Garlic and Herb Vegan Cheese
- Active Time: 15 min
- Total Time: 1 hr 15 min
- Servings: 4
This Garlic and Herb Vegan Cheese is flavorful, melty, and completely dairy-free! Made with soy milk, non-dairy yogurt, and seasoned with garlic, parsley, and chives, it firms up into a sliceable, shred-able block perfect for sandwiches, charcuterie boards, or melty pasta dishes. It’s easy to make at home and full of rich, cheesy flavor—no nuts required!
Ingredients
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Garlic and Herb Cheese
- ¾ cup unsweetened soy milk
- 2 tbsp unsweetened non-dairy greek yogurt
- ½ tbsp nutritional yeast
- 1 tbsp agar agar
- ½ tbsp tapioca flour
- ½ tsp sea salt
- ¼ tsp garlic powder
- ½ tsp dried parsley
- 1 tbsp chopped chives
Preparation
Prepare Cheese
Lightly oil a small, 7 oz ramekin and set aside. In a small saucepan, whisk together soy milk, yogurt, nutritional yeast, agar agar, tapioca flour, salt, garlic powder, and dried parsley. Place the pan over medium low heat and stir continuously with a rubber spatula for 10 minutes. Mixture will become very thick and gooey as it cooks. After 10 minutes, remove from heat and stir in the chopped chives. Pour into oiled ramekin and transfer to the fridge to chill for at least an hour, until it firms up into a solid block.
Slice or Shred
Cheese can then be sliced or shredded and used as desired. For maximum meltiness, I recommend spritzing cheese with water or adding a splash of water to your pan as your food cooks. This will allow the cheese to lightly steam and achieve a gooey, melty texture.
