Vegan Tofu Cheese
This vegan tofu recipe will blow you away! If you’ve been reluctant to make your own cheese… This is the one!
When asked about the food items they miss the most, vegans often quote cheese as their number-one craving. It’s not all that surprising, considering the evidence that cheese is one of the most addictive foods, along with sugar and coffee. Manufacturers have been working hard to fill that gap for the plant-based population, but store-bought vegan cheeses tend to be expensive and often underwhelming.
The truth is, vegan cheese will never be EXACTLY like dairy cheese. So you need to learn to enjoy it for what it is. This vegan tofu cheese recipe is one of the FIVE RECIPES in the special vegan cheese ebook you can claim when you purchase the PlantYou Cookbook. After being almost immediately sold out upon its release, it is finally BACK IN STOCK in bookstores and major online retailers! The book contains over 140 simple, delicious, WFPB recipes for every household, with helpful infographics accompanying every recipe!
Why You’ll Love This Recipe
- Who said making vegan cheese at home has to be difficult? This recipe requires very little skill and no special equipment.
- There are so many cashew cheese recipes, completely unavailable to those who can’t have nuts! Good news for the nut-free folk, this vegan tofu cheese has no cashews or any other nuts!
- If you want a vegan cheese you can actually slice, this is the recipe for you! It contains a secret ingredient that makes the cheese set without giving it jello consistency.
- There is room for improvisation! This cheese is similar to slightly aged cheddar, and you can embellish it with other flavors.
How to Make This Recipe
You’ll need a powerful blender or food processor. Then, add every ingredient except for the rice flour. Blend until smooth – it may take a minute but you really don’t want any lumps!
Next, add the rice flour and process until it is evenly incorporated. The mixture should resemble a thick paste.
Line your cheese mold and transfer the mixture into the container. These ingredients produce about 2 cups of cheese. You can use a bowl or a small tupperware container. Place the mold into the steamer and steam it for 35 minutes.
Take your mold out of the steamer and let it cool down. The top of the cheese may jiggle a little, but that’s absolutely fine. Once it’s fully cooled down, place it into the fridge to set for a few hours.
Take it out of the mold, slice it up and enjoy. Store in the fridge wrapped in plastic or wax wrap for 3 to 5 days.
Hack It!
- If you don’t have an electrical steamer or steamer basket, you can create a makeshift steaming tool by placing a colander above a pot with boiling water.
- If tofu isn’t an option due to soy allergy or intolerance, try this recipe with 3/4 cup of cashews soaked overnight.
- This slice-able cheese is perfect for sandwiches and cheese boards. Your guests will be impressed!
- Instead of sauerkraut liquid, you can also use kimchi juice or white vinegar.
- If you enjoyed this vegan tofu cheese, you can enhance the flavors with chili powder, olives, herbs, garlic, and more! To further enhance your cheesemaking experience, coat your cheddar in paprika spice. Yum!
Other Recipes You’ll Love
- Vegan Charcuterie Board
- Broccoli Tater Tots
- Battered Oyster Mushroom Chicken
- Vegan Whipped Feta Dip
- Spicy Pickled Red Onions
If your goal is to make plant-based cooking as easy as possible, check out the PlantYou Planner! It’s a digital meal planner platform with a HUGE database of vegan recipes for you to choose from. Once you’ve selected your weekly menu and the number of servings for each dish, the planner generates a shopping list you can take with you to the store. Alternatively, you can use curated meal plans created by the PlantYou team!
The Recipe: Vegan Tofu Cheese
Ingredients
- 6 oz firm tofu, broken into pieces
- ½ cup water
- ¼ cup refined coconut oil, melted
- ½ tsp smoked paprika, plus extra for coating
- ¼ tsp turmeric
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 tbsp sauerkraut juice
- 1 ½ tsp salt
- ½ tsp onion powder
- ½ cup non-glutinous rice flour
Equipment
- Steamer
- 2-cup container
- Parchment or wrap for lining
Instructions
- Add all ingredients, except for rice flour, into a blender or food processor. Blend until smooth. Add rice flour and process until you have a consistent thick paste.
- Line your cheese mold and transfer the contents. Level the surface.
- Place in a steamer and allow it to cook for 35 minutes. Remove and set aside to fully cool down.
- Place your cheese in the fridge for a few hours to set. Remove from the mold, roll in paprika, slice and enjoy!
