Coconut Milk Cheddar Cheese

I honestly used to think giving up dairy meant saying goodbye to a good cheese board forever—until I perfected this recipe. There is something so satisfying about slicing into a block of homemade Coconut Milk Cheddar Cheese. Unlike many store-bought options that taste like plastic or rely heavily on cashews, this version is completely nut-free and uses full-fat coconut milk for that rich, creamy mouthfeel. It has that sharp, smoky kick we all crave, thanks to a dash of liquid smoke and nutritional yeast. Whether you are strictly vegan or just looking to cut down on dairy, this easy Coconut Milk Cheddar Cheese is about to become a staple in your fridge.

Yields: One 8×4 inch (20×10 cm) loaf | Prep Time: 10 mins | Cook Time: 25 mins | Set Time: 12 hours

Ingredients

• 2 cans (13.5 oz / 400ml each) Full-fat Coconut Milk (Thai Kitchen brand preferred for fat content), total approx. 27 oz (800ml)
• 3 tbsp (0.3 oz / 9g) Agar Flakes
• 1 tsp (5 ml) White Balsamic Vinegar
• 2 tsp (0.4 oz / 12g) Sea Salt
• 4 tbsp (1.1 oz / 32g) Tapioca Starch
• 0.25 cup (0.5 oz / 15g) Nutritional Yeast Flakes
• 1 tsp (0.1 oz / 3g) Smoked Paprika
• 0.25 tsp (1.25 ml) Liquid Smoke
• 1 pinch (approx. 0.5g) Turmeric Powder (for color)

Instructions

1. Grease a flat-bottomed glass dish lightly with oil or line an 8×4 inch (20×10 cm) loaf pan with parchment paper, ensuring the paper hangs over the sides for easy removal.
2. Pour the 2 cans (27 oz / 800ml) of coconut milk into a medium saucepan over medium-high heat, whisking vigorously until the cream and water are fully emulsified and no longer separated.
3. Add the 1 tsp (5 ml) white balsamic vinegar, 3 tbsp (9g) agar flakes, and 2 tsp (12g) sea salt to the saucepan; bring the mixture to a gentle boil while whisking continuously.
4. Reduce heat slightly to maintain a gentle simmer and cook for exactly 15 minutes, whisking frequently to ensure the agar flakes completely dissolve and activate.
5. Reduce the heat to low, then slowly add the 4 tbsp (32g) tapioca starch, 0.25 cup (15g) nutritional yeast, 1 tsp (3g) smoked paprika, 0.25 tsp (1.25 ml) liquid smoke, and the pinch of turmeric, whisking constantly to prevent the starch from clumping.
6. Cook the mixture for an additional 5 to 10 minutes over low heat, whisking “all the while” until the mixture thickens significantly and becomes glossy and smooth.
7. Pour the hot cheese mixture immediately into your prepared loaf pan or greased dish, smoothing the top with a spatula if necessary.
8. Allow the cheese to cool at room temperature for 2 hours until the steam dissipates and the top is firm to the touch.
9. Cover the container with a lid or press plastic wrap directly against the surface of the cheese to prevent a skin from forming, then place it in the refrigerator.
10. Chill for a minimum of 8 to 12 hours to allow the agar and starch to fully set the structure before slicing or grating.

Nutritional Information

Estimations based on 12 servings (slices) per loaf.

• Serving Size: 1 Slice (approx. 2.5 oz / 70g)
• Calories: 165 kcal
• Total Fat: 16g
• Total Carbohydrates: 5g
• Protein: 2g
• Net Carbs: 4.5g

Pro Tips for Success

• The “Boil” is Non-Negotiable: When activating the agar flakes, do not rush the 15-minute timer. Agar requires sustained heat to fully dissolve and activate its gelling properties. If you undercut this time, your cheese may not set properly and could end up mushy.
• Brand Matters: For the creamiest texture, you must use full-fat canned coconut milk (not the carton milk found in the refrigerated aisle). Brands like Thai Kitchen or Aroy-D have the high fat content required to mimic the mouthfeel of dairy cheese. Shake the can well before opening!
• Grating Hack: While this cheese is firm enough to slice, grating can sometimes be tricky if it gets too warm. For perfect shreds on tacos or pizza, place the block in the freezer for 20 minutes before grating. This firms up the fat and prevents clumping.
• Powder vs. Flakes Conversion: If you only have Agar Agar powder instead of flakes, do not use the same amount! The conversion is generally 1 teaspoon of powder = 1 tablespoon of flakes. For this recipe, use 1 tablespoon of powder total if making the switch.

Frequently Asked Questions (FAQ)

Does this coconut milk cheddar cheese actually melt? Yes, it does melt, though differently than traditional dairy cheese. Because of the tapioca starch, it gets soft and slightly stretchy when heated, making it excellent for grilled cheese sandwiches or melting over veggie burgers. However, it won’t pool and spread exactly like dairy oil-based cheeses.

Can I freeze this vegan cheese block? I do not recommend freezing this block for long-term storage if you plan to eat it fresh later. Freezing can alter the texture of the agar and coconut emulsion, making it slightly spongy upon thawing. It keeps well in the refrigerator for up to 7 days.

Is this recipe suitable for people with nut allergies? Absolutely. This is a completely nut-free vegan cheese, unlike many popular recipes that rely on a base of soaked cashews or almonds. It is also soy-free and gluten-free, making it one of the most allergy-friendly cheese alternatives available.

Why does my cheese taste too much like coconut? The “coconutty” flavor usually fades significantly after the cheese cools and sets for the full 12 hours. The addition of white balsamic vinegar, liquid smoke, and nutritional yeast is specifically designed to neutralize the coconut sweetness and replace it with a sharp, savory cheddar profile.

Conclusion

If you have been hunting for a reliable Dairy-free cheddar recipe that doesn’t crumble the moment you touch it, this is the one to save. It is rare to find a Vegan block cheese that balances texture and flavor so well without using nuts, but this Nut-free vegan cheese delivers on every front. Whether you are meal-prepping sandwiches for the week or looking for a Clean eating cheese alternative for your next party platter, this recipe proves that Homemade plant-based cheese is worth the effort.

I love how the Tapioca starch cheese base gives it that slight stretch, and the Smokey vegan cheddar flavor profile pairs perfectly with crackers or fruit. Don’t be intimidated by the Agar agar cheese recipe method; once you try this Sliceable vegan cheddar, you’ll see how easy it is to turn Full-fat coconut milk recipes into savory staples. Give it a try this weekend—your tastebuds (and your grocery budget) will thank you!