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Meltable Muenster Vegan Cheese Alternative

Posted on December 14, 2012 by Alisa Fleming in Appetizers, Cheese Subs, Dairy-Free Recipes with 11 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

Rating: 51

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 1 pound

Meltable Vegan Muenster

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

Ingredients

1 cup plain, unsweetened nondairy yogurt (there is a homemade version in Artisan Vegan Cheese or store-bought options are available from Whole Soy & Co or Wildwood)
1/2 cup water
1/3 cup canola oil
1/4 cup tapioca flour/starch
1 tablespoon nutritional yeast flakes
1 tablespoon carrageenan powder
1 teaspoon salt

Instructions

Process the ingredients.

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.

Pour the mixture into a heavy medium saucepan.
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.

Pour the mixture into a glass or nonreactive metal mold and smooth the top. Let cool completely at room temperature.
Cover and refrigerate for at least 3 hours, until firm.

Notes

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.

http://www.godairyfree.org/recipes/meltable-muenster-vegan-cheese-alternative

Tagged egg--free, gluten free, peanut-free, vegan, vegetarian

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 →

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!

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.

LaurelDecember 14, 2012 at 12:36 pmReply

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

Mary Ellen BowenDecember 14, 2012 at 3:41 pmReply

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

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?

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.

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 [...]

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 [...]

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Ingredients, processes and products are subject to change by the manufacturer at any time. All products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. See Disclaimer

11 Comments

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!
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.
LaurelDecember 14, 2012 at 12:36 pmReply

Oops. I mean I made the meltable mozarella. Still, this one is next.
Mary Ellen BowenDecember 14, 2012 at 3:41 pmReply

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