Friday, June 15, 2012

Vegan Quesadillas + Homemade Coconut Milk Cheddar

Are you ready for some melted. yummy, delicious vegan cheese?

This stuff is legit. It has all the yummy properties of cheese with none of the stomachache :D



{Pin this}

Look at it! Just sitting here looking at it makes me want to gobble gobble gobble.

I also submitted this to allergy free wednesdays! Make sure to check it out there! UPDATE: This has been featured by the lovely Tessa the Domestica Diva over on allergy-free wednesdays!

Now vegans or lactose or casein intolerant people can have their cheese AND ENJOY it!
This is a doubled recipe. You can feel free to halve it with great results. I like it doubled because then during the week, I can make macaroni and cheese, melted tuna sandwiches, grilled cheese polenta, and so on and so farth. You make ask tuna? Alas, I'm not vegan. At least half of my recipes are so make sure to check the kitchenette link above. Big Blue Eyes and I are highly sensitive to dairy and have eliminated it from our lifestyle. I do admire those who eat a vegan lifestyle and because we eat only sustainable, farm-grown meat or wild game, we also eat a lot of vegetarian meals which minus the dairy and eggs equals vegan.


Remember this? This stems from that recipe, which was more of a coconut milk mozzarella.
These are also gluten-free because we used brown rice tortillas from Trader Joe's. You can feel free to use corn tortillas! I also used white balsamic vinegar from Trader Joe's. I have used no other kind of vinegar so I can't vouch for their taste. However Erin from Olives from Dinner uses coconut vnegar. You can order agar flakes from amazon or azure standard and vitacost (here's a $10 credit to use on your first purchase.)





 Coconut Milk Cheddar (UPDATED)
Ingredients:
2 cans coconut milk (full fat, thai kitchen brand prefered)
3 T agar flakes *(see notes below if using agar powder - I primarily use powder now)
1 t white balsamic vinegar
4 T tapioca starch
1 t smoked paprika
1/4 t liquid smoke
2 t sea salt
1/4 c nutritional yeast flakes (optional but definitely gives it more cheesy-ness) - UPDATE
Pinch of turmeric (for more authentic cheese color - optional)

1. Boil coconut milk until no longer seperated. Add white balsamic vinegar, agar flakes, and salt. Boil gently for 15. * (no need to boil 15 minutes if using agar agar powder)
2. Add remaining ingredients, one at a time. Whisking all the while! Cook another 5-10 minutes.
3. Remove from pan and put in greased, flat-bottomed glass dish or parchment paper lined loaf pan.
4. Let cool two hours. You can also stick in fridge when cool and use the next day. Slice and enjoy! (If it's refridgerated, you can actually grate it. It's a little slippery though and easier to just slice).

*UPDATE (please read): Agar agar powder (available on amazon) speeds this wonderful process of vegan cheese-making. With the agar agar powder, you don't have to boil it nearly as long. Use only three teaspoons with the powder. After you add the vinegar, agar agar powder and salt to the milk mixture, let it get a good boil then add all the remaining ingredients one by one whisking all the while. Remove from heat and Place in container.

For quesadillas, add coconut oil to pan and warm the quesadilla while layering slices of cheese one half, fold over when tortilla is warm enough to move easily. Cook on both sides to get a crispy and delicious texture! The cheese willl melt perfectly!








89 comments:

  1. So excited to try this! I will be featuring your recipe this week on Allergy Free Wednesday!

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    Replies
    1. Thank you! I am so honored!
      It's my first feature on allergy-free wednesday! Yay!
      Thank you
      Mary

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  2. Mind if i ask what makes this taste cheesy? I don't have liquid smoke, but will buy it to make this and other stuff...

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    1. I've updated it to include nutritional yeast which with that combined with the smoked paprika gives a cheddar cheesy taste.
      However it really is the full-fat coconut milk that allows it to be so meltable and delicious.
      In this recipe I don't use liquid smoke either - http://sweetroots.blogspot.com/2012/06/vegan-quesadillas-homemade-coconut-milk.html
      You don't necessarily need the liquid smoke. It just adds a real depth to the cheese that you wouldn't normally get.
      Thanks
      Hope this helps!
      Mary

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    2. Perfect! Thanks for this response! We don't have 'liquid smoke' here in Australia, and I see it included in recipes all the time. Wondered if it would work with out it! So keen to try!

