17 comments

Xina Gooding Broderick July 30, 2017 - 10:59 am

I couldn’t find agar agar, only vege gel. Do you have approximate measurements for vege gel as an alternate please?

Jill Dalton July 30, 2017 - 1:14 pm

Sorry, I don’t have any experience with vege gel.

Tim Amosu August 5, 2017 - 2:31 am

Can you list where you buy your ingredients please. This would help so your users patronize good suppliers/seller as there are many bad products online. Thanks

Jill Dalton August 5, 2017 - 5:35 pm

I buy my cashews from http://www.tierrafarm.com/
I buy Frontier nutritional yeast from https://www.iherb.com/
And I get almond meal from Tader Joes.
That is a great tip. Thank you,
Jill

Felicia May 26, 2018 - 7:10 am

Have you tried the cheese recipe as a topping on pizza or on other dishes as a topping?

Jill Dalton May 26, 2018 - 8:51 am

I haven’t but I think it would work =)

Diane Yaghoobian September 8, 2018 - 5:18 pm

I just made this. I have made several different vegan cheeses. This one does taste great when first made but it was bland with a nasty undertone after a few hours in a sealed glass container in the fridge. The bad flavor was unfamiliar. Am wondering if it might be the agar and if there is a substitute?

Monique April 23, 2019 - 2:29 pm

Jill,
We just discovered your cooking show. The crackers are spectacular. Would like to test the cheese next. Any replacement for bell peppers? We’re avoiding night shade. I can use turmeric for color, but have been disappointed in the past with the lack of flavor of vegan cheeses. Thank you so much for your peaceful, concise presentation. And congratulations on your successful health journey.

Jill Dalton April 24, 2019 - 3:50 pm

Hmmm a replacement for the red pepper. You could use a couple olives. That would give it a punch of flavor.

Joyce Rebecca Nichols November 2, 2019 - 1:52 pm

This is the most bland vegan cheez i have ever made. To fix the taste ad 1 tsp salt, pepper to taste a touch more dried mustard (get a box of Keens prepared from Amazon) and a tablespon of white miso paste ( I used chickpea not white) Also if your a canner and canned tomatoes this year save the skins you blanched off, put them in your dehydrator and when thoroughly dry grind into tomato powder. Add to your cheezes for both colour and deep flavour. For a less cheedery flavour add a wee bit less of what I have suggested and maybe skip the miso. Your choice. Now it tastes like real cheez.

Alycia February 13, 2021 - 8:50 pm

I am getting ready to make it. I can’t find agar agar. Can I use cornstarch instead?
Alycia

Jill Dalton February 14, 2021 - 10:24 am

Agar agar is what makes the cheese set up like a hard cheese. I don’t think cornstarch will do that. You will end up with something more like a cheese spread.

Ronald Ashley February 25, 2021 - 5:10 pm

agar agar can be gotten from amazon

heloisebotha June 13, 2021 - 4:07 pm

Hi Jill, I am not sure if you tried it. Can you use xanthan gum instead of Agar Agar for the cheese?

Jill Dalton June 18, 2021 - 9:41 am

I haven’t tried using xanthan gum. If I understand correctly it is used as a binder like flax so I’m not sure if it will make the cheese set up like the agar agar does. I think it would just create a spreadable cheese.

heloisebotha June 28, 2021 - 6:14 am

Ok. Thank you Jill. 🙂

Brian May 11, 2022 - 5:45 pm

Made the cheese and added some smoked paprika, crushed red pepper and just a dash of sea salt and it came out great! Awesome on crackers

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Gluten Free Vegan Cheese & Crackers