82 thoughts on “Make Your Own Vegan Cheese – It Melts & Slices!

    1. Patsy Griffiths about 5 days to a week I believes you can freeze it and it will last up to a month

    1. Thank you! I tried it with extra milk, and the consistency was good. I shouldn’t have added so much smoked paprika, though; ended up tasting more like lunch meat than cheese! I’ll definitely be experimenting with the same process, though. Thanks so much for the recipe!

  1. My daughter recommended Fed Up and Pharmacy Thugs. so after watching those 2 I watched Forks over Knives and several other documentary’s not only did it scar me but it made me realize that I did not want to be sick and that was what the processed food were doing to me. I was always feeling bad taking pills to help with pain and other issues. Now I am almost 1 month vegan old and I feel wonderful. I thought it would be really hard but its not , its actually easier than going on a diet.. Thank you for these great recipes..

    1. It’s a jelly like substance made from algea that is similar in set texture to gelatin. You can get it at most Asian grocery stores in the Japanese section or online. Cheers!

  2. Can you add one cup cashew nuts and 1/2 cup nutritional yeast will it come out the same or you need to add more milk please help, and l just love love your cooking.😊😊

  3. Hi, I was wondering how long this takes to go off in the fridge? can you keep it for a week or two without it going off?

  4. Hey!! Love your channel but unfortunately I’ve made your recipe step by step but it didn’t taste like cheese. Is there alternate way without making nutritional yeast?

  5. I too am allergic to soy so what can I use to substitute miso paste? That ingredient is out of question for me = terrible belly aches for days πŸ™

    1. I don’t have tahini but I did give it a try with soy sauce instead of miso paste. I don’t know it the end result was as good as yours but it was good! I had fun with it, made vegan burgers etc πŸ™‚ thanks for the recipe.

  6. First time in my life a loud noise of a blender has scared me, I thought it was in my house, & the cutting noises on the board scared me again. I laughed. This an awesome recipe. thx

  7. good videos but you use very expensive ingredients. Hopefully you can come up rΓ©cipes that will not affect our budgets as much.

    1. i disagree.. if you want to live a vegan life and cant afford good quality vegan cheese, then don’t eat it.Β  I can imagine other ways to make this more affordable, but the more affordable, the less appealing the finished product is.

  8. Hi! I love your videos ☺. Recently I have been making my own nut milk at home. So far I’ve made crackers with the almond pulp and a “cream cheese” with the cashew pulp. Could you do some videos of other ways to use nut pulp? Thank you!

  9. Hi Anya <3
    Why do you need to stir the agar with boiling water first if we're cooking on the stove anyways afterwards?

  10. On your other cheese recipe using smoked paprika,Β you put the agar in the blender, but here you used the stove to heat the cheese mixture. What is the difference? Also, what is the equivalent of flakes vs powder?

  11. Is it possible to do this recipe with out agar? I have everything except that ingredient! πŸ™ Eager to try this! Thank you! πŸ™‚

  12. can I make it also only with Rice? Soy is dangerous for me. I need lectos and soy free Rice cheese. How to? Thank you.

  13. Do you have a vegan cream cheese like maybe with pineapples? I love that kind but I want to go vegan. My body can’t take dairy anymore.

  14. It didn’t work at all:( It was way too salty (and I even used less miso than what the recipe said), and it has the consistency of cream cheese (even though I used more agar powder than in the recipe).

  15. Hi! Please tell me how you get that agar-agar mix so dense? i put 2 tbs agar agar powder and 100 ml of hot water and its very liquid consistency

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