Homemade Vegan Meltable Muenster



  • 1 cup plain homemade nondairy yogurt (can be soy, almond or almond coconut)
  • 1/2 cup water
  • 1/3 cup canola, sunflower or safflower oil
  • 1/4 cup tapioca flour
  • 1 1/2 Tbsp nutritional yeast
  • 1 Tbsp agar agar powder or carrageenan powder
  • 1 tsp fine salt


  1. Put all of the following ingredients in a blender and process till smooth. Pour the blended mixture into a heavy bottom sauce pan. Cook over medium heat for 5 to 8 minutes whisking the whole time until very smooth, thick, gooey and glossy. Make sure the cheese mixture has a gloss to it or once it is formed it will not melt well when cooked with.
  2. Pour the thick gooey glossy cheese mixture into a glass or nonreactive bowl or mold and smooth the top.
  3. Let cool completely at room temp. Cover and refrigerate for a minimum of 3 hours before using.

Note: I like to let mine age in the fridge for about a week before using. It can be used as soon as it is cold, I just like to let it age a bit. It makes a great grilled cheese, mac and cheese, addition to a creamy sauce or even spread on crackers.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach