Vegan Coconut Kimcheese (Kimchi Cheese)

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I can eat an entire jar of kimchi by myself in a week, and often do.

I can also eat my weight in vegan cheese if given the chance. So for me, mixing the two was a no brainer, and so I introduce to you KIMCHEESE!

I often add sauerkraut to my vegan cheese recipes to give them that cheesy zip, and kimchi works just as well!

This cheese is tangy, spicy, quick and easy, but most importantly it is DELICIOUS! Even my husband who swears he does not like kimchi, inhaled this one!

Vegan cheese making is really so easy, especially quick set agar cheeses like this one. The mix up in minutes and are set in a few hours.

There is not a replacement for the coconut oil in this cheese, however. It is a key ingredient in helping solidify this kimchee vegan cheese. Agar is a vegan gelatin and on its own, the texture is not firm enough for my liking. The coconut milk solidifies once cold and helps get a nice firm texture, and aids in the remelting of the cheese once cooked.

This vegan cheese will shred, slice and melt, so It will work beautifully for snacking, salads, or even the best grilled cheese you may ever eat! If you can not find agar powder locally, check our pantry staples for a link to order on amazon prime!

Ingredients:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 2 tablespoons nutritional yeast

  • 1/4 cup triple refined coconut oil, melted

  • 2 tablespoons plus 1 teaspoon agar powder

  • 3 tablespoons arrow root or tapioca starch

  • 3/4 cups vegan kimchi

Instructions:

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

  2. Pulse until everything is all mixed up.

  3. Next, add the milk and agar powder to a medium sauce pan, and bring to a boil. Reduce heat and simmer for about 2 minutes, until mixture thickens to the consistency of a thin pudding.

  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 the agar begins to solidify at room temperature. Once everything is well mixed, add the kimchi and just pulse a few times to get it all chopped up, and mixed in.

  5. Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.

  6. Allow the cheese to harden in the refrigerator uncovered for several hours.

  7. Once the cheese is set, store in an airtight container in the fridge for about a week.