for many years, I’ve never attempted to make my own vegan cheese. The process always seemed a bit daunting and since I went vegan in the Southern United States in the mid-90s, I quickly got used to living without cheese alternatives (or any processed vegan food for that matter!)

Sure, I love a nutritional cheese sauce as much as the next girl, and I’ve enjoyed a couple pizzas here and there sprinkled with Vegan Gourmet or Daiya, but other than that, vegan cheese hasn’t played a big part in my diet. This vegan cheese recipe is about to change that!

Homemade Vegan Cheese Recipe

From what I know, there are basically 5 different types of vegan cheeses:

  • Cheese sauces that you pour over nachos or pasta (like this mac and cheese)
  • Tofu “ricotta”, as used in vegan cannelloni and lasagna
  • Spreadable cheeses made with nuts (cashews/macadamias/almonds) that are pretty much ready to eat immediately
  • Cheeses that require using a nutmilk or cheese bag and probiotic bacteria to culture (Check-out JL’s probiotic cheese adventure for more info)
  • Firm cheeses that contain agar
Homemade Vegan Cheese Recipe

I decided to go with Ann Gentry’s Vegan Cashew Cheese recipe because it seemed simple enough and now that I had the agar powder, I had everything on hand to make it. I found the recipe on her blog, but it’s also available in her cookbook, Vegan Family Meals: Real Food for Everyone. The result is a firm cheese that can be easily sliced. I wouldn’t say that it’s super creamy, but it has a nice little sharpness to it that pairs really well with tart apple slices. I just love the option of finally being able to bring my own vegan cheese to wine & cheese parties!

Homemade Vegan Cheese Recipe
Homemade Vegan Cheese Recipe
Homemade Vegan Cheese
Homemade Vegan Cheese
Homemade Vegan Cheese Recipe

Wine & cheese anyone?

Notes – Homemade Vegan Cheese Recipe

  • I halved the original vegan cheese recipe and it produced 3 small ramekins worth of cheese. I recommend using the halved recipe (at least for your first attempt). The halved recipe appears below.
  • The original vegan cheese recipe calls for agar flakes, not agar powder. Agar powder is much more concentrated than agar flakes so you only need about a third as much of it: 1 tsp agar powder = 1 tbsp agar flakes. So for this recipe, 1 cup agar flakes = 16 tbsp agar flakes = 16 tsp agar powder (I used 8 tsp agar powder since I was halving the recipe).
  • I poured the cashew mixture into the saucepan and stirred it vigorously for a minute or so rather than return the milk mixture to the food processor (because mine is tiny).
  • I left-out the white pepper and added a handful of chives to the last portion but otherwise I stuck to the recipe as-is.
  • I lightly oiled the ramekins before filling them, and although I had to use a knife to gently lift them out, I think it was a good idea to do this. I gently patted-down the cheese with a paper towel to remove the extra oil before serving.
  • You may want to experiment with different flavors. As per my notes below (as well as reader’s comments), thing like truffle oil, fresh herbs, sun-dried tomatoes, black olives, apricots, walnuts and figs would work nicely. Just have your fillings ready to mix in, because as you can see from the chive version above, the cheese firms-up very quickly once removed from the heat.

Updates – Homemade Vegan Cheese Recipe

  • The cool thing about agar is that even once it has set, you can re-melt it, add ingredients to it, and let it re-set. So, I just melted-down one of the cheeses in a saucepan and added a few tablespoons of soy milk to help it break down. I added 1 tsp of white truffle oil and a handful of chives. It hasn’t set yet, but I licked the spatula and it tastes AMAZING. I am kinda freaking out right now! What have I been missing?!
  • It Melts! I just sliced a piece of cheese, stuck it on a cracker and zapped it in the microwave for 10 seconds and it melted! It wasn’t stretchy, but it totally melted. So I’m pretty confident that it would melt in the oven for a few minutes on the “broil” setting.
Homemade Vegan Cheese Recipe

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Homemade Vegan Cheese

Make your own homemade vegan cheese using cashews, nutritional yeast, and agar powder. It’s much easier than it looks!

  • Author: Angela @ Vegangela.com
  • Prep Time: 4 hours 20 mins
  • Cook Time: 20 mins
  • Total Time: 4 hours 40 mins
  • Yield: 8 1x
  • Category: Snack, Appetizer
  • Cuisine: Vegan

Ingredients

Scale

Instructions

  1. Lightly oil 3-4 small ramekins.
  2. Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
  3. Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn’t very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.
  4. For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
  5. For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
  6. The cheese will keep for 4 days, covered and refrigerated.

Notes

Adapted from Vegan Family Meals, Real Food For Everyone by Ann Gentry – Andrews McMeel Publishing Copyright 2011.

Keywords: agar, cashew, DIY, food processor, gluten-free, kid-friendly, low-carb, miso, nutritional yeast, sugar-free, tapas, truffle oil, vegan, vegan cheese

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275 thoughts on “Homemade Vegan Cheese”

  1. OMFG i have been looking for a homemade vegan cheese recipe that actually melts. Tried so many that claimed to but did not. This one actually delivers! Base flavor is good, but can’t wait to play around with the seasoning retaining the core elements of the base (nooch, agar plant milk, and oil). Thanks so much for sharing this! I can’t tell how much i really appreciate it!

    Reply
  2. V. I’m a cheese lover and am sooooo excited to try this! I am not vegan but I have several seizure inducing allergies. I have been searching for a Keto friendly soy and dairy free recipe and here it is! Thank you, I cant wait to try this amazing creation!

    Reply
  3. I guess I’ll never understand vegans. And I’m a vegan myself !! Most vegans want to make their vegan fair taste like meat… and cheese… and all the things that meat-eaters like. WHY? For Pete’s sake, make your foods taste like the vegetables they are!! I’ve been a REAL vegan for many years and I never try to copy the foods that are eaten by meat eaters. I eat REAL vegan foods that are DELICIOUS and don’t taste like meat or cheese or any of the foods eaten by carnivores. Come on, vegans, BE REAL!!

    Reply
    • Seriously? Veganism isn’t a diet. Per the vegan society “Veganism is a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.” People who do this tend to still love meat and cheese and other animal products, so they gravitate toward recreating that. If you eat a whole food plant based diet because you are just crazy about vegetables, or even for health reasons then good for you, but leave other people alone. At the end of the day, they aren’t eating flesh, and that is the important thing.

