• 1/2 cup sea moss (I used organic raw, wild, Irish sea moss from True Sea Moss, on Amazon)
  • 1/2 cup filtered water
  • 3 tablespoons unrefined coconut oil, plus more to grease the cheese mold* 
  • 2 cups canned white or great Northern beans, rinsed and drained well
  • 1 teaspoon garlic powder
  • 1 teaspoon Himalayan salt
  • 2 tablespoons chickpea, or soy, miso paste
  • 1 teaspoon fresh lemon juice [taste after blending and add 1 more teaspoon if desired]
  • 2 tablespoons nutritional yeast [use 3 tablespoons if you cut coconut oil down to 1 Tbsp]
  • May add 1/2 teaspoon smoked paprika & a pinch of cayenne for color, heat, & smoky flavor 

Adapted from This Cheese is Nuts, by Julie Piatt. A great resource for vegan cheese recipes! “White beans make a mouthwatering delicious nut-free base for any cheese. The best part is that there is no need for aging the cheese. When using beans as a cheese base, you need to add more coconut oil so that it has enough healthy fat to set up.” 

Makes 2 cups. Choose mold sizes and shapes based on capacity. Line the bottom with parchment paper.

*In my video I substituted 2 tablespoons of tahini for two of the coconut oil, and added an additional tablespoon of nutritional yeast for thickening.  It worked well. It is most firm  with the 3 tablespoons of coconut oil, but is high in saturated fat which I like to avoid.

NOTE: 2 CUPS of drained beans, NOT 2 FULL CANS OF BEANS or cheese as it will be too soft.

Dark color whole grain, seed, or nut crackers, crumbled, to coat the cheese as a garnish.

Easy Pre-pep: Rinse the sea moss well in a colander until the sand is removed and the smell of the ocean is gone. Place it in filtered water and cover in the refrigerator overnight. 

• Lightly grease sides of mold of your choice, and line the bottom with parchment paper

• Drain the sea moss, rinse, and drain again.  Place in the pitcher of a Vitamix with 1/2 cup filtered water. Blend on high for 1 minute or until it is emulsified. Measure out 2 tablespoons and reserve the rest. [I freeze 2 tablespoons in small container].

• In a clean pitcher of the Vitamix, place the emulsified sea moss, the beans, garlic powder, salt, miso, lemon juice, coconut oil, tahini (if using to replace part of coconut oil], and nutritional yeast [with the added tablespoon IF using tahini], & spices if using.

• Blend on medium speed, using the plunger to evenly distribute the mixture, until well incorporated and smooth. Scrape down the sides a few times as well.

• Transfer the cheese mixture to prepared cheese mold or molds. Level the top.

• Cover with a parchment round and refrigerate overnight or longer. To serve, run a knife around the sides and turn out onto a serving platter or board. Using your hands and smooth knife shape and smooth the cheese. Crush crackers and press them into the sides and top.

• Cracker Crust White Bean Cheese is tasty on crackers, but be sure to serve it with sliced vegetables like jicama, radish slices, even carrot and celery sticks.

I have kept this cheese for two to three weeks. The flavor deepens.  I have also stirred it into a dish in which I wanted to increase the depth of flavor, such as ‘sauted’ (with broth) mushrooms, or a pasta sauce. You can be creative here.