Vegan Cheddar Cheese


  • 1 13.5 oz coconut milk or 2 cup of any PLAIN plant-based milk plus 3 tps oil.
  • 1/2 cup water (omit if using 2 cups of plant-based milk.)
  • 1/2 cup nutritional yeast
  • 2 tbsp agar agar powder(or 6 tbsp agar agar flakes)
  • 1 1/4 tsp salt
  • 1 tsp lemon juice
  • 1/2 tsp paprika or smoked paprika
  • 1/4 tsp onion powder
  • 1/8 tsp turmeric

Add after cooking:

  • 1 tbsp warm water
  • 1 tsp white miso paste (or any mild-flavored miso) you can also use tahini instead
  • 1 squirt spray oil (to coat the cheese mold)

Add for cheddar that melts and stretches *optional

  • 2 tbsp + 1 tsp. tapioca starch (aka tapioca flour) (optional)


  1. Prepare a cheese mold by spraying a smooth glass container with a little oil.
  2. Pour all of the ingredients except for the water and miso into a medium-sized saucepan.
  3. Stir the ingredients and turn on the heat to medium.
  4. Cook your cheese sauce until it has slowly boiled for 6 minutes while stirring frequently.  (It needs to boil for 6 minutes to fully melt and activate the agar agar).
  5. Mix the miso and water until the miso is dissolved completely. Pour mixture into the cheese sauce.
  6. Stir the cheese sauce until the miso is incorporated.
  7. Pour the cheese into the chosen mold.
  8. Cool for about 15 minutes on the countertop and then cover and put it in the refrigerator for 2-3 more hours until it cools and sets completely.