      Reply
  4. This cheese is so nice when it is first made, gooey and cheese. It solidifies quickly and after a few hours it really is cheesy!!! It melts and is just a dream come true. THANK YOU VEGANGELA FOR POSTING!!! Thank you for supporting the Vegan resistance that is standing up for what is right from animal rights to protecting our environment and our bodies.
    thank you Vegangela

    Reply
  5. I made this and it turned out great! I did something different, in that, I soaked the cashews overnight in a non-alcoholic Dutch Beer, and swapped the Soy Milk for the remainder of the Beer and also added 2 Tsp of Vegemite to the Oil/Agar/Beer Mixture. And I also added some Turmeric and Annatto for color!
    Will definitely make again.

    Reply
  6. Thanks for the recipe. I made it last night however the texture is quite rubbery and it doesn’t quite look like your photo. It tastes ok but I have nothing to compare it to. Must be because of the agar powder?

    Reply
  7. I would like to try this with tiger nuts (tubers) since I can’t eat nuts. Let me know if you’ve tried this or know of someone who has. I was thinking since the tiger nut paste or pulp is gritty it might be best to just use the milk only and thicken it with agar?

    Reply
    • I make a similar cheese with sunflower seeds! It’s much cheaper and suitable for nut allergies, make sure to use raw shelled seeds and I soak overnight before blending in food processor or vitamix. Sometimes I add a few drops of liquid smoke to be a “smoked Gouda” but my fave is adding pickled jalapenos.

      Reply
    • The oil is necessary to make it fatty, like dairy cheese. I wouldn’t recommend coconut oil due to the flavour, but maybe light olive oil, walnut or avocado oil instead? Let me know if you try those – cheers!

      Reply
  8. Hi and thanks so much for the recipe. Do you think it is possible to freeze this cheese so that I can make a big batch to use all month as needed?

    Reply
  9. Hi! Firstly, thank you so much for sharing this awesome recipe. I made this cheese a while ago and demolished it within days. I halved the recipe as per your recommendations but would never do that again because it was so good! I will make double the recipe next time!! I’m wondering if the cheese would work with a different kind of milk though. Maybe cashew? Or almond? I’m avoiding soy while pregnant but am dying to eat this cheese again! What do you think?

    Reply
  10. Hi there, i’m very new to eating cleaner and trying to go vegan as dairy gives me clicking sinuses and terrible phlegm for days. However i do looove me some cheese.
    Just wondering if this is anything like aussie havarti or even colby cheese? In that its young and soft? or does it taste more like a parmesan or tasty cheese?
    Also, i can’t eat anything fermented so that rules out the miso/soysauce options… Will it still work without those ingredients? And what are some good flavour combos to try? I’ve not got much here because all dried and fermented things contain sulphites as do chives and onions etc (higly allergic) Would it taste ok as a plainer cheese for things like pizza’s and toasted sandwiches do you think?
    Thanks so much for sharing this recipe i can’t wait to give it a go.

    Reply
  11. This looks great, I actually stumbled upon this recipie by accident.
    However I’d like to share that not all miso paste is vegan. Sometimes it contains fish, be sure to check the label!

    Reply
    • Wow – I’ve tried a lot of recipes and liked many but this one is the most authentic tasting so far. I used unsweetened coconut milk and added a little white wine, truffle salt and cayenne to the first batch. Not much but with the miso and nutritional yeast, it has depth many vegan cheeses lack. It hasn’t set up yet but even as a sauce it’s fantastic . I will be riffing on this for years to come 🙂

      Reply
  12. Made this last night and it was delicious! The addition of miso is really a good idea. I wasn’t too fond of the rubbery texture though, so I re-melt it and use it that way, but the flavour is amazing!

    Reply
  13. Soooo good! Thank you so much for this recipe! I used almond milk, next time I will try soy milk.I made mac and cheese the day I cooked it. The day I after I sliced it on bread. Yummy! Even my big monster boyfriend liked it a lot.

    Reply
  14. Hi, wow thanks for a great website! Just a note those Australian crackers likely contain palm oi*l so are unliely to be a sustainable choice. They are very tasty and i was disappointed to find this out.
    *palm oil from palm plantations are not sustainably grown and are displacingr/killing orangutans throughout Asia. We don’t have laws for ingredient listings yet so palm oil can be simply labelled vegetable oil.

    Reply
  15. Have you tried freezing this? It’s only 1, sometimes 2 of us and I can’t imagine eating this much in just a couple days. Can’t wait to try & shred for pizza!

    Reply
  16. After comparing your recipe to another I found online that was nearly identical, I must ask: did you really mean 1/2 cups cashews? In your pics, I see grainy bits of cashews, while in mine, its like big, shiny jello blobs. In the other recipe I found, with nearly all the same quantities of ingredients as yours, they asked for 2 CUPS cashews, not 1/2, also 1/4 the amount of agar flakes you used. Their cheese pics looked the same as yours, and after testing your recipe myself with results I’m unhappy with, I wonder if you really meant those quantities? If I’m wrong, I’m wrong, but I just wanted to double check.

    This is the other recipe for reference, BTW:

    http://www.onegreenplanet.org/vegan-food/how-to-make-smoky-pesto-cashew-cheez/

    Reply
  17. So I did the recipe without reading the Notes section, which was a big mistake. Basically, I missed the bit about agar flakes being different than agar powder, which mean my batch is about 3x more gelatinous with all the consequent textures of…gummy bears.
    As you mention, it’s easy to remelt, and then redo, and I was wondering if I remelt it, and get the quantities right, do you think it would be good?
    As it stand right now, it’s crap.

    Reply
  18. Hi;
    I’ve been told to avoid agar agar because of swallowing difficulties. What can I sub instead to make a successful cheese? Thanks.

    Reply
  19. Thanks for sharing the recipe! Though the agar agar took a while to dissolve (I only had a big chunk of it from the Chinese market), it was overall not too hard. I substituted unsweetened plain almond milk and it worked fine. I also made a batch with chopped up chipotle peppers and smoked paprika. I think that was the best flavor mixture! Yum!

    Reply
  20. I made this cheese following all of your directions but I used Macadamia nuts instead of Cashews, Coconut oil instead of Canola and I added a little Rosemary and Parsley with the Chives. Absolutely Awesome! It was firm enough to grate, melts perfectly and wonderfully delicious. Thank You Very Much for sharing your fabulous recipes.

    Reply
  21. I’ve been an outspoken advocate of plant based diets in my area since 2001, for the animals only.
    Now there’s opportunities abunding to provide vegan food as the community grapples with skyrocketing health care and special education costs, all, in my opinion, directly related to a food system gone mad.

    On Set 16th, our local Chamber of Commerce holds their monthly Chamber After Hours social, at the Conway Area Humane Society. It’s a venue attended by the business community which, in our three season tourist location, in Mount Washington Valley, NH, is largely centered around retail and food.

    I have never made vegan cheese but I think this is a fabulous venue to introduce it to members of the local food movement who unfortunately, think local meat and dairy can replace factory farming.
    Any thoughts on three vegan cheese recipes I can make to offer the guests? I really need help.
    THANKS SO MUCH!!!!

    Reply
  22. Hi Angela,

    Great website! And what a post! 3 years and going strong! Well done!

    I so appreciate that you have an Aussie perspective and a North American one too! As I’m in Melbourne… And so many websites refer to brand names we can’t get. I’ve only been eating a vegan diet for a month, so I’m still doing lots of experiments…

    I bought a tube of ‘Cheezly’ from the health food shop, and whilst it was ok on Enchiladas, it didn’t really work on Nachos…. But couldn’t be eaten on its own really…. And it was not particularly cheap. And it’s soy based. I have Thyroid issues, so I’m supposed to have little or no soy… So I made your recipe, using coconut milk as one of your readers suggested! I still used the miso as it’s only a relatively small amount. I found it setting in the pot quite quickly… Despite the heat! Which makes me wonder if it’s going to melt… Maybe to do with the coconut milk? I poured it into a silicone loaf pan…. This morning it was really firm and sliceable! So yay! I’m pretty sure it will grate too.

    I’m planning on quartering the loaf and freezing 3/4 and using 1/4 this week… I can’t see any reason why it won’t freeze…

    Only problem for me is that I don’t think my 5 year old boy will eat it in a sandwich… But I’ll try and figure out a way to make it more appealing… He’s usually a 1 filling only type of guy….

    Thanks again for all your hard work

    Regards, Kate

    Reply
  23. this tastes nothing like cheese AT ALL. Its just like a block of solidified tasteless peanut butter. What a waste of ingredients

    Reply
  24. I just tried the recipe. It is tasty, but it is not as firm a texture as I thought it would be, it is more like springy and gelatinous. Is there a way to make it more like the texture of parmesan?

    Reply
  25. Hi! I just wanted to thank you for this recipe, it’s so yummy! I just made it and tasted it while warm, can´t wait for it to harden and try different recipes with it! Also, the halved recipe works great for one. Keep up the excellent work! x

    Reply
  26. Tried it. Super freaking easy. My cashes were from the asian mart and tasted kinda fishy, that was reflected in the taste of the cheese. Try to add something additional to this to give it some extra flavor (I didn’t have truffle oil or chives, as the poster so fervently suggested). It didn’t melt at all in the oven, another website had success with melty cheese and accredits it to the combination of agar powder AND tapioca starch… I’m gonna incorporate tapioca starch into this recipe sometime. Thank you for the nice and simple recipe!!! 😀

    Reply
  27. Hi. I’m really curious about this recipe. I have been in search for recipes that would be very easy to make with ingredients that would be easy for me to come by considering where I live. Veganism is not as popular here where I’m living at the moment so nutritional yeast and most vegan cheese substitute is practically non-existent or extremely rare. One of thiese days I’ll try making vegan cheese without nutritional yeast and see how that goes.

    Reply
  28. I just tried this recipe and on the 2nd attempt… success! The 2nd time around I used water instead of a milk alternative because I found that the milk alternative added a really potent flavor to the first batch. I also used slightly more oil in my 2nd attempt. Both times I used olive oil instead of canola oil because I love the taste. My first batch had the consistency of Velveeta because I processed it so much. For the second batch, I followed Angela’s method and just stirred the cashew mixture into the liquid mixture at the end. I left the cashews a little bit chunky, and I’m happy with the consistency I ended up with. Thanks for such great instructions and pictures to go with a great recipe!

    Reply
  29. Due to health concerns, we have adopted a vegan nutritional plan which also excludes oil. I made this cheese yesterday, and I reduced the oil to just 2 tablespoons, and used almond milk. We had it grated on pizza, and it was good. Our grandson has gluten, soy, and dairy allergies, so the miso would not be good for him. I gather this could be made without that ingredient. Thank you very much for this recipe, as cheese is one of the things I missed most.

    Reply
  30. Hi
    Thanks for sharing the recipe
    I have a 3 year old lactose intolerant child so I’m trying the recipe for him
    I don’t have miso paste so what do you recommend to use instead?

    Reply
  31. I am not actually vegan, though I am casein intolerant. So vegan cheeses from the store always seem to contain that one ingredient, even though it doesn’t seem very vegan at all to me! (casein=milk protein) I’ve looked at making a lot of cheezes, but none of them were very melty, and that’s something I really crave in cheese. And cheese is probably the only thing that’s been holding me back from being dairy free! I’m really excited about this recipe, and I’m definitely going to make a batch or five hundred. Thank you for sharing!

    Reply
  32. This recipe is so great that I have posted your link on my Facebook. All my vegan friends are really excited to try it. I couldn’t find any truffle oil but it was fantastic without it. I will never buy expensive vegan cheese from the shop again. This tastes much better! 🙂

    Reply
  33. Thank you so much for posting this recipe. It’s fantastic. Much better than any of the shop vegan cheeses. My 3yo granddaughter loves it.

    Reply
  34. Thank you so much for sharing this recipe, I’m always so disappointed with bought vegan mock cheeses and this is the best I have ever tasted. And it’s healthy and simple to make. As a person with an intolerance to milk products this will change my life by taking away the real cheese cravings!

    Reply
      • Hi again

        I have made my second batch using the quantities you gave but didn’t use the truffle oil. However, I replaced the truffle oil with 3 tsp of water from the dry mushrooms I was soaking. Don’t ask me why, I just did.

        Any way the cheese this time set better, it came out in a block but it still wasn’t solid enough to grate. So I cannot see how you get it solid.

        I was wondering if something different to agra agar would be better? However, if yours goes solid enough to grate then i must be doing something wrong.

        Tasted great though

        Loz

        Reply
          • I am using agar powder. I am going to give it another go in the next few days, I have decided to try something slightly different in the method, so I will report back.

