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Vegan Tofu Cheese

Vegan Tofu Cheese

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The vegan cheddar recipe you've been waiting for!
Course Snack
Keyword diy kitchen essentials, homemade cheese, homemade vegan cheese, vegan alternative, vegan cheddar, vegan cheese alternative
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8
Calories 116.8
Author Cat Gavriusova

Equipment

  • Blender
  • Steamer
  • 2-cup container
  • Parchment or wrap for lining

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

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!

Nutrition

Calories: 116.8kcal | Carbohydrates: 9.4g | Protein: 3g | Fat: 7.9g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.7g | Sodium: 462.3mg | Potassium: 40.3mg | Fiber: 0.8g | Sugar: 0.2g | Vitamin A: 62.3IU | Vitamin C: 1.3mg | Calcium: 30.5mg | Iron: 0.5mg