Vegan Velveeta cheese

I’ve been testing vegan cheese recipes for a long time. I wanted to get the intense taste of the creamy Velveeta cheese! I tried cashews, chickpea flour, tofu…  The result was never amazing.  And finally, i opted for soy cream and it’s a success!

It makes awesome grilled chesse! My kids love it as much as me!  If you are a Velveeta fan, you will not be disappointed 😉


  • 3/4 cup soy cream (Belsoy)
  • 1/4 cup nutritionnal yeast
  • 1 tbsp cornstarch
  • 1/2 tbsp white vinegar blanc
  • 1/2 tbsp agar agar
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp of garlic powder


  1. In a small pan, preferably non-stick, put all the ingredients and mix with a whip.
  2. Bring to a boil over medium heat and stir continuously for 3 minutes.
  3. Transfer into the ramekin and cover, leaving a small space so that the heat can evaporate.
  4. Refrigeratere for a minimum of 2 hours.
  5. If you want to slice it, i suggest you wait a good 4 hours for it to freeze completely. If you want to make grilled cheese, you dont’t have to wait 😉

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