            If it still doesn’t set enough I will send you a photo as requested.

            Loz

  35. Hi

    Can you tell me which truffle oil you use as I have never used truffle oil and know nothing about it so I don’t know which brand is suitable.

    Thanks
    Loz from UK

    Reply
      • Thanks can you tell me what brand please.

        I have literally just made this cheese without the truffle oil. I used a small amount of extra virgin olive oil and some Tahini. It is in the fridge hopefully setting.

        I had a little bit over and I immediately spread it on some toast and gave it a blast under the grill and it tasted awesome.

        My only difficulty was my blender couldn’t handle the mixture, not sure if it was too thick so I had to transfer into my mini blender that is round rather than the tall one and it helped but struggled so may be I might invest in a better blender, I was thinking of doing so anyway. Of course I could had mad it a little to thick as I didn’t use as much oil and I also halved the ingredients and slightly guessed.

        Still taste great and looking forward to tomorrow to see if it sets and if I can get it out of the ramekin.

        Thanks for this I am just a beginner and I am happy with my first attempt which I couldn;t have done without your recipe. So huge thank you

        Reply
        • Hi! I’ve used many brands, including one from the Wine & Truffle Co (picture here: https://vegangela.com/2011/04/23/white-truffle-popcorn/). That one was from Sydney though, so I’m not sure that you can find it everywhere, but having said that, this one looks good too: http://amzn.to/2Fc7Y2t

          I use this mini blender with good success (http://amzn.to/2FWwjux). If I can’t get things moving with the chopper, then I switch to the immersion blender. I’m saving up for a Vitamix, but in the meantime, I’ve made everything on my site using that little Cuisinart combo tool. Hope that helps 🙂

          Thanks for the kind words and please let me know how the cheese works out for you!

          Reply
          • Morning from the UK

            Interesting I was just looking at blenders and trying to consider which one to buy. I see many people go for the Vitamix and I have been considering it for a while. I have a food processor, Megamix and I am very happy with that and I also have their small chopper which is great at blasting small quantities of veg especially for sauces and so forth. I see Megamix also do a blender so I am torn whether to stick with Megamix and go for their blender or go for the Vitamix.

            Thanks for the links I will take a good look at them. It’s really useful sharing what brands and equipment you use as often I don’t know much about the ingredients many recipes ask for and often they are not available in the UK. So thank you.

            The cheese hasn’t set, it is still soft so I guess I will need to look at making some adjustments, possibly the agar agar quantity. However, it tastes great and I am happy to eat it as a spreadable and better luck next time.

            One thing I am trying to make which you may be able to help with is a soy yogurt. I have tried six times and not managed it. I been using a soy milk that is unsweetened so nothing in it, long life. I struggle to get culture over here in the UK. I saw a video of a woman using a probiotic powder but just cannot find it in the UK, I tried my probiotic capsules, didn’t work, I’ve tried adding live yogurt as a culture didn’t work. It’s also difficult for me to get live soy yogurt where I live and as I am very ill and housebound it makes it more difficult as I have to shop online. Anyway I also added a bit of sugar as the milk is unsweetened, didn’t work, tried using agar agar to thicken didn’t work, used xanthum gum didn’t work, I am hopeless with homemade yogurt. Still I keep plugging away.

            Keep smiling

            loz

  36. Hi Angela!

    Thank you for this recipe! I’ve tried it yesterday, finally.. after scrambling all the right ingredients together. What I know have is firm cheese spread.. which tastes superyummy! I tried it with sundried tomatoes and chives =).

    I have one question though… because it didn’t really firm up the way I wished it would, I was wondering how you could get the agar agar to fully dissolve. I used the flakes.. with the oil and unsweetened soy milk.. but even after 20 minutes of simmering on low heat.. a lot of the flakes were still pretty flakey… I guess that was the problem of the pate cheese.. instead of a nice firm one. So what can I do to let it dissolve without letting it sit for too long? Otherwise the soy milk evaporates and the proportions of the ingredients might not be even anymore :/.

    Greetings!

    Reply
  37. I made this cheese today and used both coconut milk and coconut oil. OMG! This is good enuf to die for. Can’t wait to try many different flavors.

    Thanks for the recipe!

    Reply
  38. Hi,Angela..
    my name is Lisa, i’m from Indonesia, i’ve been tried your homemade vegan cheese and the taste of it is very delicious. But there’s one problem, i want my cheese become grated or sliced cheese, but it can hardening even i’ve been storage it in refrigerator. I have assumption that it because the agar, when i added it in thesoymilk it became a paste so that the cheese is became creamy and can’t be hard.thank you very much

    Reply
      • i used agar powder…
        yes, i did exactly like the direction told. But instead be dissolved, the agar is made the soymilk and oil mixture turn to paste. It’s really yummy for cream cheese but i want itbecome grated and sliced cheese.

        Reply
  39. Bonjour Angela,
    I made the cheese recipe and it was delicious! Next time I make it, I will use the warm sauce for mac and cheese. Once it was set, I grated it to top a vegan lasagna. My kids ate this cheese! That, in itself is amazing

    Thanks for all the great recipes

    Reply
  40. hi angela

    nice to meet a fellow torontonian here – i love your blog, been following it for a while now. I wonder if you’re tired of responding to this post.. 2 years later! I guess the vegan cheese world is growing.

    I made this a couple of times and the flavour was great, and a also made a couple of similar recipes using agar, but it always ended up a jello/ cream cheese texture. I am scratching my head wondering how anyone would get this to grate!?? Did you have this problem in the beginning?

    Have you had any success with air dried cheeses yet? fermented cheeses?

    thanks and have a great day! x

    Reply
    • Hi Juana – I love how popular this post has become. Vegan cheese for all! Ha ha. Are you using agar powder or the flakes? I’ve only used them for this recipe, so I can’t really speak to a vast experience using the stuff… and no, I haven’t gotten around to making air dried cheese or fermented… but it’s next on my list 🙂

      Reply
  41. Oh. My. GOSH! This recipe is incredible. Better than a LOT of the vegan cheese in AUS! And the best thing is, it didn’t even take that long to make. I enjoyed mine on crackers with some pickle.

    Reply
  42. Just tried this. (Psst I finally bought a blender :D)

    I used unsweetened vanilla almond milk instead of soy milk. I just put it in the fridge so I can update about the “final form” lol. But I’ve noticed it’s started to solidify already at the top so used that on a sandwich–it’s about the texture of cheez whiz like that.

