Miyoko Schinner

Meltable Monterey Jack

Preparation info
  • Makes about

    1 pound

    • Difficulty

      Easy

Appears in
Artisan Vegan Cheese
Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

  • About

This vegan cheese has the slightly crumbly appearance of dairy-based dry Monterey Jack and really does melt like conventional cheese. It’s ideal for grilled cheese sandwiches, or you can defy convention and use it to top a pizza. When baked, it bubbles and browns beautifully.

Ingredients

  • 1 cup plain, unsweetened nondairy yogurt (preferably homemade)
  • ½ cup water

Method

  1. Process the ingredients.

    Put the yogurt, water, oil, and salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.

  2. Culture the cheese.

    Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hour