A creamy, dairy-free coconut cheese made from polenta and coconut oil, perfect for slicing or spreading.

Yield: about 700 g | Prep: 5 min | Cook: 12 min | Total: 15–30 min

Ingredients

• 140 g (2 dl / 1 cup) corn flour (for polenta)
• 490 g (6 dl / 2½ cups) water
• 2 tsp salt
• 3 tbsp nutritional yeast
• 100 g (⅓ cup) coconut oil

Instructions

1. Cook the polenta:
   • Option 1 (gradual heat): Boil the corn flour with water over high heat for 4 minutes, stirring constantly. Then reduce the heat gradually:
     • Medium-high (#7) for 1.5 minutes
     • Medium (#5) for 1.5 minutes
     • Low (#3) for 5 minutes, stirring occasionally
       Total cooking time: 12 minutes.
   • Option 2 (slow boil): Bring the water to a boil, then add the corn flour, stirring continuously. Reduce the heat to very low and cook slowly, stirring occasionally, until thickened.
2. In a blender, combine the coconut oil, nutritional yeast, and salt.
3. Add the hot polenta to the blender and blend until very smooth.
4. Pour the mixture into a glass container and let it cool completely before refrigerating.
5. Once set, the cheese can be sliced using a wire cheese slicer.

Tips & Variations

• Works well as a spread on bread or crackers, or melted on warm dishes.