Vegan Paprika Cheese without Nuts or Soy!

/Vegan Paprika Cheese without Nuts or Soy!

Vegan Paprika Cheese without Nuts or Soy!

Nut and soy free vegan cheese – amazing! It slices and grates… all without the fat or allergy issues that so many other plant based cheeses seem to have.
This recipe is so easy to make and is great for a cheese platter, on crackers in a toasted sandwich or anywhere where you would normally use sliced or grated cheese.
Best of all it has no nuts or soy based ingredients so it is a great option for so many vegans that have food allergies to these commonly used ingredients.
Cholesterol free and no oils added… this is great for anyone wanting to eat a whole food plant based diet or for anyone wanting to have a traditional “treat” food without the guilt!!!
This is so exciting. I can’t wait for you to give this a go and let me know what you think

Soy and Nut free Vegan Cheese Recipe
Servings Prep Time
5People 20minutes
Votes: 178
Rating: 3.95
You:
Rate this recipe!
Print Recipe
Vegan Paprika Cheese Soy and Nut free
Servings Prep Time
5People 20minutes
Votes: 178
Rating: 3.95
You:
Rate this recipe!
Print Recipe
Vegan Paprika Cheese Soy and Nut free
Ingredients
Servings: People Units:
Instructions
  1. Firstly, you will need a reasonably powerful blender or food processor to handle the main ingredients
  2. Add all the cheese ingredients to your blender/processor in order so that there is water at the bottom and top of the ingredient pile. This will help the mixture start to process.
  3. Blend the ingredients until you have a nice smooth cheesy mixture. Have a quick taste test and add extra spice or salt as required.
  4. Put the cheese mixture aside for a few minutes while you prepare the Agar Agar.
  5. In a medium size saucepan add both the water and Agar Agar powder.
  6. Bring the mixture to the boil whilst constantly stirring, then turndown the heat to low and keep stirring until the mixture has a thick molasses type of consistency (see video).
  7. Once the Agar Agar mixture is ready, quickly transfer it to the cheese mixture in your blender/processor and blend for about 30 seconds to ensure the mixture is homogenous.
  8. Pour the mixture into your favourite cheese mould(s). I used plastic containers in the video, but you can use shallow bowls, cups, quick release cake tins etc.
  9. Settle the mixture in your mould(s) as best you can so that the top surface is as flat as possible. This will help the cheese sit flat when you turn it out. If necessary, use a spatula to spread the cheese mixture.
  10. Pop your mould(s) into the fridge for approximately 30 minutes to set then carefully turn out the cheese onto your favourite serving platter! We served ours with crackers, olives and pickled chilli - Yum!
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By |2016-02-10T07:25:10+00:00August 20th, 2014|Recipe, Videos|245 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

245 Comments

  1. adlai August 22, 2014 at 2:26 pm - Reply

    Can i used this to make mac and cheese ? Will it melt?

    • Anja August 25, 2014 at 8:21 am - Reply

      You don’t have to use the agar stage for mac and cheese. Just do the first blending of ingredients and use that as your sauce πŸ™‚ Yum!

      • adlai August 25, 2014 at 5:45 pm - Reply

        thank you . I am going to make it today or tomorrow , I need to buy Smoked Paprika today .

      • Anna Westall March 6, 2018 at 8:03 pm - Reply

        Just put my first batch in fridge – I’ll also definitely try the sauce (pre agar) with cauliflower cheese & Mac cheese it was gorgeous!

  2. Helen August 24, 2014 at 12:49 am - Reply

    Anja, I really loved this recipe but my agar agar (Eden Brand Flakes) did not thicken as much as yours did. I did some research and read that the flakes take longer to dissolve and thicken but still the end result was not as firm as your cheese. I added more agar agar and cooked it longer than you recommended. What should I do differently. I will definitely make this recipe again. Thanks so much

    • Anja August 25, 2014 at 8:23 am - Reply

      You need to use agar agar POWDER not flakes. If you use flakes you need a lot more and sometimes they don’t break down as well in the hot water etc. You also need to make sure that the agar has been simmered long enough (5 to 10 minutes) so that it is activated properly and can work its magic.

      • Iris March 19, 2016 at 12:34 am - Reply

        I have Xanthum Gum powder kicking about in the cupboard, can it be used instead of Agar Agar powder?

        • Anja March 22, 2016 at 4:34 pm - Reply

          It won’t work the same as the agar agar.

          • Syrup October 27, 2016 at 7:06 am

            I just came across and tried this cheese recipe. It worked great, but a little soft. From the other comments I have seen, I think I will cook the agar a bit longer for a firmer texture. The only drawback for me is that I have been a vegan for almost 20 years and find the flavor to resemble the way I remembered bacon. I could not get past the thought of chomping down on bacon. Are there other spices you would recommend for a more neutral flavor? Great job!!!

  3. Diana August 25, 2014 at 9:34 pm - Reply

    just discovered you! just ordered the agar powder, I had flakes but see it won’t work. very excited to try your cheeses. Thanks!

    • Anja August 25, 2014 at 11:19 pm - Reply

      Let me know how it turns out πŸ™‚

  4. Alyce August 25, 2014 at 11:59 pm - Reply

    Hi all, this looks great, I can’t wait to try it! I was wondering though, how long does it keep and has anyone tried freezing the extra blocks?
    Many thanks!

    • Anja August 26, 2014 at 1:43 am - Reply

      It should keep for about 5 days. It should be fine to freeze… I haven’t tried freezing mine yet because we keep eating all. It should work though. If it thaws out and is too soft, you could just blend it and use it over some pasta for a pasta bake πŸ™‚

      • Alyce August 27, 2014 at 4:06 am - Reply

        Awesome! Thank you ^.^

  5. tanya August 28, 2014 at 3:30 pm - Reply

    Wondering….can I put agar agar flakes in food processor and grind them into the powder?

    • Anja August 29, 2014 at 1:53 am - Reply

      If you want to just use the flakes, you will need about 3 times the amount of flakes as the amount you would use in powder form.

  6. Cheese | Pearltrees August 31, 2014 at 8:15 pm - Reply

    […] Vegan Paprika Cheese without Nuts or Soy! Vegan Paprika Cheese without Nuts or Soy! […]

  7. Deborah August 31, 2014 at 8:20 pm - Reply

    Looks really nice!
    I”m gonna try this one this week!

  8. Sharon August 31, 2014 at 8:54 pm - Reply

    Can I just roast a sweet pepper and then cool it and then blend instead of using preserved?

    • Anja August 31, 2014 at 10:10 pm - Reply

      Absolutely!!! Maybe add half a teaspoon of vinegar because mine was in a vinegar brine, so would have some of that flavor through it.

      • Wes September 4, 2014 at 11:51 pm - Reply

        What kind of vinegar did you use? I tried cider vinegar, but not sure that was the best choice. It was tasty all the same.

        • Anja September 5, 2014 at 1:32 am - Reply

          I had store bought grilled peppers that were marinated in a plain white vinegar mix. But you can use whatever you like the taste of πŸ™‚

  9. Sue August 31, 2014 at 11:29 pm - Reply

    Love this! I have a client who cannot have nut yeast and she wants me to make her some vegan cheeze. Any ideas???Thanks!

    • Anja September 1, 2014 at 12:05 am - Reply

      Try putting in organic miso paste. It won’t be the same though but it does add a cheesy flavor.

