All hands on deck: We’ve got an amazing homemade melty vegan cheese recipe and we need pizzas prepped stat! It’s an easy homemade vegan cheese that’s nearly too delicious to be allowed, but let’s make an exception. This recipe is ready & available to adorn all the nachos, pizzas, sammys, and quesadillas you could think of and take you to carby, cheese-covered heaven…
Please, take me with you?
Let’s make vegan cheese!
This recipe is SIMPLE and SATISFYING! The vegan cheese market has come a long way in the last 5 years and many grocery stores offer great vegan cheese alternatives. Why make your own? This recipe uses items you can buy at your local grocer, so you can reduce the number of unpronounceable, unknown ingredients AND you can adjust the flavor to suit your palette!
Need this recipe to be nut-free? It IS! You can make this meltable vegan cheese without cashews! Simply use a coconut yogurt! Need vegan cheese without agar? This is it!
What you’ll need
The main ingredient in this melty vegan cheese is YOGURT! You can buy a wide variety of vegan yogurts and you can use whichever vegan yogurt is your favorite. Just ensure you are using a plain (not flavored) yogurt.
The yogurt adds another bonus- flavor! As yogurt is a fermented food it naturally has a slightly acidic, fermenty flavor which is reminiscent of many dairy cheeses. Yes please, give us more cheese.
Another ingredient you MUST have is tapioca starch aka tapioca flour. You can purchase this in the baking or health food section of most national grocery chains. It’s inexpensive and often used in gluten-free baking. Tapioca starch is what lends the stretch & melt factor in this cheese.
Real talk: this recipe is a keeper. It’s really simple, requires no fancy equipment, and comes together in less than 20 minutes of hands-on time. We’re here for it.
Here’s how to make melty vegan cheese:
First, you’ll need to combine all ingredients until a smooth mixture forms. You can do this with a whisk right in the pot or you can pour everything into a blender and blend for 30 seconds. The miso can take a bit to incorporate if using a whisk, so we usually pop this in the blender right quick.
Next, heat the mixture in a pot over medium heat for 5-7 minutes, stirring often. At first the mixture will seem like nothing special, what’s the big deal, who wrote this recipe, anyway?– Then! Then you’ll see it!
The vegan cheese mixture will begin to thicken!
After 3-5 minutes on the stovetop, the mixture will begin to cling to the bottom of the pan, keep stirring for another 1-2 minutes. The cheese will take shape and turn into one stretchy, melty, cheesy, mass. It won’t be a solid ball, this is A-okay!
You’ll be able to see the melty, stretchy action kicking into high gear prior to using this…. imagine this on top of a pizza!
The secret to making this ULTRA melty
There is an extra step you need to take here in order to reach the ultimate level of meltability here- freeze the cheese! Say whaaa?
Hear me out… If you’ve made a tapioca starch cheese before, you know they are more of a glop and drop situation. You can reach that melty feel-good factor, but it’s difficult to get maximum coverage on dishes you prepare with MOST tapioca starch cheeses. IE when you think of vegan cheese pizza, don’t you envision a nice melty blanket of cheese covering the entire pizza?
The magic: If you freeze this cheese for a couple of hours you are able to grate it. After grating this cheese, store it in the freezer until ready to use. If left at room temperature or in the fridge, it will turn back into one gooey cheesy solid. This extra step is WORTH IT as grated cheese easily covers any surface you place it on!
I repeat, the process is important:
- Make this cheese
- Place into a dish to freeze
- Grate & return to the freezer to store
- Make your cheesy dreams come true
When you select a dish to freeze this in, remember you’re going to grate it. Think: compact, block, easy to hold shape- something that would be easy to hold in your hand while you grate it. This recipe makes about 1 cup, so we use our 1-cup pyrex dish to freeze it.
Yes, it is going to be VERY cold in your hand when it’s time to grate it! Alternatively, you could cut the frozen cheese block into chunks and use the shredding attachment of your food processor— this works amazingly!
