• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • WINTER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • WINTER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • WINTER
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » How To

    Shreddable Meltable Vegan Cheese [Oil Free Option]

    Published: Jan 10, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    397 shares
    JUMP TO RECIPE

    A vegan cheese that slices, shreds, and melts just like dairy mozzarella!! You won’t believe your eyes (or your taste buds). This is nothing short of amazing and so easily made oil free and nut free, if needed.

    Hand lifting cheese shreds sitting in front of round cheese block.

    Vegan cheese is a tricky concept and something that can be hard to duplicate, but these options will have you doing a happy dance!

    This recipe was inspired by my stretchy vegan mozzarella cheese and numerous other cheeses on the web. I didn’t invent the wheel here, but I’ve tested this in a variety of different ways so I could share the absolute best, melty results with you!

    Jump to:
    • Why you’ll love this
    • Ingredients + Substitutions
    • Instructions
    • Oil Free Vegan Cheese Test
    • Equipment
    • Can I use unblanched almonds?
    • Storage
    • Expert Tips
    • More vegan cheese recipes
    • 📖 Recipe

    Why you’ll love this

    • It’s SO easy to make and ready faster than you could get to the store to buy some vegan cheese shreds.
    • Tastes WAY better than any store bought plant based cheese I’ve ever bought.
    • This is not only meltable vegan cheese, but it slices, grates and shreds like REAL cheese!
    • Perfect on pizza, in a grilled cheese sandwich, topped on mac n cheese, or even sliced on a charcuterie board!
    • Not only is this meltable cheese vegan, but it’s gluten free, and has a tested oil free option, too. It’s also allergen friendly and works with sunflower seeds if you need it to be nut free.

    Ingredients + Substitutions

    Here’s what you’ll need:

    Ingredients scattered on kitchen counter top to make vegan cheese.
    See recipe card for quantities.
    • Almonds OR Cashews: Both have been tested and both work very well with only a subtle flavour difference. I found the almond version to be slightly more rich in flavour.
      • Make sure to use BLANCHED almonds and if you don’t have any, you may blanch your own almonds following the directions in the notes below.
      • For nut free use raw sunflower seeds instead.
    • Nutritional yeast: For cheesy and umami flavour. You can skip it if you must, but since it’s a small amount, I recommend keeping it in, if you can.
    • Tapioca starch (or powder): This gives your dairy-free cheese a stretchy element and I do not recommend using another thickener in its place.
    • Miso paste: Adds umami flavour and saltiness to your cheese. If you cannot have soy, you may omit and add an additional half teaspoon of salt, instead.
    • Coconut oil: If using, make sure to use refined, NOT unrefined. Unrefined has a coconut flavour which you don’t want pressent in your meltable vegan cheese.
      • For oil free: Skip the coconut oil and replace with ¼ cup of water to make up the liquid portion of the recipe. I’ve tested this with and without the oil (check out the oil free vegan cheese test below) and you absolutely CAN skip it.
    • Onion powder: This does not make your cheese taste oniony. It’s a small amount used for added flavour and if you’re so inclined, add a sprinkle of garlic powder, black pepper or other favourite herbs to jazz it up.
    • Kappa carrageenan: Make sure to use ‘food grade’ powder only which is extracted from red seaweed. There is some controversy over the use of carrageenan, but I feel safe consuming it after extensive reading on the subject. If you’re unsure, do your own research or speak to your doctor before using.
      • If you prefer to avoid kappa carrageenan, I’ve read that you may use double the amount (in this case 3 tablespoons) of agar agar instead. Now I haven’t tested it this way and cannot speak to the way it shreds or melts, but several sources state it works, albeit, not as well as kappa.
    • Boiling hot water: This is key to activating the kappa carrageenan, so make sure to use boiling hot, not warm or cool.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Place your soaked and drained almonds or cashews in your blender along with all remaining ingredients EXCEPT the boiling hot water. (photo 1)

    Once everything else is in the blender, pour the 1.5 cups of boiling hot water and blend immediately, until smooth. (photos 2-3)

    Quickly pour the liquid into a heatproof dish and refrigerate. (photo 4)

    NOTE: Work fast! Once the kappa carrageenan is activated by the hot water it will begin to set quickly.

    Blender with cashews, seasoning, tapioca flour and water being blended into vegan cheese.

    Once the cheese is set (this will take a couple of hours in the fridge) run a silicone spatula, or butter knife around the edges, to make sure it’s not stuck to your dish. (photos 5-6)

    Then tip the dish upside down over a clean surface, like a cutting board, to pop it out.

    Vegan cheese being scooped out of white dish and placed on wooden cutting board.

    Voila!!

    You made shreddable, meltable vegan cheese!

    Now slice or shred to use in a variety of delicious vegan dishes!

    Round cheese block on cutting board with triangular wedge cut out.

    Oil Free Vegan Cheese Test

    The Shred Test

    At the request of many readers, I tested a shreddable vegan cheese without any oil at all.

