Vegan cheese is booming. Long viewed as the final frontier for plant-based diets, the last holdout for hesitant omnivores, the choke-hold that Big Dairy has had on the industry is finally losing its grip. Still, the gap between accessible, everyday melting cheeses and gourmet cheeses fit for a charcuterie board is a wide, cavernous divide. When you want something nicer than generic cheddar-like shreds but not quite a triple cream brie, where’s there to turn?

Your own kitchen, of course.

Anyone who claims it’s impossible to make remarkable plant-based blocks and wedges at home clearly hasn’t even tried. There’s a hundred ways to go about it, but I happen to think that my latest approach especially is a pretty big dill. Dill Havarti, a soft, mild, and buttery cheese that originated in Denmark in the 19th century, is still a rare find in the dairy-free space. Distinctively fresh, herbal, and slightly tangy, it’s a timeless flavor combination and yet at the same time, an ideal option for celebrating spring.

It Slices! It Shreds! It Spreads! Yes, It Even MELTS!

When enjoyed within the first few hours, the texture is soft enough to use a schmear on bagels and toast. Once rested overnight, it solidifies into a proper soft block, fit to be sliced, shredded, and cubed at will.

Naturally, this beautiful block is 100% vegan and thus:

• Dairy-free

But also made of pantry staples that make it affordable, accessible, and:

• Oil-free
• Nut-free
• Seed-free
• Gluten-free
• Sugar-free

What About Carrageenan?

Don’t fall for the negative press surrounding this unnecessarily controversial ingredient. Carrageenan is derived from red seaweed, commonly used for its gelling, thickening, and stabilizing properties. Despite some health myths circulating, scientific studies have shown that carrageenan is perfectly safe for consumption. Agar, beloved by the vegan community for decades, has a lot in common.

Kappa carrageenan specifically is unique in making a stable gel that can be melted again after being set, creating something much more similar to dairy cheese. The structure itself is softer and creamier, as opposed to an agar gel that has a short, stiff bite. There’s nothing I would recommend as a reasonable substitute; it’s worth buying a bag online, especially when you consider how much money it can save you compared to buying artisan vegan cheese.

Better, Healthier Cheese For All

After going through untold amounts of pricey cashews and coconut oil, I can’t imagine going back. There’s nothing wrong with craving a better plant-based cheese than what’s on the market, no matter how many choices already exist. Until someone else steps up their dill Havarti game to produce something dairy-free on a larger scale, this is the only game in town. Luckily, it’s a win-win every time.

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Yield: Makes 12 - 16 Servings

Vegan Dill Havarti

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Soft, mild, buttery, and herbaceous Dill Havarti is now healthier and tastier than ever! This vegan version is made using chickpea flour, so everyone can enjoy a slice, schmear, or wedge without any compromises.

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

• 2 Cups Water
• 1 1/2 Tablespoons White Miso Paste
• 1 Tablespoon Lemon Juice
• 1/2 Cup Chickpea Flour
• 2 Tablespoons Cornstarch
• 2 Tablespoons Kappa Carrageenan
• 2 Tablespoons Nutritional Yeast
• 4 Teaspoons Dried Dill
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Salt

Instructions

1. In a large mixing bowl, start by whisking together the water and miso until the paste has dissolved. Add all the remaining ingredients and whisk vigorously until completely smooth.
2. Transfer the mixture to a medium saucepan and set over medium heat. Whisk gently, continuously, until the mixture has thickened and is bubbling all over; 5 - 7 minutes. Immediately remove from the heat.
3. Pour into a lightly greased container that can hold at least 3 cups in volume. Anything from leftover deli containers to glass bowls will work nicely. Tap the container lightly on the counter to remove air bubbles, then let it sit until cooled to room temperature.
4. Carefully move the container into the fridge and chill until set; at least 3 - 4 hours. Serve as desired.
5. Store leftovers in an airtight container in the fridge for up to 1 week.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Bob's Red Mill Garbanzo Bean Flour
• 
  KAL, Nutritional, Yeast Flakes, Unsweetened, 12 oz (340 g)
• 
  Druids Grove Kappa Carrageenan

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 197mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.