This tempeh cheese is a delicious homemade dairy-free alternative that works well in grilled cheese, lasagna, or pizza. Give it a try if you’re looking for gooey, creamy vegan cheese swaps, like this pumpkin seed cheese, which is another tasty option.
Ingredients and Substitutions
Tempeh is a nutritious food made from fermented soy beans. It’s rich in plant-based protein and gives this dairy-free cheese an earthy, nutty, and somewhat funky fermented flavor. It sort of reminds me of blue cheese.
Nutritional yeast adds a cheesy, umami flavor to this recipe. It’s often available at health food stores, or you can order it online. I don’t recommend omitting it because it’s what gives this cheese its cheesy flavor.
Extra virgin olive oil adds richness to this cheese. You can substitute other relatively neutral-flavored oils such as avocado oil if you prefer.
Tapioca starch gives this cheese its stretchy, gooey texture. If you have trouble finding it locally, it’s widely available online. I don’t recommend omitting it because the texture really isn’t the same without it.
How to Make Tempeh Cheese
Cut the tempeh into approximately 1-inch pieces. Bring a pot of water to a boil, add the tempeh, then reduce to a simmer. Cook for 15 minutes, adjusting the heat as needed to maintain a simmer.
Drain and discard the cooking water, then add the tempeh to a blender. Add the water, nutritional yeast, extra virgin olive oil, lemon juice, salt, garlic powder, and onion powder to the blender.
Blend until smooth, scraping down the sides of the blender as needed. Add the tapioca starch, then blend to combine.
Transfer the mixture to a pot on the stove set to medium heat. Whisk frequently while cooking for 3-6 minutes or until it becomes thick and stretchy, then immediately remove from the heat.
Let the mixture rest for at least 20 minutes (it will thicken more as it cools) then use in dishes such as grilled cheese, lasagna, or pizza.
Tempeh Cheese Recipe (Vegan)
Equipment
- Blender
Ingredients
- 9 oz tempeh 250 g
- 1 cup water
- 1/2 cup nutritional yeast
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt I like my cheese salty, but you can reduce to 3/4 teaspoon for a lower-sodium version
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons tapioca starch
Instructions
- Cut 9 oz tempeh into approximately 1-inch pieces.
- Bring a pot of water to a boil, add the tempeh, then reduce to a simmer.
- Cook for 15 minutes, adjusting the heat as needed to maintain a simmer.
- Drain and discard the cooking water, then add the tempeh to a blender.
- Add 1 cup water, 1/2 cup nutritional yeast, 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder to the blender.
- Blend until smooth, scraping down the sides of the blender as needed.
- Add 2 tablespoons tapioca starch, then blend to combine.
- Transfer the mixture to a pot on the stove set to medium heat.
- Whisk frequently while cooking for 3-6 minutes or until it becomes thick and stretchy, then immediately remove from the heat.
- Let the mixture rest for at least 20 minutes (it will thicken more as it cools) then use in dishes such as grilled cheese, lasagna, or pizza.
- Or transfer the mixture to a container and refrigerate for at least two hours, then use as a spread on toast or crackers.
Notes
-
Store in an airtight container in the fridge for up to three days.
Nutrition Estimates
Did You Try This Recipe?
Let me know how it turned out in the comments!
