Vegan CookingNew & NowIngredients

Aquafaba's Next Success: Vegan Cheese That Slices & Melts

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​We've talked about aquafaba (the magical vegan egg replacer hiding in your jar of canned chickpeas) before...

A Magical New Egg Replacement (That's Already in Your Pantry)

A Magical New Egg Replacement (That's Already in Your Pan... by Leslie Stephens

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Adventures in Aquafaba: Making Vegan Chocolate Mousse, Mayonnaise, & Marshmallow Fluff

Adventures in Aquafaba: Making Vegan Chocolate Mousse, Ma... by Caroline Lange

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All the Foods We're Making Now That Aquafaba is on Our Radar

All the Foods We're Making Now That Aquafaba is on Our Radar by Marian Bull

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Aquafaba Returns—This Time, in Creamy, Jarred "Fabanaise"

Aquafaba Returns—This Time, in Creamy, Jarred "Fabanaise" by Caroline Lange

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...but our minds have been focused on desserts—vegan meringues, mousses, muffins—and mayonnaise.

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The possible uses for aquafaba, it turns out, extend to the world of cheese, too. The same proteins and starches that make aquafaba a capable emulsifier in vegan mayonnaise also make it a key ingredient in semi-firm, melting vegan cheeses (which are a notoriously evasive source of much vegan grief: Soft cashew cheese and liquidy cashew queso are great, but not breaded and deep-fried.)

On the blog Avocados and Ales, Lacey uses aquafaba as an emulsifier (in place of soy lecithin, frequently added to dairy-free butters and cheeses) to make vegan cheddar and vegan mozzarella that can be sliced, shredded, and melted.

You'll still need some specialty​ ingredients—either agar or kappa carrageenan to act as a binder and lactic acid (lemon juice can suffice as a substitute) to add tang—but the rest of the process is simple, as demonstrated in this video from Mary's Test Kitchen:

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If aquafaba makes homemade vegan mozzarella possible, what's next? Tell us how you've experimented with aquafaba in the comments!