vegan cheese


  • 1/2 cup raw almonds
  • 1/2 cup rice milk (unsweetened)
  • 1 teaspoon agar agar powder
  • 100ml filtered water
  • 1 teaspoon unleavened yeast
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon tahini
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons shiro miso


Before making the cheese we will have to activate the almonds, leaving them to soak in water for at least 4 hours.

After this time we put the almonds in the mixing glass blender and grind until a compact mass is achieved.

On the other hand, put the 100ml of water in a saucepan and bring to a boil, add the agar agar powder, stir and remove from the heat… stir until dissolve the agar agar and add this to the blender together with the almonds, beat well and start adding the rest of the ingredients (milk, yeast, oil, mustard, garlic, onion, tahini, vinegar…beat well and we add the shiro miso, I put two heaping tablespoons to enhance the flavor (the more shiro miso the stronger the flavor)

We spread the mold with a little olive oil and put the mixture, flatten the surface and we put it in the fridge for at least 24 hours, so that the ferments take effect and take on more flavor.After this time, we unmold and we serve… so much the debittered yeast, the tahini, the shiro miso and the agar agar you can find it in herbalists or organic stores or specialized in natural foods. the cheese keeps well for up to 5 days in the refrigerator.

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