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  3. Hi! This looks amazing! Can I ask if there is a healthy liquid smoke option?

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    1. There is a liquid smoke made by burning rice hulls instead of hickory. I can't seem to find where that is sold.
      You can also omit this if you like and perhaps add some extra smoked paprika and nutritional yeast. I hope this helps!
      In my coconut milk mozzarella, I don't add any liquid smoke and it is just as delicious. REcipe here http://sweetroots.blogspot.com/2012/06/vegan-quesadillas-homemade-coconut-milk.html
      Thanks
      Mary

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  4. I have agar agar powder. will that work instead of flakes?

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    1. Hi Joy,
      I have not used agar agar powder but I had put it on my list of things to try. Supposedly one teaspoon of powder equals one tablespoon flakes. Let me know how that works for you!
      Thanks
      Mary

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    2. It's updated with instructions on using agar agar powder.

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    3. If using agar powder should it still be 3 Tablespoons or should it just be 3 Teaspoons?

      Thanks!

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    4. Oh goodness! The update was not clear about that. Thank you for pointing that out. It is supposed to be 3 teaspoons for agar agar powder.

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  5. Okay, okay ~ I give! I'll try agar agar flakes! lol For years and years I've kept the notion that it was too pricey to use and have skipped over recipes using it. However, your delectable-looking recipe has made me re-evaluate its cost. It can't be pricier than the vegan cheeses on the market these days! And I adore anything using coconut milk....

    If you compared the size of your finished block of cheese to an 8-10 oz. package of vegan cheese from the market, how would it compare in your opinion?

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    1. Ha ha I know! Agar agar flakes are not the cheapest thing on the market. But this is definitely worth it!
      Now that you've said this I wish I had weighed it! I will weigh it again next time I make it. It's not as dense as regular cheddar block on the market but roughly same size.

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    2. Agar Agar flakes and powder are cheap at your local asian foods market. i get 2 packs of powder which is roughtly the same amount as as a gox of gelatine for $2.38 at one asain foods store at the ther it is 2.78. Also the canned coconut milk is much cheaper (2.39/can for A Taste of Thai) and if buying ARROY-D brand ($1.49/can )of a much better quality the Thai Kitchen with far fewer additives. As a matter of fact the only ingerdients are coconut and milk, it doesn't even have guar gum! How cool is that?
      We are also gluten free and my starches and white rice flour are much much cheaper at the asiain markets ( between .77/lb and .89/lb)

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    3. Thank Kendra for that info!
      I so need to travel to the next town so I can go all crazy on the asian market there.

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    4. Hi, Cheerfullyvegan! I just weighed my 1/2 recipe and it came in at 8.9 oz. and that was using a 14 oz can of coconut milk.

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  6. I am making the cheese this morning. Instead of the balsamic vinegar, I used apple cider vinegar (just because I had it). I didn't have quite enough agar flakes to make 3T....it was more like 2.5 T, but we will see how it turns out.

    I poured the mixture into the parchment lined pan and noticed that some of the mixture was on the liquid side vs. cheesy side. Is this normal? Or should it have all blended together better?

    I am planning to use this for lunch today...either in a buckwheat pizza crust or maybe some quinoa mac 'n cheese? The true test will be what the kids think...I'll keep you posted.

    Thanks so much for the recipe.....I imagine this is going to taste closer to cheese than any other vegan cheeses I made before. We've never been able to do cashew cheese because my daughter has a severe nut allergy.

    Jennie

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    1. The cheese mixture will seem liquidy at first but will set at room temperature after an hour (or sooner).
      Let me know how 2.5 T works out for the cheese setting. The vinegar deactivates the agar setting a little so you can also halve the vinegar if you don't have enough agar although I've never done this and can't perdict exact results.
      I'm glad this is something your daughter can eat! Let me know how this works out for you!