  10. Sharon September 1, 2014 at 1:40 pm - Reply

    This definitely looks good. My only question is if it melts. specifically, if sliced and used on a hot sandwich or grated and used in a quesadilla? Thanks

    • Anja September 1, 2014 at 8:05 pm - Reply

      Yes, it melts. We have had it in toasted sandwiches and on pizza πŸ™‚

  11. Dacia September 1, 2014 at 2:39 pm - Reply

    Thank you Anja for this great video. I would like to make this today. Is it possible to put the agar agar in the food processor to make the powder form?
    I will report back on the results. Love the miso idea too!
    Dacia

    • Anja September 1, 2014 at 8:08 pm - Reply

      You have to activate the agar first by heating it. Otherwise it does not work properly. You can blend it all and then heat it up but then it heats and cooks some of the other ingredients and changes the flavor and texture. Give it a try and let me know how it turns out.

    • Heidi March 22, 2015 at 2:31 pm - Reply

      You can blend the dry agar agar flakes to make powder. If you have a small coffee grinder it works better.

      • Anja March 22, 2015 at 9:22 pm - Reply

        Yes you can πŸ™‚

  12. Jeannie September 1, 2014 at 4:48 pm - Reply

    I made this with agar agar flakes last night. I did gel but not to a grateable firmness but, you can slice it & spread it on crackers or into celery. It was DELICIOUS!!!! I have some Agar agar powder on order!!
    Thanks Anja πŸ™‚

    Jeannie

    • Anja September 1, 2014 at 8:10 pm - Reply

      Hi Jeannie, I’m glad you liked the ‘cheese’ πŸ™‚ When using agar agar flakes you need about 3 times the amount as you would use powder. That could be why it didn’t set firm. Hope your agar powder arrives soon xx

  13. Gyger Jan September 2, 2014 at 10:56 am - Reply

    how to store ? in the fridge ? and how long can i store it?
    thanx for inspiration to that

    • Anja September 2, 2014 at 7:08 pm - Reply

      Yes, you store it in the fridge. It should last about 5 to 7 days, but we always eat ours so quickly that it doesn’t last that long πŸ™‚ Enjoy!!!

  14. Kyla September 2, 2014 at 9:05 pm - Reply

    I LOVE this recipe! Just discovered your channel and cannot wait to try more of your recipes. I have been making vegan cheeses for a while now, but they all were still pretty unhealthy. Finally I can gobble guilt free!

    • Anja September 2, 2014 at 9:23 pm - Reply

      Thank you… I was just saying to my husband that vegan eating is so awesome because you can just eat everything and not feel guilty about it being unhealthy πŸ™‚ Keep on gobbling!!!!

  15. Emma September 4, 2014 at 10:07 pm - Reply

    Hi Anja.
    I have just finished making this cheese for the first time,
    Please can you advise what other flavours you would use Anja? In addition a non spicy version would be an advantage as I have a daughter who doesn’t like spicy food. I’m open to any suggestions

    • Anja September 5, 2014 at 1:31 am - Reply

      You could use extra nutritional yeast, maybe some hickory liquid to give a smokey flavor, herbs such as parsley or sage are nice, cumin, mild curry powder… the options are endless. Just go with things you would add to other dishes that your daughter likes.

      • Emma September 5, 2014 at 7:58 am - Reply

        Thank you Anja.
        What would your recipe be for a basic white/plain cheese? I could use this on its own and also use it as the base for adding other ingredients.
        Many thanks.

        • Anja September 5, 2014 at 11:25 pm - Reply

          Check out the other cheese recipes on the website πŸ™‚

  16. Potato Strong September 5, 2014 at 7:32 pm - Reply

    Making this right now!

    • Anja September 5, 2014 at 11:25 pm - Reply

      Awesome!!!

  17. Molly September 6, 2014 at 2:36 am - Reply

    I made this and it was good, but turned out more like cream cheese. I used agar powder. So, I am wondering if I just didn’t cook it long enough…? I thought my potion looked like the video. But, I guess not. Should I cook it longer or leave out some of the water? What do you think? TIA

    • Anja September 6, 2014 at 4:21 am - Reply

      If it has not set firmly enough, it sounds like the agar wasn’t activated properly. Maybe try stirring it over low heat for a few extra minutes. This step makes a huge difference and it really needs to be stirred for 5 to 10 minutes to activate properly Hope that helps.

      Also, when setting it in a container, do not put a lid on top. Leave it open so it dries out a bit and get a skin on the outside of it. Otherwise it will get condensation inside the container and turn it into wet mush.

  18. Jean Hayes September 8, 2014 at 2:04 am - Reply

    What is agar agar?

    • Anja September 8, 2014 at 11:59 pm - Reply

      It is a vegan gelling agent derived from algae (seaweed) πŸ™‚ Like gelatin but plant based. You can get it at health foods stores, online or at asian grocery stores.

  19. Stephanie September 9, 2014 at 5:13 pm - Reply

    Hi there, Just discovered your site and the vegan cheese recipes! So happy to have found you!
    I’m wondering how spicy tasting this cheese comes out? I unfortunately have a very sensitive tongue and can’t handle anything other than the very mildest spice, which is almost nothing πŸ™ Any tips tp make it less spicy? Thank you!

    • Anja September 9, 2014 at 11:04 pm - Reply

      Leave out the paprika and white pepper to start with and gradually add to the blended mix as per your preferred taste. Just add in a little at a time and stop when you are at a point where it is tasty enough for you πŸ™‚

  20. Radonna September 12, 2014 at 1:58 am - Reply

    I just made this, and it’s delicious. It’s just me though, and it makes quit a bit. Do you think it can be stored away in the freezer?

    • Anja September 12, 2014 at 6:05 am - Reply

      I have some frozen but haven’t taken it out yet. If it defrosts too soft I will just use it as a cheese sauce.

  21. Corey September 12, 2014 at 5:14 am - Reply

    Hello, I’e run into a bit of a concern. I let the cheese cool in the fridge for a couple of hours. When I sliced into it, the consistency was sort of like… Jello? Is that how it’s supposed to be? The texture was really off-putting.

    • Anja September 12, 2014 at 6:06 am - Reply

      Did you use agar agar flakes or powder. If flakes you need to use about 3 times more. Also, you may not have cooked the agar long enough.

  22. ruthann douglas September 14, 2014 at 7:31 pm - Reply

    I have made this twice now……simple and great tasting! I like being able to make it fresh and not rely on store bought concoctions πŸ™‚ Thank you!

    • Anja September 14, 2014 at 9:32 pm - Reply

      Glad you like it πŸ™‚

  23. Cheryl September 15, 2014 at 2:01 pm - Reply

    Got my agar agar and am eager to make this cheese.

    • Anja September 16, 2014 at 9:39 pm - Reply

      Excellent πŸ™‚ Enjoy!!!

  24. Cheryl September 16, 2014 at 5:48 pm - Reply

    I just made this remarkable cheese! The magic happened! The only substitute I made was I used roasted peppers from a jar. They did not have vinegar, but had citric acid listed as an ingredient. I will search another store for the correct peppers next time. I estimated the amount of peppers by looking at what you put in .your blender. My peppers were cut in pieces and not whole.

    Thank you for bringing cheese back into our life again. I am thinking it must not be too high in calories since it does not have extra oils or nuts. I need to figure out what a serving would be. I could eat it to my hearts content. But I have to watch calories. My husband just gobbled up his cheese till full and he is a happy hubby.

