Patrick Oconnell
Vegan cheese is a tricky concept to replicate, but it is possible to make a vegan cheese that melts, slices, shreds, and grates like real cheese. Coconut oil is a great ingredient for vegan cheese recipes, but it is important to use refined coconut oil as unrefined has a strong coconut flavour that may be undesirable in cheese. However, coconut oil has zero protein and is high in saturated fat, which may be undesirable for some. It is also important to note that coconut oil solidifies in the refrigerator, which can compromise the texture of the cheese. For this reason, vegetable oils that stay liquid at room temperature are recommended for vegan cheese recipes.
| Characteristics | Values |
|---|---|
| Ingredients | Coconut oil, coconut milk, tapioca starch, agar agar, kappa carrageenan, nutritional yeast, salt, lemon juice, garlic powder, miso paste, vegan lactic acid powder, rice vinegar, agave syrup, plant milk, soy milk, potato starch, corn starch, olive oil, soy yogurt |
| Taste | Rich, creamy, tangy, salty, umami |
| Texture | Melts, slices, shreds, grates, stretches, smooth, stringy, gooey, firm |
| Preparation | Can be made in 5 minutes, can be prepared in advance, can be frozen, can be stored in the refrigerator for up to 5 days |
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What You'll Learn
- Coconut oil is great for making vegan cheese, but refined is best to avoid a coconutty taste
- Coconut milk is a good alternative to coconut oil, and is often used to make vegan cheese that melts
- Vegan cheese made with coconut oil can be sliced, shredded, and melted, just like dairy cheese
- Coconut oil can be replaced with plant-based milk and oil, or blended cashews
- Coconut oil can be skipped altogether and replaced with water to make up the liquid portion of the recipe
Coconut oil is great for making vegan cheese, but refined is best to avoid a coconutty taste
Coconut oil is a great option for making vegan cheese, but it's important to choose the right type to avoid an overpowering coconut flavour. While coconut milk and oil are popular choices for creating a creamy, rich, and melty vegan cheese, the type of coconut product used can make a significant difference in the final taste.
When using coconut oil in vegan cheese, it is generally recommended to opt for refined coconut oil instead of unrefined. Unrefined coconut oil has a distinct coconut flavour that can be undesirable in cheese, especially if you're aiming for a more neutral or cheesy taste. Refined coconut oil, on the other hand, has a milder flavour, making it a better choice for those who want their cheese to melt and taste more like traditional dairy cheese.
However, it's worth noting that some recipes specifically call for unrefined coconut oil to enhance the coconut flavour in their vegan cheese. This may be preferable for those who enjoy the taste of coconut or are creating desserts or sweet dishes where a coconut flavour is desired.
Additionally, coconut milk is another popular choice for making vegan cheese, and it can be used as a base or in combination with other plant-based milks. Coconut milk provides a creamy texture and contributes to the meltability of the cheese. It is often combined with ingredients like tapioca starch, nutritional yeast, agar-agar, and salt to create a cheese that melts, stretches, and tastes similar to traditional dairy cheese.
When making vegan cheese, it's essential to consider the desired flavour profile and the role that coconut products can play in achieving it. While coconut oil and milk are versatile and meltable options, using refined coconut oil is generally recommended to avoid an overpowering coconut taste.
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Coconut milk is a good alternative to coconut oil, and is often used to make vegan cheese that melts
Coconut milk is a fantastic alternative to coconut oil for making vegan cheese, and it melts! It is rich and creamy, with a texture that resembles real cheese. Coconut milk is also a more affordable option than other vegan cheese bases, such as cashews, and it is easier to prepare. You simply need to open a can of coconut milk, which is far more convenient than having to soak nuts and use a powerful blender to break them down.
Coconut milk is also a versatile base for vegan cheese, as it can be used to make a variety of cheese flavors and types, including provolone, mozzarella, and cheddar. It can also be used to make vegan cheese that is sliceable, shreddable, and meltable, just like dairy cheese. The melting ability of coconut milk cheese has been tested and proven by home cooks, who have shared their recipes and experiences online.
One popular recipe for coconut milk cheese involves using agar agar powder or flakes to firm up the cheese, and nutritional yeast, salt, lemon juice, and garlic powder for flavor. The process is simple and involves mixing the ingredients, cooking them on medium heat, and then reducing the heat to create a smooth cheese sauce. This sauce can then be poured into molds to set and harden in the fridge.
The resulting coconut milk cheese has a mild coconut flavor that can be masked by adding various spices and ingredients. Some people have noted that the cheese can be a little sweet, and have experimented with adding ingredients like cranberry sauce or sun-dried tomatoes to create savory and tangy flavors.
