The other day I decided to take a shot at making a vegan cheese, looking around in the kitchen, and remembering some other vegan cheese recipes, I collected some ingredients, and mixed them together. It tasted pretty good, but it was a paste. The next time I made it, I decided I would mix in some coconut oil, to see if that could give me a firmer cheese. And oh my, it definitely worked. It's a bit salty, and very strong, but I really like it, and my mom loves it.
It is very strong, a bit salty, fairly similar to a very fancy, sharp cheese, and since it's so strong, I'd suggest not making any double batches.
Anyway, on to the "Recipe" I hesitate to call it that, because I didn't measure at all, so these are extremely rough estimates. I'll try to measure next time. I tried to have the estimates be a little on the short side, because you can always add more, but you can't take it away.
About 1/2 teaspoon white/mellow miso
About a tablespoon nutritional yeast (Regular will not do! If you must, you can probably use brewer's yeast)
About 1/2 teaspoon lemon juice
About 1/2 teaspoon soy sauce
A little sprinkle of garlic powder
A tiny, tiny bit of horseradish
About 1 1/2 tablespoons tahini
Melted coconut oil
Mix everything together except the coconut oil, taste it, and adjust to however you like. Then add about three-four times that full amount of melted coconut oil. More for a firmer, milder cheese, less for a softer, stronger cheese (I'd go closer to the four times as much)
Re-adjust seasonings if you need to. If it's not mixing well, add some more tahini. Once it's all mixed and tastes really good, chill it for a while until you can shape it, then shape it however you want. (I made a little wheel, sort of) Then wrap it up in foil or something, and chill for at least an hour until it's firm.
Then get out some cracker, apples, or whatever you like, and enjoy! (Be sure to slice it thin though, it really is very strong!)
6 comments:
No nuts? Interesting! You could try the same recipe with added soaked and blended cashews..
Yeah, most recipes call for nuts, but I don't have a strong blender, and didn't plan ahead enough to soak any. It's quite delicious anyway though! Maybe I'll try that next time.
Wow, this looks fantastic! It even looks like it has the same kind of texture as a block of cheese. I have all the ingredients on hand, i can't wait to give it a try. Although, I really don't like coconut oil, do you think I could use anything else?
Thanks!
I'm really not sure what else you could use. You could probably use water instead to have a cheese sauce. But I can't really think of anything with a similar texture, because that's really the one thing that gives this recipe any texture.
If you can think of something fairly solid, but meltable so that you can mix it in, that should work. But nothing comes to mind.
if it's any help, the coconut oil wasn't something i could taste al all. it seems to work for texture, without adding any hint of coconut flavor.
(but that just might be me and my tastebuds.)
What does "4 times that full amount" mean? 4 times what?
George
Post a Comment