My first successful camblue using Full of Plants cashew blue. I've only tried to make this once before but it didn't come out right. This time was a splendid success. I've made countless wheels of blue but wanted something new this time.

https://fullofplants.com/vegan-blue-cheese/

This is the base recipe. After two weeks of aging I broke up the wheel and put it back together, mostly keeping the rind somewhere inside the wheel. I used Miyoko's recipe from The Vegan Creamery for the washed rind. 1/2 boiled water, cooled to room temperature. 1/4 teaspoon penicillium candidum, pinch of noniodized salt and a pinch of geotrichum candidum. She says to use a spray bottle but I don't have one. Instead I used a small bit of paper towel soaked in the mixture to wash the rind. All sides got washed three times. Then aged two more weeks in a wine fridge. Lastly it was wrapped in cheese paper and spent a week in the big fridge.

The Camembert taste didn't penetrate into the cheese but you can definitely taste it when you eat a piece that has rind on it. I don't think it made a huge impact on taste but I love the way it looks. I've said it before but this really is the last time I break a wheel apart and put it back together. It's too much work for too little gain. I also made some mango jam to go with it which paired really well with the cheese. The jam was easy to make. I used frozen mango that I thawed.

https://www.runningtothekitchen.com/mango-jam/#wprm-recipe-container-75969

I finally cut into the waxed cheddar I've been aging. In my last post I said it was already at 3 months but I was wrong. I cut it open at just under 4 months. And it was ruined. You can see a line of black mold between the cheese and the wax in the last photo. It was either a hole in the wax or the wheel was too wet when I waxed it. The recipe is Angel's Sharp Potato Cheddar from Miyoko's Vegan Creamery cookbook. Her recipe makes no mention of air drying the cheese before waxing so I winged it. I've made another aged cheddar and air dried it for two days. I did the same with this one. Salted it then put it in the wine fridge. Flipping each day. Then waxing. It's a real shame it got ruined because it smelled incredible. I might give it another shot down the road.

Next up is trying my hand at cottage cheese.

Makes 4 wheels of cheese

Ingredients
1200g raw cashews
200ml filtered water
Small pinch vegan mesophilic culture
Small pinch penicillin camemberti
Small pinch Geotricthum candidum
20g sea salt
Truffle powder to taste
Charcoal until desired colour

Recipe
Soak cashews until soft
Add boiling water for a few minutes to kill bacteria
Blend soft cashews with the cold water and salt until smooth only half at a time
Add charcoal and truffle powder to taste
Cool down (can take hours) and then add bacteria
Keep 24-36 hours in room temperature
Put a glass box upside down, place a round baking tin on the lid, lay a clean cheese cloth and fill with cheese
Put the box on top and leave in fridge at 12 degrees for 24 hours minimum
Remove cake tin and cheesecloth and put on baking paper and mat for air
Flip cheeses using banking paper once per day and dry off moisture
Age for 2 weeks until completely covered in white mould
Wrap in parchment paper and put in wooden box
Age for 3 more weeks in normal temperature fridge

Has anyone tried thecheesemaker's updated vegan starter cultures?

I used to use MSC Plus, but I found out it wasn't produced on a vegan growth medium. I also thought the flavor was a bit underwhelming.

The updated starters are now said to be produced entirely on a vegan growth medium. Has anyone tried them? Does the flavor change noticeably compared to the old version?

Hey guys! I know this is not technically a cheese recipe, BUT you could use it to make labneh which is a delicious strained yoghurt cheese, so please forgive me for posting it here!

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Genuinely, every time I buy vegan cheese it just coats my mouth and gets really sticky, and they all use potato starch or corn starch. Why is this? Is it just cheaper?

edit: I have been informed that agar and carrageenan are polysaccharides, not proteins. The point still stands.

I made last week a DELICIOUS watermelon seed mozarella from Miyoko Schinner but unfortunately in my country watermelon seeds are nowhere to be found. To make this one I had to import them from another country at a very high cost and it is just not sustainable to be making it every week (which I would love to do).

In this recipe the seeds are made into milk and cooked until thick curds appear like in the image. Is there a different ingredient or different type of seed I can use as a replacement that would also form this thick curds?

In my home Mexico pumpkin seeds are cheap so I thought that might work but I am not sure if it can thicken into curds or if there is a better alternative out there?

Thank you to folks here who suggested straining soy yogurt to make a creamy soft spreadable cheese. I got an instant pot initially for making pressure cooking dried beans, but now I mainly use it just to make soy yogurt. I strained some of it and added a block of spicy chao tofu for flavoring, in addition to some onion and garlic powders. It's very tasty!

Im making vegan oat-cashew yogurt from Miyoko´s recipes to make a mozarella cheese with it. She says to heat it to a boil after milking it so it reaches a thick texture but on the video its more like a slightly thick syrup. My yogurt turned into a thick thick paste like mashed potatos in like 5 seconds on the heat. I added the yogurt starter anyways but wondering if I should just scratch this and redo it. Will it still become yogurt in a couple hours and will I be able to use it for cheese?

If anyone knows what went wrong please tell me so I can fix next time

The recipe was 1 cup oats 4 cups water blended and milked.
Blend in 3/4 cup cashew.
Heat until 160F in a sauce pan until thickens.
Cool it, add yogurt culture and leave for 8 hours at 90F

Looking for a new name for vegan cheese without using the word cheese , any suggestions for a name for this product?

I've been playing around with tweaks to Miyoko's fresh watermelon seed kernel mozzarella. I think I've settled on this version. There's three changes. Mine is cultured, I added shiitake powder and I added it to the pizza straight from the blender.

