Vegan Cheddar
Do you want to learn how to make vegan cheddar cheese at home? If you said yes, you are in luck because I can teach you how! This vegan cheese is melty, you can use it for so many different things, and it’s delicious! Let’s get started. If you like this recipe be sure to check out this one too! and this one!
Color and Flavoring
I start by taking one large carrot and peeling it, then chopping off the tip and end. Now I dice it into smaller pieces. I add this to a blender along with two cups of cold water. I start the blender slowly and go for about sixty seconds, then pulse high for about thirty seconds. Next I pour my carrot juice into a cheese cloth, a little at a time then strain and repeat. Now I am going to add about ten olives into my blender as well as about a tablespoon of olive oil and a cup of water. Time to pulverize this. Then run this through the cheese cloth as well.
Ingredients
Now I am going to use one and a half tablespoons of mushroom extract, a half teaspoon of salt and two teaspoons of lactic acid, and mix these together. I have a medium saucepan ready, a heavy handled whisk, and a wooden spoon. I add in my almost two cups of carrot juice. Then I use a turkey baster to suck off just the top of the oil from the olive mix. I add a tablespoon of this to the saucepan with the salt, mushroom extract and lactic acid mix. Give it a quick whisk.
Forming The Cheese
I also add in three tablespoons of coconut oil, one cup of potato starch, and one tablespoon of cornstarch. To start, I put this on a really low heat, and begin to whisk. You don’t want the cheese to start forming until you have it all whisked together with no lumps. At this point, I’m turning the heat up just a pinch (going from low to low-medium). It’ll start to thicken up nicely now. It turns into a stretchy cheese very fast. Once it starts to fight you back a little, take it off the heat but keep whisking or stirring. Time to transfer the cheese to a container to allow it to firm up.
Final Steps
I’m not going to cover it, I am just going to salt the top of it, which will help get some moisture out. It is smart to add a cheese cloth over top of it to stop dust and things from getting in it. Now just let it sit aside for a few hours, but then into the fridge overnight. The next morning this vegan cheddar looks great! It is still a little soft, but still sliceable! Although this cheese is great cold, on its own, I am cooking a beyond burger to put the cheese slices on and see how it melts. It melted perfectly! It tastes amazing on the burger and would be amazing in so many other ways too! Watch the full video here!
Make incredibly Meltable Vegan Cheddar Slices At Home!
Ingredients
- 1 large carrot
- 10 olives
- 1 tbsp olive oil
- 1.5 tbsp mushroom extract
- .5 tsp salt
- 2 tsp lactic acid
- 3 tbsp coconut oil
- 1 cup potato starch
- 1 tbsp cornstarch
Instructions
- Peel and chop ends off of carrot. Dice it into small pieces then put it into the blender with water. Blend slow for about 60 seconds then pulse high for 30.
- Pour carrot juice into cheese cloth and strain it.
- Add olives to blender with olive oil and water, blend, then strain.
- In small bowl mix mushroom extract, salt, and lactic acid.
- In a medium saucepan add carrot juice. Use a turkey baster to suck off oil from olive liquid and add to pan as well as the extract, salt, and acid mix. Whisk.
- Add in coconut oil, potato starch and cornstarch, put on low heat then whisk.
- Turn heat up a bit and keep whisking.
- Take off the heat and stir with a wooden spoon.
- Transfer the cheese to a container and salt the top of it. Cover it with the cheese cloth and let it sit out for awhile but in the fridge overnight.
Hi Mark,
I’m not a vegan. However, for the past year, I’ve cut back on the animal protein that I consume. I’ve also turned my kitchen into a domestic culinary laboratory. In which, I do a lot of experimentation with plant based things. I thank you for all of your fine videos. I’ve used some of them, in whole, or in part, to further my plant based exerimentation. For example, when I was beginning to experiment with making my own Oatmilk, I followed your video and used enzymes to treat the oats. The results were less than spectacular, however, I did retain the use of Xanthan gum ( I’ve also looked at quar gum as an alternative when Xanthan gum shot through the roof price wise ), and baking powder. The technique with Xanthan gum and baking power have also been used with making split pea milk, and pumpkin seed milk. I kind of kitbashed a method that works for me using some things from your video and a video from Inga on the Health Origins channel to create what is, for me, consistently good plant based milk week after week.
Now, I’m trying to recplicate your attempt, however, a full on recipe with ingredient amounts would be greatly appreciated.
I’m muddling through by re-listening to your video over and over.
I’ll let you know how this experiment goes. I’ll also be giving you a shout out in the upcoming blog post covering this experiment.
Eat well, Be well!