Vegan MoFo Day #2!!
Holycrap…after a lot of experimenting I did it! I made a vegan cheese that worked well in a grilled cheese sandwich AND nachos. KABAM!! This recipe is based on this one from Sweet Roots. I made the recipe there once exactly as written, but I didn’t like the coconut milk as the base and can only find agar agar powder, so I used soy creamer and agar powder in this one instead! I also used rice vinegar instead of the white balsamic mentioned and used smoked salt instead of liquid smoke.
I think the magic combination is using agar AND tapioca starch, then it’s solid, but still melts. Yay! Here’s a bad picture of the block after setting and me cutting into it:
In case your not convinced, here is some more melty cheesy food porn:
Hungry yet? I thought so. To the recipe!
Melty Delicious Vegan Cheese…get in my belly!
- 500 ml soy creamer of choice
- ~50ml soy or non-dairy milk of choice
- 3 tsp. agar powder
- 1 tsp. rice vinegar can probably use any white vinegar, I like the rice one
- 2 tsp. smoked salt
- 4 Tbsp. tapioca starch
- 1 tsp. smoked paprika
- 1/4 cup nutritional yeast flakes
- pinch of turmeric optional, for color
- Bring the creamer and soymilk to a boil...but watch it! Both times I made this I looked away for a second and it completely boiled over the saucepan and made a huge waste! It gets very big and bubbly if you don't stir!
- Once boiling, remove from the heat briefly to add the agar powder, rice vinegar and smoked salt.
- Mix the tapioca starch in a small cup or bowl with a few tablespoons of soymilk and set aside.
- Put mixture back on the heat, bring to a boil again, then add the rest of the ingredients, including the tapioca mixture, stirring as you go.
- Cook for 10 or so minutes, make sure it comes to a boil at least once, then remove from heat and pour in a Tupperware or other container to set.
- After it cools a bit you can store it in the fridge. Mine lasted a bit over a week!
I ate lots of this:
Nachos are my weakness.
There you have it, my best vegan cheese attempt yet! Have you ventured into the art of vegan-cheese making? Please share! What is your secret ingredient? I still long for re-creating one of those expensive, hard, aged almond cheeses…anyone?
For those interested in more vegan cheese experimentation, here are some vegan cheese-making cookbooks I own:
- The Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods – got this one recently and I like that it’s not all based on nut cheeses, as nuts can get kinda expensive. Need to play around with it more!
Artisan Vegan Cheese – I’ve had this for a bit now and have explored some of the recipes. Haven’t gotten them quite good as everyone who raves about them, but there are def some more recipes I want to try.
The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic “Uncheese” Dishes – this one’s a classic, I had it since I was a baby vegan. I still like it for the large variety of vegan cheese sauces for every occasion, this one is tested and approved!
Some books about vegan cheese I don’t own yet, but have my eye on:
Käse vegan: 40 Spezialitäten aus pflanzlicher Milch selbst gemacht (German) – author comes from France, the land of cheese, and the book is also available in French.
Vegane Käsespezialitäten roh und glutenfrei aus der RainbowWay®-Vitalkost-Küche (German) – all recipes are also raw and gluten-free