    In my opinion, this is much more similar to legitimate cheese than many of the real dairy “sliced”/processed cheeses are.

    Upon tasting the mixture, I decided to stir in 1/4 cup more nutritional yeast, an extra tsp of salt, 3 tsp chili flakes, 1 tsp black pepper powder, 2 tsp freeze dried parsley, and 1 tsp dried italian herb mix. I find that this recipe does not create the sharp “bite” that some cheeses have, so next time I am going to experiment with adding more lemon juice, and perhaps some mustard.

    Anyway, considering there was no actual cheese in this, it’s extremely awesome. Thanks so much for sharing this! =)

    Reply
    • Hi Jennifer – Thanks for taking the time to comment and offer your substitution ideas (which I think are great). I’m glad that you liked the cheese and congrats on buying a blender. I use mine every single day 🙂

      Reply
  43. I can’t wait to try this. One question: is the nutritional yeast essential? I live in Hong Kong, and it’s extremely expensive here. Thanks:)

    Reply
    • Hi Carolyn – I believe some readers have made it without, and they thought it turned out just fine. i would just increase the other “tasty” ingredients: truffle oil, chives, etc. Good luck!

      Reply
  44. Hey so i just found this vegan ricotta by this brand Nutty Cow that I use on my vegan lasagnas. If you are ever making vegan lasagna and are looking for a good vegan cheese alternative ITS AMAZING! try it out

    Reply
  45. This recipe looks awesome! I wish I could find a good recipe for a vegan ricotta. When I was in California I tried this brand NuttyCow and it was the BEST! They make a ricotta spread that is so GOOD! I used it when I made lasagna for friends both vegan and not, and they agreed it was the best vegan lasagna they’ve ever had. Definitely recommend it. Check out their website.

    Reply
  46. there are a lot of responses on this page and so if I missed this Q&A already my bad… does this cheese freeze well to extend the shelf life. I am a N00B vegan and I am trying to find new recipes to try and it is fun but I have been finding out that things do not last as long when it is organic/fresher/healthier lol. Thank you for your time 🙂

    Reply
  47. Hello! Someone in my Facebook group shared this
    site with us so I came to look it over. I’m definitely enjoying the information. I’m book-marking
    and will be tweeting this to my followers!
    Superb blog and excellent design.

    Reply
  48. GREAT recipe!!!!! It is super easy!!! I didn’t use the miso and used smoked spanish paprika- AMAZINGGG!!! my carnivore dad loves it too!

    Reply
  49. I am so excited to make this but my husband is allergic to all nuts! 🙁 are there any substitutions for the nuts? It’s always hard to find vegan AND nut free recipes! Thank you for sharing though, I can see a lot of people have become inspired to make their own rather than have the (often inferior!) store products! 🙂

    Reply
  50. Would this recipe work with almond milk? I don’t see why not, but I wanted to see if you’ve tried it first. Thanks.

    Reply
  51. Thank you so much for this wonderful recipe. I have been trying to become Vegan for the past few months. I am 50% vegan. In search for recipes for Vegan Cheese, Ice cream, and other vegan dishes I stumbled upon this site which is awesome. You can also try adding mint leave (dried mint leaves might work better) and red chili, or black chili or jalapeno peppers.

    Have you thought of creating youtube videos? It will be of great resource.

    Once again thank you for this wonderful recipe.

    Reply
    • Thanks for the ingredient suggestions – all great ones. And yes, I’ve thought about doing a YouTube channel… just need to free-up other parts of my life, as I barely have time to keep up with comments and emails at the moment, let alone creating and posting new recipes. But it’s my plan, so stay tuned!

      Reply
  52. Wow, I had no idea that it was possible to make your own sliceable vegan cheese! Yours look amazing! The idea of the truffle oil and chives is mouthwatering. I’m not 100% vegan as my husband is as omnivorous (and meat-loving!) as they come, but I’ll be sharing your recipe with my vegan friends! Thanks!

    Reply
      • Hi!

        Thanks so much for this awesome recipe!
        I forgot to add miso, lemon, white pepper and can’t find truffle oil. Still, it tastes absolutely amazing. I put half in the fridge to harden and am using the rest for sauce over potato bake tomorrow. Only thing is, I have eaten most of the cheese meant for the sauce because it’s so great.

        Trying the mac and cheese sauce from your other post later in the week, then on the weekend I will make the cheese again, making sure to remember all ingredients.

        Take care!

        Reply
      • What makes truffle oil so special? You keep suggesting it. I find it to be quite expensive where I live and for just 3 teaspoons, I don’t know. I’ve seen a cheaper truffle/olive oil blend, but not sure if all the flavor would be there but that’s still about $10 for 6 oz.

        Reply
  53. You mentioned that you might occasionally add figs in. I think you should know that figs aren’t vegan. They aren’t even vegetarian. There’s a species of wasp that has co-evolved with figs and the males spend their entire lives in the flower. So when you eat figs, you’re eating wasp bits…

    Other than that, this recipe looks really good and I’m looking forward to trying it 🙂

    Reply
  54. I am not a vegan but I cook vegan food for my customers, even though I use Daiya for the restaurant; I tried your recipe at home and the result was delicious, thanks for the recipe.

    Marcela

    Reply
  55. I made this yesterday–yum! Even my mom, who is cautious of my vegan ventures, thought it was tasty! Do you think this would be fine to just melt down and add to some pasta for mac and cheese?

    Reply
  56. I got really excited ready this! I loved the way it looks! I had to try it so I followed the recipe to the very pointt and put it in the fridge I did have a taste before hand but it coated my mouth and was very sticky, I left it over night and rushed to the fridge in the morning and it was shiney? I cut it open and it was like plastic like silicon:s is it supposed to be like this? Thanks

    Reply
  57. Hello!
    I just made your cheese recipe. I am still waiting for it to firm up, which leads me to this question. Can this cheese recipe be made into an air-dried cheese?
    Thank you for all you do..
    Cordially,
    Cecelia Crew

    Reply
  58. Hello! I enjoyed this recipe so much that I gave it a try in spite of not having all the ingredients. My directions were roughly yours but my ingredients were hazelnuts, yeast, extra virgin olive oil, soya milk, rice milk, lemon juice, coriander, agar-agar, salt, spinach, sweet pepper, garlic and onion. As I was pouring the hot melting cheese into an oiled bowl I tasted it and I have tasted heaven! Oh my God, I’m definitely buying raw cashews so I can try something else. This is brilliant and not as hard as it seems. I believe the fungus plays a major role here, quite the same way it does in several dairy cheeses.

