Breast Milk Cheese Recipe Vegan: How to Make Dairy-Free Cheese

Have you ever wondered if it’s possible to indulge in creamy, melt-in-the-mouth cheese while sticking to a 100% plant-based diet? The answer is a resounding yes!

While traditional cheese is made from dairy, and some adventurous parents have experimented with breast milk cheese at home, today we’re exploring a completely vegan take on this concept. This breast milk cheese recipe vegan is inspired by the nurturing, wholesome qualities that breast milk represents, but uses only plant-based ingredients.

The result is a homemade vegan cheese that’s rich, tangy, and perfect for spreading, slicing, or melting—without any animal products involved.

Whether you are vegan, lactose-intolerant, or simply curious about alternative cheeses, this recipe will guide you through creating a delicious, ethical, and allergy-friendly cheese. Plus, you’ll find it surprisingly easy to craft with ingredients you likely already have in your pantry.

Let’s dive into this innovative recipe and discover how to make your own vegan “breast milk” cheese at home!

Why You’ll Love This Recipe

• Completely Dairy-Free: Perfect for vegans and anyone avoiding animal products.
• Creamy Texture: Achieves a melt-in-your-mouth consistency similar to soft cheese.
• Nutritious and Wholesome: Packed with healthy fats, plant protein, and probiotics.
• Customizable: Flavor it with herbs, spices, or nutritional yeast to suit your taste.
• Simple & Accessible: No complicated techniques or hard-to-find ingredients.
• Kid-Friendly: Mild flavor and smooth texture make it a hit with little ones.
• Ethical & Sustainable: Made fully with plants, for a minimal environmental impact.

Ingredients

• 1 cup raw cashews (soaked for at least 4 hours or overnight, then drained)
• 1/2 cup coconut milk (full-fat for creaminess)
• 1/4 cup nutritional yeast (for cheesy flavor)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons tapioca starch (for stretchiness)
• 1/2 cup water
• 1 probiotic capsule (optional, for tang and fermentation nuance)

Equipment

• High-speed blender or food processor
• Cheesecloth or nut milk bag
• Medium saucepan
• Mixing bowl
• Spatula
• Measuring cups and spoons
• Cheese mold or ramekin (optional, for shaping)

Instructions

1. Soak the Cashews:

   Place cashews in a bowl and cover with water. Let them soak for at least 4 hours or overnight.

   Drain and rinse well before using.

2. Blend the Base:

   In your blender or food processor, combine the soaked cashews, coconut milk, nutritional yeast, lemon juice, apple cider vinegar, sea salt, garlic powder, onion powder, and water. Blend until completely smooth and creamy.

   Scrape down the sides as needed.

3. Add Tapioca Starch:

   Add the tapioca starch to the blender and blend again until fully incorporated. This is what gives the cheese its stretchy, gooey texture.

4. Optional: Add Probiotic:

   If you’re using a probiotic capsule for tang, open the capsule and sprinkle the powder into the blender. Pulse a few more times to mix.

5. Heat the Mixture:

   Pour the blended mixture into a medium saucepan. Cook over medium heat, stirring constantly with a spatula.

   After 3-5 minutes, it will start to thicken and become stretchy—keep stirring to avoid lumps.

6. Shape and Cool:

   Once your cheese has thickened to a gooey, smooth consistency, transfer it into a cheesecloth-lined mold, ramekin, or bowl. Smooth the top and let it cool at room temperature for about 30 minutes.

7. Set in the Fridge:

   Cover and refrigerate for at least 2 hours (ideally overnight) to allow the cheese to firm up and flavors to meld.

8. Unmold and Serve:

   Remove the cheese from the mold and peel away the cheesecloth. Your vegan “breast milk” cheese is now ready to slice, spread, or melt as you desire!

Tips & Variations

• Tip: For a firmer cheese, add 1 tablespoon agar agar powder to the mixture before cooking. This will help it set up like a sliceable cheese!

• Flavor Boosters: Add smoked paprika, chopped chives, cracked black pepper, or sun-dried tomatoes for a unique twist.
• Nut-Free Option: Replace cashews with blanched sunflower seeds or cooked white beans for an allergy-friendly version.
• Fermentation: Let the blended mixture sit at room temperature (covered) for 12-24 hours before heating for a tangier, cultured flavor.
• Meltability: This cheese is great for spreading or melting on toast, pizza, and veggies. For extra melt, increase the tapioca starch to 3 tablespoons.

Nutrition Facts

*Nutrition facts are approximate and will vary based on exact ingredients used.

Serving Suggestions

• Spread on Toast: Try it on whole grain or sourdough toast for a savory breakfast or snack.
• Cheese Board: Slice and serve with crackers, fresh fruit, and olives for a stunning vegan cheese platter.
• Melted Over Veggies: Dollop onto steamed broccoli, baked potatoes, or roasted veggies for a creamy, cheesy finish.
• Sandwiches & Wraps: Layer slices in your favorite vegan sandwiches or wraps for an added protein boost.
• Pasta Dishes: Cube and toss into warm pasta, or blend into a sauce for a dairy-free mac and cheese.
• Pizza: Spread on homemade pizza dough and bake for a gooey, melty topping.

Conclusion

Making your own vegan “breast milk” cheese at home is an empowering way to enjoy cheesy flavors and textures while honoring your plant-based values. This recipe is more than just a dairy-free alternative—it’s a celebration of nourishment, creativity, and compassion.

By using wholesome ingredients like cashews, coconut milk, and nutritional yeast, you can craft a cheese that rivals its dairy counterparts in taste and versatility.

Whether you’re new to vegan cheeses or a seasoned pro, this recipe offers a fantastic base for experimentation. Try different nuts, seeds, or flavorings to find your perfect cheese, and share it with friends and family—everyone will be amazed that it’s entirely plant-powered!

For more dairy-free delights, check out our Vegan Mozzarella Recipe, Easy Vegan Cheddar Cheese, and Vegan Ricotta Cheese for even more inspiration. Happy cheesemaking!

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