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How to Make Vegan Cheese (Meltable!) | Liv Baking


Gemma: Hi Bold Bakers.
As you can see, I’m here with Olivia Crouppen,
my alternative baking expert.
And she is going to show you how you can make
an incredible vegan cheese.
Take it away Liv.
Liv: Thanks, Gems.
If you’re vegan or you’re cutting down
on dairy, you no longer have to say goodby
to pizza, tacos, or even grilled cheese sandwiches.
My homemade dairy free cheese is perfect for
spreading on crackers and snacking or dolloping
and melting on all of your favorite savory
dishes.
Made in the blender in just minutes, you too
can make this cheese easily at home.
Okay, so to start off our vegan cheese, we’re
going to be using soaked cashews.
These are raw cashews that I’ve soaked overnight
in hot water.
You don’t have to soak them that long, you
can do it for just an hour if you want.
But it’s super important not to skip this
step.
Soaking the cashews is what’s going to help
them to break down and make our cheese really,
really creamy.
If you happen to be allergic to cashews or
you don’t like them so much, totally fine.
You can go ahead and use almonds.
I personally like to use cashews here because
they are a little more neutral so then we
can flavor the cheese as we like.
So we’re just going to get this into our
food processor.
Okay, so the next ingredient we’re going
to get into our food processor is tapioca
starch.
I love to work with tapioca starch, you might
have seen me use this my three ingredient
flatbread.
In that case, it added almost like a gluten
effect to the flatbread.
In here what it’s going to do is create
that stretchy, stringy cheese.
Next up is coconut oil.
I love coconut oil as you guys know.
This is a really good source of healthy fat
and it’s going to make our cheese nice and
rich.
So I’m just going to get that in there with
my spatula.
So this is the secret ingredient in my vegan
cheese.
This is agar agar.
Agar agar is a vegan gelatin and this is a
super important ingredient here.
What it’s going to do is help the cheese
hold together and it’s also going to be
what makes the cheese work when it’s melty
and also set up when it’s cold.
So we’re going to get that in here.
If you don’t want to use agar agar here
because you are more familiar with Carageen
and Moss, which is another vegan gelatin,
you can absolutely use that instead.
The reason that I’ve chosen to use agar
agar is because it makes the cheese a little
more creamy where as Carageen and Moss makes
it a little more hard.
Now that we have all the ingredients that
make the texture of the cheese, we’re going
to go ahead and flavor our cheese.
This is nutritional yeast.
Actually just deactivated yeast.
You’ll often times see this in salad bars
for sprinkling over your salad.
The reason is because it tastes and acts kind
of like parmesan.
So we’re going to get this right in here.
So the final ingredients in our vegan cheese
are salt and lemon juice.
We’re going to go ahead and use a hefty
amount of salt because personally I like a
saltier cheese.
If you like it more on the neutral side, you
can just cut down here.
And then we’re going to use some lemon juice
and this acid is just going to bring everything
together.
So now that everything is in our food processor,
we’re just going to go ahead and give this
a good blitz.
I you don’t have a food processor, you can
also use your blender.
So we’re just going to get the top on here
and go to town.
I’m going to go ahead and turn on my machine.
I’m just going to let it run for a good
one to two minutes.
You really want to take your time with this
and let the cashews and the coconut oil come
together.
This is going to break down and look like
a super smooth and creamy nut butter and that’s
exactly what you’re looking for.
After a few minutes of blending, you just
want to go in with your spatula and scrape
down the sides.
You just want make sure that everything is
nice and combined.
So I’m just going to pop the lid on and
take it a little bit farther.
Again, what you’re looking for is just a
super rich and creamy texture.
The last and final ingredient in our cheese
is actually just water.
This is some water that I just boiled.
This is about a cup and a half of water.
If you want your cheese to be a little softer
and more creamy, add the full amount.
But I want it to be a little harder, you can
hold some back.
So what we’re going to do is turn on our
food processor and slowly stream this in.
SO the water is going to go ahead and start
activating the agar agar and this is what
is going to start to thicken the cheese . You
want to stream the water in kind of slowly
and give it time to just combine with all
the other ingredients, and again, wake up
that agar agar.
So this looks great.
Our cheese mixture has come together, and
now we’re moving on to our next step.
We’re just going to pour our cheese mixture
into a medium saucepan over medium heat.
And what you want to do is whisk consistently
for just one to two minutes.
What you’ll see is pretty magically after
two minutes, it’ll start to thicken up.
Okay, so now that our cheese is cooked, you
can totally enjoy it like this.
It’s super rich and cheesy and gooey but
I’m going to show you how to turn this into
a hard cheese.
So what we’re going to do is get it into
a small bowl.
This is a nice small bowl that I’ve greased
with a little bit of coconut oil, just to
make sure that cheese will release.
And also, another really nice trick, I like
to take a strip of parchment paper and line
that along the bottom of the bowl so we can
just lift our our cheese.
So all we’re going to do is get our hot
cheese mixture into here.
So now that our cheese is in our bowl, we’re
just going to use the back of our spatula
to gently press it down and smooth everything
out.
You’re really just looking to get rid of
any air bubbles so that when you turn your
cheese out, it looks nice and smooth.
So this is already starting to set up.
This is exactly what you want.
So from here, all we’re going to do is get
this into the fridge.
You want to let this chill for at least one
night and then the next day you can unveil
your vegan cheese.
Check this out.
This is the cheese that I made yesterday.
As you can see, it’s set up and nice and
firm.
So all that we’re going to do is turn it
out onto our plate.
So you’ll see this is super easy.
We’re just going to ue the parchment paper
to lift the cheese.
Look at that.
And then get it onto our little plate situation
with cheese and crackers.
Tada!
Check out the finished cheese.
I love it when it’s hot.
I love it when it’s cold.
So all that’s left to do is give this a
try.
I cannot wait slice into this.
I’ve got some crackers here.
I think I know someone who might like to give
this a try.
This is for you.
Gemma: Thank you.
You know, I’ve never had a vegan cheese
before.
Liv: Well tell me, if you didn’t know that
it was vegan, would you ever be able to tell?
Gemma: No.
Honestly, no.
These are really good.
Liv: I haven’t tried this either.
Gemma: That’s really good.
It’s salty and it has the texture of a spreadable
cheese.
Almost like a rindless brie.
Liv: A rindless brie.
Gemma: A rindless brie.
Liv: A rindless brie.
Honestly, it really does have the flavor and
texture of a brie.
You guys are going to love this.
I can’t wait for you guys to give this vegan
cheese a try.
The recipe is on BiggerBolderBaking.com.

