I tested a few different versions of this chia seed cheese recipe to find the right balance of flavors and a gooey, creamy texture. I’m really happy with the final version. It’s an easy and delicious vegan swap that’s perfect for grilled cheese sandwiches, pizza, or lasagna. Give it a try if you’re looking for plant-based alternatives, like this creamy tempeh cheese, which is another one of my favorites.
Ingredients and Substitutions
Chia seeds add a mild, nutty flavor and contribute to the gooey texture of this vegan cheese. I used ground white chia seeds this time, but black chia seeds work just as well. The only difference is appearance (white chia seeds give the cheese a more realistic color).
If you have trouble finding them locally, they’re widely available online. You can also grind whole chia seeds yourself using a coffee grinder, spice grinder, or high-powered blender. Whole chia seeds do not work in this recipe (trust me, I tried).
Nutritional yeast adds plenty of “cheesy” umami flavor. If you have trouble finding it at your local grocery or health food stores, it’s widely available online.
Lemon juice add a hint of tanginess that helps mimic the flavor of traditional cheese. I recommend using fresh as opposed to bottled if possible.
How to Make Chia Seed Cheese
Add the ground chia seeds and unsweetened soy milk (or substitute your preferred unsweetened plant-based milk) to a blender, then blend briefly to combine. Let the chia mixture rest in the blender for 30 minutes at room temperature (the mixture will thicken and gel. The chia seeds also become more easily digested after being soaked, so don’t skip this step).
Add the nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, and onion powder to the blender, then blend until smooth.
Transfer the mixture to a pot on the stove set to medium heat. Whisk frequently until it thickens and becomes stretchy, then immediately remove from the heat (this should take approximately 3-6 minutes).
Use right away in dishes such as grilled cheese, pizza, and lasagna. Or refrigerate for at least 2 hours, then use as a spread on bagels, crackers, or toast.
Chia Seed Cheese Recipe
Equipment
- Blender
Ingredients
- 1/4 cup ground chia seeds (I used white for a more realistic cheese color)
- 1 1/2 cups unsweetened soy milk (or substitute your preferred unsweetened plant-based milk)
- 1/2 cup nutritional yeast
- 2 tablespoons tapioca starch
- 2 tablespoons lemon juice
- 1 teaspoon salt (I like my cheese on the saltier side. You can reduce to 3/4 teaspoon for a lower-sodium version)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Add 1/4 cup ground chia seeds and 1 1/2 cups unsweetened soy milk to a blender, then blend briefly to combine.
- Let the chia mixture rest in the blender for 30 minutes at room temperature (the mixture will thicken and gel. The chia seeds also become more easily digested after being soaked, so don’t skip this step).
- Add 1/2 cup nutritional yeast, 2 tablespoons tapioca starch, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder to the blender, then blend until smooth.
- Transfer the mixture to a pot on the stove set to medium heat.
- Whisk frequently until it thickens and becomes stretchy, then immediately remove from the heat (this should take approximately 3-6 minutes).
- Use right away in dishes such as grilled cheese, pizza, and lasagna. Or refrigerate for at least 2 hours, then use as a spread on bagels, crackers, or toast.
Notes
-
Store in an airtight container in the fridge for up to three days.
- Whole chia seeds do not work in this recipe.
Nutrition Estimates
Another Chia Seed Recipe to Try
This creamy chia chocolate mousse is another of my favorite recipes using chia seeds.
