Cheddar Cheeze Recipe | Vegetarian Times Skip to main content

Cheddar Cheeze

Pine nuts are so small and tender, they don’t need to be soaked before using to make this cheese. Agar flakes lend firmness and sliceability and eliminate the need for a straining step. Try adding other ingredients, such as chopped jalapeño chiles, cumin or caraway seeds, or a dash of smoked paprika.



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1 ¼ cups unsweetened plain soymilk
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¼ cup agar flakes
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½ cup raw pine nuts
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⅓ cup canola oil
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¼ cup fresh lemon juice
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3 Tbs. dry white wine
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3 cloves garlic, peeled
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2 tsp. granulated onion
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1 ¾ tsp. salt
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¾ tsp. ground black pepper


1. Line 2- to 3-cup rectangular (or whatever shape you prefer) container with 2 layers cheesecloth, allowing cheesecloth to hang over sides.
2. Whisk together soymilk and agar flakes in saucepan. Bring to a simmer over medium heat, and cook 8 minutes, or until agar dissolves completely and mixture is thick, stirring frequently.
3. Blend nuts, oil, lemon juice, wine, garlic, granulated onion, salt, and pepper in blender or food processor
5 minutes, or until smooth, scraping down sides frequently. Add soymilk mixture, and blend 2 minutes more, or until smooth. Transfer mixture to cheesecloth-lined container; smooth top. Fold overhanging cheesecloth over cheese. Refrigerate 1 hour, or until firm. Unwrap, slice, and serve.

Nutrition Information: 

3 g
Total Fat: 
16 g
Saturated Fat: 
1 g
5 g
0 mg
522 mg
<1 g
1 g
Makes 1-lb. block

Comments on this Recipe

Can a different non-dairy milk (coconut or almond) be substituted in for the soy milk?

I can't find pine nuts where I live (costa rica) can I substitute that with other type of nuts?

this sounds good, but I can't use wine. is there is another thing to substitute for it? also I don't think I can find cheese cloth. Can I use something else?

I like recipes like this because there's no fermentation time! I have substituted vinegar or white wine vinegar for white wine in other recipes and other nuts that are a rich as pine nuts like macadamia, pistachio or Brazil nuts should work well - I really like cashews myself, because they are so mild and creamy. I've made similar cheeses with nut milks (instead of soy milk) too.

I went into this one with low expectations, having made 2 "cheez" recipes from another source, which involved alarming amounts of oil and produced a rather unpalatable texture. So this recipe, which was simpler in every way, was a delightful surprise. The result was wonderful, with a mildly dry and very sliceable texture. Does it taste like cheddar? No, not really. But it's pleasantly mild, and I would not hesitate to slice it up and serve it to guests (even omnivore guests) alongside crackers. Because of the dryish texture, I think it could also be crumbled atop a salad or anything else. This is highly adaptable. I'm eager to make it again and add an Italian or Greek seasoning blend to it, or perhaps a dash of chipotle powder. The color is white, but it you prefer a more yellowish tone, I suggest adding a bit of turmeric to it. Note: I was a little short on pine nuts, so I made up the difference with cashews and the result was fine. I used wine but I suspect vinegar would be fine. I found cheesecloth in an average supermarket chain, but if you can't find it, a clean kitchen towel would probably work just fine.

A follow-up. Made a second batch with white wine vinegar instead of wine. The result was really way too tangy - tangy enough to overpower the strong Italian herb blend I tried it with this time. I think you would have to either reduce the amount of vinegar, or use an extremely mild type of vinegar. Hope that helps!