Randall Smitham

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100 COMMENTS

  1. Bigger Bolder Baking Posted on April 7, 2019 at 3:30 pm

    Hi Bold Bakers! Make Liv's versatile and simple Vegan Cheese using her written recipe right here: http://bit.ly/How2VeganCheese

    Reply
  2. Javeria - Posted on April 7, 2019 at 3:43 pm

    I don't suppose nutritional yeast is replaceable? 😞 I have all the ingredients except for that which costs an arm in my country hehe.

    Reply
  3. Safalta Shrestha Posted on April 7, 2019 at 3:44 pm

    How is yeast vegan?

    Reply
  4. Aurel Sheremetaj Posted on April 7, 2019 at 3:44 pm

    It looks so good

    Reply
  5. Sue Sung Posted on April 7, 2019 at 3:46 pm

    Your presentation was excellent, this is well worth a try.

    Reply
  6. canty Posted on April 7, 2019 at 3:51 pm

    Wow, more vegan recepies, please 💚🌱

    Reply
  7. Aurelia Mayo Posted on April 7, 2019 at 3:55 pm

    Thank you so much for this stunning recipe!!!!!!

    Reply
  8. Adriel Woods Posted on April 7, 2019 at 3:59 pm

    I have been looking for a good vegan cheese recipe. Thanks Liv

    Reply
  9. S A Posted on April 7, 2019 at 4:08 pm

    This not a neg comment by any means i did like the video but bigger bolder baking is about creative bold baking not vegan i can understand bringing in special guest but the reason i subscribed was for baking and really not a real fan of being vegan even though i am lactose intolerant. I love the substitution but really miss the baking videos Gemma makes. That is why unsubscribed.

