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Chef Skye’s Vegan Muenster

Active Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
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Muenster is a cheese from the United States, not to be confused with the French variety, Munster. Non-dairy Muenster has a semi-soft texture with an orange “rind” and a slightly ripened, buttery flavor. The coloration of the “rind” is created by rubbing the exterior of the cheese with sweet paprika. Slices are ideal for cold sandwiches and for melting on burgers or other grilled sandwiches.

Ingredients

Equipment

Timing

Active Time: 20 Minutes

Total Time: 1 Hours 20 Minutes

Yield

1 lb

  • Prepare Cheese Mold

    Spray your cheese mold with a scant amount of non-stick spray. Using a paper towel whip the non-stick spray around the inside of your mold.

    Pour in your Smoked paprika and dust the bottom and sides of your mold. Remove any excess paprika from your mold.

    Place your coconut oil in the microwave on low power. Heat gently until melted, do not heat on high or you can ruin the integrity of the coconut oil.

    Reserve your lactic acid for after the cooking process.

  • Blend Ingredients

    Using a blender; first pour your water into the blender.

    Place all the rest of your soy milk powder, tapioca starch, salt, nutritional yeast flakes, ground mustard, onion powder, and carrageenan kappa into the blender.

    Important: If you pour the ingredients into the blender first it can sometimes clump to the bottom.

    Blend the contents, scraping the sides as needed.

  • Mix with Coconut Oil

    Once fully incorporated, pour your mixture into a nonstick pan.

    Pour your coconut oil into the nonstick pan with your cheese mixture.

    Using a silicone whisk or spatula, stir the mixture constantly as you cook on medium heat.

    The coconut oil will not mix in immediately, as you cook the mixture will come together.

    Your mixture should be smooth and not clumpy. At this point you can mix in your lactic acid.

  • Pour into Mold, Refrigerate

    Pour the cheese mixture into your paprika lined mold and place in the refrigerator.

    Cool your cheese until it is cool and firm to the touch. This should take around 1 hour. Do not leave the cheese in the refrigerator for too long as it can form a skin.

    Once your cheese is cooled remove it from your pan and place it on some dry paper towels. Wrap the cheese in a single layer of paper towels and place in a plastic resealable bag. You can eat it immediately, but for the best texture let it rest for a day or two.

Usage Chart:

Summary
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Recipe Name
Chef Skye's Vegan Muenster
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Average Rating
51star1star1star1star1star Based on 3 Review(s)

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Comments (6)

Melissa Morgan

May 14, 2019 2:02 pm

Is there a replacement for the carraggenan? My son was diagnosed with Chrons disease and is extremely allergic to carrageenan. He loves Muenster cheese and I would love to find a good vegetarian recipe for it. Thanks so much for your time and help. Melissa

Reply
Janie Wang

May 14, 2019 2:04 pm

Hi Melissa, unfortunately we’re not aware of any substitute for carrageenan that will make a melty vegan cheese. There are many nut variations of vegan cheese available, but they won’t have the same properties.

Reply
Joe

June 3, 2019 7:06 am

Hi. Im just a customer and did not make this recipe. I believe you can find the ratio using agar agar and I’ve also heard of Irish moss having a gelling affect.

Reply
Janie Wang

June 3, 2019 9:37 am

Irish moss is carrageenan.

Reply
Angela

May 19, 2019 10:41 pm

I live in South Korea where I cannot get soy milk powder or lactic acid powder. Is there any replacement for these two ingredients?

Reply
Janie Wang

May 20, 2019 9:24 am

Hi Angela, there is no replacement for these ingredients for this particular recipe.

Reply

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