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  7. This looks so amazing- such good, clean ingredients, unlike many of the store bought brands. Wow- I am so excited to try this :)

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    1. Yes, most of the ingredients are nutritious. Say yes to healthy fats! And of course nutritional yeast for all the great B vitamins!

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  8. the cheddar looks so good! awesome creation!

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  9. I made this today, and it tasted very good in a quesadilla. I used agar powder instead of flakes (1 tsp. in place of 1 Tbsp.), and it came out squishy, more like a spreadable cheese than a cheese that you grate. But that just made it easy to smooth onto the tortilla :o) Thanks for the great recipe!

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    1. Thanks for letting me know!
      I am glad you enjoyed it!

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  10. I made this a couple days ago, also with agar powder instead of flakes, but the texture came out spot on. The texture of this is better than any vegan cheese I've made, so that's awesome. However much I love coconut, the taste of the coconut milk was a bit too weird for me in the cheese, so next time I'm going to try it with soy cream and I bet it will come out perfect for me!

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    1. Thanks for the info!
      I'm wondering what brand of coconut milk you used?
      Let me know how your soy cheese tastes like. I've had plans to try it with my rice creamer but not sure how it will melt since it doesn't have a lot of fat.

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  11. This sounds so yummy. I am allergic to vinegar & yeast. Can I substitute lemon juice for the vinegar? Is there anything I can substitute for the yeast?
    I haven't had cheese in over a year, due to allergies, I miss it so.

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    Replies
    1. Have you checked out my mozzarella recipe? It uses considerably less nutritional yeast and I've even omitted it once because I had none in my pantry. I would just omit the nutritional yeast completely. The mixture might not be as firm but you can add a tablespoon of arrowroot or tapioca powder to fix that. You can always try adding just a little more smoked paprika and powdered garlic.
      Definitely try the lemon juice! The vinegar helps to break down the agar a little bit and the acid from the lemon juice would work just as well.
      Let me know how this works for you!

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  12. How big is a can of coconut milk? The ones here are all about 400ml, and using two of them produced a wobbly gelatinous mess that looked more like a breast implant than cheese... tasted good, though.

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    1. I'm totally loving the way you described your cheese.
      The coconut milk I use is 400ml or about 1.5 cups. I'm not sure why yours turned out so gelatinous. You can try cutting the vinegar in half so the agar agar doesn't break down as much.
      Hope that helps!

      Delete
  13. I have some coconut milk that needs to get used up. I am trying this immediately!

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  14. Hi Mary,
    I'm newly vegan (about 6 weeks) and was anxious to try your cheese. The photos are beautiful! I only made half a recipe in case it didn't turn out. (oh me of little faith) Also, there are only two of us to eat it anyway. I couldn't find white basalmic vinegar and used rice vinegar instead. Also substituted agar powder for the flakes. (I used 1 1/2 tsp for the half recipe) I used the Thai Kitchen coconut milk. It was looking very nice and creamy until I added the tapioca starch, yeast flakes and paprika. Then the oil separated from the rest of it and couldn't get it to incorporate again. I even used an electric vertical stick blender! I poured it into the bowl and it is cooling right now. The oil is floating to the top though. What did I do wrong? Any suggestions? Thanks.

    ReplyDelete
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    1. My first thought is how old is the coconut milk can? Does it have an expiration date on it?
      I'm sorry this happened. How disappointing! I've never had anything like this happen (yet). I will research and see if I can find anything.

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    2. Hi Mary,
      Thanks for your reply. I just bought it a couple of days ago. It says "Good until Dec 3, 2013." I sure hope you can help me find a way to make this work. Yours looks wonderful!

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    3. We will get to the bottom of this!

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    4. I think I found the problem. For agar powder, it doesn't need to cook as long.
      Just bring the coconut milk and agar powder with vinegar and salt to a good boil then add remaining ingredients, one at a time while whisking. Remove from heat.
      So sorry about the confusion. I had used agar flakes in the past but today used agar agar powder and if you boil it longer than five minutes with the powder, the coconut milk can seperate.
      Hope this helps!

