A simple way to make a better Vegan Shredded Cheese than you can get at the store, good enough to eat straight from the fridge!

I recently posted a video for some Chili and a Taco Bell style taco where I used some finely shredded vegan cheese. A bunch of folks asked me where I got it, and the truth is, I had to hack it since I can’t find a truly good shredded vegan cheese.

There are some great shredded cheeses out there for melting, but for eating raw, they are usually kinda brittle and the texture is just awful.

So I experimented and found a way to make a shredded vegan cheese that has a softer texture that’s perfect for topping straight on some chili or tacos!

How to make Shredded Vegan Cheese

This couldn’t be easier! For the cheese, I’ve found that Daiya American to be the best, but others should work fine too.

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 grate it how you normally would! You can finely shred it or use the larger holes too. It will clump so I recommend storing it loosely packed.

Use within 1 week and enjoy!

Try it out with these DISHES!

Storage

Store in the fridge in an air-tight container for up to a week.

Vegan Shredded Cheese

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Servings

Equipment

Cheese Grater
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 others should work fine too.
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 grate it how you normally would! It will clump so I recommend storing it loosely packed.
Use within 1 week and enjoy!