I was surprised to find all the people making vegan cheese at home. Just browsing the Internet and YouTube, I found this interesting site called Cooking With Plants... isn't funny?
This recipe caught my attention being simpler than the first I made a while ago. I can make this cheese in less time than going to the health store to buy one already made. Also, it's healthier than the one from the store.
Ingredients:
With this basic recipe, I made a variation using a pesto with sun-dried tomatoes, basil, and garlic:
This recipe caught my attention being simpler than the first I made a while ago. I can make this cheese in less time than going to the health store to buy one already made. Also, it's healthier than the one from the store.
Ingredients:
- 1 1/2 cup non-dairy milk
- 1/2 cup raw cashew nuts
- 3 TB almond meal
- 1 TB lemon juice
- 3 TB organic canola oil (or similar neutral oil)
- 2 TB agar agar powder mixed with 1/2 cup + 2 TB boiling water
- 2 TB miso paste
- 1 tsp vegetable stock powder
- 1/2 tsp white pepper
Directions:
In a small bowl mix the agar agar with boiling water until you have a smooth paste. Then let it sit for approximately 5 minutes before use.
In a blender, add all the remaining ingredients and agar agar paste into the blender and blend until smooth.
Pour the mixture into a medium size saucepan and gradually bring to the boil before reducing heat to a simmer.
After 5-10 minutes the mixture will become thick and creamy (see video from original website). Quickly pour the mixture into a cheese mold.
Place the cheese mold into the fridge for 30 minutes or until set.
Enjoy!
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| Vegan cashew cheese (dark dots are because of almond meal) |
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| Sun-dried tomato pesto cheese |