Magic (Vegan!) Cheese



  • 2 cups soy milk, divided (or non-dairy milk of choice)
  • 1 Tbsp apple cider vinegar
  • 2 tsp agar powder
  • 1-1/2 Tbsp cornflour (aka cornstarch – proper cornflour, not the wheat variety)
  • 2 Tbsp chickpea flour
  • 2 Tbsp potato starch flour (starch not potato flour, which is different)
  • 1 Tbsp arrowroot flour
  • 1/2 cup vegan margarine or butter
  • 2 Tbsp refined coconut oil (without a discernible coconut flavour)
  • 3 Tbsp nutritional yeast (aka savoury yeast flakes in Australia)
  • 1 tsp salt
  • 1/2 tsp hickory liquid smoke (optional)


  1. Pour one cup of the soy milk into a small saucepan with the vinegar & let sit for a minute or so until thickened & curdled. Stir agar agar powder into 1/4 cup of the remaining milk until there are no lumps, & set aside.
  2. Whisk the cornflour, chickpea flour, potato starch & arrowroot into the remaining 3/4 cup of soy milk until smooth, & set aside.
  3. Please note: It’s the blend of these particular flours that gives the cheese its texture, so it might not be a good idea to substitute them for other flours!

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