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    You are at:Home»Dairy-Free Recipes»Appetizers»Meltable Muenster Vegan Cheese Alternative

    Meltable Muenster Vegan Cheese Alternative

    25
    By Alisa Fleming on December 14, 2012 Appetizers, Cheese Subs, Dairy-Free Recipes

    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
     
    Print
    Prep time
    15 mins
    Cook time
    5 mins
    Total time
    20 mins
     
    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.
    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.
    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.
    3.2.2691
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    25 Comments

    1. Bunny on August 1, 2019 3:21 pm

      Can you think of any substitute for the oil? I TRY to follow Dr. Esselstyn WFPB no SOS but would like to try to make this. Any ideas? Like leave out and replace with??????Thanks

      Reply
      • Alisa Fleming on August 2, 2019 12:38 am

        I’m not familiar with those acronyms, so I’m not sure what you are trying to avoid – fat, canola oil, etc? You can use another oil. The fat provides richness. I don’t have a good substitute to recommend as I don’t think it would taste good or perform well if you made it fat free.

        Reply
      • Ilona Zamora on February 15, 2021 12:52 pm

        I’m going to try it with my favorite fat/oil substitutes butter beans/aquafaba but let me know if you found anything that worked well.

        Reply
    2. Laila on December 3, 2016 9:53 pm

      this looks amazing Alisa! I’ll have to substitute the carrageenan too but can’t wait to try this recipe :))

      Reply
    3. Peg Lane on September 8, 2016 10:14 am

      Canola oil is as bad for you as any of the other processed vegetable oils!
      What can I use instead?

      Reply
      • Alisa Fleming on September 8, 2016 7:57 pm

        You can use any neutral-tasting oil Peg.

        Reply
      • LH on February 2, 2018 12:10 pm

        There is also Avocado oil. We use it all the time in making salad dressings and our own mayonnaise.

        Can’t rate this recipe yet, b/c we haven’t tried it yet, however it looks good, with the exception of the canola oil, which stands for Canada oil and comes from the rape seed, which when it was fed to their livestock, caused them to die and many of them to go blind before they died. 🙁 Rape seed oil was also used during WWII, without the refining that the oil goes thru now to go on your table, for lubrication of machinery.

        Reply
    4. Dee on July 31, 2015 9:49 am

      I just made this and of course had to lick the spoon. Yum!

      I now don’t know if I can wait till it’s set.

      Reply
      • Alisa Fleming on July 31, 2015 10:34 am

        The waiting is always the hardest!

        Reply
    5. Pingback: Vegan Jalapeno Grilled Cheese with Sweet Potato and Cauliflower Soup | Recipes and Tales from a Crunchy Vegan

    6. Shellie on July 31, 2014 2:48 pm

      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.

      Reply
      • Alisa Fleming on August 1, 2014 8:46 am

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

        Reply
    7. Pingback: Cheesy Tips for Living Dairy Free - Go Dairy Free

    8. Pingback: Vegan Cheese Queen Miyoko Schinner | Allison's Gourmet "Sweet Talk" Blog

    9. Pingback: Meltable Mozzarella Vegan Cheese Alternative Recipe - Go Dairy Free

    10. Aubree Cherie Davis on December 15, 2012 6:52 am

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

      Reply
    11. Bethany S. on December 14, 2012 7:52 pm

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

      Reply
      • Alisa Fleming on December 15, 2012 6:45 am

        I would imagine agar.

        Reply
        • Bethany S. on December 16, 2012 7:30 pm

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

          Reply
          • Amanda on March 29, 2013 2:02 pm

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

            Reply
      • Ali on December 3, 2016 4:45 am

        If you are not vegan I imagine gelatin would work.

        Reply
    12. Mary Ellen Bowen on December 14, 2012 3:41 pm

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

      Reply
    13. Laurel on December 14, 2012 12:36 pm

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

      Reply
    14. Laurel on December 14, 2012 12:34 pm

      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.

      Reply
    15. Jess on December 14, 2012 6:39 am

      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!

      Reply

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