Wednesday, May 13, 2009

Vegan Cheese

Holy cow!

I think I finally mastered the art of making vegan cheese without using any sort of aging process. The trick is to use already fermented ingredients to lend the flavor without actually spending the time or risking a moldy waste of good ingredients. So here is my recipe.

Beautiful Vegan Semi-Firm Cheese

2 cups raw cashews
3/4 cup raw pine nuts
1 cup water
1/4 cup lemon juice
1/4 safflower oil
3tbsp sea salt
1/4 cup nutritional yeast
1 heaped tbsp white miso paste
1 pinch cardamom
1 tbsp onion powder
1 pinch cumin
1 tbsp apple cider vinegar
1 package silken tofu
1 tsp xanthum gum, optional

1 1/2 cups water
2 tsp agar agar powder


Blend all the ingredients (except the water and agar agar from the bottom) until very smooth. You can soak the cashews and pine nuts if you would like, but it is fine without that step. Meanwhile, simmer the water and agar agar powder for about 10-15 minutes until completely dissolved and thickened, stirring continuously.
Get a vessel, mold, dish, or whatever fits all your cheese mixture ready by coating it with oil or nonstick spray. I used a ceramic loaf pan. Avoid metal for this because it may impart some weird flavors.
Now, add the not agar agar mixture into your blender with all the other ingredients and blend until very well combined. Scrape down sides, blend again. Pour mixture into prepared mold and chill for at least two hours.


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