5 Common Vegan Cheese Mistakes (& How to Fix Them!)

If you’re still asking, “Does vegan mean dairy-free?”, then you already know vegan cheesemaking is an art. But even pros make mistakes! As a vegan cheesemonger who’s ruined (and rescued) hundreds of batches, I’m sharing the top 5 pitfalls and exactly how to fix them.

1. Mistake: “My Cheese Won’t Firm Up!”

Why It Happens:

• Not enough binding agent (agar, carrageenan, tapioca)
• Blended too quickly (air bubbles weaken structure)

Fix It:
✔ For sliceable cheese: Add 1 extra tsp agar per cup of liquid
✔ For spreadable cheese: Use 1 tbsp arrowroot + chill 12+ hours

Pro Tip: Always simmer agar mixtures for 5+ minutes to activate.

2. Mistake: “My Cheese Tastes Like Cardboard”

Why It Happens:

• Not enough umami boosters
• Skipped fermentation

Fix It:
✔ Add 1 tbsp miso paste or 2 tbsp nutritional yeast
✔ Ferment 24+ hours with probiotics for tang

Pro Tip: Soak cashews with a piece of kombu seaweed for natural glutamates.

3. Mistake: “Blue Mold Took Over!”

Why It Happens:

• Too much humidity (90%+ RH)
• Didn’t flip cheeses daily

Fix It:
✔ Scrape off mold, then wash rind with vinegar brine
✔ Reduce humidity to 85% and increase airflow

Pro Tip: Keep different cheese types separate (bloomy rinds can contaminate others).

4. Mistake: “My Cheese Cracked While Aging”

Why It Happens:

• Too dry (under 80% humidity)
• Pressed too firmly

Fix It:
✔ Brush with olive oil or vegan lard to seal
✔ Age in a sealed container with damp cloth

Pro Tip: Cracks? Grate it! Now you have vegan parmesan.

5. Mistake: “It Tastes Like Glue”

Why It Happens:

• Over-blended starches (tapioca, potato)
• Used raw flour taste

Fix It:
✔ Swap half the starch for soaked sunflower seeds
✔ Cook mixtures to 180°F (82°C) to neutralize raw flavors

Pro Tip: Add 1 tsp lemon juice to brighten flavors.

📌 Emergency Cheese Rescue Kit

• Too soft? Freeze 1 hour, then blend with 1 tbsp psyllium husk
• Too sour? Balance with maple syrup or date paste
• Too bland? Add smoked salt or truffle oil

Coming in Part 2:

• Salvaging Failed Cheeses (Turn disasters into dips!)
• Advanced Flavor Balancing (Using wine, beer, and koji)

Sources Cited:

1. The Vegan Cheese Science Project by Skye Michael Conroy
2. Miyoko’s Troubleshooting Guide
3. The Mold Maker’s Manual (vegan adaptation)

Tag your #VeganCheeseFails and #VeganCheeseWins – we’ve all been there! 🧀🚑

Next Up: 5 Vegan Cheese Waxing & Aging Techniques! 🕯️