This vegan cheese tastes like cheese and has a strong cheese aftertaste. The glutinous flour creates the firm and slightly chewy texture of melted cheese. The flax seeds creates its slimy quality. The cheese will always stay melted and will not harden. The top of the cheese can dry and solidify if toasted. It can be used for macaroni and cheese, fondue, toasts, pasta sauce, lasagna, burgers, sandwiches, cheese fries. You can put the mixture in a piping bag and squeeze it over the top of pizza to form random streaks of cheese over the toppings.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix water, chickpea flour, rice flour, nutritional yeast, and flax seeds in a saucepan until dissolved. Add oil, onion, and garlic.

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  • Place saucepan over low heat; cook and stir until mixture is the consistency of melted cheese, about 10 minutes. Season with salt and pepper.

Cook's Notes:

Substitute margarine for the oil if desired. Substitute 1 teaspoon onion granules for the fresh onion. Add more water and oil in step 2 if needed.

You can also microwave the mixture in a microwave-safe bowl at 30-second intervals, stirring, until thick and melted, about 3 minutes.

Variations: You can flavor the cheese with a little mustard or vinegar. You can add tomato paste to give it the color of Cheddar. You can also add soy milk if you want the color to be lighter, like mozzarella. You can thicken the mixture, 1 teaspoon at a time, with all-purpose flour, which also adds a little texture.

Nutrition Facts

301.6 calories; 6 g protein; 25.5 g carbohydrates; 0 mg cholesterol; 586.3 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2017
This may vey well be the World's best vegan cheese. It is delicious and took minutes to make. I added a bit extra nutritional yeast because my chickpea flour gave it a slight bitter taste. The extra yeast toned that down. I served it with tortillas for a vegan version of chips and queso. Thank you for the recipe. Read More
(5)

Most helpful critical review

Rating: 2 stars
02/26/2017
When I made it I didnt have chickpea flour so I ended up using 1/4 cup more of the rice flour and a 1/4 cup of all purpose flour. It ended up just looking and tasting like gravy. I made a bunch of changes to it and ended up making it edible. Added almond milk lemon juice some cayenne powder garlic powder extra nutritional yeast and then even melted store bought vegan cheese into it. Tastes somewhat like cheese now but also tastes like an almond dip. Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/10/2017
This may vey well be the World's best vegan cheese. It is delicious and took minutes to make. I added a bit extra nutritional yeast because my chickpea flour gave it a slight bitter taste. The extra yeast toned that down. I served it with tortillas for a vegan version of chips and queso. Thank you for the recipe. Read More
(5)
Rating: 4 stars
11/20/2017
I like this recipe and my son likes it on broccoli. I needed much more water than the recipe calls for. I used two cups initially and two more during the simmering. I doubled the amount of nutritional yeast and added a teaspoon each of turmeric and smoked paprika to give it a stronger cheese flavor and color. Keep stirring to prevent lumps! Read More
(4)
Rating: 2 stars
02/25/2017
When I made it I didnt have chickpea flour so I ended up using 1/4 cup more of the rice flour and a 1/4 cup of all purpose flour. It ended up just looking and tasting like gravy. I made a bunch of changes to it and ended up making it edible. Added almond milk lemon juice some cayenne powder garlic powder extra nutritional yeast and then even melted store bought vegan cheese into it. Tastes somewhat like cheese now but also tastes like an almond dip. Read More
(1)
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