    Reply
  10. All Things Posted on April 7, 2019 at 4:11 pm

    I love this alternative. Thanks for sharing 🙂

    Reply
  11. jolyndaj Posted on April 7, 2019 at 4:12 pm

    Amazing. ☺

    Reply
  12. Jennifer Singer Posted on April 7, 2019 at 4:20 pm

    Love the recipes but doesn't work for our family unfortunately we have NUT allergies. Eating Vegan with all nut allergies is hard.

    Reply
  13. Arin Posted on April 7, 2019 at 4:21 pm

    wonderful recipe!! ill be sure to try it out sometime💗 thank you, liv!!😊💖

    Reply
  14. Loveena Lola Posted on April 7, 2019 at 4:30 pm

    I would really like to know if there's a substitute for tapioca starch as its not available where i'm from

    Reply
  15. Andy Shen Posted on April 7, 2019 at 4:37 pm

    Very nice recipe. Thank you Gemma and Olivia! 👍

    Reply
  16. A Mom's Life Posted on April 7, 2019 at 4:42 pm

    Nice recipe.

    Reply
  17. Naima Irfan Posted on April 7, 2019 at 4:47 pm

    Amazing recipe like always.

    Reply
  18. Abominable Doge Posted on April 7, 2019 at 4:55 pm

    If you're allergic to cashew you can't really substitute for almond…

    Reply
  19. my busy life Posted on April 7, 2019 at 5:00 pm

    I don't like coconut oil at all. Can I substitute it with another oil?

    Reply
  20. shanujas neelambra Posted on April 7, 2019 at 5:03 pm

    Can i just use corn starch instead of tapioca starch

    Reply
  21. Rininta Posted on April 7, 2019 at 5:08 pm

    As a southeast asian, I always find it a bit weird (not in a bad way tho) to see solid coconut oil 😅

    Reply
  22. Meesherbeans Posted on April 7, 2019 at 5:14 pm

    We have a severe cashew allergy in the house, and our dairy-allergic kid is also allergic to almonds. Is there any way this could be made with something else?

    Reply
  23. அழகிய தமிழ் மகன் Posted on April 7, 2019 at 5:14 pm

    I still remember Olivia's Crab cake Benedict in master chef 😬

    Reply
  24. Cheryl wheeler Posted on April 7, 2019 at 5:17 pm

    Hey… Please upload a video on black forest cake…

    Reply
  25. Amy L. Neely Posted on April 7, 2019 at 5:42 pm

    Thank you 😊

    Reply
  26. Manish Garg Posted on April 7, 2019 at 5:43 pm

    Can we use this cheese for making pizza please tell… Very nice recipe 👍👍👍

    Reply
  27. Tharsini Selvaraja Posted on April 7, 2019 at 5:51 pm

    Olivia is from master chef USA season 6

    Reply
  28. JEA Posted on April 7, 2019 at 5:52 pm

    Gemma, I appreciate that you present some alternative cooking methods but I prefer your standard recipes. Most of your subscribers are not vegan. I'll pass on the vegan, alternative recipes.

    Reply
  29. Meghna Nayak Posted on April 7, 2019 at 5:59 pm

    Missing you Gemma..waiting to watch you for new reciepe

    Reply
  30. Mark WiseCarver Posted on April 7, 2019 at 6:03 pm

    This is excellent. I am a Vegan Baker.

    Reply
  31. Rainbow Learning Songs Posted on April 7, 2019 at 6:08 pm

    S u p e r!!! Wooww!! Love this recepie!!! So halthy!

    Reply
  32. Kimberly Ramm Posted on April 7, 2019 at 6:31 pm

    Can you substitute arrowroot powder for the tapioca starch?

    Reply
  33. Methii Yiimii Posted on April 7, 2019 at 7:08 pm

    Vegan recipes are the best😍

    Reply
  34. Sam Motiram Posted on April 7, 2019 at 7:52 pm

    Love these VEGAN recipes, Gemma! More (cheese) please! Ha 🌱

    Reply
  35. potlovingchef14 Posted on April 7, 2019 at 7:55 pm

    is olivea single ? because i have a lovely cake recipe which needs to be vegan friendly ?? 😅

    Reply
  36. Singing Life Posted on April 7, 2019 at 8:08 pm

    I am definitely going to try this. My family doesn't like vegan stuff so I'm going to make this and see if they like it.

