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.
Recipe by Go Dairy Free at