      Delete
    5. Awesome! I will definitely give it a try with your new directions. Also..I've been searching all over for smoked paprika and white basalmic vinegar, and finally found them both at Trader Joes. Thank you so much for working on this for all of us!

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    6. I probably won't be able to try this till sometime next week, but I'll let you know how it turns out. Thanks Mary!

      Delete
  15. Holy cow those quesadillas look lovely ... awesome photos as usual!

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  16. Wow...this is so creative and I want to try it now! I found this when I was looking at your post for Iced coconut chai on Wellness Weekend! I would love for you to link this up to my blog party, Healthy Vegan Fridays. You can check out this week's here: http://everydayvegangirl.blogspot.com/2012/08/healthy-vegan-fridays-3.html

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  17. Oh my gosh! Awesome recipe! I just made this and am licking the pot clean. It is delicious!

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  18. I made this and loved it! Blogged about it today - thank you so much for sharing this amazing recipe!

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  19. Wow! This looks amazing and I am jealous of those brown rice tortillas!

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  20. I am absolutely thrilled to find this awesome recipe! Subscribing!

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  21. Oh my - trader joe's brown rice tortillas? My tj's told me over a year ago they were discontinued. I might just have to look into that again.

    Your quesadillas are gorgeous and I can't wait to try that cheese.

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  22. I messed about with this recipe a bit. I used 2 cans of coconut cream (not milk) which is creamier and much thicker. I added 2tsp of prepared yellow American Mustard and upped the vinegar to 2 tsp total. I added 2 tsp white miso for that umami cheezy goodness taste and as I only had powdered agar I used that. I checked online and apparently 1tsp agar powder = 1 tbs agar flakes. I used this translation BUT my cheeze didn't set up well. It has the texture of brie and so I will use 4tsp of agar powder next time to be sure BUT the cheeze is amazing! Its like a gooey brie/camenbert and tastes just heavenly! I recommend adding the mustard and the miso because they add so much to the flavour. Next time I am going to add some pureed grilled capsicum for colour and more flavour. I LOVE this recipe! No more going into debt to buy nuts when you can use coconut cream. So simple, so delicious and so achievable! Cheers for this wonderful foundation recipe. I will mess about with this more. How about Mixing in some pesto to half of the mix and pouring it in even layers? How about using some sundried tomatoes (pureed) to give more flavour? Or some pink peppercorns in brine? So many different flavours to try and all gooey and unctious! I can see this cheeze being eaten before I get to try it in a recipe but it promises to be something amazing once cooked. :)

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    1. I am so glad you liked this recipe! It does have so many possibilities!
      Miso is a great additive! I wanted to create a recipe that is soy-free for my readers who can't eat soy (but I do love my miso).
      I'm glad you liked it and would love to hear all your wonderful variations!

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  23. Any idea if this can be frozen? Or how long is it ok in the fridge...? Thanks :) I just made two med cheese rounds and i have a tiny one left over in a ramekin to take to a friends place tomorrow!

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  24. Would love to make this for my son but I am out of tapioca starch any other substitutions? I am also out of potato starch and arrowroot if you were going to suggest those.

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    1. And cornstarch? You could try using a little more flour.

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  25. This recipe looks amazing! How long will it last in the fridge for?

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    1. This is a good question! We've always eaten the recipe within 3-4 days so I am not sure how long it will really last. I'm guessing probably a week?

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    2. I realize you asked this question a really long time ago, but I thought I'd respond to it anyway to let you know that when I made this recipe (it turned out perfectly btw), it lasted for 8-9 days in the fridge, covered.

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  26. Thank you! I hope you create a faux mozzarella. :)

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  27. I was wondering what makes this cheese melt, and as i read the comments, the full fat coconut milk, is that it. I have a recipe for vegan cheese, that firm, but does not melt, you recipe I did make not as firm as I like, but did melt, and my friends love the taste. I am going to make again and combine recipes. why do you want the vinegar to break down the agar, I am going to add onion pow and garlic salt cashews, miso and some lemon juice. So I can get the combination of melt and firm. thank you for a great recipe. And I want the cheese to come out yellow and not orange, is it the parika which gives it the orange color

    ReplyDelete
    Replies
    1. Coconut milk does make the cheese melty!