It’s easy to cut into food processor-sized chunks when frozen, and with the shredding disc in your food processor, grating this cheese is a snap! We highly recommend it!
FAQs about this delicious melty cheese:
- Can I add herbs or garlic or other seasonings to this homemade melty cheese? Yes! You most definitely can, this cheese recipe is a canvas for you to expand on. We’ve done a lemon/garlic blend and it’s really delish!
- Do you HAVE to freeze this cheese? No, you can simply prep this on the stovetop, then spoon/ spread it onto whatever dish you like. The freezing and grating steps turn this into a very melty, very usable cheese and I highly recommend it!
- Will this harden in the fridge enough to grate? No, you’ll need to place this in the freezer to grate it.
- I grated the cheese then it melted in the fridge, what happened? Oh nooooo! Yes, the grated cheese will turn into one solid cheese form if stored in the fridge/ left at room temperature for a while. After grating this melty cheese make sure you place it back into the freezer until use!
- Does vegan cheese taste good? Yes, although it has a different taste and mouthfeel in comparison to dairy cheeses. There are many brands to purchase and many recipes to make your own at home, play with it!
- What is vegan cheese made out of? Vegan cheese is made using a variety of bases including vegan yogurt, coconut, cashew, and other nuts and seeds!
- Can I make this vegan cheese without cashews? Yes, you can use any vegan yogurt to make this. Forager, the brand pictured above is a cashew-based yogurt, however, they now have a coconut alternative!
This vegan cheese recipe is the one we use to top our vegan chipotle margherita pizza!Print
Melty Vegan Cheese
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Recipes
- Method: stovetop
- Cuisine: cheese
We have the vegan cheese recipe, that actually melts, to make all your pizza, nacho, and grilled cheese dreams come true. We welcome you with open arms to make this recipe again and again– anytime a cheese craving strikes!
- 1 cup vegan yogurt
- 1 tablespoon white wine vinegar
- 1.5 teaspoon salt
- 1–2 tablespoon nutritional yeast (more nooch=more cheesy flavor)
- 1 tablespoon miso (we like chickpea miso)
- 1/4 cup tapicoa starch
- Measure all ingredients and combine until a smooth mixture forms. You can do this by hand with a whisk or in a blender.
- Heat the mixture in a pot over medium heat for 3-5 minutes, stirring often after minute 2.
- After 3-5 minutes on the stovetop, the mixture will begin to thicken along the bottom & sides of the pan, keep stirring for another 1-2 minutes.
- The vegan cheese mixture will never turn into a solid ball, it will become one mass with a very sticky nature.
- We recommend freezing and grating this, then storing in the freezer to use on all the vegan cheese recipes you can dream up! You can use this directly as-is off the stovetop, simply spoon and drop/glop the cheese onto pizza or nachos and bake!
** We recommend making a double batch of this– once you’ve tried it and know you love it– and keeping it on hand in the freezer! In a sealed container it can last up to 3 months!
** Play with the flavors! Add spices or seasonings, fresh herbs, a dash of mustard or a sprinkle of liquid smoke to change up the end result!
Keywords: vegan cheese, yogurt, miso
Stringy. And easy to make. Goes with so many things.
Those melty cheese strings tho ; )
Best recipe I’ve found! My picky daughter loves it and says I’ve mastered making cheese! Thank you so much!
I’ve made countless vegan cheeses at home- and this blows them away– I froze it for a couple of hours inside a 1 cup pyrex dish then put it through the shredding attachment of my food processor and it was perfect.
Can I use something other than yogurt? E.g. tofu or soaked and blended cashews?
Yes indeed! You can sub the 1 cup yogurt for 1 cup milk, a high-fat milk like coconut milk would be best to help imitate the mouthfeel of cheese.
If using a thinner, lower fat content milk like almond or rice milk then yes, 1 cup milk + 2-3 tablespoons of cashews blended together until smooth in a bullet blender or high powered blender would do the trick!
Have made this multiple times!!!! Worked great on pizza. It’s the closest homemade cheese ive made to the shredded vegan cheeses from the store, not quite as sticky as those. I love that I can make this at home very quickly and there are no weird ingredients.