    Thank you again.

    Cheryl

    • Anja September 16, 2014 at 9:43 pm - Reply

      Hi Cheryl, I’m so glad you are enjoying the “cheese” πŸ™‚ I don’t restrict myself with what I eat. As long as it has no added oils or nuts, I eat till I am full. I don’t count calories and just eat till I am satisfied. This is how I lost around 50 pounds. So if you want to eat the whole lot, go ahead… it is super low in calories and only has good healthy ingredients xx If you like this, you should also give the quiche recipe a try… again, it feels naughty but is healthy for you!!!

  25. Kayleigh September 16, 2014 at 7:42 pm - Reply

    I just made this without the agar and extra water as a pasta sauce. Oh my, super scrumptious! Love the smokiness. It’s now filed in my “Best Recipes” folder.

    • Anja September 16, 2014 at 9:45 pm - Reply

      Thanks Kayleigh… yes, I love it as a cheese sauce. It’s also great over potatoes, broccoli and as mac and cheese. So tasty and healthy!!! I’m glad it’s filed under “best” recipes πŸ™‚ xx

  26. Kathy September 19, 2014 at 7:55 pm - Reply

    I am definitely going to try this! Can you reduce or eliminate the salt? Thanks. Love your videos.

    • Anja September 20, 2014 at 4:46 am - Reply

      Yes, just use whatever spices you prefer πŸ™‚

  27. Cooking Lady September 20, 2014 at 2:05 am - Reply

    I am totally blown away and cannot wait to try this. Oh the simplicity!!

    • Anja September 20, 2014 at 4:46 am - Reply

      Thanks πŸ™‚

  28. Kim September 21, 2014 at 9:56 pm - Reply

    Fanfreakintastic, where do I find more of your recipes, I’m hooked.

    • Anja September 21, 2014 at 10:05 pm - Reply

      Thank you πŸ™‚ You can join the blog on this page so you get the latest recipes emailed to you. Also, have a search through the site. I also upload the recipes to youtube and facebook xx

  29. Kathy September 24, 2014 at 8:47 pm - Reply

    I am avoiding night-shade vegetables. what can I substitute for the red pepper? I substitute annatto for the paprika.

    • Anja September 27, 2014 at 7:05 am - Reply

      You could try leaving it out. OR try a it more sweet potato and a teaspoon of vinegar.

  30. Lee September 27, 2014 at 5:39 am - Reply

    Thanks for the great recipe and tips, Anja! Am new to your site and think that you are very original and creative, keep it up!

    This recipe came out great for me the first time. It reminded me of a regional product here in the US I grew up on, ‘Win Schuler’s Bar Cheese.’ After first trying the batch, today I added some freshly grated horseradish (roughly equal to 1/4 cup for your full recipe) and a little more pepper, and it is about as close to that as you can get (without all the saturated fat, etc.)! Adds a nice warmth/kick and is great with sesame bread sticks… very addictive!.

    • Anja September 27, 2014 at 7:07 am - Reply

      Thank for your feedback… I love this recipe too!!!

  31. Gracie October 1, 2014 at 9:00 pm - Reply

    Hi Anja, I just made your cheese, I fallow the instructions exactly but I didn’t get the hard/dry consistency your cheese shows in the video. I can slice it and serve over a cracker but in no way I can shred it. Perhaps I need to keep working in the agar agar powder. I will keep trying, I love the challenge. I have one question, some people say that agar agar should not be cloudy when is activated. In your video as itwas in my preparation looks the same, a bit cloudy. What are your thoughts about that?

    • Anja October 2, 2014 at 9:47 pm - Reply

      To make it hard make sure that the agar cooks long enough. It’s better to cook a bit longer than not long enough. Also, make sure you don’t put a lid on your container or you will get condensation and this will add moisture to it and make it soggy. As for cloudy agar, I just cook mine for about 5 to 10 minutes and have never had any problems. Hope that helps πŸ™‚

  32. Joy October 24, 2014 at 9:14 pm - Reply

    This looking amazing, thanks you! Can I use. For a grain -free option: is it possible to use gluten free porridge oats? And can I pack this cheese in a container for lunch or will it melt? Thanks you, Joy

    • Anja October 26, 2014 at 11:40 pm - Reply

      Hi Joy, thanks for the feedback πŸ™‚ Yes, you can use gluten free porridge oats. It will soften a little bit in a lunch container but if you keep it with a cool ice brick it will help πŸ™‚

  33. Judy Frost October 25, 2014 at 6:19 pm - Reply

    i just made same mistake. health shop guy gave me Agar Flakes, took 20 mins and even then not great, I am new novice vegan so didn’t know the difference. it’s in fridge now, have to see what happens !

    • Anja October 26, 2014 at 11:41 pm - Reply

      Oh no, hope it worked for you. If not, it makes a great cheese sauce for potatoes!!!

  34. Karoliina November 4, 2014 at 5:20 pm - Reply

    Hi! Is there any good alternative to using oats? My little one is allergic to oats, along with most other grains, nuts and such. Also, will the flavour change too much if I just leave out the bell pepper and paprika powder, as she’s allergic to those too? If you can think of something to use in their stead, please do tell.

    • Anja November 6, 2014 at 7:46 pm - Reply

      You could try using some cooked quinoa… it may work. As for flavors, you can use whatever you like. Maybe try some liquid smoke or miso paste etc. Just do a half batch and see how you go πŸ™‚

  35. AJ McLean November 11, 2014 at 12:31 am - Reply

    Hi Anja,
    I made this the other day and was wondering about the consistency – mine turned out more like a jelly consistency and not one of cheese (like I thought it would be), is this correct?
    Mine doesn’t melt or grate that well either.
    I followed the recipe (except garlic as I am allergic) to the letter – even left it overnight in the fridge to set…it tastes great but not really liking the jelly-ness of it.
    Thanks,
    AJ

    • Anja November 12, 2014 at 4:23 am - Reply

      Did you use agar powder or flakes? If using flakes you need 3 times the amount. Also, did you set it without a lid on? If you left a lid on the condensation adds moisture and makes it soft.

  36. Jackie November 11, 2014 at 9:50 am - Reply

    Can I flavour it differently? So that it becomes like more of a white colour of the cheese. This reminded me id cheddar cheese.

    • Anja November 12, 2014 at 4:23 am - Reply

      Try using white potato instead of sweet potato… that will make it lighter. You can add any seasonings that you like the taste of πŸ™‚

  37. sue November 15, 2014 at 7:18 pm - Reply

    I really like this! I make small rounds and freeze the leftovers. The texture does change a bit after defrosting…I just squeeze or tofu press the water out & hand shred it over my veggie pizza before baking…yum!

    • Anja November 18, 2014 at 8:30 pm - Reply

      That’s excellent Sue… glad you like it πŸ™‚

  38. Ronja November 29, 2014 at 5:32 pm - Reply

    Hi Anja, This recipe looks YUM! However, was wondering if I can substitute the potato for pumpkin? πŸ™‚

    • Anja November 30, 2014 at 9:50 pm - Reply

      Yes, just make sure it is not too runny and thick consistency like sweet potato πŸ™‚

  39. Heidi December 4, 2014 at 8:34 pm - Reply

    What type of oats do you use?

