Homemade vegan cheese that you can melt, grate and slice!
Makes around 450g:
500 ml/2 cups soya milk (for the best results use a thick, rich milk or creamer)
6 tsp agar powder*
1 tsp white vinegar
2 tsp coarse salt (or 1 tsp fine salt)
40g/4 tbsp tapioca starch
1 tsp paprika (used smoked for a smoky cheese)
15g/1/4 cup nutritional yeast flakes
1/4 tsp turmeric (optional, for colour)
1 capsule of vegan probiotic, emptied (optional)
*6 tbsp agar flakes can be used, boil mixture gently for 15 minutes after adding the flakes, vinegar and salt before adding the remaining ingredients.
*Carrageenan can also be used (3 tsp powder) – often sold as ‘vege-gel’ or ‘vege-set’ – cheese will not be as firm as when set with agar but it behaves the same and, after a little time in the freezer, grates well.
Makes around 450g
Bring the soya milk to a boil over a medium heat.
Once boiling, remove from the heat and whisk in the the agar powder (or agar flakes or carrageenan), vinegar and salt.
Mix the tapioca starch in a cup with a few tablespoons of the hot soya milk and set aside.
Bring the soya milk mixture to a boil again, then whisk in the rest of the ingredients, including the tapioca mixture.
Cook for 10 or so minutes, make sure it comes to a boil at least once, then remove from heat and stir in the probiotic of using then pour into a container to set.
Leave to harden in the fridge or freezer to make it easier to grate.
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