Vegan Meltable Muenster Cheese

24 Mar

Remember a couple of weeks ago we had a guest blogger who dazzled us with an amazing vegan yogurt recipe? She’s back, and with a recipe that uses the vegan yogurt you’ve already made to create something even more delectable…cheese. Visions of grilled cheese sandwiches are dancing in my head, so I’ll turn it over, once again, to Mandy Aureli.
Cheese…it can be one of the things you miss the most when you give up dairy. It seems no matter the reason you give it up, memories of cheese come knocking at your door. It could be memories of a gooey grilled cheese or thoughts of a bowl of creamy mac and cheese. For me that doesn’t happen too often, but when it does it can be hard to ignore. So instead of giving in and regretting it later I buy the dairy free cheese substitutes you can find in the supermarkets. Most of them are pretty good and I have my personal favorites. But I am a woman who likes to experiment and not only try new things but try and make new things! So naturally after my purchase of the book, Artisan Vegan Cheese I need to try and make my very own vegan cheese. There are many great recipes in the book, the one that really jumped out at me was the Meltable Muenster.

20140318_120839 20140318_123529

Homemade Vegan Meltable Muenster

Put all of the following ingredients in a blender and process till smooth

1 cup plain homemade nondairy yogurt (can be soy, almond or almond coconut)

1/2 cup water

1/3 cup canola, sunflower or safflower oil

1/4 cup tapioca flour

1 1/2 Tbsp nutritional yeast

1Tbsp agar agar powder or carrageenan powder

1tsp fine salt

Pour the blended mixture into a heavy bottom sauce pan. Cook over medium heat for 5 to 8 minutes whisking the whole time until very smooth, thick, gooey and glossy. Make sure the cheese mixture has a gloss to it or once it is formed it will not melt well when cooked with.

Pour the thick gooey glossy cheese mixture into a glass or nonreactive bowl or mold and smooth the top.

Let cool completely at room temp. Cover and refrigerate for a minimum of 3 hours before using.

Note: I like to let mine age in the fridge for about a week before using. It can be used as soon as it is cold, I just like to let it age a bit. It makes a great grilled cheese, mac and cheese, addition to a creamy sauce or even spread on crackers.

Leave a comment

Posted by on March 24, 2014 in How To


Tags: , , , , , , , , ,

Any thoughts? Click here!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

The Peaceful Wife

Living in Submission to Christ as Lord


Food for the Temperamental Tummy

Fully Equipped Oasis

Food for the Temperamental Tummy

Thin Within

Non-Diet, Grace-Based Approach to Lasting Weight Loss

The Art of Homemaking

Food for the Temperamental Tummy

A Blossoming Life

Creating A Simple, Natural, Pretty And Budget Friendly Life

Lattes and late nights - Blog

Food for the Temperamental Tummy

Kay's Adaptable Adventures

Food for the Temperamental Tummy

Food for the Temperamental Tummy

gluten free betsy

Food for the Temperamental Tummy


My observations & musings of living a 'Shiny' Life

Gluten Freely Frugal

The Gluten Free Life.....On a Budget!

Deliciously Dairy Free Recipe Index

Food for the Temperamental Tummy

Flourish – King Arthur Flour

Food for the Temperamental Tummy

Food for the Temperamental Tummy

Get Organized Wizard

Food for the Temperamental Tummy

Food for the Temperamental Tummy


Just another WordPress site

%d bloggers like this: