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This recipe for vegan cheese can be prepared in 5 minutes in a pot and with an amazing result. It's very similar to melted cheese. Creamy, spreadable, melty, light, cheesy, and with a slightly tangy flavor.
Perfect to grill on a slice of bread, to stuff a wrap, like in this piadina with stracchino and arugula, in our super thin and crisp melted cheese focaccia, or on top of our flatbread pizza.
What is this vegan cheese?
We got the inspiration for this vegan cheese recipe from an Italian fresh cheese called stracchino, a fresh, white, and soft cheese, generally made with cow's milk.
Here we show you how to make a kind of stracchino with a soy base, therefore without milk and 100% plant-based.
Our vegan cheese is a really good alternative to cheese spread for those who are intolerant to milk, but also for those who are curious to try something new.
Watch a quick video story on how to make this vegan cheese.
How do I eat this vegan cheese?
Our vegan cheese recipe can be used instead of cheese that you usually melt, like mozzarella or other melty cheese.
You can use it in pasta-bakes, lasagne, melted on bread or pizza, or even better, as the filling for Italian piadina, a traditional Italian flat-bread usually filled with stracchino and arugula.
We even did vegan melted cheese focaccia with this stracchino and it turned out delicious.
Ingredients & Substitutions
- Soy milk: pick an unsweetened soy milk. You can replace it with any other unsweetened plant-based milk, but we slightly prefer soy milk for our vegan cheese.
- Cornstarch and potato starch: both have a thickening function, but they produce a different kind of thickness and therefore are both necessary. If you really cannot find potato starch where you live, then you can replace it with tapioca starch.
- Olive oil: we have also tried other vegetable oils, but extra virgin olive oil produces a vegan cheese with more flavour.
- Lemon: to add acidity. Some people don't like the lemon flavour in it. So go easy with it if it's the first time you do it.
- Nutritional yeast: to add some cheese flavour.
- Soy yogurt: fundamental in this preparation, both to give consistency and the sourish note present in most real cheese. Use soy yogurt without flavouring and without sugar. You can replace with other plant-based yogurt, but we prefer to use a soy one.
- Salt: to add flavour.
To make this homemade vegan cheese you'll only need a small saucepan that can fit all the ingredients and a hand whisk.
If you want to shape it like in our picture, then you also need a cheese form that you can purchase online.
How to make vegan cheese in 5 minutes
In a pot off of the heat, add soy milk, potato starch, corn starch, olive oil, lemon juice, nutritional yeast, and salt. Stir with a whisk till there are no lumps.
On medium heat, bring the liquid to a boil while stirring continuously with a whisk. Keep stirring until the liquid becomes thick.
Take off the heat, keep stirring vigorously for another minute, then add the soy yogurt and stir very well.
You should see the ingredients relax and turn into a smooth, lightly stringy consistency. Your vegan cheese is ready.
Store in a bowl in the refrigerator for up to 5 days.
Frequently asked questions
Yes, you can prepare it in advance and store it in the refrigerator for up to 5 days.
Yes, you can use any unsweetened, no-flavor plant milk. However, we find that soy milk produces the best result that is most similar to real cheese.
Yes, you can use any unsweetened, no-flavor yogurt. However, we find that soy yogurt produces the best result that is most similar to real cheese.
If you don't have potato starch, then try to replace it with tapioca starch. The texture will be more stringy this way, and less fluid. You might need to add a tablespoon of extra yogurt.
No, you should not use coconut oil in this recipe because it's saturated fat and it will become solid when you put it in the refrigerator compromising the texture of this cheese.
I would stick to vegetable oils that stay liquid at room temperature. Coconut oil is great for other cheese recipes.
Before storing, make sure your vegan cheese has cooled down to room temperature.
Then store in a bowl, covered, in the refrigerator for up to 5 days. We do not recommend freezing this vegan stracchino.
The stracchino will clump together when in the refrigerator. This is fine. It will still be perfectly spreadable and delicious.
You can also give it a more traditional cheese shape by putting it in a cheese mold. You can purchase those online for a few bucks.
Vegan cheese recipe | It's melty + no nuts
- Small pot
- 1 cup (230 grams) soy milk unsweetened
- 2 tablespoons (30 grams) potato starch
- ⅔ tablespoon (10 grams) corn starch
- 1 tablespoon (15 grams) olive oil
- 1 tablespoon (15 grams) lemon juice
- 2 tablespoons (10 grams) nutritional yeast
- 2 pinches salt
- ½ cup (120 grams) soy yogurt unsweetened
- In a pot, add soy milk, potato starch, corn starch, olive oil, lemon juice, nutritional yeast, and salt. Stir with a whisk till there are no lumps.
- On medium heat, bring the liquid to a boil while stirring continuously. Keep stirring until the liquid becomes thick.
- Take off the heat, keep stirring vigorously for another minute, then add the soy yogurt and stir very well.
- You should see the ingredients relax and turn into a smooth, lightly stringy consistency. Your vegan cheese is ready. Store in a bowl in the refrigerator for up to 5 days.
If you liked this recipe, you might also like:
- flatbread pizza with 3 toppings
- no-knead focaccia with rosemary or tomatoes
- vegan frittata without tofu and without nuts
Did you try this recipe at home? Let us know in the comments below 🙂