    • Anja December 4, 2014 at 9:41 pm - Reply

      I use any type that I have in my pantry at the time πŸ™‚ I think for this one I used quick oats but you can use any as they are blended up anyway.

  40. Carolyn December 24, 2014 at 9:12 pm - Reply

    I was disappointed in the flavour. I love smoked paprika and I like it heady and strong but dry spices are mean’t to be melded in a bit by cooking- they should be noticeable but not the only flavour there is. I think slightly simmering the sauce before blending it with the agar would have been best.

    • Anja January 1, 2015 at 8:20 pm - Reply

      Hi Carolyn, thanks for your feedback. Just adjust it to your taste πŸ™‚

  41. Melanie December 31, 2014 at 9:27 pm - Reply

    My little one can’t do oats as he reacts horrible to them. I think I’ll try this recipe with millet flakes to see how it turns out. Thank you for sharing this recipe as most vegan cheeses have so and I’m allergic to it.

    • Anja January 1, 2015 at 8:16 pm - Reply

      You could also try adding some cooked quinoa instead of the oats πŸ™‚

  42. Brandi January 4, 2015 at 7:06 pm - Reply

    I just wanted to let you know that I have made this several times now and hubby and I really love it. We make as a solid and as a sauce, it really is great in anything. We pour it over pasta, veggies, and potatoes. Thanks for the recipe. I have served it to many Omni’s and they all agree it is great.

    • Anja January 4, 2015 at 10:08 pm - Reply

      Fantastic!!! Thanks for the feedback Brandi and I’m glad you love it as much as I do πŸ™‚

  43. Mary Ann January 26, 2015 at 1:34 am - Reply

    Hello Anja!
    I’m in the process of making this “cheese” and realized that when I got to the agar step, a. they are flakes, not powder and b. the package I had on hand was expired. Would it be possible to place the mixture in the fridge and not compromise the texture and flavour until I get to the store tomorrow (8:34pm here)?
    Thanks so much!
    Mary Ann
    P.S. So far, the flavour of the blended mixture is wonderful. Can’t wait to taste the finish product πŸ™‚

    • Anja January 26, 2015 at 4:55 am - Reply

      Yes, it should be fine. You can even cook it without agar powder if you want to use it as a cheese sauce πŸ™‚ Otherwise just heat it all tomorrow and then let it set. πŸ™‚

  44. Annie February 12, 2015 at 5:43 pm - Reply

    We love this cheese but my daughter has bad reactions to sweet potato. What can I use instead? We are now living a whole foods/plant based diet so we can’t use any oils. Please help.

    • Anja February 19, 2015 at 1:54 am - Reply

      You can try pumpkin or carrots πŸ™‚

  45. Jennifer February 19, 2015 at 7:05 am - Reply

    I would like to try your vegan non-soy and nut cheese, for I am unsure if I can tolerate certain nuts like cashews found in most vegan cheeses. However, I may have a problem. In the past when I tried agar agar powder for another recipe, it made me feel unwell. So I tried Eden agar flakes and have had no problems. I think in the processing of the powder, it may be bleached or have corn derivatives. I am extremely allergic to corn, dairy and gluten. I know it has been mentioned many times that the flakes don’t work as well, but will the flakes not work at all? You mention possibly 3 times the amount. Could you give me the exact amount? I know that most places says 1 tsp of powder equals 1 tablespoon of flakes.

    Also, if I do not want the cheese spicy–more like mozzarella or regular cheddar cheese– would I just take out the paprika? Can I reduce the salt to make it less high in sodium?

    Lastly, because I am extremely allergic to corn, roasted peppers in regular distilled vinegar is out. Could I just roast the pepper myself and possibly use apple cider vinegar? Must I use red pepper at all? Would a tomato or something else be substituted instead of a pepper–possibly to make more of a white cheese at times?

    Thanks for your time. Look forward to your response.

    • Anja February 20, 2015 at 9:41 pm - Reply

      Hi Jennifer, you can use whatever spices you like to suit your own taste. Also, you can either grind the flakes into a powder using a coffee grinder, or use 3 times the amount asked for and it should work fine πŸ™‚

  46. Jennifer February 19, 2015 at 7:37 am - Reply

    Hi Anja,

    One more question–If I can use agar agar flakes (see post above) can the recipe be cut in half to not make as much?

    • Anja February 20, 2015 at 9:41 pm - Reply

      Yes πŸ™‚

  47. Laura February 20, 2015 at 8:35 pm - Reply

    Can I substitute chia seeds or tapioca for the agar agar?

    • Anja February 20, 2015 at 9:38 pm - Reply

      It won’t set firm, it would be more like a spreadable cream cheese.

  48. Maya March 20, 2015 at 1:51 pm - Reply

    Hi!
    I just tried out your recipe with some minor changes (spices)… I’ve just just put it in the fridge and it was already totally tasty!! Looking forward to the ready cheese πŸ˜€

    Thank you very much for the great recipe!!

    Love,
    Maya

    • Anja March 22, 2015 at 9:24 pm - Reply

      Fantastic Maya πŸ™‚ So glad you like it!!!

  49. Julie March 28, 2015 at 6:42 am - Reply

    Hi Anja, great recipe, only I seem to have a problem getting it to set. I follow your recipes to the letter but it never sets. Help cheese is the only thing stopping me from being 100%. Vegan.
    Any ideas thanks

    • Anja March 29, 2015 at 9:58 pm - Reply

      My measurements are given in metric, maybe you need to use a little more agar. Also, make sure you cook it long enough so it activates the agar powder. When you set it in the fridge, make sure you don’t put a lid on, otherwise the condensation will make it a bit wet. Hope that helps πŸ™‚

  50. deanna April 8, 2015 at 12:18 am - Reply

    Love your recipes!
    Just want to make sure that you mean 2.5 Tablespoons and not 2.5 teaspoons!
    thanks so much!
    also love your videos!!!

    • Anja April 8, 2015 at 11:18 am - Reply

      Yes, 2.5 tablespoons of agar agar powder.

    • Talana December 22, 2016 at 12:23 am - Reply

      Hi Anja, just could dehydrating help the texture issue problem some are especially. Before freezing.

      • Anja May 19, 2017 at 11:34 am - Reply

        I haven’t tried dehydrating it. I have never found a need to. If you give it a try let me know what difference it makes.

  51. deanna April 8, 2015 at 12:20 am - Reply

    sorry….I was referencing the agar agar powder!

    Deanna πŸ™‚

    • Anja April 8, 2015 at 11:18 am - Reply

      Yes πŸ™‚

  52. Shellie April 19, 2015 at 2:55 am - Reply

    Can I just add the agar to boiling water instead of stirring it from cold? Can’t wait to make this. We enjoy so many of your recipes. Thanks. πŸ™‚

    • Anja April 21, 2015 at 2:38 am - Reply

      I find it goes clumpy if you just add it.

  53. Bethany June 17, 2015 at 10:35 pm - Reply

    This tastes awesome. I have been trying to find a non-nut cheese and this is it. I did not have any agar agar on hand so I used pectin. It was creamy not solid, all good. I froze it in an ice cube tray so I could use it anytime. Thanks so much.

  54. Marina June 18, 2015 at 12:15 pm - Reply

    Hey there!

    great reciipe(s)!! I just recently discovered your youtube channel. I never was a big fan of vegan meat and cheese alternatives because it wasnΒ΄t something I missed as a vegan. But after seeing your cheese recipe video I thought I might give it a try since it looked fairly simple.

