Vegan Recipes | Not That Kind of Vegan

Cultured Oat Cheddar Cheese

Oat cheese is seriously amazing! It’s so much cheaper than a cashew cheese, and it’s low in fat and high in soluble fiber, which we all need more of! Also, this cultured cheese is high in probiotics and helps with digestion. I personally prefer this process over using lemon for a fast cheese, because not only is it healthier, but you get a more authentic flavor. For those of you still a little unsure about making your own rejuvelac (I swear, it’s so freaking easy!), I will have a faster version up next week, so stay tuned! For those of you who are up for the challenge, this is how we made it!


1 cup gluten free oats

1 cup boiling water

⅓ cup rejuvelac (directions)

1 cup regular water

2 tbsp nutritional yeast

2 cloves garlic

1 tsp salt

1 tsp mustard

1 tsp paprika

2 tbsp agar agar powder

2 tbsp potato starch

1 tbsp tapioca starch

½ tsp xanthan gum (optional, but does make a smoother texture)


Make your rejuvalac ahead of time. It takes 2-3 days, but it’s super easy and just takes a little quinoa and water!

Pour your oats and boiling water into a medium bowl. Give it a stir and let it sit until it has cooled completely. If you add your rejuvelac to hot oats, you will kill your precious probiotics!

Add the oat mix and rejuvelac to a high powered blender. Blend until smooth and then transfer to a glass container with a lid. Leave your cheese mix sitting on the counter out of direct sunlight for 24-72 hours. Taste it to test for your desired sharpness. I like a good sharp cheddar, and let it culture for about 72 hours!

Once your oats are cultured, pour the mixture back into your high powered blender. Add 1 cup of water, nutritional yeast, garlic, paprika. agar agar, and salt. Do not add the potato starch and gum yet! Blend until smooth.

Pour the mixture into a saucepan and place it on the stove at medium heat. Cook it until it gets thick and bubbly. Then, remove it from heat and return it to the blender. Add the potato starch, tapioca starch, and xanthan gum and blend until it gets super thick and well combined. Work quickly because it will start to set up as it cools!

Transfer to a glass container of your choice and move it to the fridge. Chill completely and then it’s ready to use!

If you would like to shred the cheese, it works best if you stick in in the freezer for a few hours first.

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