Coconut milk cheese is a cost-effective, delicious, and meltable alternative to store-bought vegan cheese, and it is a great option for those who want to make their own vegan cheese at home.
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Vegan cheese made with coconut oil can be sliced, shredded, and melted, just like dairy cheese
Vegan cheese can be made with coconut oil or coconut milk, and it can be sliced, shredded, and melted, just like dairy cheese. Coconut oil is a great option for vegan cheese recipes, but it's important to use refined coconut oil, as unrefined oil has a strong coconut flavour that may be undesirable in cheese.
Coconut oil can be melted and blended with ingredients like tapioca starch, sea salt, rice vinegar, and miso paste to make a smooth, glossy, and stretchy cheese that can be sliced, grated, and shredded. This cheese melts just like dairy cheese, making it perfect for grilled cheese sandwiches, pizza, pasta, and more. It can be stored in the refrigerator for up to five days and freezes well.
Coconut milk is another popular base for vegan cheese, as it provides a creamy texture and a mild flavour. When combined with ingredients like agar agar, nutritional yeast, and tapioca starch, it creates a rich and creamy cheese that can be melted, sliced, and shredded. This type of vegan cheese is also versatile and can be used in various dishes, such as grilled cheese sandwiches, pizza, and casseroles.
Some recipes combine coconut milk with a small amount of coconut oil to create a creamy, meltable cheese. This combination provides the desired texture and mouthfeel of traditional cheese. The addition of tapioca starch is crucial for achieving the desired stretchiness when the cheese is melted.
Vegan cheese made with coconut oil or coconut milk offers a dairy-free, gluten-free, and nut-free option that is versatile and delicious. It can be tailored to personal preferences by adjusting the ingredients and can be easily prepared at home.
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Coconut oil can be replaced with plant-based milk and oil, or blended cashews
Coconut oil is a common ingredient in vegan cheese recipes, but it can be replaced with plant-based milk and oil or blended cashews. Coconut oil adds richness and helps the cheese firm up when chilled, but some people may prefer substitutes due to allergies or a desire to avoid strong coconut flavours.
One option is to replace the coconut oil with plant-based milk and oil. For example, almond milk and a neutral-flavoured oil, such as sunflower oil, can be used instead of coconut milk and water in a 1:1.75 ratio. This substitution will result in a firmer cheese, although it may taste more like fat-free cheese if the oil is omitted.
Another alternative is to use blended cashews as a base for the cheese. Cashews are creamy and mild in flavour, making them a popular choice for vegan cheese. Other nuts and seeds, such as macadamia nuts, blanched almonds, or raw sunflower seeds, can also be used but may require softening by boiling before blending.
It is important to note that substituting coconut oil with plant-based milk and oil or blended cashews may affect the texture and melting properties of the vegan cheese. While the oil version melts similarly to dairy cheese, the plant-based milk and oil substitute may result in a slightly reduced melting ability.
Additionally, refined coconut oil is recommended for vegan cheese recipes as unrefined coconut oil has a strong coconut flavour that may be undesirable. However, if a creamy spreadable cheese is desired, the coconut oil can be omitted, resulting in a product that will not firm up in the fridge.
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Coconut oil can be skipped altogether and replaced with water to make up the liquid portion of the recipe
For those who want to make vegan cheese without coconut oil, there are a few options. One is to simply replace the coconut oil with water, as mentioned above. This will result in a cheese that melts a little less than its oil-based counterpart, but it will still be shreddable and meltable. The taste testers noted that the oil version of the cheese was creamier and richer in taste and texture when used cold/sliced and unmelted.
Another option is to replace the coconut oil with a different type of oil, such as avocado oil, olive oil, or vegetable oils that stay liquid at room temperature. This will help to create a similar mouthfeel to real cheese and prevent the cheese from becoming too solid when refrigerated.
Additionally, it is worth noting that the type of milk used in the recipe can also impact the meltability and texture of the cheese. Coconut milk, for example, tends to produce a cheese with a better flavour and texture, but other plant-based milks can also be used, such as almond milk or soy milk.
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Frequently asked questions
Yes, it will melt, but it is recommended to use refined coconut oil instead of unrefined coconut oil as the latter has a strong coconut flavor that may be undesirable in cheese.
Kappa carrageenan, a 'food-grade' powder extracted from red seaweed, can be used to make vegan cheese melt. Alternatively, agar agar, a gelling agent derived from seaweed, can be used.
There are many recipes for vegan cheese that melts, some of which include ingredients such as soy milk, tapioca starch, olive oil, nutritional yeast, and salt. Another recipe includes agave syrup, nutritional yeast flakes, tapioca starch, fine sea salt, melted coconut oil, rice vinegar, miso paste, and vegan lactic acid powder.
