You will love this👍😊

Enough chitchat! Here is the recipe!


• This quantity if for 1 ramekin
• 250ml (8.45oz) of your favorite plant-based milk
• 1/2 cup of cornstarch
• 1/3 cup of vegan butter
• 1 teaspoon of agar-agar simmered in 3 tablespoons of water for 3 minutes
• 2 tablespoons of nutritional yeast
• 1 teaspoon of salt
• 1/2 teaspoon of white pepper
• 1 soybean curd cube OR 1 teaspoon of white miso paste
• 1 teaspoon of apple cider vinegar or lime
• 1/3 teaspoon of garlic powder
• 1/3 teaspoon of onion powder
• A pinch of turmeric powder


  • 1.
    Make the agar-agar by adding the agar-agar-powder to a small pot, add the water stir and let simmer for 3 minutes.
  • 2.
    Add the milk to a pot, dissolve the cornstarch. Add the remainder of the ingredients, stir in low heat until the cheese comes off the bottom of the pot, almost completely.
  • 3.
    Grease a ramekin then add the cheese, cover and let it cool completely, when it reaches room temp, put the cheese in the fridge for at least 4 hours. Lasts for up to 5 days in the fridge.
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