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Vegan Cheese Slices (10-Minute!)

Vegan Cheese Slices (10-Minute!)

Full of Plants
Amazing vegan cheese slices made from Chao (Fermented Tofu), dairy-free yogurt, nutritional yeast, and coconut oil. Super creamy, slightly chewy, and so cheesy!
5 from 3 votes
Prep Time 20 mins
Course Side Dish
Servings 8 slices
Calories 70 kcal


  • 1 cup water
  • 2 tbsp coconut oil
  • 1/4 cup chao* fermented tofu/beancurd
  • 2 tbsp tapioca starch
  • 3 tbsp potato starch
  • 1 tbsp nutritional yeast
  • 2 tsp dairy-free yogurt
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 tsp maple syrup
  • 1 tsp anatto oil optional, for color
  • 4 drops liquid smoke optional


  • Line a baking sheet with plastic wrap, or parchment paper. Set aside.
  • Add all of the ingredients to the bowl of a blender. Blend on high-speed for 15-20 seconds.
  • Transfer the mixture to a medium saucepan. Heat over medium heat and whisk constantly until the mixture thickens. Continue cooking for another 15 seconds.
  • Immediately transfer to the lined baking sheet and use a spatula or the back of a spoon to spread it into a thin and even layer. I recommend covering with another layer of plastic wrap and use a rolling pin to flatten evenly.
  • Let it cool a few minutes before transferring to the refrigerator. Refrigerate for at least 2 hours before cutting into thin square slices.
  • Use in sandwiches, burgers, on top of pizza, etc! Vegan cheese slices will keep for up to 5 days in the refrigerator. Avoid stacking the slices as they could stick together. You can stack them if you put a sheet of parchment paper between each.


*I recommend using the chili chao for extra flavor and a more orange color. Don't worry, it won't make the cheese slices spicy.


Serving: 1 sliceCalories: 70 kcalCarbohydrates: 7.1 gProtein: 1.2 gFat: 4.4 gFiber: 0.4 gSugar: 0.6 g
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