Published:
Mar 12th 2022
by 
Last updated: Jul 5th 2025
Missing cheese on a plant-based diet? This Vegan Swiss Cheese gives you the creamy, tangy, and slightly nutty flavor you crave—no dairy required. Made with coconut milk, nutritional yeast, and agar-agar, it slices beautifully and can even melt when made with tapioca starch. Perfect for sandwiches, cheeseboards, or melting onto your favorite dishes.
Pro Tip - Dairy-free and gluten-free with real Swiss-style flavor
- Easy to make in under 15 minutes, with a 1-pot method
- Firm enough to slice, and optionally melty with tapioca starch
- Diabetic-friendly and low in cholesterol
- Use full-fat coconut milk for the creamiest result.
- Whisk constantly during cooking to prevent clumping.
- Let it chill uncovered for the best texture and appearance.
- Milk: Use cashew cream if allergic to coconut.
- Miso: White miso is preferred, but yellow miso can be used.
- No tapioca? Omit for sliceable cheese; keep it in if you want it melty.
- Short-Term: Store in an airtight container in the fridge for up to 5 days.
- Long-Term: Not freezer-friendly—texture will break down.
- Tip: Wrap in parchment inside a container to reduce moisture.
- Coconut Milk (Full-Fat) – Provides creaminess and fat content.
- Nutritional Yeast – Gives a cheesy, umami-rich flavor.
- White Miso Paste – Adds fermented tang and depth.
- Agar-Agar – A vegan gelatin substitute that helps the cheese set.
- Tapioca Starch – Optional, but adds meltability.
- Tahini – Gives subtle richness and smooth texture.
- Apple Cider Vinegar & Lemon Juice – Bring balance and brightness.
- Garlic & Onion Powder, Kosher Salt – Classic flavor enhancers.
Does this vegan cheese actually melt?
Yes—if you include tapioca starch, it becomes meltable when warmed.
Can I make this without agar-agar?
Agar is essential for firmness; without it, the cheese won’t set properly.
How does it taste?
It has a tangy, nutty flavor similar to Swiss cheese thanks to miso and nutritional yeast.
How to Make Vegan Swiss Cheese
Start by lightly spraying a 4x4-inch square pan with olive oil spray. Arrange 4–5 chopsticks or straws diagonally in the pan to mimic classic Swiss cheese holes.
In a saucepan, combine the coconut milk, water, nutritional yeast, miso paste, agar-agar, apple cider vinegar, tahini, lemon juice, salt, garlic powder, onion powder, and tapioca starch. Whisk until smooth.
Heat the mixture over medium-high, stirring constantly until it boils. Then reduce to medium-low and simmer for 6 minutes while whisking continuously. Pour the hot mixture into the prepared mold and let it cool uncovered, for 15 minutes.
Transfer to the fridge (still uncovered) for 3–6 hours until firm and slightly dried out. Once set, remove the chopsticks or straws and slice to serve.
Time & Serves
Ingredients
1 (13.5 ounces) can Full-fat Coconut Milk
1/2 cup Water
2 tablespoons Nutritional Yeast
2 tablespoons White Miso Paste
2 tablespoons Agar-Agar
2 teaspoons Apple Cider Vinegar
1 tablespoon Tahini
2 teaspoons Lemon Juice
1 teaspoon Kosher Salt
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
2 tablespoons Tapioca Starch
Instructions
Spray a 4x4-inch deep square pan lightly with olive oil cooking spray. Arrange 4-5 chopsticks or straws in the pan at different angles to create the holes in the cheese.
To a medium saucepan, add coconut milk, water, nutritional yeast, white miso paste, agar-agar, apple cider vinegar, tahini, lemon juice, salt, onion powder, garlic powder, and tapioca starch. Whisk to combine.
Place the Swiss cheese mixture over a medium-high flame.
Whisk constantly until the Swiss cheese mixture starts to boil. Decrease the heat to medium-low, and cook it for 6 minutes, stirring constantly.
Pour the Swiss cheese mixture into the mold and let cool uncovered, for 15 minutes.
Place the Swiss cheese in the fridge uncovered and sit for 3-6 hours until it is set and slightly dried out.
Remove the chopsticks or straws from the Swiss cheese before slicing with a cheese slicer and serving.
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Hello. I don't have agar…
Hello. I don't have agar agar. Could 3T of tapioca starch be used instead? Thank you