Kittee and I are totally head-over heels in love with our homemade block cheese recipes! They are so easy to make, and you can customize them so many different ways. And talking about customizing them, we’ve been getting some requests about making an oil-free cheese recipe, for those who try to stay away from oil. If you have been waiting for such a recipe, you’re in luck! The cheese still melts beautifully, and the flavor is super delicious. In fact, this is the cheese recipe that I’ve been making lately, and we love it! It’s adapted from our Smoky Cheese recipe, which is adapted from Somer McCowan‘s genius Coconut Gouda Cheese (Part Doux)

The flavor combo of this cheese is adapted from my Great Smoky Mountain Cheese recipe in Vegan Diner. That cheese, although very delicious, was before I knew about the magic of kappa carrageenan and vegan lactic acid powder (thank you Miyoko Schinner and The Gentle Chef for bringing them into our pantries).

You are going to be hooked on how easy it is to make delicious, sliceable, meltable, grate-able cheese at home! This is the cheese equivalent of making vegan sausages at home. It’s nice to know you can always go to the store and buy them, but you can also make it super-easily yourself.

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The Best Oil-Free Vegan Cheese Recipe!
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This oil-free recipe is adapted from our Quick, Smoky Cheddar-Style Vegan Cheese recipe, which is adapted with permission from Somer McCowan’s awesome Smoked Coconut Gouda (Part Deux). This cheese is great out of hand, or slice and shred it wherever you crave melted cheese!It is really important not to add the tapioca and carrageenan until the end of blending, or else it can start to thicken and get lumpy in the blender.
Photo of Vegan Gluten Free Cheddar Cheese
Servings
1 Block
Ingredients
Ingredients
Photo of Vegan Gluten Free Cheddar Cheese
Servings
1 Block
Instructions
  1. In the jar of a strong blender, combine the water, cashews, nutritional yeast flakes, liquid smoke, salt, smoked paprika, lactic acid, and granulated onion, and blend until super smooth and there aren’t any bits of nuts. Add the tapioca and carrageenan, and blend for 5 to 10 seconds until smooth.
  2. Pour the cashew mixture into a large saucepan, and bring to a simmer over medium heat, whisking continually. Continue cooking, whisking continuously, for about 7-9 minutes until the mixture has thickened nicely and is very glossy.
  3. Pour the cheese into a smallish container that can contain a minimum of 2 cups volume. I like small loaf pans or glass bowls.
  4. If properly cooked, the cheese will start to set right away. Allow the cheese to set at room temperature for 30 minutes. Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.
  5. If the cheese doesn’t set up properly that means you haven’t cooked it long enough, if this happens to you, throw it back into the saucepan and cook for a few minutes more! It’ll re-melt and then you can pour it back into the mold for it to solidify.

We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.

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xo Julie & Kittee

 
 

 

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