Hi everyone today we’re making some more vegan cheese recipes!

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Queso Blanco
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1 3/4 cups (420ml) non-dairy milk, unsweetened and unflavored, divided
*1 cup will be used in the beginning, 3/4 cup warm milk will be used after making the vegan cheese
1/4 cup (30g) tapioca flour
1 tablespoon (5g) nutritional yeast
1 tablespoon (15ml) jalapeño brine
1 ounce (28g) pickled jalapeño
1/4 teaspoon red pepper flakes, or to preference
3 tablespoons (45g) salsa

Cheese Ball
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8 ounces (226g) super firm tofu
2 teaspoon salt
1 tablespoon (5g) nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon apple cider vinegar
1 1/2 tablespoons (22g) coconut oil
1 tablespoon (15g) miso paste
2 tablespoons non-dairy milk
2 tablespoons everything bagel seasoning
Few pieces of fresh parsley and basil, chopped

Cheddar
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1 1/2 cups (360ml) non-dairy milk, unsweetened and unflavored
1/4 cup (56g) vegan yogurt, unsweetened and unflavored
1 tablespoon (5g) nutritional yeast
1 tablespoon (5g) agar powder
1 tablespoon (15g) white miso paste
1 tablespoon (8g) tapioca starch
1 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 tablespoon (15ml) apple cider vinegar

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