      I'd love to hear how the combined recipes turn out! That sounds delicious.

      And yes, smoked paprika definitely gives this cheese the "color" (also the turmeric helps).

      Delete
  28. I love this recipe! Do you mind if I share it on my blog veganfoody.tumblr.com?

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    1. Hi Tina,
      Would love it if you shared my recipe. Please give credit where credit is due! Thank you and have a wonderful day!

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    2. Thanks! I just posted it this morning and Tumblr picked it as a featured post in the Food section. Great recipe.. thanks for letting me share it. :)

      Delete
  29. Trying this right now :). Wondering about the white balsamic. I am thinking about substituting ACV instead. I only have dark balsamic. This is great!

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  30. I'm scared of ruining this because I don't have everything, but I really want to try it without having to buy a bunch of things that I will never use again! Will it still taste good if I leave out the liquid smoke and sub regular balsamic, corn starch and regular paprika? Please be honest!
    Thank you!

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    Replies
    1. I always encourage trying your hand at varying my recipes and I love to know what you find works. However because I made it like you suggested, I can't guarantee it will taste just as delicious. I have left out the liquid smoke before in my mozzarella recipe (link above) as well as the smoked paprika. Because there is such little vinegar you could try using regular balsamic - I'm not sure how it will affect the taste. Maybe try making half a recipe and only use on can of coconut milk?

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    2. can the agar flakes and tapioca starch in the recipe be omitted/replaced? thanks!

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    3. No, agar agar flakes (or agar agar powder) can not be replaced or omitted. They are the main reason this recipe resembles so close to a cheese.
      However, you can try to replace the tapioca starch with arrowroot or corn starch.
      Happy Cooking!

      Delete
  31. I plan on making this today. It looks wonderful. Do you have an idea about how many servings it makes? I'm doing low carb and need to figure out the carbs per serving. Thanks so much!

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  32. I just finished making it and it's wonderful! I also wondered (along with how many servings?) how long it will keep in the fridge and did you ever try to freeze it?

    Happy, happy, happy!

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    Replies
    1. I am so glad you enjoy it!
      I'm not quite sure about the serving amount. I just make a batch and use it within a week. I have not frozen it yet (we tend to eat it too quickly) but I'd love to know how that works!
      Thanks for your comment.

      Delete
  33. Hi!

    I just made this recipe last night. Our son was taken off of dairy to help with his acne (and it's working!) - The biggest stumbling block for us was cheese. I read the labels of the vegan cheeses at the market and was disappointed to see what manufacturers put in. I joked with my nutritionist that we needed to develop coconut milk cheese, so imagine my excitement to find your recipe!

    My husband and I couldn't find smoked paprika or white balsamic vinegar at our local natural market (now that I see in the comments that Trader Joe's has these items, I'll go there tomorrow), so we used regular paprika and golden balsamic vinegar. We also chose not to use liquid smoke. It still smells wonderful and tastes yummy!

    The only question I have - I used everything else you recommended (agar flakes instead of powder) and turmeric. While it seemed to set up nicely in the glass bread dish, it is definitely not sliceable - more of a spread than anything. Could it be because we used parchment paper (as suggested) instead of greasing the dish, which would have made it moister as it cooled? We also noticed that our coconut milk (Thai brand whole) was never separated. Lastly, we did use a stick blender to help with getting out the clumps.

