I’ve been working on this recipe for a long time. I started testing it last fall, went through a lot of versions, and kept getting stuck on the same issue: the texture. Most homemade vegan cheeses that melt end up being basically flavored oil, and that wasn’t what I was looking for.
What finally unlocked everything was adding potato. Combined with soy cream, it gives structure and body, so the result isn’t just fat. Nutritionally, it actually lands in the same general range as dairy cheese in terms of fat content, which was important to me, I wanted something that behaves like real cheese!
The final result is a vegan cheese that melts, browns, thickens when heated, and creates those stretchy cheese strands in pasta or gratins. It firms up in the fridge, can be sliced or used just like a block of cheese, and the process itself is almost laughably simple: blend everything, chill overnight, done.
👩🍳 I created a vegan cooking app on my own called Eline’s Table and I really need you to download it 🥹 it’s free ! https://elinestable.com/app
Ingredients
– 130 g potato
– 85 ml soy cream
– 150 g deodorized coconut oil
– ½ tsp salt
– 2 tbsp light (white) miso
– 10 g nutritional yeast
– 4 tbsp tapioca starch
Method
Cook the potato whole, skin on, in boiling water for about 25 minutes, until fully tender.
Peel the potato and place it in a blender with all the other ingredients.
Blend until completely smooth.
Pour the mixture into a container lined with parchment paper and shape it into a block.
Refrigerate overnight, uncovered, to avoid condensation.
The next day, it’s ready to use on pasta, in gratins, on pizza, or as a base for a creamy melted cheese sauce.
A quick note before anyone asks about substitutions: this recipe is pretty precise. Deodorized coconut oil is essential as the fat source and needs to be neutral in flavor (the only real alternative would be deodorized cocoa butter, which is expensive and harder to find). Tapioca starch is what gives the elastic, stretchy texture when heated, cornstarch won’t work here. And light miso and white miso are essentially the same thing, just named differently depending on where you live.
Byyyye
by ElineBonnin
42 Comments
Thank you so much for your dedication ! I’ll try to do that soon cause it looks great 😀
Looks fabulous!
Thank you for sharing! This is intriguing.
What kind of potatoes did you use? Did some types work better than others?
Looks amazing! Thank you. And I already have your app downloaded 😀
Wow looks great!! Thank you for sharing! Let’s all go vegan
I’ve got a mozzarella and a meunster I make that firm, shred, melt, and brown.
Cool!! Any idea how long it lasts?
I love your app so much! We just made your farfalle pasta acorn squash dish tonight, my spouse and I loved it 🥰 Greetings from Finland 🇫🇮 🤗
Downloaded your cook book instantly. This is awesome! And good luck!
Edit: i just looked through! Im broke, so it’s nice having free recipes. Have you thought about adding a “free with ads” so broke people like me can watch ads to unlock the paid content?
The app is laid out so nicely and everything looks so yummy
What’s soy cream? Not something I’m familiar with.
Looks delicious! I’ll try to do it 😋
Thanks, just downloaded the app and the recipes look fabulous! Can’t wait to try them.
Awesome, thanks! What is soy cream? Like an unsweetened heavy or whipping cream made of soy?
Wow can’t wait to try it! Thank you for all the hard work in making, testing and explaining every thing.
Looks amazing. It sucks that I can’t have soy😢
Are you using refined coconut oil when you say deodorized?
A note to those who may not understand “deodorized” coconut oil. Thats just a more specific word for “refined” coconut oil that can be found in any grocer. Refined wouldnt smell like coconut. Unrefined does.
THANK YOU 🙏🏻😭
I just downloaded your app!
Awesome !! Thank you so much 🙂
Looks delicious! I will try it later. Thanks for the recipe.
The app doesn’t seem free. Everything I click
asks for money. Deleted.
This looks insane! Thank you so much 🙇
I know what you just wrote about substitutions 😅 but I’m not sure if I can find soy cream in Norway. Do you think oat cream would make a good substitute? Any particular fat percentage that I should look for when trying to swap it?
I looked up soy cream and it seems to be more of a European thing. In terms of U.S. products, I’m not sure what would be equivalent.
Wow, this is awesome! It’s coconut oil necessary, or is any fat that is solid at room temp okay? Asking because coconut oil is excessively high in saturated fat, so for my own health, I need to avoid it.
Excellent! 😀
Thank you so much!!
Looks like it works well just like cheese!…
One question, what does it taste like? In similarly with dairy cheese?
Would it be possible to use potato starch instead?
😍
I’ve used puréed cauliflower in my Alfredo recipes for the same reason! Gives it a little more body
Commenting so I can find and make this. Good work op!
EXCELLENT!!!!!!!!
This is a pretty solid base for a cheese.
A few things you might want to try out.
Replace 10% – 15% of the coconut oil with canola oil or another neutral flavored oil for a better mouthful as this will be quite waxy.
Add 0.3% soy lecithin to aid in emulsifiction, if you aren’t wanting to add lecithin you can add 1g – 2g of mustard. Mustard isn’t as strong but will help.
Add 1tsp of vegan lactic acid so this reads as a slightly aged cheese.
Have you ever tried miyokos cheese? I am curious if anything on market is like yours rn
Can’t wait to try!
Can you speak to cooking the potato whole as a method? Could I not peel raw and cook as cubes? Is there a difference you found in testing that makes a big difference to cooking whole? Thanks for your insights!
A vegan recipe app? I’m in!
The cheese recipe looks incredible. Can’t wait to try!
genius. downloaded the app
Amazing, thank you! I can’t wait to try it. I’ve been dying for a proper vegan Mac and cheese and this looks perfect for that
Does anyone have recommendations for coconut oil substitutions in vegan cheese recipes? My partner is allergic.
Can I ask what are the calories / macros per 100g?
What kind of “soy cream” do you use? That’s not a standard ingredient where I’m at.