    However I had some trouble with the measurments (I converted them to metric because IΒ΄m from Europe and we donΒ΄t use cups here). For oats it says 250ml. I donΒ΄t know if thatΒ΄s a mistake or if you could really measure oats in ml?? anyways I tried gramms instead and it was obviously too much. Same goes for the nutritional yeast. I also didnΒ΄t use as much Agar Agar because 20gr was all I had left in my kitchen πŸ™‚

    but still the “cheese” turned out ok. You can taste the oats (since I used too much obviously) but otherwise itΒ΄s perfekt (texture, consistency and all).

    would be great if the measurements were more clear but thanks to your videos I could roughly estimate how much you used.

    long story short: keep up the good work and thx for so many awesome and simple recipes!!!
    greetings from Austria! πŸ™‚

    • Anja June 19, 2015 at 8:13 pm - Reply

      In Australia our cup measurements are metric. The cup capacity is 250ml (not the weight). I cup would be like cupping your hands and filling that with oats πŸ™‚

      • Marina June 20, 2015 at 5:32 pm - Reply

        aaaah!! now thatΒ΄s helpful πŸ™‚ thanks will try better next time πŸ˜‰

        • Anja June 21, 2015 at 5:36 am - Reply

          πŸ™‚

  55. Anita June 30, 2015 at 11:55 pm - Reply

    Hi, Where I live I cannot find agar agar powder, could I sub with guar gum? Or is there something else I could use?

    • Anja July 3, 2015 at 2:01 am - Reply

      You can get it at asian grocery stores, health food stores or online. It is not the same as guar gum… I haven’t found any other ingredients that work the same.

  56. nora July 25, 2015 at 8:48 pm - Reply

    Do you think arrowroot could be substituted for the Agar agar?
    Can’t wait to try this recipe!

    • Anja July 27, 2015 at 2:05 am - Reply

      No, it is totally different.

  57. Tom July 30, 2015 at 3:55 pm - Reply

    Your recioes look amazing! Im trying the smoked paprika today. I made your almond cheese using cashews and it turned out quite soft, like a cream cheese. Your tablespoons look huge! I think your
    Australian tablespoons are 20 mls and ours in canada are 15 but i did adjust for this. Are you using level tablespoons? Thanks for all the great recipes!

    • Anja August 4, 2015 at 7:12 am - Reply

      Yes, my tablespoons are 20ml. They are level tablespoons. Also, make sure that you cook the agar long enough to activate it. Hope that helps πŸ™‚

  58. Dairy 101 - Emma Olliff Nutrition August 7, 2015 at 5:07 pm - Reply

    […] cheese Convincing substitutes to cheeseΒ that slice, grate and melt. Any vegan will understand that this is life […]

    • Anja August 10, 2015 at 2:47 am - Reply

      Glad you like it πŸ™‚

  59. Nuria August 10, 2015 at 10:33 am - Reply

    Hi! I love your recipes and I tried some of them with a great result!! So this time I would like to try this cheese but I couldn’t find nutritional yeast in my town πŸ™ Any idea to replace that ingredient? I’b been thinking in brewer’s yeast or white miso paste… It could be possible to use those ingredients instead? And if it’s possible, how much I have to use? So many thanks for your web and your time!!

    • Anja August 11, 2015 at 2:08 am - Reply

      You can just leave it out but it does add a great depth of flavor. You can get it at health food stores or online. You could try using a bit of white miso. Don’t use brewer’s yeast as this is totally different. Have a great day!

  60. Liat August 18, 2015 at 12:42 am - Reply

    Hello Anja. I really want to try the recipe as finaly there is cheese without so much nuts and fat involved. But…can I drop the sweet potato and the paprika to give it just natural taste of cheese? Thank you!!

    • Anja August 21, 2015 at 2:32 pm - Reply

      It would change the flavor and the texture depending on what you use in its place.

  61. Vegan Soft Cheese (Soy, Nut + Gluten Free)-Goodness Green September 15, 2015 at 4:59 am - Reply

    […] (Adapted from Vegan paprika cheese from Cooking with Plants) […]

  62. Jude September 16, 2015 at 3:11 am - Reply

    Another great recipe, thank you Anja πŸ™‚ Just one query, whilst I track down my local nutritional yeast supply source – I am allergic to capsicums, paprika and chili fine, it’s the big ones like you use. Is that in for flavour only, could I sub in something else with the smoked paprika I think it would be best to not just leave it out, any suggestion you have would be great. Thanks for an awesome channel and your inspirational recipes

    • Anja September 24, 2015 at 11:38 am - Reply

      Maybe try some roasted eggplant.

  63. Ken October 16, 2015 at 5:32 am - Reply

    Well, it’s made and had been in the fridge for a few hours and not set as yours did.

    I just learned that I used Agar Agar flakes not powder. I guess if b it doesn’t setup, I can use it as a sauce. Maybe adding a little cumin or Rotel vlcan make it a good queso.

    • Anja October 20, 2015 at 3:08 pm - Reply

      Ah, yes, you need powder – or use 3 to 4 times the amount of flakes.

  64. Christina October 27, 2015 at 2:48 am - Reply

    I can’t thank you enough for this recipe. It’s the only cheese I’ve made i could shred! Everyone was shocked this was vegan and more shocked it was made with sweet potatoes.

    • Anja October 29, 2015 at 9:57 am - Reply

      So glad you like the recipe as much as I do πŸ™‚ Also great that everyone was shocked… just goes to show that we do not need animal products.

  65. Kristiina October 31, 2015 at 9:27 pm - Reply

    Hello,
    I was wondering what could I substitute the oats with ? My body does not digest grains very well.

    • Anja November 3, 2015 at 2:13 pm - Reply

      Some cooked quinoa πŸ™‚

  66. Anissa November 9, 2015 at 11:48 pm - Reply

    This is a really great cheese, both set up with the agar and without it as a sauce. Thanks to your wonderful cheese recipes, I am giving up the Daiya habit and making your healthy, delicious cheeses instead.

    • Anja November 10, 2015 at 6:05 am - Reply

      Fabulous πŸ™‚ So glad you like my vegan cheeses more than commercial brands… much healthier and cheaper too!

  67. Elle November 30, 2015 at 4:49 am - Reply

    I’d like to make this for someone with a red pepper allergy. Can you recommended substitute?

    • Anja November 30, 2015 at 11:29 am - Reply

      Maybe try some roasted eggplant.

  68. Unicorn December 7, 2015 at 4:37 pm - Reply

    Looks AMAZING definitely want to try it soon and bring it for a food party

    • Anja December 9, 2015 at 5:27 pm - Reply

      Glad you like it πŸ™‚

  69. Lucia December 9, 2015 at 6:32 pm - Reply

    I love the flavour from these cheese but I can do the same consistency as yours , I don’t know what I’m doing wrong . It’s very chewy and don’t gets hard . I’m using agar powder .

    • Anja December 12, 2015 at 5:51 pm - Reply

      Did you convert the measurements to imperial? Maybe try using an extra tablespoon of agar powder. Also make sure that you cook the gar long enough so that it activates properly.

  70. Jane December 27, 2015 at 9:21 pm - Reply

    Followed measurements exactly but agar powder would not thicken as much as yours does – added another half a tbsp and cooked for at least 10 minutes and still no joy. Is it because you actually take it off heat it starts to cool and then it thickens?

