Potato Carrot Cheese Slices

4 Aug

We loved the potato carrot cheese, but I wanted a firm product to be able to throw on top of burgers and even to snack on plain. I grew up eating American slices from that company with the blue box, so I have fond memories of unwrapping cheese slices.

These are much more breakable than those rubbery squares and require a gentle hand. I would highly recommend the recipe I created for the cheese, specifically the coconut oil because it will firm upon refrigeration.

I even like this cheese in sandwiches, which is usually not true for vegan cheeses (besides Chao.)


Without further ado…

• 1 recipe potato carrot cheese
• 1/2 cup water
• 4 tsp agar agar powder

1. Prepare your cheese recipe. Dissolve agar agar powder in water in a small sauce pan. Cover and bring to a boil for a few minutes.
2. Line a baking tray with wax or parchment paper (not plastic wrap, agar will not set.)
3. When agar is activated, pour in cheese sauce and stir to combine. Heat briefly in pan and pour onto baking tray.

4. Refrigerate overnight on tray, then cut into squares in the morning with a very sharp knife or scissors, keeping attached to the paper.

5. Store in a sealable container. When ready to use/eat, peel paper off the bottom of the slice. It may crumble a bit, just be as gentle as possible.



One Response to “Potato Carrot Cheese Slices”


  1. Potato Cheese | Avocados and Ales - November 13, 2015

    […] post on the infamous potato-carrot cheese. I’ve also used agar to make that same recipe into slices. Well, it was an obvious jump to try to make a mozzarella version. This version does use kappa […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: