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!
- 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)
- ½ cup water
- ⅓ cup canola oil
- ¼ cup tapioca flour/starch
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon carrageenan powder
- 1 teaspoon salt
- 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.
- 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.
- 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.
Coloring Note: If you want a reddish tint on the surface of the cheese to resemble traditional Muenster, lightly sprinkle paprika on the outside.