cheddar cheese shapes

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Coconut Milk Cheddar Cheese Shapes

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I love experimenting with different vegan cheese flavors and bases. I really love using coconut milk because it’s easy and affordable.

I am often asked if these cheeses have a strong coconut flavor and the answer is, not really. I always used refined coconut oil which has little to no coconut flavor at all, and all of the spices and other ingredients in the cheese mask the flavor of the milk very well.

I also love making my kids easy and healthy snacks that are a allergy friendly alternative.

What kid doesn’t love to get to play with their food, and with these vegan cheddar shapes it 100% encouraged.

You can make any shape you like using whatever cookie cutters you happen to have on hand.

You can also easily mold this cheese in small bowls and slice or shred it for any recipe calling for cheddar cheese.

Agar powder is simply a vegan gelatin made from seaweed and can be found at Asian markets or online.

It sets up once it cools off but will melt once you heat it.

So don’t be afraid to make your own dairy free cheese!! it’s so easy , cheap and actually really delicious. And in this case, pretty fun too!

INGREDIENTS:

  • 1 can full fat coconut milk

  • 2 tablespoons agar powder

  • 2 teaspoons light miso paste

  • 2 tablespoons lemon juice

  • 1 teaspoon salt

  • 1/4 cup plus 1 tablespoon nutritional yeast

  • 3 tablespoons tapioca starch

  • 1 teaspoon turmeric

  • 2 teaspoons smoked paprika

  • 1/4 cup refined coconut oil

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.

  2. Pulse a few times to mix it all up.

  3. Now add the milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This only takes a few minutes.

  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  5. Transfer to the mixture to a 9x13 pan, or high sided baking pan.

  6. Allow the cheese to harden in the refrigerator uncovered for about an hour.

  7. Once the cheese is set, cut shapes using your favorite cookie cutters. You use the scrap pieces for tacos, soups and chili, on salads, whatever! It will also remelt, so you could use it in quesadillas, nachos, or any other recipe that calls for melty cheese.

  8. Store in an airtight container in the fridge for up to a week.