    Here’s a side-by-side comparison of both options. They were both easy to shred, with little to no difference in appearance or ability to grate.

    Two flatbread pizzas side by side on cutting board with vegan mozzarella on top before baking.

    The Melt Test

    I tested their meltable-ness on two store-bought flatbreads that baked in the oven side by side, at the same time at the same temperature.

    While both versions melted, there is a clear visible difference as you can see. The oil version of the vegan cheese melts just like dairy cheese while the oil free version melted a little less.

    Two flatbread pizzas side by side on cutting board with vegan mozzarella on top after baking.

    The Taste Test

    When tasting the sliced cheese, there was some difference that all my taste testers noted.

    The oil version is creamier and richer in taste and texture when used cold/sliced and unmelted.

    However, when it came to the pizza taste test, neither myself nor my taste testers (AKA Mr. Healthy Kitchen, my two boys, and mom) could taste a difference! Woohoo!!

    So although they are visibly different when melted, both flatbreads were devoured in no time and there was no preference for one or the other in terms of flavour. (And that was without any other toppings to mask the cheese.)

    This meltable vegan cheese is approved by kids and adults alike! Happy dance!

    Equipment

    You need a good blender (I like using my Vitamix) and a heatproof dish or glass container that holds about 3 cups of liquid.

    Can I use unblanched almonds?

    No, but if you don’t have blanched almonds, you can blanch them quite easily.

    How to Blanch Almonds

    • Bring a small pot of water (enough to cover the almonds) to a boil.
    • Once boiling, add the almonds and boil for 1 minute.
    • Then drain and rinse with cold water to cool them down, enough to handle.
    • Now pinch the almonds using 2 fingers and the skins will come right off. 

    Storage

    Your meltable vegan cheese will keep refrigerated for 5-7 days.

    Or you may freeze it (whole or shredded) in a freezer-safe airtight container or zip top bag for up to 3 months.

    Expert Tips

    • Even if you have a high-speed blender, I recommend soaking your almonds or cashews first. Doing so will help them blend up much faster so you can quickly pour the mixture out before the cheese begins to set.
    • Move quickly!! Once you add the boiling water to your blender, the mixture will start to thicken. Immediately pour into your heatproof dish once blended smooth.
    • Make sure to use blanched almonds. If you don’t have blanched almonds you can blanch whole almonds yourself, quite easily. See above for how to blanch almonds.

    More vegan cheese recipes

    • How to Make Vegan Mozzarella Cheese
    • How to Make Vegan Parmesan Cheese
    • Nut Free Vegan Cheese Sauce [No Oil]
    • Vegan Walnut Cheese Sauce [Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Hand lifting cheese shreds sitting in front of round cheese block.

    Shreddable Meltable Vegan Cheese [Oil Free Option]

    A vegan cheese that melts and shreds like mozzarella!! You won't believe your eyes (or your taste buds).
    4.96 from 22 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Refrigeration Time: 3 hours
    Total Time: 3 hours 15 minutes
    Course: How To, Side Dish, Snack
    Cuisine: American, Canadian
    Servings: 8 Servings
    Calories: 71kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • ½ cup blanched almonds or raw cashews or sunflower seeds
    • 4 tablespoons tapioca flour
    • 2 tablespoons nutritional yeast
    • 1.5 tablespoons kappa carrageenan
    • 1 tablespoon white miso paste
    • 1 tablespoon white vinegar
    • ½ teaspoon sea salt
    • ¼ teaspoon onion powder
    • 4 tablespoons refined coconut oil optional, see notes
    • 1.5 cups boiling hot water
    Prevent your screen from going dark

    Instructions

    • Soak your almonds or cashews in hot water for 15 minutes and then drain.
    • Meanwhile, place additional water on the stove top or in a kettle to bring to a boil. You will need 1.5 cups of boiled water, so add a little extra to make up for any loss in evaporation.
    • Find a heatproof dish, bowl, or container (glass, not plastic) that will hold approx. 3 cups of liquid and place beside your blender.
    • Add everything EXCEPT the water to your blender and once the water is boiling, add 1.5 cups of the boiling water to your blender, on top of all the other ingredients and blend immediately until smooth.
    • Pour the mixture into your heatproof dish and refrigerate for 3 hours or longer, until solid.
    • Use a butter knife, or silicone spatula to run around the edges of your vegan cheese and separate from the dish. (See process shots above for a visual.) Then flip it over on a clean surface, such as a cutting board to pop it out of the dish.
    • Now slice or shred your cheese for use in a variety of dishes.