    Thank you so much for sharing, I love it!

    Reply
  59. I’m not vegan, but I’ve had to have only vegan cheese because casein gives me migraines. The shops that I’ve found to have vegan cheese tend to be a good bit out of my way, so it’ll be nice to be able to make my own and save time and money. Thank you for this recipe!

    Reply
  60. Hey! I just tried your cheese recipe. I actually halved your halved recipe as I have yet to try vegan cheeses that actually tasted good, and of course the ingredients aren’t cheap, and I hate to throw both money and food away. Daiya cheese is disgusting, it has a really weird taste (and I braved trying all of their flavours), so don’t worry, you’re not missing anything, plus, the ingredients are pretty gross – far from healthy. So far, while my cheeze still has to set up, it sure tastes good. I added smoked sea salt, a five pepper blend and some onion dip mix (both spice blends from epicure). I happily smeared some of the not-set-yet creamy, yummy cheeze spread on a cracker. YUM! It would make a GREAT cheeze ball 🙂 Oh, I used almond milk in place of the soy too. I’ll update when my cheeze has set. I’m DYING to make a grilled cheeze sammie!! And cheeze and crackers, and pizza, and, and, and….. 😀 I’ll rate it when I do my update 🙂

    Reply
  61. Please ignore previous question.I’m going to use my blender instead. It would take a long time with my coffee grinder. I plan to soak nuts over night hoping that they’ll become kind of soft.Will it come out good like your cheese if i use almonds? did you try it with almonds? thanks.

    Reply
      • Hi, I did it with tofu but it wasn’t firm.I couldn’t use almond because I found out that i’m allergic to it. I’m afraid to use other tree nuts so how much millet should i use to get the same results please?. Warning for others: I almost died a couple of times when i ate one almond few months after my last response when i was planning to do the recipe so if you never eaten a nut before or the last time you have eaten a nut was years ago there might be a chance that you are allergic.I wasn’t allergic to almond 10-15 years ago when i was a kid. I have a tree allergy so there’s a bigger chance to be allergic with sunflower seeds ,coconut,palm,and tree nuts like me:( if you have a tree allergy .

        Reply
        • Sorry to hear about your nut allergy, that must be so hard. I definitely think this needs to be made with fatty nuts such as cashews or macadamias so you may want to seek out special recipes for tofu-based “cheeze” sauces instead?

          Reply
          • Thanks I can try that option too. I have seen someone make a block of cheese with a combination of gluten free flours instead of nuts but there is too much vegan margarine in the recipe.i`ll try to make it with my own flours or millet.

  62. Hi,i’m a vegan. It looks good. I have a manual coffee grinder so it would take a while to get a fine powder of nuts so i rather make it a coarse flour(like coarse cornmeal). Will my cheese still look like your cheese if the nut flour is coarse?. Thanks

    Reply
  63. This seems really great, and I’m excited to try.

    I’m having a pasta dinner next week and inviting a vegan guest. Do you think this would do well over a pasta dish (shredding, crumbling)?

    Also, any ideas of what flavorings would bring this close to a parmesan cheese?

    Reply
  64. Looking forward to trying your recipe, I have found that if nuts are a problem for someone, cooked millet can be substituted. Just use the same amount of cooked millet in place of the amount of nuts. Comes out just as creamy and smooth.

    Reply
  65. Hi, Angela, from here in East Tennessee. I so love the so-called “stinky” dairy cheeses, from the soft, mouldy kind (bleus) to the very hard, sharp kind (Parmesan, Romano, etc.). To make an inexpensive bleu, I have in the past “contaminated” (inoculated) a store-brand Italian 6 cheese blend with an Amish bleu mould, left it out (sealed) over night, then refrigerated it and left if for a couple weeks, mixing it a couple times to spread out the mould, and ‘poof,’ I had a *very* cheap (diary) bleu cheese.

    So I come to my question. As a current lacto-ovo vegetarian (living with an omnivore!), I want to eat less and less diary, eventually cutting it out entirely. I enjoy soy milk, various other vegan processed faux meat products, etc., but I have not seen a suitable substitute for stinky cheeses. Assuming it was not against one’s morals to start out a batch with a bit of dairy contamination, do you believe this vegan cheese of yours would be able to become more like ordinary cheeses if inoculated with the proper molds/bacteria? I don’t want something that just spreads and melts, I want it to stand up, put its tiny hand on its tiny hip, bobble its tiny head around and give me attitude! BTW, I don’t care how long it takes to get back to me; but I look forward to hearing from you when you have time.

    Reply
  66. I have heard that nutritional yeast has the same unhealthy effects as aspertame and MSG, of being an excitotoxin. Have you ever heard this? So, I was wondering if there are any subtitutes for nutritional yeast? Also, have you ever tried a product called Flax Milk? I don’t want to use soy milk as I have heard and read negative health effects of soy as well, and nut milks do not seem to agree with my stomach, so was wondering if the Flax Milk (which I love the taste of when drinking it) would work instead and if sunflower seeds could be used instead of cashews? Lastly, Is miso a soy product?

    Reply
    • I haven’t heard that about nutritional yeast, but I’ll do some reading over the holidays and look into it. I’ve never had flax milk but I don’t see why it wouldn’t work. Does it have a strong taste? I don’t think that sunflower seeds would work as well, however I think that macadamias would. And yes, miso is a fermented soy product. Hope this all helps!

      Reply
      • No, flax milk does not have a strong taste. I actually think it tastes the closest to real milk, albeit a bit thinner consistency, than any other faux milk I’ve tried including soy, almond, rice and hemp milks. I really like it. I haven’t done any experimentation with substituting it in cooking though.

        Thanks for looking into what I heard about nutritional yeast.

        Merry Christmas,

        Meowy

        Reply
  67. I enjoyed this recipe 🙂 thank you. As a nutritarian I substituted a couple tbsp of tahini for the oil and halved the salt 🙂
    I am looking forward to having my home made cheese, I find commercial vegan cheeses too high in salt.

    Reply
  68. Well done Vegangela !! This is tops. I have tried other vegan cheese recipes but they have been so fiddly.. this is easy and it works great! Any ideas on what I could add to create different flavors?

