Friday, January 11, 2013

Adventures in Vegan Cheesemaking: Vegan Muenster Cheese:

 I know you guys love vegan cheese recipes, so here's another! This is a mild cheese. It tastes a little like muenster cheese, or at least like muenster and provolone had a baby. Hope you like it.


1 1/2 cups water
1 cup raw cashews, soaked in water for at least an hour 
1/3 cup nutritional yeast
2 tbsp. sesame tahini
1 1/2 tbsp. agar powder*
1 tbsp. sauerkraut starter**
2 tsp. lemon juice
1 tsp. Kosher salt
1/4 tsp. garlic powder
A few dashes of smoked paprika
Dash of seasoned salt (optional)


1. Grease whatever container that you plan on using for the cheese, and sprinkle it with paprika. Add the water and agar to a medium saucepan. Dissolve the agar, and bring it to a boil. Reduce heat to low and simmer for about 5 minutes, stirring frequently.

2. While the agar mixture is cooking, add the remaining ingredients (minus the paprika) to your food processor. Process the mixture for a minute or so.

3. Once the agar mixture is ready, pour it in the food processor with everything else, and process it until it has reached a smooth consistency.

4. Pour the mixture into your container, sprinkle the top with paprika, and let it set for 5 minutes. Once those 5 minutes are up, place the container in the fridge, and let it cool uncovered for a few hours.*** You can cover it after that, and then use it however you want. It slices, shreds, and melts.

*If you're using agar flakes, use 5 tbsp.
**What I'm referring to as "sauerkraut starter" is the juice from raw sauerkraut. For a more distinct and sour flavor, add more of the juice.
***At first the cheese didn't have the sour flavor that I was seeking to achieve, so I let it sit out on the counter for about 5 hours after it set, and it tasted more like cheese.


  1. Oh wow. This is amazing Colynn! I'm really impressed :)

  2. I made this yesterday and it was fabulous. Thanks for posting!

    1. Yay! So glad to hear! I need to make more "cheese" soon. :)


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