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Make Vegan Gruyère Cheese in Your Kitchen! #veganrecipes #vegancheese
Sep 27, 2025
Whether you want a vegan cheese for French onion soup, a quiche, or a melty fondue, this vegan Gruyère is the recipe for you. You can prep it in just 15 minutes, and it melts, grates, and slices! Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/vegan-gruyere-cheese/ Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
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This vegan cheese melts, browns, slices,
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and grates, and it is perfect for a
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vegan fondue, French onion soup, or
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kiche. This is vegan grayer cheese.
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Hello and welcome. I am Steph and today
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we are making some vegan cheese. So, uh,
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buckle up and let's get started. So, the
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first thing we need to do is prepare a
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mold. I am just using this bowl and I'm
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greasing it with oil, but you could also
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line it with parchment paper or you
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could just use a silicone mold instead.
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Okay, so now we're going to blend up the
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base of the cheese. So, in my blender
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jar, I am just going to add 1/4 cup of
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white rice flour, 1/4 cup of blanched
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raw hazelnuts, half a cup of water, 1/4
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cup of melted refined coconut oil, 2
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tbsp of nutritional yeast, 4 tsp of
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white miso paste, 1 tbsp of apple cider
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vinegar, 2 tsps of onion powder, 1
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teaspoon of garlic powder, 1 tsp of
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mustard powder, and half a teaspoon of
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salt. You're going to start your blender
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on low speed and then gradually increase
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it to high. This is going to take a few
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minutes to blend and sometimes the nut
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pieces will kind of splash up onto the
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sides of the blender jar. So, you may
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need to stop it and scrape down the
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sides in between. If you need to make
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substitutions, you could use tapioca
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starch instead of rice flour. It's going
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to give you a softer cheese. Or you
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could also use blanched almonds in place
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of the hazelnuts. Okay, so now that this
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is all smooth, we're going to mix
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together some agar, agar powder and
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water and boil it up. This is what is
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going to firm up the cheese. Before we
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get started, you want to make sure that
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you have everything that you need in
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place ready to go because the cheese is
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going to firm up very quickly. So, you
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want to have your prepared mold, a
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whisk, a heat resistant rubber spatula,
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and your bowl with the cheese mixture
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from your blender. All right. So, I just
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have a small pot here and I'm just going
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to add a cup of water and two
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tablespoons of agar agar powder. I
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haven't tested this with agar flakes,
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but it should work with six tablespoons
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instead of two. All right, so I'm just
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going to bring this to a slow boil and
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keep whisking it occasionally as we're
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going. Once it's boiling, I'm going to
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set a timer for 4 minutes. If the boil
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gets too strong, you want to turn it
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down. You don't want to evaporate off
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too much of the water. So after the four
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minutes has passed, I'm going to keep
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the heat on and I'm just going to pour
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the cheese mixture into the agar and
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whisk it all up. You just want to keep
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whisking until you get a nice smooth
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texture that's also a little bit thick.
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Now, as soon as you take this off the
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heat, it is going to start to set pretty
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quickly. So, you want to grab your
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rubber spatula and scrape it all into
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your mold. And with this bowl, I don't
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want to change the temperature too
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quickly. So, I'm going to leave it out
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at room temperature for a little while
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to cool off. If you have a silicone
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mold, you don't have to worry about
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that. But once it's been out for about
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15 minutes or so, then I'm going to pop
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it in the fridge to chill. This cheese
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is going to be completely firm within 30
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minutes or so. But I usually leave it in
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the fridge for 2 hours or longer, maybe
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even overnight, just so it can chill all
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the way through. And this cheese is
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ready to use. You can grate it, you can
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slice it, you can melt it, you can serve
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it on a cheese board with some fruit and
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crackers.
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This is really good just as it is with
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crackers. But if you need another excuse
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to try this vegan cheese, make sure
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you're subscribed because next time
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we're going to use this cheese to make
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some vegan French onion soup. I also
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later down the road have a fondue and a
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kiche recipe coming up that use this
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cheese also. Well, that is all I have
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for you for this one. Thank you so much
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for watching and I will catch you in the
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next one.
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