    Thank you so much for this recipe - looking forward to trying it on a homemade pizza tonight!
    - Crys

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  34. Looks amazing!! found on Pinterest (by the way) ;-)

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  35. Thank you...I've been looking to try a new cheese recipe <3

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  36. I made the cheese!! Only with 1 can tho but it's nice! I posted it on my blog btw ... http://veggie-muncher.blogspot.com.es/2013/09/coconut-cheddar.html

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  37. OK - So I came across this recipe and just couldn't WAIT to try it. So today I decided to make the cheese and maybe tonight I'll have the quesadillas. Well the cheese just came off the stove and I poured it into a glass dish and, as any cook likes to do, I had to sneak a taste. O!M!G! I cannot wait to try this as the whole dish! THIS CHEESE IS AMAZING! I don't care if I have to spread it or if *fingers crossed* I made it correct and it hardens properly, it tastes wonderful. Thank you!

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  42. So excited to try this! I cant have vinegar, so can I either use cream of tartar or lemon juice? I also cannot have the smoke or the paprika :( Also, can i sub the tapioca starch for something else that's easier to find like flour? Cant wait! Thank you!

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    Replies
    1. I would try lemon juice instead of vinegar. And you can try arrowroot starch or even potato starch. I encourage experimenting! And would love to hear about your results!

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  44. finally made this today with my roommate. used all the suggested ingredients excepted the agar agar and paprika. we used regular paprika, not smoked, and we had a agar agar bar that we shredded into flakes. it turned out into a spread, which is no problem, and probably fixed if we used the proper flakes. only thing that didn't work for us was the overwhelming coconut taste. is it something we did wrong, like boil for too long, or is there any way to change the recipe slightly to change the intensity of the coconut flavor?

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    Replies
    1. Hi Monie,
      I'm sorry it turned out that way for you! I've tasted a slight coconut flavor but not sure about intensity? I wonder if it is the coconut milk used. Have you tried a different brand?

      Delete
  45. I only use non stick pans and couldn't whisk in the tapioca starch and the mixture was lumpy. I would recommend if you are using non stick pans to mix the starch with some water or coconut milk first.

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  46. I didn't have time to read all of the comments, so I hope this wasn't already commented on. I just made this for the first time. I had all of the ingredients except white balsamic vinegar. I subbed regular balsamic vinegar for the white. I used one that was a bit milder than the other kind I have because I thought that white vinegar would probably be more mild. I used all of the other ingredients called for. I think the taste is rather mild, more like a velveeta than a cheddar. I am wondering if this recipe could be worked out with some other additions. I found a cheese sauce I really like that uses almonds as a base and includes pimentos and onion powder, as well as the nutritional yeast. I wonder if there is a way to include some pureed pimentos in this or something? I think the extra tang would make a big difference in the flavor. Or does anyone have any other suggestions for flavor? I just feel like this was really lacking. I might try adding more of the ingredients called for next time, other than the milk and agar agar. It might boost the flavor. I really liked the creaminess and I like that it is meltable, but I prefer a stronger cheese flavor. I also had a problem after trying to whisk in the ingredients after boiling the agar agar. It says to continue cooking for 5-10 minutes. I had trouble getting everything whisked in well. I think the problem was the starch. I ended up with a rather lumpy consistency. It still turned out OK, but the lumps were a little bothersome. Any suggestions for mixing it in more consistently?

    ReplyDelete
    Replies
    1. A reader has suggested mixing the starch with a little bit of coconut milk or water first before mixing it in with the rest. I hope that helps! Otherwise I add it in a little bit at a time.
      For additional flavor, you could try adding more smoked paprika and maybe some tahini. If you prefer a strong cheese normally, say "aged" cheddar, this doesn't quite meet the bar. However you could always try making cultured coconut or cashew cheese!

      Delete
    2. Also try adding miso, roasted red bell peppers, jalapenos, or sundried tomatoes for different flavors!

      Delete
  47. Just made this and put it on tacos.....So Good! I'm excited to try it in a quesadilla. Thanks So Much for sharing this recipe :)

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  48. Made this cheese tonight- delicious! Cheese is one thing Ive been missing on the paleo diet but I'm all set now!

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  49. This may seem like a stupid question but how much coconut can you taste in this recipe? I'm just not a huge fan of coconut flavor. The melt looks incredible! I'd like to try this recipe but not if it's going to taste like coconut... Thanks!!!

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