Homemade Vegan Cheese
I use to make goat cheese all the time as we had three milking goats and five children. I used rennet, lemon or vinegar for cottage cheeses making (get a book). I think they still have a vegan rennet tablet too. Check the HFS or on line if you're spoiled too. Here' are more of my vegan recipes. If you browse the local health food store and read labels of the vegan cheese you'll find they are made up using different nut. I like the almond try them first before you decide to make them. I like the taste of this one.
I use to make goat cheese all the time as we had three milking goats and five children. I used rennet, lemon or vinegar for cottage cheeses making (get a book). I think they still have a vegan rennet tablet too. Check the HFS or on line if you're spoiled too. Here' are more of my vegan recipes. If you browse the local health food store and read labels of the vegan cheese you'll find they are made up using different nut. I like the almond try them first before you decide to make them. I like the taste of this one.
Prep time
Cook time
Total time
Make your own homemade vegan cheese using cashews, nutritional yeast, and agar powder. It's much easier than it looks!
Author: Angela @ Vegangela.com
Recipe type: Snack, Appetizer
Ingredients
- ½ cup + 2 tablespoons raw cashews (no salty cooked cashews) organic is nice (no round-up on ground by law to be organic)
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- 1+3/4 cups plain unsweetened organic soy milk (in stores now)
- ½ cup agar flakes (or 8 teaspoons agar powder)
- ¼ cup canola oil
- 2 tbsp yellow or white miso (has turmeric in for color flavor too)
- 1 tablespoon fresh lemon juice (Or, vinegar, it will stop mold and keep fresher)
- 3 teaspoons white truffle oil (very optional) 'hum 'mm, too expensive for most of us.
- Chopped chives (optional) (or, your own herb)
Instructions
- Lightly oil 3-4 small ramekins.
- Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
- Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn't very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.
- For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
- For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
- The cheese will keep for 4 days, covered and refrigerated.
Notes
Adapted from Vegan Family Meals, Real Food For Everyone
By Ann Gentry
Andrews McMeel Publishing
Copyright 2011.
No comments:
Post a Comment