    Reply
  69. A new cheese making book is out and I tried to make the air dried cheese and they did not turn out so well. I am excited to try and make this firm cheese. I have been making vegan cheese spreads for a while. I will keep you posted. Thank you.

    Reply
    • The cheese will still form, but the miso is definitely an important part of the flavor. If there are Japanese restaurants where you live, you might want to ask the staff if you can get some miso from them – so worth it!

      Reply
  70. Hi, I am so excited to try this recipe but wanted to check if you are supposed to soak the nuts before blending? Other vegan cheese recipe’s call for this, so I wasn’t sure if it is assumed or not required?

    Reply
      • Ok, I tried the recipe without soaking the nuts and it turned out great!
        I could get agar powder or flakes, so had to settle for sticks of it that required 1 hour pre-soaking before cooking. I took a batch into work & let everyone sample it with rice crackers & everyone loved it!
        I’m very pleased! Thanks for the great recipe!

        Reply
  71. This looks like a lot of fun. I’m very curious about homemade vegan cheeses and keep reading about them. I’ve been making cheesy spreads and sauces for years, but haven’t yet tried to solidify with agar (or pectin, as I also keep encountering.) Cashews are the obvious choice for a rich nut-based cheese… and I wonder how it’d be with macadamia nuts. Probably super intense!

    Reply
  72. Yum! I just made this and it is great although my cheese looks really rubbery. Yours looks almost like a crumbly cheddar. I processed all of mine, so maybe that’s why. Is it the Agar that makes it rubber? I like the taste, but yours looks more like ‘cheese’. What other flavors have you experimented with? I love your blog and im a Melbourne girl and know all too well how great those crackers are. Namaste

    Reply
    • Hi Vanessa – Well mine was pretty rubbery too, at least I thought so! It doesn’t look like “real” cheese, but I loved the taste so it didn’t really bother me too much. I haven’t made it since, but I want to try many of the combinations that readers have shared with me… Hope all is well in Melbourne – I love that city 🙂

      Reply
  73. I follow a fat-free plant based diet and was wondering what the oil contributes to the cheese. Do I have to use as much oil as the recipe calls for or would it work with a lesser amount?

    Reply
  74. Hi Angela,
    I’m on the hunt for vegan cheese recipes! I’ve tried the nutritional yeast cheese and fermented tofu cheese. Now I need to try this nut cheese. From my research it seems that cashews are the nuts of choice for this type of cheese. Any idea why? Just thought I’d ask before I got any bright ideas and tried to make it with a different nut.
    Thanks for your post!
    Marya

    Reply
  75. Thank you!!! I made this, reducing miso to 1.5 T as I only had the stronger red miso. And it is incredible. I then melted some of it into a onion/garlic/white wine glaze and made an amazing white sauce for pasta, adding more unsweetened soya milk to get the right consistency and finishing with a bit of extra truffel oil at the end as the flavour dissipates at high temperatures. My husband and I were floored at the result: it did not taste vegan. It will be my new go-to sauce when non-vegans come for dinner.

    Reply
  76. I just made some vegan “cheddar” cheese using agar agar flakes, nut. yeast, onion and garlic powder, lemon juice, prepared mustard, cashews and water.
    Since my blender is somewhat ancient, all the dry ingredients didn’t quite mix so when I poured in the dissolved agar agar, it thickened so fast I was amazed. I could hardly get it out of the blender container.
    I think you had a good idea which was to place everything into the pan with the agar agar, stir remove and refrigerate until firm. Next time.
    betsy shipley

    Reply
  77. LOVE LOVE ANDDDD LOVE THIS! I have yet to try it but so looking forward to it. I recently found out I am diabetic and your website is a lifesavor!

    Reply
  78. Has anyone tried this on pizza? And is it the sort of thing that non-vegans like or accept as cheese? My sons don’t think a pizza is a pizza without cheese and pepperoni. I’m working on a spicy tofu for the pepperoni but the cheese is an issue. Vegan cheese is simply not available round here so I’ve never even tried any and I’m a bit wry of taking on a project without a bit of reassurance!

    Reply
  79. I’m about to attempt the halved recipe…I’m so excited! Incidentally, I just tried Daiya for the first time on a soft taco shell pizza crust and found it to melt more like cream cheese but it was stringy like real cheese. I like the flavor, the texture was just a bit different. Can’t wait to try this. I’ve been making the cashew cheese spread for years. I use pimientos and dill in that to give it a look and taste like cheddar cheese so I’m going to use that combo in this batch.thanks for the recipe! 🙂

    Reply
    • I made a whole batch. I followed the recipe but I added an extra tsp of sea salt, and I added a small drained jar of pimientos during the last blend cycle and 1/4 tsp of dill with the other dry seasonings. I also used coconut oil instead of canola. The cheese turned out amazing!!! It was Already sliceable after 1 hour and with the pimientos and dill added it had a velveeta flavor to go with the texture. My 15 yr old son (not a vegan or vegetarian), was eating it on Ritz crackers and said he thinks it would make a great cheese ball! I will def be testing out that suggestion.

      Reply
      • Thanks for the feedback. I love your additions and I’m very happy to hear that coconut oil worked for you. I’ll definitely be trying that instead of canola oil…

        Reply
  80. Woah! Looks amazing (nice photography, too)!
    I noticed that Ann says it will keep for 4 days. Is that right? Have you kept it for longer? I’m worried I won’t be able to eat it up, before it goes bad.

    Thanks,
    Chris

    Reply
    • Thank you and thank you! I think it would keep for at least a week, and you could always halve the recipe if you were worried about having too much. I need to try freezing it though – I have a feeling that it would freeze quite nicely…

      Reply
  81. Has anyone frozen this recipe yet? I’m thinking about making it tomorrow but don’t want any to go to waste.

    Also, hello from another Canadian also in Aus, I live in Victoria!

    Reply
    • Hello fellow Canadian-Aussie Ex-pat! I haven’t attempted to freeze this recipe, but I have a feeling that it would freeze quite well. Please let me know if you get around to doing it before I do!