    Notes

    Even if you have a high-speed blender, like a Vitamix, for this recipe, I recommend soaking your almonds or cashews. Doing so will help them blend up much faster so you can quickly pour the mixture out before the cheese begins to set.
    Move quickly!! Once you add the boiling water to your blender, the mixture will start to thicken. Immediately pour the mixture into your heatproof dish once smooth.
    Make sure to use blanched almonds. If you don’t have blanched almonds you can blanch whole almonds yourself, quite easily. 
    For the coconut oil: Make sure to use REFINED only as unrefined has a strong coconut flavour that you don’t want in your cheese.
    For oil free meltable vegan cheese: Skip the coconut oil and replace with ¼ cup of water to make up the liquid portion of the recipe. I’ve tested this vegan cheese with and without the oil (check out the oil free vegan cheese test above) and you absolutely CAN skip it.
    If you prefer to avoid kappa carrageenan, I’ve read that you may use double the amount (in this case 3 tablespoons) of agar agar instead. Now I haven’t tested it this way and cannot speak to the way it shreds or melts, but several sources state it works, albeit, not as well as kappa.
    Your meltable vegan cheese will keep refrigerated for 5-7 days. Or freeze (whole or shredded) in a freezer-safe airtight container or zip top bag for up to 3 months.

    How to Blanch Almonds

    Bring a small pot of water (enough to cover the almonds) to boil. Once boiling, add the almonds and boil for 1 minute. Then drain and rinse with cold water to cool them down, enough to handle. Then pinch the almonds and the skin will come off easily. 
    Recipe inspired by my stretchy vegan mozzarella and method adapted from Vegan Blueberry.

    Nutrition

    Calories: 71kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Monounsaturated Fat: 3g | Sodium: 226mg | Potassium: 95mg | Fiber: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    397 shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sena

      September 11, 2022 at 10:30 am

      5 stars
      I made the oil free version with cashews, and it came out perfect! I used it in a tomato pie, and it melted like a dream. It’s been delicious sliced in sandwiches, too.

      Reply
      • Rosa

        September 12, 2022 at 10:05 am

        Fantastic! Thrilled you enjoyed it and thanks very much for the review Sena. 🙂

        Reply
    2. Kimberly

      September 10, 2022 at 10:46 pm

      Nut free version?

      Reply
      • Rosa

        September 12, 2022 at 8:53 am

        In our Ingredients + Substitutions section (https://thishealthykitchen.com/meltable-vegan-cheese/#ingredients-substitutions) we list raw sunflower seeds as a suitable nut-free option. Enjoy!

        Reply
    3. Arabella

      August 29, 2022 at 6:06 am

      Hi Rosa, Thank you for these nut based cheese recipes. I don’t feel well eating miso and wondered if there’s a replacement for the taste.

      Reply
      • Rosa

        August 29, 2022 at 9:20 am

        Hi Arabella, you can omit the miso and use soy sauce instead. If you can’t have soy, just omit and use 1/4-1/2 teaspoon of salt.

        Reply
    4. Dylan

      July 11, 2022 at 11:32 pm

      Thanks for the quick response. I saw your notes and wrote this response hoping that someone else out there might have tried it with agar agar and could suggest some changes that makes it firmer and melt with the Agar. Like mentioned, tried this twice exactly as recipe above but with 3 Tbsps of Agar Agar(brand new) and the consistancy comes out like a slightly firm cream cheese but not shreddable firm or meltable …still really good tho.

      Reply
    5. Sarah

      July 10, 2022 at 5:01 pm

      5 stars
      I tried it on pizza, was perfect and even served to some non vegans and they didn’t notice the difference! Huge win.

      Reply
      • Rosa

        July 11, 2022 at 9:04 am

        Yay, big win Sarah! Thanks so much for the review. 🙂

        Reply
    6. Karen

      July 09, 2022 at 6:45 pm

      5 stars
      Wow Rosa! You’ve done it again!!! 🤩 I followed the recipe to a T and the cheese is perfect, it melts and shreds like the real deal indeed. Thank you for everything you do for our vegan community. ❤️

      Reply
      • Rosa

        July 11, 2022 at 8:49 am

        Aww Karen thank you so much for your kind words. I’m absolutely thrilled you enjoyed it. 🙂

        Reply
    « Older Comments

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

    More about me →

    Popular

    • Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Air Fryer Hash Browns From Scratch [Oil Free Option]
    • Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • Almond Flour Peanut Butter Cookies [Gluten Free]
    • Air Fryer Baked Apples [Tastes like apple pie!]
    • Air Fryer Pineapple (Tastes Like Grilled)
    • Overnight Chia Pudding – Plus 10 Flavours!
    • The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Happy Veganuary! 🥳

    • Vegan Polenta Pizza [Oil Free]
    • Healthy Mushroom and Lentil Pie with Gravy [Oil Free]
    • Vegan Pasta e Fagioli w/ Instant Pot Option
    • Quick + Easy Jackfruit Fajitas
    • Asian Sticky Tofu [Oil Free]
    • Butternut Squash and Chickpea Curry
    • Vegan Chicken Burgers [GF + Oil Free]
    • Vegan Jalapeno Popper Soup

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    397 shares