Vegan Millet Cheese

Vegan Millet Cheese is next level amazing. First, it’s cheap. Second, it’s very easy to make. And finally, but most importantly it tastes unbelievably good. Since this cheese is nut-free, it’s also good for all of you with nut and seed allergies.

MAKES 2 Cheeses

Equipment needed: sieve, saucepan, wooden spoon, blender, ramekins, fridge

Total Time: 30 minutes 

 

Ingredients: 

  • 3/4 cup/150 g millet
  • 2 cups/450 ml water
  • 1/4–1/2 tsp salt
  • 1/2 cup/90 g melted refined coconut oil
  • 4 tbsp nutritional yeast
  • 1.5 tsp white or brown miso
  • 1 lemon, juiced
  • 2–4 capsules vegan probiotic (optional)
  • flavourings of your choice (see notes above)

 

Method:

  1. Rinse millet thoroughly, then add to a pot with 2 cups (450 ml) water and salt, and bring to a boil. Reduce heat to a simmer, and cook millet on for about 20 minutes, or until millet is very soft and slightly overcooked. Stir it occasionally to avoid sticking and burning.
  2. Meanwhile, melt coconut oil, and have the rest of the ingredients prepared. Both millet and coconut oil have to be hot/warm when making the cheese, otherwise, they won’t combine.
  3. Add hot(!) millet, melted coconut oil, nutritional yeast, miso, lemon juice, and probiotics to a blender or food processor, and blend to combine. You can leave a little texture, if you prefer, or blend it very smooth.
  4. Adjust seasoning with salt and/or lemon juice, if needed. If planning to add extra flavours to your cheese, add those now too, and blend again to combine.
  5. Prepare two small ramekins by brushing them with coconut oil. Pour the millet mixture into the ramekins, and slightly press down, and smooth out the top.
  6. Place cheeses in the fridge for 1-3 hours, until they set. Once cheeses harden, carefully flip them using a small plate. Remove extra oil with a paper towel or kitchen towel, if too greasy.
  7. Cover cheeses with a bowl (or anything that’s not tight), and place back in the fridge. You can eat the cheese after 4-12 hours already, however, it’s best to let it age.
  8. Flip cheeses every day. Vegan Millet Cheese will start to taste tangier and the texture will get harder after 2-3 days. It’s best, after about one week. Once desired taste and hardness is reached, wrap cheeses in parchment paper. It will keep for 2-3 weeks in the fridge. Enjoy!