Coconut Oil Vegan Cheese Recipe Easy and Delicious Ideas

Discover the delightful world of homemade vegan cheese with this coconut oil vegan cheese recipe that will transform your plant-based cooking experience! Whether you’re new to vegan cheese or a seasoned pro, this recipe offers a creamy, flavorful alternative that melts beautifully and slices with ease.

Unlike store-bought options, this cheese is made from wholesome, natural ingredients, free of preservatives and artificial additives.

Perfect for sandwiches, crackers, or adding a cheesy touch to your favorite dishes, this coconut oil-based cheese delivers a deliciously rich texture and subtle coconut undertones. Easy to make and highly customizable, it’s a fantastic staple to have in your vegan kitchen.

Plus, it’s allergen-friendly and dairy-free, making it suitable for a wide range of dietary needs. Let’s dive into why this recipe will quickly become your go-to vegan cheese!

Why You’ll Love This Recipe

This coconut oil vegan cheese is a game-changer for anyone looking for a dairy-free alternative without compromising on texture or flavor. Here’s why it stands out:

• Rich, creamy texture: The coconut oil adds the perfect fat content to mimic traditional cheese creaminess.
• Versatile: Use it melted on pizzas, sliced for sandwiches, or cubed for snacks.
• Customizable flavor: Easily adapt spices and nutritional yeast amounts to suit your taste.
• Simple ingredients: Made with pantry staples, no complicated or expensive items needed.
• Long shelf life: Keeps well in the fridge for up to 2 weeks or can be frozen for longer.

Ingredients

• 1/2 cup refined coconut oil (melted, refined to avoid coconut flavor)
• 1 cup raw cashews (soaked in hot water for 1 hour, then drained)
• 1/4 cup nutritional yeast (for cheesy flavor)
• 1/4 cup tapioca starch (for stretchiness and meltability)
• 1/2 cup unsweetened plant milk (almond, soy, or oat)
• 2 tablespoons lemon juice (for tang and acidity)
• 1 teaspoon apple cider vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional for a smoky note)

Equipment

• High-speed blender or food processor
• Medium saucepan
• Whisk or silicone spatula
• Measuring cups and spoons
• Cheese mold or small loaf pan lined with parchment paper
• Mixing bowls
• Refrigerator

Instructions

1. Prepare the cashews: Soak raw cashews in hot water for at least 1 hour to soften. Drain and set aside.
2. Blend the base: In a high-speed blender or food processor, combine soaked cashews, nutritional yeast, tapioca starch, plant milk, lemon juice, apple cider vinegar, sea salt, garlic powder, onion powder, and smoked paprika (if using). Blend until completely smooth. This may take 2-3 minutes depending on your machine.
3. Incorporate coconut oil: With the blender running on low, slowly drizzle in the melted refined coconut oil until fully combined. The mixture should be smooth and creamy.
4. Cook the mixture: Transfer the blended mixture into a medium saucepan over medium heat. Cook, stirring constantly with a whisk or spatula, until the cheese thickens and becomes stretchy – about 5-7 minutes. This step activates the tapioca starch for meltability.
5. Shape the cheese: Quickly pour the hot cheese mixture into your prepared mold or parchment-lined loaf pan. Smooth the top with a spatula.
6. Cool and set: Let the cheese cool to room temperature, then refrigerate for at least 4 hours or overnight until firm.
7. Serve: Once set, remove from mold, slice, and enjoy! Store leftovers in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.

Tips & Variations

For an extra tangy cheese, increase the lemon juice by 1 tablespoon or add a splash more apple cider vinegar.

• Use refined coconut oil: Unrefined coconut oil has a strong coconut flavor that may overpower the cheese. Refined coconut oil is neutral and better for this recipe.
• Nut-free version: Substitute cashews with cooked white beans or sunflower seeds, but expect a slightly different texture.
• Add herbs: Mix in fresh or dried herbs like chives, dill, or basil for flavored cheese varieties.
• Make it spicy: Add a pinch of cayenne pepper or chopped jalapeños for some heat.
• To melt: This cheese melts beautifully when heated in a pan or oven, perfect for vegan grilled cheese or casseroles.

Nutrition Facts

Serving Suggestions

This coconut oil vegan cheese is incredibly versatile. Here are some delicious ways to enjoy it:

• Slice and serve with crackers for a tasty snack or party platter addition.
• Melt on top of vegan pizzas or flatbreads for that gooey cheesy finish.
• Add cubed cheese to salads for extra creaminess and flavor.
• Use as a spread on sandwiches or wraps with fresh veggies and herbs.
• Grill or pan-fry slices for vegan cheese sandwiches or melts.

For more creative vegan options, check out our Pecan Crackers Recipe that pair beautifully with this cheese, or try the Peda Recipe Ricotta Cheese for another plant-based cheese delight. If you love rich and creamy desserts, don’t miss the Peanut Butter Gelato Recipe to finish your meal on a sweet note.

Conclusion

Making your own vegan cheese at home is not only rewarding but also a fantastic way to enjoy all the creamy, cheesy goodness without dairy. This coconut oil vegan cheese recipe delivers on taste, texture, and versatility, making it a must-try for plant-based eaters and cheese lovers alike.

With simple ingredients and straightforward instructions, you’ll quickly master this recipe and impress your friends and family with your homemade dairy-free cheese.

Whether you’re crafting a gourmet vegan sandwich, topping a homemade pizza, or simply snacking with crackers, this cheese fits the bill perfectly. Plus, the ability to customize the flavors and add your favorite herbs or spices means you can create a new cheese experience each time.

Give this recipe a try and explore a whole new world of vegan culinary creativity — your taste buds will thank you!

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