Go Dairy Free

Go Dairy Free Cookbook - Dairy-Free Recipes, Guide and More

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Meltable Muenster Vegan Cheese Alternative

Posted on by Alisa Fleming in Appetizers, Cheese Subs, Dairy-Free Recipes with 15 Comments

Alisa Fleming ~ This vegan cheese alternative recipe is a sampling from the cookbook, Artisan Vegan Cheese by Miyoko Schinner. According to Miyoko, this vegan cheese alternative has a creamy, smooth, buttery texture that melts in your mouth, or on a hot sandwich! Served cold, it pairs beautifully with apples and pears for a snack or a beautiful appetizer platter for entertaining.

Though Miyoko uses some unusual ingredients, she promises end results that match the complexity and sharpness of their dairy cousins. I’ve included links in the recipe to help you locate the lesser known ingredients, all of which are sold online and should also be available in some natural food stores.

Because Muenster is a mild cheese, the base for this vegan version isn’t cultured (as many of the vegan cheese alternative recipes are in Artisan Vegan Cheese), making for a meltable cheese that’s almost instant!

Meltable Muenster Vegan Cheese Alternative Recipe

Meltable Vegan Muenster
Prep time

Cook time

Total time


This recipe is from Artisan Vegan Cheese by Miyoko Schinner. Reprinted with permissions from the publisher, Book Publishing Co.
Serves: 1 pound


Process the ingredients.
  1. Put all the ingredients in a blender. Process until smooth and creamy,occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
Cook the mixture.
  1. Pour the mixture into a heavy medium saucepan.
  2. Cook over medium heat, stirring almost constantly with a wire whisk, until very smooth, thick, gooey, and glossy, 3 to 5 minutes. It’s important to cook it until there is an obvious sheen, or the cheese won’t melt well.
Form the cheese.
  1. Pour the mixture into a glass or nonreactive metal mold and smooth the top. Let cool completely at room temperature.
  2. Cover and refrigerate for at least 3 hours, until firm.

Storage Notes: Wrapped in plastic wrap and stored in a ziplock bag, Meltable Muenster will keep for about 4 weeks in the refrigerator.

Coloring Note: If you want a reddish tint on the surface of the cheese to resemble traditional Muenster, lightly sprinkle paprika on the outside.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. JessDecember 14, 2012 at 6:39 amReply

    This sounds delish! I keep trying to find meltable cheese at the store that doesn’t have casein in it, but I haven’t had any luck so far.
    I’ll have to try this out!

  2. LaurelDecember 14, 2012 at 12:34 pmReply

    Hah! I just made this yesterday and I’m trying out konjac powder instead of xanthan gum. I can’t tell you how much I absolutely adore this book. A word though, it calls for soy yogurt in many a recipe and i just replace it with my homemade nut or coconut based yogurts with no problems. Buy one for yourself for Christmas everyone.

  3. LaurelDecember 14, 2012 at 12:36 pmReply

    Oops. I mean I made the meltable mozarella. Still, this one is next.

  4. Mary Ellen BowenDecember 14, 2012 at 3:41 pmReply

    Thanks for the great post…..the cheese is really yummy!

  5. Bethany S.December 14, 2012 at 7:52 pmReply

    Is there an acceptable substitute for the carrageenan? I’m allergic to it.

    • Alisa FlemingDecember 15, 2012 at 6:45 amReplyAuthor

      I would imagine agar.

      • Bethany S.December 16, 2012 at 7:30 pmReply

        I have to avoid agar too. It’s the same as carrageenan. Not sure what would work. :(

        • AmandaMarch 29, 2013 at 2:02 pmReply

          I have been looking into carrageenan substitutes as well. What about Guar Gum?

  6. Aubree Cherie DavisDecember 15, 2012 at 6:52 amReply

    Wow, this looks really good! I love the texture of spreadable cheese and this looks like a great alternative.

  7. Meltable Mozzarella Vegan Cheese Alternative Recipe - Go Dairy FreeJanuary 9, 2013 at 5:53 amReply

    […] Fleming ~ Just a few simple tweaks from the Meltable Muenster and viola(!), a Meltable Mozzarella appears! Like the muenster, this vegan cheese alternative […]

  8. Vegan Cheese Queen Miyoko Schinner | Allison's Gourmet "Sweet Talk" BlogApril 5, 2013 at 9:32 amReply

    […] I have to restrain myself from pouring oil to fry up zucchini blossoms filled with “muenster.” Speaking of oil, sometimes I just have to have some expertly made tempura. Fleur de Lys, a […]

  9. Cheesy Tips for Living Dairy Free - Go Dairy FreeJune 11, 2013 at 5:59 amReply

    […] Meltable Muenster Vegan Cheese […]

  10. ShellieJuly 31, 2014 at 2:48 pmReply

    Is there a possible substitute for the yeast flakes. I can’t consume yeast or dairy…but I love cheese. When I did try yeast flakes, I hated them. Any suggestions would be truly appreciated.

    • Alisa FlemingAugust 1, 2014 at 8:46 amReplyAuthor

      Without testing, it is hard to confirm, but you can trial miso for a similar pungency, though it will also add some saltiness.

  11. Vegan Jalapeno Grilled Cheese with Sweet Potato and Cauliflower Soup | Recipes and Tales from a Crunchy VeganSeptember 11, 2014 at 1:01 amReply

    […] on top of this I put a mixture of daiya mozzarella and my own homemade vegan muenster cheese using this recipe. Then on top of that was pickled jalapenos. And on the opposite slice was a slice of vegan daiya […]

Leave a reply

Your email address will not be published. Required fields are marked *