    Reply
  37. redhotsweetpotatoe Posted on April 7, 2019 at 8:52 pm

    It would look nice to roll into a ball or roll and coat with chopped nuts for a "Cheese" ball or log.

    Reply
  38. American Baker in Germany Posted on April 7, 2019 at 8:56 pm

    Such an exciting recipe! Thank you so much for the recipe. ❤

    Reply
  39. Barkenator Posted on April 7, 2019 at 9:33 pm

    Great recipe, but agar agar and carrageenan are types of gelling agents made from seaweed. Not a gelatin, which is entirely animal based.

    Reply
  40. Hannah A Posted on April 7, 2019 at 9:42 pm

    Tell me I'm not dreaming.

    Reply
  41. Dalaine Bloom Posted on April 7, 2019 at 9:52 pm

    WOW!!! Thank You, Liv and Gemma. I have always wanted to try a vegan cheese. To be honest though, I was afraid that it would taste AWFUL and be gross! I am happy that Gemma tried it and gave Her honest opinion. A RINDLESS BRIE'. YUM!! That sounds like the perfect Brie'. I CANNOT WAIT TO TRY THIS RECIPE!!!!

    Reply
  42. JustMeOutHere Posted on April 7, 2019 at 10:08 pm

    This may sound like a goofy question but..
    Is agar same as agar agar?
    Cashews are not raw are they? I'll rewatch

    Reply
  43. Charmaine Erskine Posted on April 7, 2019 at 10:11 pm

    Great recipe Liv & Gemma! I think your recipes would be even more appealing to more people if you could give the nutrition information! TFS!

    Reply
  44. Groovy Hippie Chick Posted on April 7, 2019 at 10:22 pm

    Could you replace the tapioca starch for arrowroot? I'm allergic to tapioca starch!

    Reply
  45. Azure Posted on April 7, 2019 at 11:09 pm

    How long can you store it for? Does it go bad if you leave it out? Looks delicious btw 😃

    Reply
  46. Sonia Bentancour Posted on April 8, 2019 at 12:52 am

    Looks delicious. Do we just crumble it on a pizza or can it be grated if left for lingering the fridge.. or slightly frozen?

    Reply
  47. Migdalia Rodriguez Posted on April 8, 2019 at 1:13 am

    Oh yes!!!!! Thanks a lot for this recipe….. I can't use lactose, and it's perfect for people like me!!!!!

    Reply
  48. Alexis S Posted on April 8, 2019 at 2:17 am

    This is not cheese im sorry and vegan burgers are not burgers like just stop

    Reply
  49. SL Posted on April 8, 2019 at 2:31 am

    Hi! is this gluten free also?

    Reply
  50. Adriane Miller Posted on April 8, 2019 at 3:00 am

    this is a pretty cool recipe! i might have to try this one day
    i myself am not vegan (im vegetarian) but i like trying vegan foods. they're always really good.

    but i wanna show this recipe to a friend of mine whos been looking for a vegan cheese recipe for her and her daughter for a while. only thing is she has a lot of allergies, and i can't remember if tapioca was one of them… i'll have to ask her

    Reply
  51. Jean C Posted on April 8, 2019 at 3:17 am

    I love her !!!!!! <333 She's a great addition to your channel, in my opinion 🙂

    Reply
  52. c2bienaime Posted on April 8, 2019 at 3:24 am

    Oh this is a great vegan cheese recipe

    Reply
  53. OG Timbercraft Posted on April 8, 2019 at 5:16 am

    Why not give it it's own proper name rather than calling it Cheese?
    I vote to call it Vegan goo spread.💟💯😎👍👍

    Reply
  54. Vincenzos Plate Posted on April 8, 2019 at 5:19 am

    Mmmm maybe I can try melting this cheese on pizza!

