Vegan Melty Cheese Recipe – American Style No Oil or Nuts
This is so easy to make, and you have Julie Hasson to thank for this genius recipe. She told me her process and then I created a few oil-free variations. You will need to invest in a few specialty ingredients, but you can order them from Amazon. They last for dozens of batches of oil-free vegan cheese!
Prep Time5minutes mins
Cook Time10minutes mins
30minutes mins
Course: Appetizer, Cheese, staple
Cuisine: American
Keyword: gluten free matzo ball, no added oil, nut free, vegan cheese
Servings: 12 servings
Calories: 47kcal
Author: Kathy Hester
Equipment
- whisk
- Kappa Carrageenan
- Tapioca Starch
- Vegan Lactic Acid
Ingredients
- 2 cups water
- 1 (14.5 oz) can chickpeas or about 1 1/2 cups cooked
- 3 tablespoons tapioca starch
- 2 tablespoons kappa carrageenan
- 2 tablespoons nutritional yeast
- 2 teaspoons salt or use salt substitute to keep salt-free
- 1.5 teaspoons lactic acid or 3/4 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 1/16 teaspoon mustard powder add more to make sharper
Instructions
- Blend all the ingredients together in your blender until very smooth.
- Pour the mixture into a large saucepan, and bring to a simmer over medium heat, whisking continually.
- Continue cooking, whisking continuously, for about 7 to 9 minutes until the mixture has thickened nicely and is very glossy.
- Pour the cheese into a smallish container that can contain a minimum of 2 cups volume. I like to use small loaf pans or glass bowls.
- If properly cooked, the cheese will start to set right away.
- Allow the cheese to set at room temperature for 30 minutes.
- Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.
- If the cheese doesn’t set up properly, that means you haven’t cooked it long enough, if this happens to you, throw it back into the saucepan and cook for a few minutes more!
- It’ll re-melt, and then you can pour it back into the mold for it to solidify.
- Remove the cheese from the mold and serve. Store leftovers in the fridge.
Notes
This cheese slices and melts. With the bean cheese it will not stretch much, so it doesn’t look like melty dairy cheese.
You can also freeze then shred. Or freeze for storage.
Nutrition
Calories: 47kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 391mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg