soy vegan cheese
prep time
cook time
total time
recipe type: cheese
serves: 2 cups
  • 1 and 1⁄3 cup plain soymilk with no additives at room temperature
  • ½ cup organic refined coconut oil liquified (you can do this in the microwave, or put the jar into hot water)
  • 1⁄4 cup tapioca flour
  • 2 and ½ tsp kappa carrageenan
  • 6 tsp nutritional yeast
  • 2 tsp white wine vinegar
  • 1 and ½ tsp sea salt
  • 1⁄2 tsp onion powder
  1. You will need a container capable of holding 2 cups, not a glass one because there is a bit of banging involved. I use a small rectangular 1 litre container
  2. Pour the half cup of melted oil into a blender.
  3. Add the remaining ingredients to the blender.
  4. Process the contents until smooth.
  5. Transfer the mixture to a saucepan and cook over low heat, stirring and scraping with a silicone spatula. Keep stirring and scraping as the mixture thickens. Stir vigorously until the mixture becomes very thick, smooth and glossy.
  6. Now quickly transfer the mix to a container but don't bother trying smooth it out too much, it will set before you can! Bang the container on bench to settle it.
  7. Let the cheese cool for 20 minutes.
  8. Cover and refrigerate for at least 6 hours or until completely chilled and firm.
  9. Turn the container over and bang it on the bench to remove the cheese.
  10. Store the cheese wrapped in a paper towel and sealed in a zip lock bag in the fridge.
  11. If you don't eat it quickly, you'll need to change the paper every few days.
Recipe by quinces and kale at