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grateable vegan cheese
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4.42 from 136 votes

Grateable Vegan Cheese

Meltable, shreddable, grateable vegan cheese with a beautifully delicate flavour. Lightly tangy, creamy and super smooth like you wouldn't believe.
Prep Time2 hrs
Cook Time10 mins
Setting Time2 hrs
Total Time4 hrs 10 mins
Course: Side Dish
Cuisine: Italian
Keyword: Grateable vegan mozzarella
Servings: 10
Calories: 108kcal
Author: Richard Makin

Ingredients

  • 50 g raw cashews
  • 150 ml cool water
  • 1/4 tsp psyllium husk powder
  • 1/2 tsp agave syrup (or brown rice syrup)
  • 2.5 tbsp nutritional yeast flakes
  • 3 tbsp tapioca starch
  • tsp fine sea salt
  • 70 g deodorised or “refined” coconut oil (melted)
  • 1/2 tsp rice vinegar
  • 1 tbsp white miso paste
  • 1/2 tsp vegan lactic acid powder
  • 1.5 tbsp kappa carrageenan powder
  • 150 ml boiling water

Instructions

  • Set aside a tub with around a 450ml capacity (a deep plastic take away tub works fine) and keep it handy. You'll need this close by to transfer your mixture to when it's ready.
  • Place the cashews in a bowl and cover with just boiled water. Cover with a plate or lid and leave to soak for a minimum of 2 hours. If you're in a hurry, instead of soaking the cashews, bring a medium saucepan of water to a boil. Add the cashews and boil for 10 minutes. Turn off the heat, cover with a lid and leave for a further ten minutes.
  • Place the psyllium husk powder in a small bowl along with 3 tsp tap water and mix to combine. Set aside to thicken for two minutes.
  • Drain the cashews and add them to the cup of a high speed blender. Add the cool water and thickened psyllium husk paste. Blend on the highest speed for around 30 seconds. Stop the blender, shake the cup to dislodge any trapped chunks of cashew and blend again at the highest speed for 30 seconds. You should be left with a very smooth, pale cashew milk.
  • Add the agave syrup, nutritional yeast flakes, tapioca starch, fine sea salt, melted coconut oil, rice vinegar, miso paste and vegan lactic acid powder. Blend again until completely smooth.
  • Add the kappa carrageenan to the cup. Boil a kettle of water and measure out the 150ml. Quickly (so the water doesnt have time to cool) pour the boiling water over the kappa in the cup. Add the lid and blend for a final time on high speed.
  • Working quickly, transfer the mixture to a medium saucepan and place over a low heat on the hob. Heat the mixture, whisking constantly, until it's smooth, glossy and stretchy like melted mozzarella.
  • Quickly pour the mixture while still hot into the tub you set aside earlier. Leave it to cool without a lid at room temperature for around 20 minutes before transferring to the fridge (still without a lid) to set completely. Allow it to set in the fridge for roughly 2 hours. The vegan cheese is now ready to slice, grate and shred.

Nutrition

Calories: 108kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Sodium: 355mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg