Vegan Stracchino Cheese


This idea was born by a mistake … I wanted to prepare some vegan mozzarella but I didn’t have the potato starch, so I tried with the rice flour, of course it didn’t come out that well … so I did more tests and from these the idea was born: vegan stracchino cheese!
It’s easy and good, delicate, slightly sour as the real stracchino! (as far as I remember…)

I’m sure everyone will be able to do it … also, after its preparation is not necessary to wait for six hours as for vegan mozzarella … after half an hour of rest you can use it straight away 🙂
I’m really happy to share with you this other experiment, hope you’ll enjoy it 🙂

(serves 1)
8 tablespoons of soy milk
2 tablespoons of glutinous rice flour (or flour 00)
1 heaped tablespoon of cornstarch
1 tablespoon of soy cream (just to have a small fat component that increases the “melting” property)
2 teaspoons of lemon juice filtered
a pinch of salt
2 heaped tablespoons of natural soy yogurt

In a nonstick saucepan, dissolve rice flour and corn starch in milk. Add soy cream, salt and lemon juice.
Let it cook to get a fairly firm cream. Turn the heat off, let it cool a little, add the yogurt and stir with a spoon or fork to mix everything well, taste for salt and adjust, if necessary; if you like it slightly sour, you can add a few drops of lemon juice. You’ll get a soft and creamy stracchino cheese.

Pour it into a cup or glass and store in refrigerator. Let it rest and then cool, and after half an hour you can use it. Simple, isn’t it?
You can try it on a slice of bread …

white pizza with herbs and stracchino, or …

you can melt it in the rice soup

There’s plenty of choice!

Chef: Concita from VeganBlog

  1. EleonoraNW3 16 September 2010 at 09:45

    This is smart! I used to love stracchino cheese, it’s also a good base for dips and spreads 🙂

  2. Susannah 3 January 2011 at 09:39

    Oh I do love stracchino………this cheese and parmesane cheese are my life long struggle ( I am vegetarian but dearly love vegan food…except when I get the cheese craving!!!)
    I love natto, tempeh, tofu, seitan, etc… but every now and then once or twice a month got to have some cheese…perhaps this one…vegan stracchino could be the answer!

  3. EleonoraNW3 3 January 2011 at 19:47

    Hi Susannah, I understand you, as when I first went vegan I used to crave cheeses a lot! You know, I come from Italy and we’ve got plenty of delicious cheeses, I was so used to have them, more than 2/3 a week. I have to say that, after the first times, I’m not craving cheeses anymore. Sometimes (rarely) it happens, and then I make some of the veg cheeses you find in this blog. Mozzarella for instance is delicious! It even melts like real mozzarella!! Honestly I don’t like those fake alrady made cheeses, they contain too many ingredients. But since I tried mozzarella I found what I was missing :-). Also, you can introduce a lot of variations in it!

  4. Lily 25 January 2013 at 19:30

    Thank you for inventing this! I’ve been mourning pizza since turning vegan and it was too depressing to have one without cheese. I found this recipe today, and put it on pizza with some black olives and mushrooms. It was sooo nice! It even looks like melted cheese and bubbles and turns slightly golden. I didn’t have any soy cream, so added some coconut cream instead. So I had my first pizza in years today, and I am very happy! Thank you!

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