How to Make Cheese from Vegetable Milk

Every day thousands of people around the world discover that their bodies are . This has the effect of avoiding at all costs the consumption of cheeses, and animal milks. That is why the use of vegetable milks is becoming more and more common. The truth is that we can enjoy a rich without the need to use . In this article we will show you how to do it.How to Make Cheese from Vegetable Milk

How to get ?

Vegetable milks are obtained from various nuts and seeds. They are processed with water to release their milky content, resulting in an extract of what is known as vegetable milk. Some of the most used are almonds, soybeans, cashew nuts, walnuts, oats and rice. Let’s see below how you can make vegetable cheese or also known as lactose-free in an easy and nutritious way.

Why use ?

Soy milk is a vegetable milks most used for their high amount of vitamins and organic compounds beneficial for the human body. Some studies on the properties of soy milk used to indicate that people who suffer from allergies, even babies.

The human body digests it quickly and safely, thanks to the fact that it does not need any enzyme to be processed. It serves for diabetes and for regulating high cholesterol, among many other things. That’s why your vegan cheese will look phenomenal and very nutritious, you can even make a rich vegan cheese pizza.

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Vegan soy cheese

This vegan cheese recipe is very versatile. It can be used in both desserts and cheese cakes, and in many other dishes. It could be said that its taste is better than that of tofu and other similar products, and best of all: it is very easy to make and is lactose free.


To make an approximate 250 g of vegetable cheese, you will need:

  • 1 liter of unsweetened soy milk. For example, you can get it at a health food store or make your own soy milk at home using dry soybeans.
  • 2 large lemons
  • 1/2 cup boiled or mineral water
  • Salt to taste
  • 1 Chiffon
  • 1 Large screen (cheese press)
  • 1 Bowl or large bowl
  • 1 Casserole with a lid
  • 1 Large spoon
  • 1 Blender

If you want your cheese to have a rich flavor and aroma, you can do it with these additional ingredients, or you can simply skip this part.

  • 2 garlic cloves (crushed)
  • Green or black olives (depending on taste and finely chopped)
  • Pieces of paprika or the vegetables that you like chopped in small pieces


We will break the process down into three parts, to make it easier for you to make it.

1. First procedure

Once all the ingredients, utensils and the cauldron are ready to boil, we will proceed. You need to cover the sieve with the gauze and place it in the top of the bowl or large cup, so that it is aligned with each other. This will allow you not to spill any leftover liquid from the press. Now heat the milk in the pan. When it begins to bubble, turn off the heat. Squeeze the lemons into the 1/2 cup of hot water, and pour the half into the hot skillet milk. Carefully insert, close the lid (the heat is what will start the solidification process), now wait 5 minutes.

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2. Second procedure

Of the water left, remove half and add it to the preparation. Stir gently (you should start to see the solidification of the milk), close the lid and wait another 5 minutes. Finally, add the rest of the water to the pan. Carefully insert and close the lid, now wait about 15 minutes. The water will turn yellow and the milk will have solidified into small groups, so you can say that you have soya cheese.

3. Third procedure

Now everything is ready to go to the screen with the gauze. Pour the mixture, allowing the liquid to drain into the bowl. You can also wrap the gauze and gently squeeze the cheese to drain it.

If you squeeze, most of the liquid out of your cheese will become hard, which is good for a textured ricotta. To obtain a soft cheese, it is best not to drain all the water and with the help of a blender beat it to achieve volume and a creamy consistency or until it reaches the desired texture.

Processing of other vegetable cheeses

This is the theory for almost all vegetable cheeses. So with it you can make milk cheese from almonds, oats, rice, cashews, among others. There will always be variants, and it will be due to the fats that each milk contains. You can add fat to your milks to make a stronger and more stable cheese.

Vegetable flavored cheese

If you want to include your cheese with a natural flavor, we show you how to do it. For the following recipe we will work with the soft cheese texture. So, while the cheese is in the blender, add the garlic, olives, paprika or greens of your choice, along with a little salt to taste.

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Now you can enjoy your cheese, and use it to sprinkle, stuffing some crepes, lasagna or as a complement to other pasta dishes.

Depending on the season of the year, you can make use of the different vegetable milks available. Replacing lactose is the best nutritional idea you can undertake, your body will thank you. We hope you can make a rich cheese from soy milk or other milk with these easy and practical recipes to make from the comfort of your home.

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