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Chef Skye’s Vegan Muenster

December 18, 2018Cole Whitney
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CarrageenanDruids GroveEasySoy Milk PowderVeganYeast Flakes

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

  • 315g (1 ⅓ cup) Water
  • 32g (¼ cup) Soy Milk powder
  • 30g (¼ cup) Tapioca Flour
  • 6g (2 Tbsp) Yeast Flakes
  • 7g (1 Tbsp) Kappa Carrageenan
  • 1g (¼ tsp) Ground Mustard
  • 8g (1 ¼ tsp) Salt
  • 1g (⅛ tsp) Onion Powder
  • 1g (½ tsp) Lactic Acid
  • 2.5g (1 tsp) Smoked Paprika
  • 129g (4oz) Coconut Oil

Equipment

  • Baking Trays
  • Cooking Spray
  • Small Heavy Bottom Pot
  • Rubber Spatula
  • Blender
  • Silicone Mold

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
recipe image
Recipe Name
Chef Skye's Vegan Muenster
Author Name
Modernist Pantry
Published On
2018-12-18
Preparation Time
0H20M
Total Time
1H20M
Average Rating
41star1star1star1stargray Based on 5 Review(s)

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Comments (23)

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
Terri Vegan

February 20, 2020 9:23 am

Can citric acid powder be used instead of lactic acid?

Reply
Janie Wang

February 20, 2020 9:30 am

Citric Acid will not have the correct flavor profile in vegan cheese.

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
Barr Hogen

March 25, 2020 1:49 pm

But would agar work? Or would it provide too much of a gelatinous texture?

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
SR Cooper

August 25, 2019 9:43 am

I have made this using soy protein powder (same volume as recipe states for milk powder) and lemon juice (1 TBS lemon juice, reduce water by 1 TBS)

Reply
Deborah

December 15, 2019 7:28 am

You can make a version using agar agar it won’t melt well but will at room temp be delicious
And just as good
Try
The Ultimate uncheese book
by Joanne Stepinack.
Youll find it invaluable!
So many cheeses and chessy recipes!

I prorably spell last name wrong
None of the cheeses recipes have Carragenne

Reply
The Secret of Nutritional Yeast Flakes

August 6, 2019 9:34 am

[…] Recipe Link: Easy Vegan Nacho Cheese Chef Skye’s Vegan Muenster […]

Reply
Kris

August 16, 2019 2:05 pm

I’ve made this and it’s in the fridge cooling. Once wrapped in paper towels & in the bag does it need to go back in the fridge?

Reply
Janie Wang

August 19, 2019 11:00 am

Yes it needs to be stored in the fridge

Reply
Nhutalu Ashford

September 8, 2019 11:37 pm

Is there a recipe for the mozzarella cheese without having to purchase the kit cause I may have all the products and won’t have to purchase the kit . I search in your recipes and couldn’t find mozzarella cheese recipe. Can you help me, please

Reply
Janie Wang

September 9, 2019 9:26 am

The original recipe is available in Chef Skye Conroy’s Non-Dairy Revolution

Reply
Terri Vegan

February 20, 2020 9:19 am

Can we use citric acid power instead of lactic acid?

Reply
Rebekah

February 29, 2020 8:55 pm

Is there a replacement for the coconut oil?

Reply
Janie Wang

March 2, 2020 11:39 am

Not really, other types of oils do not have the same melting/solidifying properties of coconut oil

Reply
A G-g-ghost!

May 29, 2020 4:25 am

Hi Janie – Has anyone tried playing with neutral-flavored (or even infused, for extra fun) oils thickened with mono & diglycerides in place of coconut to try to emulate a higher melting point? Maybe oil thickened with maltodextrin for harder cheeses that don’t melt so readily?

A big plant-based bonus for me is the option to easily cut out a lot of saturated fat, but it feels like all the best vegan cheeses sacrifice nutrition for texture with starches and coconut oil.

Reply
Janie Wang

May 29, 2020 9:40 am

We haven’t done it but sounds interesting. Definitely give it a shot and let us know what you find!

Reply
Gretha Brandt

July 22, 2020 10:14 am

Hi there. This cheese looks absolutely amazing, and am keen to try it. Would there be a suitable substitute for the soya powder? Is it basically like a protein powder you used?

Reply
Janie Wang

July 22, 2020 12:16 pm

If you purchase Chef Skye’s book I believe he uses soy milk instead of powder, but it has to be additive free soy milk.

Reply

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