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.
Author: Miyoko Schinner
Serves: 1 pound
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)
- ½ cup water
- ⅓ cup canola oil
- ¼ 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.
Coloring Note: If you want a reddish tint on the surface of the cheese to resemble traditional Muenster, lightly sprinkle paprika on the outside.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/meltable-muenster-vegan-cheese-alternative