Vegan Provolone Cheese Recipe
This Vegan Provolone cheese recipe offers a creamy and flavorful dairy-free alternative, made primarily from coconut milk and agar agar to achieve a firm, sliceable texture. Perfect for vegans and those looking to reduce dairy, this cheese uses nutritional yeast for a cheesy taste and sets beautifully in the fridge after simple stovetop preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings (about 2 cups)
- Category: Cheese/Dairy Alternative
- Method: Stovetop
- Cuisine: Vegan/American
- Diet: Vegan
Ingredients
Vegan Provolone Cheese Ingredients
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup hot water
- 2 tablespoons agar agar powder (or 6 tablespoons agar agar flakes)
- 2 tablespoons nutritional yeast
- 1 1/4 teaspoons salt
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
Instructions
- Prepare molds: Spray or rub a glass bowl or container with neutral-flavored oil to prevent the cheese from sticking. This recipe yields about 2 cups of vegan provolone cheese.
- Combine liquid base: Pour the entire can of coconut milk into a saucepan. To get all the coconut milk out, add 1/2 cup of hot water into the empty can, swirl to melt any remaining solids, then add this water to the saucepan.
- Add dry ingredients: Add agar agar powder (or flakes), nutritional yeast, salt, lemon juice, and garlic powder to the saucepan. Whisk thoroughly to combine all ingredients evenly.
- Cook the mixture: Place the saucepan over medium heat. Stir frequently until the mixture reaches a boil.
- Simmer to set: Lower the heat so the mixture is just barely boiling. Stir constantly for 6 minutes. This boiling time is crucial to activate the agar agar and ensure the cheese sets properly and becomes smooth.
- Pour into molds: Immediately pour the hot cheese sauce into the prepared molds, taking care to avoid lumps or bubbles.
- Cool and set: Let the container sit uncovered at room temperature for about 15 minutes to cool slightly. Afterward, cover and refrigerate for at least 2 hours until the cheese sets firmly and is sliceable.
Notes
- Make sure to boil the mixture for a full 6 minutes to activate the agar agar properly, which is critical for the cheese to firm up.
- Using full-fat coconut milk is essential for the right creamy and rich texture.
- If agar agar powder is unavailable, agar flakes can be used; adjust by using 3 times the amount of flakes compared to powder.
- The cheese can be stored refrigerated for up to one week.
- This vegan provolone cheese works well sliced for sandwiches or melted on top of dishes.
Find it online: https://recipethrive.com/vegan-provolone-cheese-recipe/