    • Anja January 5, 2016 at 10:58 am - Reply

      Did you convert the measurements to imperial? You may need to use a bit more agar powder… but you would need to add the increased quantity right from the start so that it all cooks evenly and activates properly.

  71. Jane December 27, 2015 at 9:55 pm - Reply

    Had a bit of trouble getting the agar powder to the right consistency, but it did set after all and I can honestly say this is the best vegan cheese I have ever eaten – can’t believe I made it myself! I added a tiny bit of liquid smoke to it.

    • Anja January 5, 2016 at 10:58 am - Reply

      So glad you got it to work and that you like it as much as I do πŸ™‚

  72. Karla December 30, 2015 at 8:32 am - Reply

    Hi Anja! I made this cheese today and it turned out PERFECT!!! My husband and I love this cheese, it really tastes like the real deal. We made some grilled sandwiches and the cheese melted perfectly. We are planning on making some pizzas using this cheese. Thank you so much for the recipe Anja, you rock!!

    • Anja January 5, 2016 at 11:19 am - Reply

      Thank Karla πŸ™‚ So glad you like this recipe as much as I do x

  73. Julie January 6, 2016 at 2:37 am - Reply

    Hullo! just found this recipe yesterday, and actually couldn’t sleep over the thought of being able to make my own cheese *YAWN*
    I have one concern though, and that is the amount this recipe makes. I am the only dairy intolerant person in my little family of three; while my little pre-schooler has fairly adventurous taste buds, and will likely love it, I know my husband isn’t likely to touch it. It’s a lot for two people to eat through!

    What is the fridge life of the final product, and can it be frozen, or will freezing break it down?

    Thank you so much!

    • Anja January 8, 2016 at 3:03 pm - Reply

      Hi Julie, you could make a half batch or freeze whatever you don’t use πŸ™‚

      • Julie January 8, 2016 at 10:15 pm - Reply

        Yes, I noticed a day later that you could change the serving size right here on the recipe page πŸ˜› I’m glad it can be frozen, because by then I’d already made some!

        Thank you!

        • Anja January 12, 2016 at 9:43 am - Reply

          Excellent πŸ™‚

  74. Jordan January 16, 2016 at 3:32 am - Reply

    Hello Anja!

    Great recipe, the taste is spot on. I found agar agar powder at a local Korean market here in Chicago. I tried twice to make this recipe, however it’s coming out more jello-y than firm. What do you recommend? Should I add more agar agar powder to the water to thicken it up?

    Let me know, I have a wine and cheese party to attend tonight! I want to wow everyone with your recipe.

    Thank you!

    • Anja January 16, 2016 at 6:13 am - Reply

      Did you convert the recipe to imperial? In the video demo I make this with metric measurements. Maybe try an extra tablespoon of agar powder if needed.

  75. Lacris January 18, 2016 at 3:39 am - Reply

    As a person who has the taste of meat and cheese very recent still in my mouth (I’ve only started eating vegan meals a couple of weeks ago) I must say it DOES taste like cheese. And I am actually surprised by how cheesy it is, thinking that it’s only potato, pepper and spices. I made a toastie with it and it was so fantastic I had a second one. In my opinion it tastes EXACTLY like the melted hot cheese we get with nachos when we go to the movies.I will be actually making this steamy hot without the agar-agar powder for my crisps and nachos πŸ™‚ Thlank you so much for making my transitioning to a healthier lifestyle easier.

    • Anja January 19, 2016 at 11:04 am - Reply

      So glad you like the recipe and welcome to the vegan lifestyle πŸ™‚ x

  76. karen March 2, 2016 at 6:14 pm - Reply

    i am not vegetarian/vegan but i stumbled across your video and have been dying to try this. not only curious how it compares to real cheese but also the sauce just seems like it would be delicious. i’ve been vegetarian before and while im fine not eating eggs/dairy, cheese is the one thing i couldn’t give up. maybe me stumbling on your video was a sign. I ordered the agar agar powder and yeast flakes online today and can’t wait to try. im so nervous after readying people having trouble with getting it to set! i’ll report back πŸ™‚ thanks so much

  77. Michele Owen April 4, 2016 at 4:52 am - Reply

    Hi Anja,
    I just made this cheese and it set up really well. Thank you for the recipe. If grated will it melt?

    • Anja April 5, 2016 at 12:47 pm - Reply

      Glad you like the recipe. Yes, if grated it will melt.

  78. Samantha April 14, 2016 at 2:41 am - Reply

    Hi, I just made it with agar powder and it didn’t set at all firmly ..kind of like a jelly with stuff in, it slices but if you try pick up a slice it will squash between your fingers. I used fine ground oats, would that make a difference? What kind of oats do you use?

    • Anja April 14, 2016 at 2:24 pm - Reply

      It sounds like you need to use a bit more agar agar powder. Also, you may need to cook it a bit longer for it to activate properly. I used traditional rolled oats for mine.

      • Samantha April 14, 2016 at 8:21 pm - Reply

        Hmmmm I’ll give it another go sometime with rolled oats. Funnily enough I did actually use a bit more agar powder as I wanted it to set properly!! Cooked it for about 7 mins in total. Will try again. Works well as a cheese spread/pate sorta thing. Hubby likes the taste so that’s cool. Would be great to be able to slice it though as my little girl (who’s nut allergic) will only eat ‘cheese’ if it’s in pieces.

  79. Alice April 15, 2016 at 3:21 am - Reply

    Hi Anja.
    I just made my first badge of this ‘cheese’ and it turned out FANTASTIC β™‘
    Thanks for that recepi.
    I love your YouTube chanel.
    I was wondering why you activate the agar agar separatly in this recepi and in other cheese recepis you put it right into the blender with the other ingridients. Where is the difference? Would be so happy about an answer.
    Sorry for any mistakes.
    Alles Liebe aus Deutschland,
    Alice

    • Anja April 16, 2016 at 7:25 am - Reply

      So glad you like this vegan cheese as much as I do Alice. You can set the agar either way. Sometimes it’s just easier to do the gar separately so there is not so many ingredients and contents to heat up and thicken. Alles gute aus Australien x

  80. Alice April 17, 2016 at 6:53 am - Reply

    Thanks alot for your nice answer! I already decided to try your other awesome recepis and add the activated agar separatly so the other ingridients stay even more healthy since they won’t be cooked.
    By the way…..everybody liked it so far. Even the ones that are not vegan. πŸ™‚
    All the best, Alice

    • Anja May 11, 2016 at 7:02 am - Reply

      Fantastic!!!

  81. Tony April 25, 2016 at 3:53 pm - Reply

    Any alternative for Oats, my wifeis ceoliac and cannot tolerate them.

    • Anja May 11, 2016 at 6:56 am - Reply

      Cooked quinoa

  82. Tahlia October 24, 2016 at 7:16 pm - Reply

    Hi Anja, I am not vegan but needed a cheese alternative and my goodness this was absolutely delicious! Thank you for a great recipe!

  83. Laura October 28, 2016 at 4:15 am - Reply

    This cheese is delicious, I made it, but made the mistake of using Agar flakes and not the powder, still very YUMMY, but didn’t set up as firm as I am guessing the agar powder would have.. definitely be making this again… thank you πŸ™‚

  84. Esther November 14, 2016 at 8:48 pm - Reply

    Hi Anja,
    There are so many ingredients in vegan cooking that you can’t easily get at the regular supermarket.. and health food shops can be really expensive. Agar Agar is one of those sorts of items. Do you have any online shops you could recommend?
    So many of the great ones seem to be based in the US…
    Would love to hear back from you, you’re recipe’s are really great and I think you are pretty original in what you are posting.
    Esther

    • Anja November 16, 2016 at 12:41 pm - Reply

      The best place to go is asian grocery stores πŸ™‚

  85. June December 3, 2016 at 2:41 pm - Reply

    Thank you so much! I’ve just made ’tis cheese and I’m really impressed. It was quick, simple, easy and tastes gorgeous. I’m already planning new flavours in my mind and am sharing your page to my blog so more people and find you. I totally love that it’s fat free as well as plant based. Keep up the fantastic work.

    • Anja December 19, 2016 at 10:09 am - Reply

      So glad you like it as much as I do πŸ™‚

  86. Caroline Brennan O'Connor December 10, 2016 at 7:36 pm - Reply

    Hi Anja
    I’ve. Just made your nut/soy free cheese. The mixture is delicious.however I too could only get agar flakes and even though I tripled the agar flake quantities it’s not as firm as yours. Any tips for drying it out more please? Or uses as is. Thanks Anja love your recipes trying to get your book(the first one from Santa!!) Caroline

    • Anja December 19, 2016 at 10:02 am - Reply

      It sounds like you need to use more agar agar when you make it again. You can always use it as a dip with nachos or in a toasted sandwich if it is too soft.

      • Caroline February 7, 2017 at 5:38 pm - Reply

        Thanks Anja haven’t made this since..but am three months a vegan and never going back! Getting agar agar powder is difficult. Love your recipes thanks so much Caroline

  87. Michelle December 19, 2016 at 7:30 am - Reply

    When you mix the agar with the water, is it really 1.3 cups water? That’s just such an unusual measurement, I kept wondering if it was a typo. Not one third of a cup?

    • Anja December 19, 2016 at 10:07 am - Reply

      It is 1 1/3 cups of water.

  88. Michelle December 19, 2016 at 7:31 am - Reply

    Also, when you make it, is it really firm enough to grate? I followed the directions as written, but mine turned out more of the consistency of soft tofu or a very thick pudding. I can slice it carefully, but there’s no way I could grate it.

    • Anja December 19, 2016 at 10:00 am - Reply

      You should be able to grate it. It sounds like you need to use some extra agar agar.

  89. craig December 20, 2016 at 2:45 pm - Reply

    Question, I have a lot of gelatin in the house. Will the gelatin work instead of agar agar work for non-vegan cheese?

    • Anja December 21, 2016 at 8:15 am - Reply

      It should do, but I have never used it in any of my cooking as it is not vegan.

      • craig December 23, 2016 at 5:07 am - Reply

        Thank you and Merry Christmas!

  90. Kristina Gardiner December 23, 2016 at 6:02 am - Reply

    Anja,
    I was wondering if you have ever used a Japanese sweet potato instead of the regular. Would it change the taste enough to be more non cheese like?

    • Anja May 19, 2017 at 11:34 am - Reply

      No I haven’t used Japanese sweet potato. You could use carrots instead.

  91. Jennifer Patterson January 8, 2017 at 9:05 am - Reply

    I can’t eat peppers, what would recommend as a substitute?

    • Anja May 19, 2017 at 11:08 am - Reply

      Pickled eggplant would be nice.

  92. Marion January 13, 2017 at 6:07 am - Reply

    Hi from Alaska Anja, my aga- water solution doesn’t get as thick as yours… been stirring for 5 minutes and it started to stick… Thoughts?

    • Anja May 19, 2017 at 11:05 am - Reply

      It sounds like you need to use a bit more agar agar powder. Although if it started to stick it sounds like it is thickening. Did the final “cheese” block set properly?

  93. Daniel February 27, 2017 at 6:54 am - Reply

    What can I substitute for the nutritional yeast?

    • Anja May 18, 2017 at 7:10 pm - Reply

      Tahini and miso paste or leave it out.

  94. Gordon March 17, 2017 at 12:03 am - Reply

    hi there,
    I love the taste of this but cant get it to set like yours. I have tried adding a little extra agar agar powder to see if this will help but its still not setting hard.
    just to make sure, you mix the agar with 1 and 1/3 cup of water or is it just 1/3 cup?
    please help

    • Anja May 18, 2017 at 8:13 pm - Reply

      Yes it is 1 and 1/3 cup. I use a 250ml cup and my tablespoon = 20ml.

  95. Pauline March 20, 2017 at 6:39 am - Reply

    I made this yesterday, it was super easy and came out just fine. Now, all I need to do is use it up before it goes off….. it’s a big block! Thanks for the recipe.

  96. Chay Hobson April 25, 2017 at 1:55 am - Reply

    Hi Anja,
    I was wondering if you think substituting the oats for tapioca in this would work to keep it gluten free? It is for use on pizza.

    • Anja May 18, 2017 at 3:00 pm - Reply

      Hi Chay, it should work but I have not tried it so you would need to experiment. Let me know how it turns out if you do give it a try.

  97. Susan May 5, 2017 at 5:29 am - Reply

    Made the cheese….doing my happy dance!! Next time, going to keep some out for sauce……I loved it prior to adding the agar powder and water πŸ™‚

  98. jamie May 8, 2017 at 10:39 am - Reply

    Would tapioca flour work in place of agar or any other thicker that’s more affordable?

    • Anja May 18, 2017 at 2:38 pm - Reply

      Tapioca will thicken and make it stretchy but will not give it the firm “cheese-like” texture.

  99. lamarida May 11, 2017 at 5:20 pm - Reply

    Anja, I love your channel! Your recipes are amazing. This particular one is our all-time-favourite! I make this vegan cheese on a regular basis and we did not grow tired of it yet πŸ™‚ My pictures: http://lamarida.pl/2017/05/05/ser-weganski-z-batatow-o-smaku-wedzonej-papryki/

  100. Cam May 16, 2017 at 12:54 am - Reply

    Thank you for this recipe. I am just finding your page and absolutely loving it. I have a question, can I use carrots instead of the sweet potatoes. I am off night shades because i get pain

    • Anja May 18, 2017 at 2:29 pm - Reply

      Hi Cam… glad you are enjoying my recipes. Yes, carrots should work fine. Enjoy πŸ™‚

  101. Shirley June 11, 2017 at 7:00 pm - Reply

    Hi Anja,

    I was very excited to try this recipe looks great!
    Unfortunately it didn’t harden into cheese as expected but became more like cream cheese.
    Where did I go wrong? used 2.5 tbls agar powder (not flakes) with 1+1/3 cup as specified.
    Thanks for your help.

  102. Donna June 20, 2017 at 12:10 am - Reply

    Your recipes are so good! I love it!

  103. Donna June 20, 2017 at 12:13 am - Reply

    Anja, my brother has diabetes and stage 4 kidney failure. Not only does he have to watch his sugar levels but can not eat anything that is high in potassium or phosphorus. You can see what the problem is in finding recipes. If you have any recipes to share for people who suffer from kidney failure please, I would love you to share these.

    • Anja August 1, 2017 at 11:48 am - Reply

      Please lookup Dr Neal Barnard and diabetes for info.

