Chia Seed Cheese Recipe

A grilled chia seed cheese sandwich on a white plate with ketchup.

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This vegan chia seed cheese is an easy and delicious alternative that’s perfect for grilled cheese, lasagna, pizza, or anywhere else a melty, gooey cheese works well.

Prep Time10

Cook Time6

Resting Time30

Total Time46

Course: Dinner

Cuisine: American

Diet: Vegan

Servings:

Calories: 79.6kcal

Author: Jennifer Bell

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