Vegan Cheese

Vegan Cheese

A vegan cheese without nuts, soy, or dairy.


  • Cheese Mixture
  • 2 cups water (filtered, if possible)
  • 1 cup rolled oats (regular, not quick-cooking)
  • 1 cup roasted sweet potato, cooled and peeled
  • 1 roasted red bell pepper, cooled and peeled
  • 1/3 cup nutritional yeast
  • 1/2 tablespoon smoked paprika
  • 2 1/4 teaspoons sea salt
  • 1/2 teaspoon ground pepper (white or black)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • 1 tablespoon dried chives
  • Agar-Agar Mixture
  • 1 1/3 cups water
  • 2 1/2 tablespoons agar-agar powder


  1. Make the cheese.
  2. Pour 1 cup of the water into a high-speed blender. Add the rest of the cheese ingredients except for the chives. Add the remaining 1 cup of water and blend well to thoroughly mix. Add the chives and set aside.
  3. Make the agar-agar mixture.
  4. Place the water and agar-agar powder in s medium saucepan.
  5. Bring to a boil over medium heat, stirring constantly.
  6. Reduce heat to low and cook, still stirring constantly, until the mixture has thickened. It should flow like molasses.
  7. Add to the cheese mixture immediately and blend about 30 to 45 seconds to make sure it's all combined well.
  8. Pour the mixture into your mold(s) of choice. Tap the bottom of the mold firmly on the counter to eliminate air bubbles.
  9. Let sit on the counter for approximately 1 hour. Place in the refrigerator for at least another hour before turning out onto a serving plate.


Adjust spices/herbs to your liking. Leave out the smoked paprika, add cinnamon, and you'll have a nice breakfast or dessert cheese.

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