  104. Maryana July 22, 2017 at 11:39 am - Reply

    My favorite cheese. I prefer this over when i used to eat the hard blocks of cheddar with crackers. Thank for you a wonderful recipe. I will have to try it with carrots too since I always have those on hand but don’t always have sweet potato.

  105. Alex October 14, 2017 at 11:25 pm - Reply

    Hi, what can I use instead of agar agar powder? Is there another healthier substitute? Or can I just leave it out? Thanks!

    • Anja October 23, 2017 at 1:36 pm - Reply

      The agar agar is a seaweed and is what holds this together and makes it firm. I haven’t found anything that works as good or is as healthy.

  106. Glenn November 22, 2017 at 2:22 pm - Reply

    Wow! Three years later and you’re still answering questions about your cheese recipe.

    I started eating a WFPB a year ago. Found your YouTube channel recently. Gonna try making this tomorrow.

    Thanks for sharing your recipes!

    • Anja January 9, 2018 at 2:28 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it πŸ™‚

  107. Debbie December 2, 2017 at 12:34 am - Reply

    Thank you for this great recipe. I’ve just recently become vegan and this for me is a lifesaver, ’cause I really was cheese addicted before!! And the first attempt worked out really great! As the only vegan in my family I think it’s a bit too much, can I half the recipe or won’t that work?? Maybe freeze it?? Thanks again, I’m really blessed!

    • Anja January 9, 2018 at 2:02 pm - Reply

      Welcome to the vegan lifestyle! Yes, it can be frozen.

  108. Duncan December 7, 2017 at 10:05 am - Reply

    Am I the only guy on here??? πŸ™‚ I’m not vegan nor experienced in the kitchen but I saw your video and made this tonight just for the challenge (spoiler: it isn’t a challenge) and because it seemed a bit too good to be true. So – it’s fantastic. The only concern is I fell into the trap of not letting the agar powder simmer long enough, that is a biggie everyone. The result is I have a thick, smoky cheese spread better than anything I have had from a jar for less than the price of a tiny jar. Great recipe Anja!

    • Anja January 9, 2018 at 1:59 pm - Reply

      Hi Duncan… so glad you are here and that you like the recipe as much as I do πŸ™‚ Keep up the good work of trying the recipes. I appreciate your reply… happy new year, Anja

  109. Lisa December 8, 2017 at 12:29 pm - Reply

    I just finished making this and it smells so good. I hope my girls will like it. It is a bit grainy though as I find the oats didn’t completely breakdown. Have you ever tried processing them first? I will next time. Or what about brown rice flour instead? Must try. Anja thank you for sharing your yumminess

  110. Maria Rapoport January 10, 2018 at 3:38 am - Reply

    Love vegan cheese recipe. A winner with my family. First time did it with agar agar flakes, used A lot but still cheese was a little jello like consistency. Second time used agar agar powder which did the trick, awesome consistency. Thank you for this awesome recipe.

    • Anja January 16, 2018 at 5:36 pm - Reply

      So glad you like the recipe as much as I do. Yes agar powder seems to be the reliable option πŸ™‚

  111. Bill Christian March 5, 2018 at 11:14 am - Reply

    We made this cheese a couple of times and it’s quite tasty. I find this cheese to be firm but not hard like real cheese so not my favourite in that regard. It is very healthy and it tastes really good though so we make a batch every week now but we use half the smoked paprika and we skip the agar agar and just keep it in a mason jar in the fridge and use it as a sauce over baked potatoes with mushrooms and broccoli. I also use it over rice and veggies and as a dip for veggies and corn tortilla chips. I sometimes dibble a little over warmed up applesauce and other things. As a cheese sauce this is our favourite and it’s really good cold or warmed up in microwave and I also like it with a little sirrachi. Thank you for this recipe.

    • Anja March 6, 2018 at 11:20 am - Reply

      Maybe try adding a bit more agar powder to make it firmer. I’m glad you like it as a sauce… I do the same πŸ™‚ YUM!!!

      • Naomie April 26, 2018 at 4:36 pm - Reply

        I was wondering if extra Agar would make it firmer. How much would be too much? Love this cheese! Anja, have you come up with a cheese that has the crumbly texture of a hard cheddar? Do you think it would even be possible? Thanks for all your time and hard work.

        • Anja May 29, 2018 at 6:43 am - Reply

          It depends on the brand etc… just try a couple of teaspoons more and see how you go. No I haven’t made a crumbly “cheese” yet… but I’ll keep experimenting.

  112. Dea March 22, 2018 at 12:39 pm - Reply

    I made this today. It did not firm up to slicing consistency. I couldnt find bell peppers in vinegar. Could that be the issue? Otyher than that I followed every step.

    • Anja May 30, 2018 at 7:42 am - Reply

      It sounds like you need more agar powder, cook longer to activate properly or try a different brand of agar agar.

  113. Monique March 25, 2018 at 11:31 pm - Reply

    I’m so excited just printed this cheese recipe looks soooo yummy ❀ ❀ Making this very soon thank you

  114. niyomi March 27, 2018 at 9:46 am - Reply

    what can i use instead of sweet potato? we don’t consume potato or tapioca.

  115. Sonia May 12, 2018 at 4:48 pm - Reply

    Hi Anja

    I made this as you instructed with all the right measurements. Had the Agar Agar powder (not flakes) and heated until really thick but it probably took maybe 4 minutes. It was very thick before I took it off and I was concerned that it would get too thick to get out of the saucepan. However, my cheese turned out more like patte. It did not really firm up like cheese.

    So, I’m not sure what I did wrong because the Agar Agar powder had turned into a very thick paste before transferring it, however, it had not been 5-10 minutes but about 4 minutes.

    I was so disappointed. I really want to make this and have it work. Any thoughts?

    Also, I just want to check, does the cheese normally come out quite firm, or is a sort of patte-like/jelly-like consistency normal?

    Thanks

    • Anja May 29, 2018 at 5:28 am - Reply

      Hi Sonia. It should set reasonably firm. Not totally hard though. Maybe try cooking the agar longer, use a little bit more or try a different brand.

  116. Courtney May 30, 2018 at 1:58 am - Reply

    Just made this and it was delicious! Thanks for sharing the recipe! I look forward to trying more of them!!!

  117. Mathilda Maribo Nilsson June 20, 2018 at 5:51 pm - Reply

    Looks great! Cant wait to try it out!!
    I have one question tho! I want to get right to as we speak and make the cheese! But I don’t have any potato stored. Can I just skip it and make the recipe without it? Or will that ruin the cheese? Maybe something else I can substitute it with!? Thanks so much!
    Can’t wait to try!

    • Anja June 22, 2018 at 8:13 am - Reply

      The potato really makes it. Maybe try some steamed carrot or pumpkin.

  118. Suann Anderson June 24, 2018 at 10:16 pm - Reply

    Can you use corn starch to thicken instead of agar agar?

    • Anja June 25, 2018 at 1:25 pm - Reply

      No it doesn’t work the same.

  119. Siux June 25, 2018 at 4:08 am - Reply

    Hello! Your recipe sounds amazing! Is there anything I can sustitute the oats that is not quinoa?I am on paleo and I don’t even eat gluten free oats and I don ‘t like quinoa.Thank you so much from MΓ©xico!

  120. vincent July 10, 2018 at 12:03 am - Reply

    Thanks for the recipe! Just tried it, struggled a little to have the agar agar thinking up but it worked and tastes amazing!
    Do you have any idea of how much calories there are in 100gr?

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