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Creamy Soy Cheese

Creamy Vegan Soy Cheese Tutorial

For the vegan soy cheese you will need a good blender. I prefer a Vita-Mix (who doesn’t), but any good blender will do.

Add 2 cups of soy milk

soy milk in the ready

Next, get your ducks in a row:soy cheese ingredients

What we have:

  • 3/4 cup nutritional yeast flakes
  • 1 tablespoon granulated garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1 teaspoon vinegar
  • 1/4 of a lemon
  • To take the cheese to another taste dimension & you like a little spice in your life like me, add 1 jalapeno

Add these ingredients into the blender with 1/2 tsp of sea salt:

Almost there!

Now, the fun part…pour 1 cup of vegetable oil in a separate cup and keep at the ready. As you blend the milk and ingredients together, you will slowly pour the oil in. Watch, as I demonstrate…

Get Ready!

Get Ready!

Start blending milk and ingredients. Start on a low speed and increase to high. Note: For this demonstration, the lid is off the blender. I do not recommend this for you…I’d hate to see all this yummy cheese on your cabinets and your finest kitchen outfit! Most blenders have a two part lid. Start with your complete lid on and then remove the center piece before you add the oil.

Two part blender lid

Two part blender lid

Center piece removed

Center piece removed

You will pour oil through this center opening

You will pour oil through this center opening

I started my blending with the lid on and took off for this demonstration.

Ingredients mixed, all in harmony

Ingredients mixed, all in harmony

Now that the milk, nutritional yeast and others are all happily liquefied, let’s add the 1 cup of vegetable oil. Begin pouring the oil SLOWLY in the center funnel.

Let the oil begin

Remember, pour the oil slowly, slowly, slowly and watch the magic…

Looking good

Looking good...keep going

Almost there...keep on target

Almost there...keep on target

Center is closing...little bit longer

Center is closing...little bit longer

Yes, victory is ours!

Yes, victory is ours!

Great job, the center funnel has closed and voilah! You have creamy soy cheese!!

You can use this style of cheese as a dip, mixed w/ noodles for great mac & cheese, or pour on top of your homemade pizza.

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8 comments to Creamy Soy Cheese

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  • [...] Creamy Soy Cheese – 1 and 1/2 times the recipe. Add an additional 1/2 tablespoon of Sea Salt. You want the cheese salty because it will be flavoring the bland pasta. Tofu Ricotta – 1 recipe Ste Martaen Marinara Sauce – 1/2 recipe [...]

  • Ruth

    Hi I tried this to put on my pizza but it didn’t work, stayed completely liquid (I did use a Vitamix). I followed the instruction closely, except that I halved the recipe because I didn’t want 3 cups of it. Do you think that makes a difference? Any other suggestions? Could it be the milk? I used store bought unsweetened soymilk. It did taste unbelieveably delicious though.
    Thanks, Ruth

  • Miss van der Cake

    I used this to make little bagel pizzas (I like to have stuff I can easily throw in a tupperware and bring to work for lunch the next day) and oh man–it is delicious! I’m a new vegan and still getting used to noochy cheese, but once I got used to the tang after the first bite, I am so satisfied. It is pretty liquidy, though. I might try adding a little something to thicken it next time for pizzas, though I LOVE the idea of using it in a dip setting. Thanks for putting this up here!

  • [...] Marinara sauce: I prefer our recipe, of course And, 1 batch of our creamy soy cheese [...]

  • Andrea

    Does this taste like cheese? I’m contemplating veganism and… well… I love my cheese!

  • laviyah

    I would say that it tastes cheesy. I have not had cow’s milk cheese in a really, really long time. Most people who have tried this recipe, enjoy the flavor.

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