Vegan Recipe: Almost Instant American Oat Cheese

This recipe comes straight from the Artisan Vegan Cheese cookbook. It is from the Almost-Instant Cheeses chapter, so it doesn’t have as much depth as the aged and cultured cheeses. But it is still incredibly yummy and is a great vegan cheese recipe to start with. Enjoy!

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American Oat Cheese

  • Author: PlenteousVeg
  • Total Time: 16 minutes
  • Diet: Vegan


  • 2cups oats
  • 1 cup water
  • 2/3 cup nutritional yeast flakes
  • cup rejuvelac or cup plain unsweetened nondairy yogurt or 1 tsp freshly squeezed lemon juice
  • 3 tbsp medium brown miso
  • roasted bell pepper, skinned and seeded
  • tsp salt
  • 1tsp prepared mustard
  • cup refined coconut oil or canola oil (optional but gives the cheese a better feel)
  • 1 tbsp agar powder or 3 tbsp agar flakes
  • 1 tbsp carrageenan powder


  1. Cook the oats. Put the water and oats in a heavy medium saucepan and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer, stirring frequently, until thick, about 5 minutes
  2. Process the Ingredients: Transfer to a blender. Add the nutritional yeast, rejuvelac, miso, bell pepper, salt, mustard and optional oil. Process until smooth and creamy.
  3. Thicken the Cheese: Transfer to a heavy medium saucepan and whisk in the agar and carrageenan. Cook over medium heat, stirring frequently with the whisk, until thick, 4 to 5 minutes
  4. Form the Cheese: Pour the mixture into a glass or nonreactive metal mold and smooth the top. Cover and let cool completely at room temperature. Refrigerate for at least 6 hours, until firm.


Storage Notes: Wrapped in plastic wrap and stored in a ziplock bag, Oat American Cheese will keep for about 2 weeks in the refrigerator or 4 months in the freezer.

  • Category: Vegan Recipe
  • Cuisine: Vegan

Keywords: American Oat Cheese