• Nikki Hurst

Thyme Out!

Lately, my go-to homemade non-dairy cheese, is a plain soy milk cheese. 

It’s easy to make, firms up well, and pairs well with both fruit & veggies. Out of my regular supplies, and inviting company over, I decided to experiment with what I had: almond milk …. and I must say, it worked! Very well, indeed …

Read on:


  • 1 & 1/3 cup unsweetened soy or almond milk at room temperature

  • 1/4 cup refined coconut oil (heated & liquefied)

  • 2 tbsp tapioca starch

  • 2 tbsp nutritional yeast

  • 1 tbsp kappa carrageenan

  • 1.5 tsp salt

  • 1/2 tsp onion powder

  • 1/2 tsp mustard powder

  • 1/2 tsp dried thyme

  • a few grinds of black pepper

Method of Madness:

In a food processor or blender, combine all ingredients and blend until smooth & almost frothy

Pour into saucepan, and on medium heat, whisk until the mixture thickens, glosses over, and pulls away from the sides easily (between 5 & 6 minutes)

Carefully transfer thick mixture (should be like a big blob at this point) into a small spring-form pan

Cool on the counter until cheese reaches room temperature (1-2 hours). Cheese should be semi-firm at this point

Store in refrigerator overnight

Remove spring pan and base, place on cooling rack and flip daily

For best results, store in fridge for a week, and a rind will develop and the cheese will harden nicely

For a softer cheese, you can serve after the cheese has been refrigerated overnight

make a few with different spices to create an amazing platter for any occasion!

Thanks for visiting!

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