Easy Melty Vegan Cheese

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

December 12, 2020

Cheese! This is one of those foods that most people couldn’t imagine giving up, and I understand why! Before going vegan I was obsessed with all types of cheese… I had even planned on having a cheese tower at our wedding (we ended up having a delicious vegan cake instead).

After going vegan, I tried a few store-bought options but wasn’t impressed. The quality varies greatly and whilst there are some incredible artisan producers out there, they hand make in small batches and are priced accordingly. Even the standard everyday supermarket products aren’t cheap and come with a strong chance of disappointment.

The good news is, you can make vegan cheese at home more easily than you’d think and it tastes WAY better than store-bought, at a fraction of the price. I’ve tried my hand at many different cheeses, experimenting with the recipes by the queen of vegan cheese, Miyoko Schinner. Her cheeses are delicious but some take days or even weeks to produce, using traditional methods of culturing, air drying and ageing. If you’re like me and aren’t so good at planning more than a few days in advance, you’ll want a quicker option.

This recipe is a great solution when you want cheese instantly. It’s definitely not artisanal, but it’s delicious and replaces an everyday cheddar style cheese really well!

It can be eaten immediately, and you can put the remainder in the fridge or freezer to use later. I recommend freezing because the cheese hardens, making it easy to grate and melts better when reheated.

Keep this handy recipe up your sleeve next time you need a quick cheese hit – I love it in toasties, burgers, on pizza or tossed into tofu scramble.


Easy Melty Vegan Cheese

Keyword cheese, instant vegan cheese, melty vegan cheese, plant based cheese, plant-based, quick vegan cheese, vegan, vegan cheese, vegan cheese that melts, vegan dairy
Prep Time 15 minutes
Cook Time 5 minutes
Servings 10


  • 2 cup plant-based yoghurt
  • 1/2 cup tapioca flour
  • 1/4 cup nutritional yeast
  • 2 tbsp apple cider vinegar
  • 2 tbsp light miso paste
  • salt, to taste


  • Combine all ingredients in a blender.
  • Taste test and add salt as desired.
  • Transfer mixture to a saucepan and bring to a simmer over low-medium heat (about 5 mins).
  • Once simmering, the mixture will thicken. Reduce heat to low and continue to stir for an extra 1-2 minutes then remove from heat.
  • Cheese can be eaten immediately or saved for later. If saving for later, shape into a ball then freeze or chill in the fridge.


Cheese will keep in the fridge for 1-2 weeks or 2-3 months if frozen.
I recommend freezing - makes the cheese easy to grate and has very little effect on the texture when reheated.

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