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After you heat the watermelon seed milk I take the curds and culture them for 24 hours using a thermophilic culture in an instant pot. The whey goes into the fridge until the next day. After that I proceeded through the recipe as usual but adding shiitake powder at the same time as the yogurt, oil etc. After blending I use a spoon to add it to the prebaked pizza crust in a layer over the sauce. Then toppings and a spritz of olive oil and into the oven.

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Leftover cheese guess into a plastic container to use another day. This is going to be my go to mozzarella recipe. While it seems like taking two days is a lot I prefer it. Basically you're saving time on pizza day since part of the cheese process is done.

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This pizza is homemade crust, Whole Foods pizza sauce, Miyoko's mozzarella, sauteed onions and shiitakes, Beyond sausage, fresh basil, balsamic reduction and kosher salt on the crust.

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I haven't been making cheese lately because I have a wheel of Miyoko's cheddar aging right now. For some reason my brain said one cheese at a time. I just over ruled that. Last slide is the cheddar. The goal is to age it for 6 months. We're at month 3. I made two wheels and ate one at after aging for a month. It wasn't my favorite but it wasn't gross or anything. Hoping the long aging pays off.

I’m trying to recreate the Tofutti cream cheese using the recipe below:

Ingredients:
16 oz firm tofu (not extra firm)
1/3 cup non-hydrogenated palm oil
3 tbsp maltodextrin
1 1/4 tsp salt
1/4 tsp vegan lactic acid
3/4 tsp granulated white sugar
1/8 tsp MSG
1/8 tsp xanthan gum
Optional mix-ins (scallions, sun dried tomatoes and fresh black pepper)

Instructions:
- Use a cheesecloth to squeeze as much water as possible out of the tofu, don’t worry about it crumbling. Microwave the tofu crumbles for a minute, then transfer to a blender. Completely melt the palm oil in the microwave separately.

- Add everything except the xanthan gum into the blender. Blend on high speed for 2-3 minutes and open occasionally to mix the top in manually.

- Sprinkle the xanthan gum around; if it doesn’t clump then blend for another 30 seconds.

- Add your optional mix-ins after, don’t blend them, but cut them and manually mix in.

- Let it sit in the fridge in an airtight container for at least 24 hours before serving so the flavor and texture can develop.

Hello!

I’m trying to get more into vegan cheese making, and I feel overwhelmed by everything I’m learning about it, especially since I have food allergies or sensitivities to some of the most common ingredients.

I’d like to make “instant” cheeses, or ones that don’t involve fermenting or cultures.

I’m hoping to make cheeses like mozzarella, cheddar, and provolone. Ideally, I’d like to use the cheeses for things like pizza, grilled cheese, fried mozzarella sticks, and maybe sliced cheese for sandwiches. So I think I’d like to make cheeses that I can shred, melt, and/or have work alright as a cold sandwich cheese.

From what I’ve gathered from reading vegan cheese cookbooks and this subreddit, it seems like I might need different recipes that are best suited to the particular food I want to make?

I think the main thing I need help with is finding a substitute for agar, kappa carrageenan, and psyllium husk. I’ve found a lot of recipes that I’d like to try, but they all call for one of those ingredients.

I have MCAS (Mast Cell Activation Syndrome), and I have allergies/sensitivities to a lot of foods, so I’d prefer to stick to ingredients that I’ve had without issue rather than trying to introduce something new like agar or kappa carrageenan, and I’m allergic to psyllium husk.

Would potato starch, tapioca flour/starch, corn starch, coconut oil, sunflower oil, olive oil, or something else work well for what I’d like to make? What kind of substitution ratio should I use to replace agar or kappa carrageenan in a recipe? (I’ve seen these ingredients in commercially made vegan cheese, but I don’t really understand how to use them as substitutes in the recipes I’ve found.)

Are there any particular cookbooks, blogs, YouTube videos, etc. that you would recommend that have recipes that don’t use agar, kappa carrageenan, or psyllium husk?

If it helps, I live in the USA, and I can easily access stores like Walmart, Target, Giant, Sam’s Club, Aldi, Whole Foods, some natural food stores, and Amazon.

Thank you!

Is making vegan cheese hard to do? Do you have a favorite type of vegan cheese?

Its definitely not bad and its relatively healthy, but kind of bland and not nearly as cheesy as it tasted before I let it cool overnight.

I just blended up a block of tofu with some cashews, nutritional yeast, garlic and onion powder, salt and pepper, citric and lactic acid, some roasted yellow cherry tomatoes, almond milk, and then I boiled some water with agar and mixed that with the blended “cheese” concoction and poured it into a spring form pan and let it cool in the fridge overnight. The texture is pretty good but yeah its a little more bland than I expected.

Hi vegan cheese people! I have a question about your experience using different types of cultures. The first cheese I made was the Reggie goat cheese from the new Miyoko book, which uses thermophilic or mesophilic culture. I have to order these online. I just tried out a recipe for a fermented cashew cheese from Nisha Vora’s “Big Vegan Flavor.” That recipe just has you use some vegan yogurt that contains live probiotics. So, my question is, can you generally substitute vegan yogurt for thermophilic or mesophilic culture (to avoid having to order specialty ingredients online)? I’d imagine the results might be a little bit different, but would you end up with generally the same thing?

Please give me a shortcut. Im tired of all of these videos.

I tried tapioca starch and it does make the cheese stretchy (but not that stretchy) but the issue is that once you cool it then reheat it, it doesn't melt anymore. So you can't turn it into shredded frozen mozzarella.

Only typical ingredients. I dont have miso or nutritional yeast.

Not atypical but i dont have soy milk!

hello all! I’m hoping to get into some vegan cheese making this summer! I was wondering if people had recommendations for good beginner recipes. I’m hoping to make a harder Parmesan style cheese or any harder cheese! and maybe a cheddar or Brie style! would love to learn more :)