    Reply
  55. Vegas Brit Posted on April 8, 2019 at 5:27 am

    Thank you for pinning this Gemma & Liv I cannot wait try this recipe on my day off this week! It seems so versatile with room for an abundance of flavour combinations or herb profiles. Thanks ladies 🙋🏼👍🏻🇬🇧💚🇺🇸

    Reply
  56. Lisha Thakrel Posted on April 8, 2019 at 6:40 am

    Hello Mam Very nice way of presentation any replacement of starch is there please reply.👌👌👍👍

    Reply
  57. Ms S Posted on April 8, 2019 at 7:12 am

    How can you replace tapioca? Would cornstarch be fine?

    Reply
  58. Food Channel L Posted on April 8, 2019 at 9:26 am

    This recipe is so good!

    Reply
  59. B Sinita Posted on April 8, 2019 at 10:00 am

    What a good recipe I'm not vegan but I would try this cheese🌱🧀😋😁. Also can you replace the cashews or any nuts 🥜with flat seeds?? because some people may be allergic to nuts like my nephew.😉thanks

    Reply
  60. Ami Nahan Posted on April 8, 2019 at 10:12 am

    Wow!!!! looks good, sounds good and also it will of-course taste good…….

    Reply
  61. Divena Harlow Posted on April 8, 2019 at 10:35 am

    Yes! I love your vegan recipes <3

    Reply
  62. Epische Wurststulle Der Verdammnis Posted on April 8, 2019 at 10:51 am

    I'm fine with coconut oil and I like it, too. But the myth of it containing healthy fat doesn't seem to want to die just yet.

    Reply
  63. Nilanjana Chatterjee Posted on April 8, 2019 at 11:03 am

    Sounds good.
    But won't the coconut oil have a coconut smell in the cheese?

    Reply
  64. pharmatrix14singer Posted on April 8, 2019 at 11:16 am

    Liv, you are great..if you served this on Masterchef…it will be a masterpiece…Love you and Gemma as well…😊

    Reply
  65. Meher Rahman Posted on April 8, 2019 at 2:23 pm

    Olivia has great recipes. Thumbs up!

    Reply
  66. Judith Williams Posted on April 8, 2019 at 2:54 pm

    Is there a way of making cheese without nuts? My daughter is allergic.

    Reply
  67. annette pope Posted on April 8, 2019 at 4:38 pm

    Flavoured cashews. I made cashew ice cream. QUESTION. If vegan is so good, why do you always try to mimic all non vegan foods?

    Reply
  68. Tairi Rodriguez Posted on April 8, 2019 at 5:38 pm

    That looks yummy 😋

    Reply
  69. Sarah Elmira Royster Shelton Posted on April 8, 2019 at 7:37 pm

    Mrs Baking,
    please make a creamy custardy Pina Colada Tart!!!

    Reply
  70. J Leend Posted on April 9, 2019 at 7:46 am

    I don't think you will eat the whole cheese in 1 day. Howlong is it good to keep in the refrigerator?

    Reply
  71. International Love Posted on April 9, 2019 at 8:03 am

    I love love love!!! Healthy and looks delish

    Reply
  72. danniel דָּנִיֵּאל Posted on April 9, 2019 at 5:29 pm

    If you don't mind sharing … What link did u use for making a good website

    Reply
  73. Ebonique Luxe Posted on April 9, 2019 at 11:21 pm

    Great video! its definately giving me some great ideas 💗

    Reply
  74. possum 1 Posted on April 10, 2019 at 12:05 am

    Vegan cheese is abhorrent. It's not cheese so don't call it cheese.

    Reply
  75. Sav Copeland Posted on April 10, 2019 at 3:36 am

    My husband HATES vegan recipes but I think he would love this… I'm gonna trick him. 🤔😊

    Reply
  76. Felicity Cotter Posted on April 10, 2019 at 5:29 am

    Great instructions! The cheese looks awesome. I’m not vegan but dairy free. Could you use normal gelatine instead of the agar agar?

    Reply
  77. Taylor Gillespie Posted on April 10, 2019 at 1:52 pm

    YUMM! Ill have to give this a try!

    Reply
  78. kez kezooie Posted on April 10, 2019 at 6:23 pm

    This looks to be a very tasty recipe! If you want to flavour it with chives, pepper or the like, when would you add the extras? I'm assuming it would be after the cooking but while it was still warm?

