As I’ve tried different versions of meltable vegan cheeses, I noticed that some recipe writers call for you to add the thickeners once the cheese mix is on the stove, others call for adding the thickeners in the blender, but emulsifying the mixture with the oil while heating on the stove (and this is a bugger to get right because the mix keeps separating).
I finally decided that there didn’t seem to be much rhyme or reason to the different methods, so I’d just add everything to the blender (except the acid–the lemon juice, which finishes the cheese) and heat it all up.
Also, Miyoko Schinner calls for culturing the cheese for a couple of days to get more of a tang, but I used homemade almond yogurt, which had been culturing in the fridge for a few days, so I don’t think that step is necessary here because the yogurt is already tangy.
So I made a batch of meltable mozzarella and a batch of meltable cheddar. The method is the same for each, but you add a few more ingredients to the cheddar to make it a bit more savoury.
So here we go!
Meltable Vegan Mozzarella
- 1 cup DIY almond yogurt (or DIY almond milk, but it will have less of a tang)
- ½ cup water
- ½ cup refined coconut oil, melted (do not use virgin coconut oil–it will smell)
- 2 tsp salt
- 5 TBS tapioca flour
- 1 TBS kappa carrageenan powder
- 1/2 tsp xanthan gum
- 1 TBS lemon juice
Pour into a mold and refrigerate for several hours.
For Meltable Vegan Cheddar…
Simply add the ingredients below to the food processor:
- 6 TBS nutritional yeast flakes
- 2.5 TBS brown miso
- 1 tsp turmeric (this is more for colour–it doesn’t really change the taste)
- add only 1 tsp salt (the cheddar needs only 1 tsp because the miso and nutritional yeast are salty enough)
They both turned out REALLY well–just as good as the ones with much fussier instructions!!!