Thank you for this recipe and the idea to freeze it! It is SO nice to have some shredded vegan cheese always available!! Really great recipe! I’ve made a version with a splash of soy sauce and 1 with some red wine and herbs. Both were excellent! Thanks again
OMG!!!!! I’m so happy with this! Usually tapioca cheeses don’t really spead and are just gloopy. I grated it by hand after it was frozen. Holding the frozen block was COLD but then you can use it just like regular cheese. THE BEST. 10 stars 🙂
Can i use milk or it has to be yogurt?
Yes, this recipe does work with milk in place of yogurt but it will need more tapioca starch. Also as yogurt is fermented, it helps mimic the flavor of cheese which is also fermented!
Is the miso very important for this recipe?
You can easily make this without the miso 🙂 Miso simply boosts the flavor so you don’t have to use it!
After I grated the cheese in the food processor it stuck together in a mass again. I worked super quickly but that did not work. What can I do?
Oh no! I am so sorry to hear this, I’ve yet to have this happen and it’s such a bummer when things don’t turn out in the kitchen!
Let’s get to the bottom of this!!
1- Did you use the grating disc of your food processor or the S-blade? I recommend the grating disc!
2- Did you place the shredded cheese back into the freezer after shredding it? If stored in the fridge it will return into one mass again.
3- Did your freeze the cheese prior to grating/shredding it?
All is not lost, simply freeze the cheese and try once more! Thanks so much for your feedback and I hope take 2 is a swift success 🙌
Hello, is it possible for the tapioca flour to be substituted by arrowroot flour? I’ve read online that these two flours can substitute each other in recipes, not sure about this one? Thank you!
This a great question- one that I don’t have an answer to, unfortunately! I have heard that tapioca and arrowroot are somewhat interchangeable- but I’m not sure how that would work in this recipe. Let me know if you try it, I’m curious!!
I have not tried your recipe but, can you tell me how to find the break down on the types of fat in your recipes. I only see the general fat category.
Yes, there is only general fat provided– the exact brand of yogurt you use will greatly affect these ratios. Coconut / cashew / almond / soy yogurts all have different fat profiles!
Love love love!!
Best vegan cheese I ever had!!
Thanks for the feedback, Louisa!! Glad you liked it!
I was wondering if you could use agar agar to set the cheese, so you don’t need to freeze it. Mine turned out delish, but very icy. Probably because of the water content in soy yogurt?
You can use agar agar but the cheese won’t ‘melt’ nearly as well!
I used Forager yogurt same as you and really loved how this turned out. I made a double batch to have on hand in the freezer and have been using it for a few weeks now. The shreds do slightly stick together over time in the freezer but I just break them up with my hands before taking them out of the plastic bag to sprinkle on something. Super great homemade replacement for daiya!!!!
Made this vegan cheese for a fresh tomato margarita pizza, it seriously melted! I tried to freeze it and grate it and it worked awesome. I’ve got some extra in the freezer so will use again sometime this week.
We love this for pizza <3 It works great for fancy open-faced toasts and quesadillas as well!
Turned out great.
Really yummy flavor!! I only had a soy yogurt on hand and it turned out just fine.
This is a great recipe idea using yogurt! I was wondering if regular Greek Yogurt would work with this recipe since it is not vegan?
Could you please tell me which type of vegan yoghurt works best? Would you use coconut or soy?
I’ve used a variety of vegan yogurts with great success- coconut, soy, and cashew yogurts!
Awesome! easy vegan cheese recipe. Very yummy, quick and no weird ingredients, eg gums, agar etc
Ive just made my first ever batch ,doubled it and its in the freezer now if it still tastes as good as before I froze it then its a winner. When its frozen I plan to grate it but lay it out on a tray to freeze before bagging it so it may not stick together as much I hope.
I’d love to try this but I don’t use vinegar for anything so it would be good if I didn’t have to buy a whole bottle just for this. Has anyone tried this with maybe a squeeze of lemon juice instead?