Vegan Cheese & Crackers
Since there’s no Vegan Cracker Cut Cheese at the store, this simple hack let’s me enjoy Vegan Cheese and Crackers like I used to!
A little while back I posted a hack for Vegan Shredded Cheese. As I had a block of it in the fridge, I wondered if I could just slice it and have cracker cut slices like I used to. Not only does the hack work great for shredded cheese, but it works perfect for cracker cut slices for Vegan Cheese and Crackers too!
I don’t know what it is about this hack, but it really results in some of the best Vegan Cheese texture I know of! And since we are making a block we can slice the cheese much thicker than the normal store bought slices.
How to make Vegan Cheese and crackers
This couldn’t be easier! For the cheese, I’ve found that Daiya American to be the best. I also tried it with some Follow Your Heart Provolone and Pepper Jack slices. They are a little softer, but still work great.
I do not recommend using any pre-shredded cheeses for this. They always turn out way too soft and aren’t sliceable at all.
Simply chop up the vegan cheese slices.
Add that to a pot over medium heat, stirring frequently until melted.
Then pour that into a non-stick container. I use a square silicon mold, but glass Tupperware should work too. You can also line something with parchment paper so it won’t stick if you’re unsure.
Let it cool for about 30 minutes, and do not cover it! Refrigerate overnight, uncovered. This is so it dries out a little so it’s not too soft to shred. Covering will trap moisture and it may cause it to be too soft.
The next day you can take it out, and then cut the block on half. Then slice the cracker cuts as thick as you like!
You can enjoy these with just some crackers, or make a whole cheese plate out of it with some olives, vegan lunch meats, and whatever you like!
More appetizer recipes!
Storage
Store in the fridge in an airtight container. Make a note of the expiration date on the cheese before you melt it. Use it before then, though I’ve had luck with storing this cheese for over a month with no issues. Use your nose and eyes, if it looks off, get rid of it! But honestly I eat these way before they have a chance of going bad!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Cheese & Crackers
Equipment
- Non-stick container (silicon, glass)
Ingredients
- 2 packs Sliced Vegan Cheese like Daiya, Follow Your Heart etc. (American, Cheddar etc)
Instructions
- This couldn't be easier! Simply chop up the vegan cheese slices. I've found that Daiya American to be the best, but Follow Your Heart slices work as well.
- Add that to a pot over medium heat, stirring frequently until melted.
- Then pour that into a non-stick container. I use a square silicon mold, but glass Tupperware should work too. You can also line something with parchment paper so it won’t stick if you’re unsure.
- Let it cool for about 30 minutes, and do not cover it! Refrigerate overnight, uncovered. This is so it dries out a little so it's not too soft to cut. Covering will trap moisture and it may cause it to be too soft.
- The next day you can take it out, and then slice the block in half, and the into cracker cut slices.
- Enjoy with Crackers and anything else you'd like!
