This vegan raclette cheese is a creamy, melty, and nutty plant-based alternative to the traditional Swiss favorite. Made from cashews, coconut milk, and nutritional yeast, it delivers the rich, savory flavor and perfect melt that raclette is known for, making it a fantastic centerpiece for a vegan raclette night. It’s surprisingly easy to make and will impress both vegans and non-vegans alike.
Ingredients
- 1 cup (140 g) raw cashews, soaked in hot water for 15 minutes
- 1 cup (240 ml) full-fat coconut milk
- 3 tablespoons (45 ml) fresh lemon juice
- 2 tablespoons (30 ml) refined coconut oil
- 2 tablespoons (16 g) nutritional yeast
- 1 tablespoon (15 ml) white miso paste
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
- 1/2 teaspoon (2.5 g) smoked paprika
- 1/2 teaspoon (2.5 g) salt, plus more to taste
- 1/4 teaspoon (0.6 g) ground nutmeg
- 2 tablespoons (16 g) tapioca starch (for extra stretch, optional)
- 1/2 cup (120 ml) water, as needed
Instructions
- Drain the soaked cashews and add them to a high-speed blender. Add the coconut milk, lemon juice, coconut oil, nutritional yeast, miso paste, garlic powder, onion powder, smoked paprika, salt, nutmeg, and tapioca starch (if using). Blend on high until completely smooth. This may take 1-2 minutes. Stop and scrape down the sides as needed. The mixture should be silky and pourable; if it’s too thick, add water 1 tablespoon at a time until it reaches a smooth, thick sauce consistency.
- Pour the mixture into a small saucepan. Place over medium-low heat. Cook, stirring constantly with a whisk or silicone spatula, for about 5-7 minutes. The mixture will start to thicken and become glossy. Be patient and keep stirring to prevent lumps from forming.
- Continue cooking until the cheese is thick, smooth, and coats the back of a spoon. It should be noticeably thicker than when you started, similar to a thick béchamel sauce. This usually takes another 5-8 minutes. If you used tapioca starch, you’ll see it become stretchy and elastic.
- Remove from heat and taste. Adjust salt or lemon juice if needed. The flavor should be tangy, savory, and slightly nutty.
- Serve immediately while hot and melty. If you want a firmer cheese for slicing, pour the hot cheese into a small ramekin or mold lined with plastic wrap, smooth the top, and refrigerate for at least 4 hours or overnight until set.
Tips
- Soak the cashews: Soaking cashews in hot water for 15 minutes is essential for a smooth, creamy texture. If you skip this, your cheese may be grainy.
- Use refined coconut oil: Refined coconut oil has a neutral taste, while unrefined (virgin) coconut oil will add a coconut flavor that can overpower the cheese. If you only have unrefined, you can use it, but the coconut taste will be noticeable.
- Don’t overheat: If you cook the cheese over too high heat, it can separate or become grainy. Keep the heat at medium-low and stir constantly.
- Make it stretchy: Tapioca starch is the secret to a stretchy, mozzarella-like texture. If you want a classic raclette pull, don’t skip it. If you don’t have it, the cheese will still be delicious, just less stretchy.
Serving Suggestions
Serve this vegan raclette cheese hot, poured over boiled potatoes, cornichons, pickled onions, and crusty bread. It’s also wonderful with roasted vegetables like mushrooms, zucchini, and cherry tomatoes, or drizzled over steamed broccoli or green beans. For a classic raclette night, set up a table with small pans or a raclette grill, and let everyone melt their own cheese over their chosen accompaniments.
Variations
- Smoky Raclette: Add 1/2 teaspoon of liquid smoke for a deeper, smokier flavor.
- Herbed Raclette: Stir in 1 tablespoon of fresh chopped chives, thyme, or rosemary at the end of cooking.
- Spicy Raclette: Add a pinch of cayenne pepper or a small chopped chili for a kick.
- Nut-Free Option: Replace the cashews with 1 cup (240 ml) of white beans (cannellini or great northern) and reduce the water to 1/4 cup (60 ml). The texture will be slightly less creamy, but still delicious.
Storage and Reheating
Store leftover vegan raclette cheese in an airtight container in the refrigerator for up to 5 days. To reheat, place it in a small saucepan over low heat, stirring constantly, until smooth and hot. You can also microwave it in 30-second intervals, stirring in between. If the cheese is too thick after refrigeration, add a splash of water or plant-based milk to thin it out. This cheese is not suitable for freezing, as the texture will become grainy upon thawing.
Frequently Asked Questions
Why is my vegan raclette cheese grainy? Graininess is usually caused by under-soaked cashews or not blending long enough. Make sure you soak the cashews for at least 15 minutes and blend on high for a full 1-2 minutes until completely smooth. Also, ensure you are using a high-speed blender if possible.
Can I make this without a blender? You can, but it’s more difficult. You would need to grind the cashews into a very fine powder using a food processor, then mix with the other ingredients and cook. The texture may be slightly less smooth, but it will still work.
Can I use this cheese for other dishes? Absolutely! It’s fantastic as a sauce for mac and cheese, a dip for soft pretzels, or a topping for baked potatoes. It also works well in grilled cheese sandwiches or as a nacho cheese sauce.
Is this cheese oil-free? The recipe calls for coconut oil, which helps it firm up when chilled and adds richness. If you want to make it oil-free, you can omit the coconut oil, but the cheese will be softer and less sliceable.
Can I make this cheese in advance? Yes, you can make it up to 3 days ahead. Prepare the cheese, pour it into a container, and refrigerate. When you’re ready to serve, reheat it gently on the stove or in the microwave until hot and melty.
What does white miso paste do? White miso adds a savory, umami depth that mimics the fermented, nutty flavor of traditional raclette cheese. It’s a key ingredient for authenticity. If you don’t have it, you can substitute with a teaspoon of soy sauce or tamari, though the flavor will be slightly different.
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