      Reply
    • I followed the link to Ann Gentry’s blog and made the cheese without halving the ingredients. I used unsweetened almond instead of the soy. I cut my block of cheese in to quarters and individually bagged up two of the quarters and they are now in the freezer. I grated another quarter and it is in a freezer for when I want to try it on some pizza or lasagna. The last quarter is still in the fridge and I have tried a few small pieces on some water crackers (I sprinkled black pepper on one and it was good too). I’m not a fan on vegan cheeses only just started experimenting in the vegan/vegetarian lifestyle recently. This one is better than the others I have bought (haven’t tried daiya or notzarella). I have never used miso before and was a bit worried about eating something with miso in it. I am still addicted to the taste of dairy cheese and hopefully in time I will get addicted to this cheese instead 🙂

      Reply
  82. hello! I am allergic to cashews, macadamia, and almonds, can i use pine nuts in place of one of those nuts? thanks so much!
    melissa mueller

    Reply
    • Hi Melissa – sorry for the delay! I don’t think that pine nuts will work, as the flavor might be too strong. But maybe try a small (quarter) batch and see? And keep us posted! Good luck!

      Reply
  83. Wow!!! I’m new here…I was looking for a vegan oatmeal chocolate chip cookie recipe and found yours, which I love! Now, this vegan cheese recipe is amazing!!! I have used cashews in my indian cooking to substitute cream and it works great. We avoid soy based items, so we usually buy daiya and we are pleased with it, but I’ll definately try this recipe soon! Thank you for your posts!

    Reply
  84. : )
    Thanks for the inspiring site and good luck.
    As a Dutch Guy turning vegan I started to miss the cheese and the joy of cooking disappeared somewhat…
    The first attempt to copy this turned out to be a lousy cheese but a delicious pâté… and the joy of experimenting returned.

    Hope to see many more of these recipes…

    Reply
  85. Hey there,

    Could you explain just a bit, how you added the flavours to the different ramekins? I assume that you split up the mixture from the food processor and just stirred in the relevant additions and placed in their respective moulds?

    Also, have you used it for things like jalapeño poppers, burritos, grilled cheese etc.? Or do you mostly snack on it with crackers?

    Thanks much!

    Reply
  86. Yum! I’d just about given up on finding vegan cheese I actually like, but this was lovely! The chives were a great idea – I made one little block with chives and another with cumin seed, which also worked really well

    Reply
    • Hi Sarah, I’m glad you tried the recipe and liked it. Thanks so much for taking the time to comment. You’re reminding me to make this again. The chive version is awesome and I loved the truffle oil too. I like your cumin seed idea – will try that!

      Reply
    • Oh I’m so glad to hear that you liked it! My batch didn’t last very long around here, and same here, my cheese-head fiance really liked it too! Going to check out your post now 🙂

      Reply
    • Thanks Averie! My next step is making fermented cheese. I’m pretty confident that I can do it now that I’ve done this. I’ve never even tried kefir and komboucha… I really have to get on that train!

      Reply
  87. Hey,

    [Fanfare] On my ‘to do’ list for a while….I kept putting it off. Now…I can put it off no longer, this is so doable! I’m hitting the shops for agar tomorrow and by Jiminy, vegan cheese will be produced within the week. THANK YOU! I am so excited it is actually quite ridiculous.

    Your pics and blog are great. x

    Reply
  88. it’s been ages since i’ve made an agar cheese! i actually prefer them to storebought (i hate how daiya tastes). i used to put chopped jalapenos and red pepper flakes in mine for a sorta pepperjack flavor. very delicious.

    Reply
  89. Wow. Ok.

    First of all, the chives and truffle oil sound like a brilliant idea!

    Secondly, I love your photos – they’re actually making my mouth water (yes, at 8:39am I read about food and drool).

    And finally, how on earth have I been missing Ann’s blog this whole time? She is one of my culinary heros!

    Thanks for a great post as always. Oh, and I’m still trying to figure out how to respond to comments on my blog… 🙂

    Reply
    • Hey Michelle,

      Brilliant is definitely the word. I was freaking out pretty hard today when I tried it!

      Thanks for the kind words about the photos. I think I’m the last person on earth to know about Ann Gentry. Definitely going to be reading her blog from now on!

      Good luck trying to figure out how to respond to your comments! 🙂

      Reply
  90. I’ve only had minimal success with making vegan cheeses. You’ve just reminded me of the agar powder in my pantry. I’m going to have to try this – very soon. It looks great!

    Reply
    • Hi Kelly – If you can make cheeze sauce, then you can make this. Like I’m mentioning to everyone, pick our your favorite flavor and add it, as the basic recipe is a bit bland. Best of luck and let me know what you think of it!

      Reply
  91. Amazing! I love the idea but have shied away from it because it seems too much of a challenge – but yours looks so good that it is truly inspiring (I have just added it to my bookmark round up post because I want to remember this one)

    Reply
    • Hi Johanna – Same here.Give it a go, it’s really, really easy. Like I’ve been saying to everyone, think of your favorite flavor combinations and give it a go. I don’t think you’ll be disappointed.

      Reply
    • If you’ve already got agar, then give this a go! As I’ve been saying to everyone, you may want to flavor it the first time. Chives are awesome and I’m going to try truffle oil next…

      Reply
    • Hi Raina – Same here, no Daiya in Australia and those cheese slices taste like plastic! Give this a go but try adding your own flavors, as the base recipe is very mild. Enjoy!

      Reply
    • You’re so welcome! I agree, I’ve always thought it seemed like a hassle but this was super easy! You may be able to get by without the miso, as long as you flavor it with other things. I really do recommend that you split up the batter into a few different containers, so you can try different flavor combinations. Let me know if you make it + what you think 🙂

      Reply
      • I just made this an hour ago and had it while it was still warm. Instead of using miso I just used two tbsp of organic soy sauce, and it was delicious!! Thank you for sharing this recipe!

        Reply
      • Hi cannot wait to try this! Sooo excited.
        What can I use instead of canola oil? I can’t use this due to a restricted diet.

        Thanks so much

        A

        Reply
      • have a question. I have tried that new Chao cheese that is available in the whole foods market, and it tastes absolutely great as a cheese substituted. I’m a cheese eater and I can’t really taste the difference between real and fake cheese. But problem is that about 5 slices are extremely expensive and you pay for the pack about 6 dollars. My husband loves cheese in the literal sense and eats it every day, which is not healthy. He likes it too, but would it tones of that cheese. I can’t afforded it. Do you think you could try that kind of cheese and see if you can get that recipe??? Would love to make it myself. I will def definitely try your recipes and am curious to see what they taste like.

        Reply

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