Vegan Cheese (Nut-Free)
Perfect homemade vegan cheese made with carrot, seaweed, coconut oil, and agar. Simple and nut-free plant-based cheese for all occasions.
Servings 4
Equipment
- blender
- saucepan
- round or square cheese mold
Ingredients
- 1 cup coconut milk
- ½ cup nutritional yeast
- 8 oz firm tofu pressed
- ½ cup pumpkin purée
- ¼ cup dried seaweed
- 1 carrot finely grated
- ½ cup water
- 1 lemon juice of
- 2 tbsp agar-agar powder
- ¼ cup tapioca starch
- salt
Instructions
- Blend firm tofu, nutritional yeast, pumpkin purée, carrot, fried seaweed, water, and coconut milk until smooth.
- Add salt, lemon juice, agar-agar powder, and tapioca starch. Blend until smooth.
- Heat a large saucepan over medium heat. Add cheese mixture to pan, scraping any stubborn mixture from the blender.
- Heat cheese mixture, stirring continuously until it starts to stick together. The mixture should start to turn thick and stretchy.
- Pour mixture into a mold, cover, and refrigerate. Leave to cool and set for at least 2 hours, or overnight.
- When ready, the cheese should be firm to touch. Best enjoyed sliced, shredded, or grated.