Easy Melty Vegan Cheese

You can make vegan cheese at home more easily than you'd think and it tastes WAY better than store-bought, at a fraction of the price. This recipe is a great solution when you want cheese instantly. It can be eaten immediately, and you can put the remainder in the fridge or freezer to use later. I recommend freezing because the cheese hardens, making it easy to grate and melts better when reheated. Perfect for toasties, burgers, on pizza or tossed into tofu scramble.


  • 2 cup plant-based yoghurt
  • 1/2 cup tapioca flour
  • 1/4 cup nutritional yeast
  • 2 tbsp apple cider vinegar
  • 2 tbsp light miso paste
  • Salt, to taste


  1. Combine all ingredients in a blender.
  2. Taste test and add salt as desired.
  3. Transfer mixture to a saucepan and bring to a simmer over low-medium heat (about 5 mins).
  4. Once simmering, the mixture will thicken. Reduce heat to low and continue to stir for an extra 1-2 minutes then remove from heat.
  5. Cheese can be eaten immediately or saved for later. If saving for later, shape into a ball then freeze or chill in the fridge.


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Guest Blogger Liz – Vegan Diaries

My name’s Liz! I’m a food blogger based in Melbourne, Australia. I went vegan in August 2019 and it sparked a love of exploratory cooking. I started sharing what I was eating on Instagram, and found an opportunity to make simple plant-based recipes that fit into a busy lifestyle. See all recipes by Liz

Leave a Rating or Comment

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  • Lydia Brown
    22 August 2021

    Hi Liz, this recipe looks so good but I’m allergic to soy is there an alternative to the miso paste ☺️

    • VeganEasy
      24 August 2021

      Hi again Lydia, Liz got back to us and has suggested the following alternatives: “chickpea miso paste or add extra nutritional yeast to increase the umami flavour.”
      Hope that helps. Let us know how you go!😊

    • VeganEasy
      24 August 2021

      Hi Lydia, we’ll check with Liz and get back to you😊