Vegan cheese that melts and browns 🧀😍 (after months of tests 🥲)

I’ve been working on this recipe for a long time. I started testing it last fall, went through a lot of versions, and kept getting stuck on the same issue: the texture. Most homemade vegan cheeses that melt end up being basically flavored oil, and that wasn’t what I was looking for.

What finally unlocked everything was adding potato. Combined with soy cream, it gives structure and body, so the result isn’t just fat. Nutritionally, it actually lands in the same general range as dairy cheese in terms of fat content, which was important to me, I wanted something that behaves like real cheese!

The final result is a vegan cheese that melts, browns, thickens when heated, and creates those stretchy cheese strands in pasta or gratins. It firms up in the fridge, can be sliced or used just like a block of cheese, and the process itself is almost laughably simple: blend everything, chill overnight, done.

👩‍🍳 I created a vegan cooking app on my own called Eline’s Table and I really need you to download it 🥹 it’s free ! https://elinestable.com/app

Ingredients

– 130 g potato

– 85 ml soy cream

– 150 g deodorized coconut oil

– ½ tsp salt

– 2 tbsp light (white) miso

– 10 g nutritional yeast

– 4 tbsp tapioca starch

Method

1. Cook the potato whole, skin on, in boiling water for about 25 minutes, until fully tender.

2. Peel the potato and place it in a blender with all the other ingredients.

3. Blend until completely smooth.

4. Pour the mixture into a container lined with parchment paper and shape it into a block.

5. Refrigerate overnight, uncovered, to avoid condensation.

The next day, it’s ready to use on pasta, in gratins, on pizza, or as a base for a creamy melted cheese sauce.

A quick note before anyone asks about substitutions: this recipe is pretty precise. Deodorized coconut oil is essential as the fat source and needs to be neutral in flavor (the only real alternative would be deodorized cocoa butter, which is expensive and harder to find). Tapioca starch is what gives the elastic, stretchy texture when heated, cornstarch won’t work here. And light miso and white miso are essentially the same thing, just named differently depending on where you live.

Byyyye