How To Make Vegan Cheese – Vegan Provolone

Have you adopted a plant-based diet or given up on dairy and find that you’re longing for cheese?
I’ve got good news – there are delicious substitutes! And I’m here to share about what they are and how to make them.

Does homemade vegan cheese really taste good?

If you have been vegan for a while, like more than 2 days, you probably miss the taste of cheese. The store bought brands probably aren’t what you had hoped they would be, but this vegan cheese will amaze you! Even non-vegans love this stuff!
Vegan cheeses just don’t cut it for most people, but this recipe is as close as it comes to satisfying those cheese cravings! I’ve put out a cheese platter at many parties and family get-togethers and I’m always shocked with all the dairy eaters who are devouring my coconut cheese. (By the way, it’s rude to eat up all the vegan cheese at a party leaving the vegans hungry).

Is making your own vegan cheese worth the effort?

YES! It may seem overwhelming to make your own cheese, but I promise that it is very easy and worth every bit of your time!

Why make your own vegan cheese?

• The cheeses that you buy at the store have sat on the shelf for a few weeks, they’re wrapped in plastic and have preservatives that change the flavor.
• You will not be able to buy vegan cheese that tastes this good in a store!
• And… once you make it, you will see how simple it is to make your own!

How to make vegan cheese without coconut milk?

You can substitute the coconut milk with any plant-based milk that you choose and some oil.
Use 1 1/4  cup of plant milk and ½ cup oil instead of the coconut milk and water. This will work well, but it’s not as rich and creamy as the coconut cheese.
You can leave out the oil as well, but it will not have the same texture and mouthfeel as cheese if you make a low-fat version.

What ingredients do I need to make vegan cheese and what do they do?

With just a few ingredients, you can make the most delicious vegan cheese you have ever had!

• Full Fat Coconut Milk – to give this dairy-free cheese a rich creamy texture.  (You can also use a can of coconut cream).
• Water – to get the correct moisture level in your cheese.
• Nutritional Yeast – to give it the cheesy flavor.
• Salt – for flavor.
• Lemon Juice – just a small squeeze gives it a little cheesy bite.
• Agar-agar – a white powder made from seaweed.  It is like a vegan gelatin.  It makes the cheese firm.
• Tapioca flour – (aka tapioca starch) to give the cheese a little stretch when it melts. (You can leave this out for a firmer cheese).

Put all together, and it makes the perfect vegan cheese!

HOW TO MAKE VEGAN CHEESE - VEGAN PROVOLONE

How to make a basic vegan cheese using coconut milk and free of dairy, gluten, soy, and nuts.  Vegan provolone flavored cheese.

Prep Time: 2 mins          Cook Time: 8 mins
Total Time: 10 mins       Chill Time: 2 hrs 15 mins

Ingredients

• 1 can coconut milk full fat
• 1/2 cup hot water
• 1 tsp salt
• 1 tbsp + 1 tsp nutritional yeast
• 2 tbsp agar agar powder
• 1 tsp tapioca flour (aka tapioca starch)
• 1/2 tsp lemon juice
• 1/4 tsp garlic powder

Instructions

1. Prepare cheese molds by spraying a glass bowl or container with spray oil or rub any neutral flavored oil on the molds to prevent sticking. (Recipe will make about 2 cups of cheese).
2. Pour the can of coconut milk into a saucepan.
3. Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan.
4. Add all remaining ingredients to the saucepan and stir with a whisk.
5. Set heat on to medium and stir frequently until it boils.
6. Turn down the heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth.
7. Immediately pour into the prepared cheese molds.
8. Let it cool with the lid off for about 15 minutes at room temperature, then transfer to the refrigerator for at least 2 hours to firmly set. 
9. Once the cheese is cooled completely cover and store in the refrigerator in a sealed for up to a week.

Recipe Notes

To make this cheese able to melt and better for use on pizza or grilled cheese, add 2 additional tablespoons of tapioca starch. (this will equal a total of 2 tbsp+1 tsp)
For a firmer cheese, leave out the tapioca starch from the recipe.
Make it cheesier by adding an additional tsp of nutritional yeast.
You can substitute the coconut milk with any plant-based milk that you choose and some oil. Use 1 1/4  cup of plant milk and ½ cup oil instead of the coconut milk and water.