    Reply
  79. Monica R Posted on April 10, 2019 at 11:32 pm

    nutritional yeast… the bane of my existence

    Reply
  80. Hermione Granger Posted on April 11, 2019 at 10:18 am

    Can you please do a sweet rich mini chocolate cupcakes? ??

    Reply
  81. lindsey 96 Posted on April 11, 2019 at 1:35 pm

    Can i substitute the coconut oil with vege oil?

    Reply
  82. Michelle Denoon Posted on April 13, 2019 at 12:08 pm

    Loving your video, what I was wondering can you replace any animal gelatine with agar agar? X

    Reply
  83. Kelly O'Connor Posted on April 14, 2019 at 6:06 am

    Hi Liv, this is amazing! Who would have thought these ingredients would make all vegan cheese🤗? I'm very excited to try this recipe as my sister is a vegan and I have not had much success in finding a cheese product out there that melts nicely or doesn't have a strange taste. I love that you can have this all melty or slice it with crackers. Liv, can you use this cheese on homemade pizza? Thanks for this recipe. Wish me luck the food processor kind of scares me😱

    Reply
  84. Vithush Raghunathan Posted on April 14, 2019 at 6:59 pm

    Yass this is perfectly what I was looking for Gemma and by any chance can you make vegan parm liv??

    Reply
  85. Audrey Muller Posted on April 15, 2019 at 1:58 am

    This is not cheese. This is a nutbutter that mimics the flavor of a cheese. Other versions are fermented. A fermented nut butter.
    Cheese is something made from animal milk.

    Reply
  86. Audrey Muller Posted on April 15, 2019 at 2:02 am

    No wonder the dairy industry is suing. Nut milk….is not milk. Fermented nut butter is not cheese.

    Reply
  87. kuuhaku 「」 Posted on April 18, 2019 at 8:05 am

    You don't need to explain wath agar agar is, gemma has do it a lot in this channel

    Reply
  88. picantesworld77 Posted on April 19, 2019 at 11:46 pm

    I have a friend who has Sjorens disease and cannot have anything from a cow nor soy and this is would be the only alternative for her as I researched for her. This recipe as I've seen a few looks more promising than the others I've seen. Thank you for sharing it. 🙂

    Reply
  89. niksack Posted on April 23, 2019 at 11:00 pm

    Vegan chicks are so beautiful

    Reply
  90. Rose and Wendy could Literally KILL me. Posted on May 7, 2019 at 4:53 am

    Can I change the coconut oil into coconut milk instead coz I don't really like the idea of an oil in my mouth

    Reply
  91. Deem Ali Posted on May 7, 2019 at 11:24 am

    It looks delicious I want to make it 😍 but I don't have some of the ingredients ☹

    Reply
  92. Cierha rasasane 83 Posted on May 12, 2019 at 3:03 pm

    The real question is does it taste just as good as REAL cheese

    Reply
  93. Wesleythebear-Js Posted on May 13, 2019 at 7:58 pm

    what if your allergic to nuts altogether?

    Reply
  94. reta strong Posted on May 26, 2019 at 10:06 pm

    Hi I was just wondering is there any nutritional value to eating nutritional yeast?

    Reply
  95. MsTigerseye77 Posted on May 28, 2019 at 4:39 pm

    Dang it! Now I have to try this and the brownie video I just watched. I'll be stuck in the kitchen for cooking and eating so much deliciousness!🤪😂

    Reply
  96. Laxmi Naiidu Posted on May 31, 2019 at 8:25 am

    Just love it

    Reply
  97. Nadhifa Nur Azizah Posted on June 6, 2019 at 2:59 pm

    lol, the agar agar has same name like in my country😅

    Reply
  98. Juhi Guha Posted on June 8, 2019 at 3:49 pm

    Is tapioca starch different than tapioca flour?

    Reply
  99. Prazy Posted on June 13, 2019 at 6:14 am

    Gemma, can you please guide us on making "Cheese", "Mozarella Cheese" and "Cheese Sause" for pizza at home? It need not be vegan.

    Reply
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