![]() ![]() ![]() It’s creamy, cheesy, flavorful and a great healthy dairy-free alternative to real hard cheese. More than any other, we took our cues from the coconut milk cheese recipe at Hidden Veggies although ours is different we were very impressed with that one as well.This homemade sliceable vegan cashew cheese recipe is super quick and easy to make with only a few simple ingredients. ![]() If you have a butter stick mold (we use this one here), you can use that, and then have instant cracker-size cheese slices! That’s it! Your yummy vegan cheese will get hard in the fridge, and be ready to eat in a few hours! Note that a slight “skin” may appear to form on your cheese while it’s cooling, it’s ok, it doesn’t affect anything, it will probably disappear when the cheese is fully hardened (it does for us), and in any event, that’s going to be the bottom of your cheese when it’s done, so nobody will see it. Once cooled enough, cover and put in the fridge. Let cheese cool a bit so that when you cover it it doesn’t rain condensation on it. Remove from heat, and pour into your cheese mold. Then mix in the agar, and turn the stove on to medium.īring mixture to a slow boil, whisking constantly, then turn the heat down so that the mixture just simmers, and continue whisking for 5 minutes. Place all ingredients except the agar in a medium saucepan, and whisk until fully mixed. The cheese in the picture has marjoram, thyme, parsley, dried chives, and minced garlic. Whatever you use, wipe the inside very lightly with a light oil, unless you are using a silicone mold, which shouldn’t need greasing.ġ can (13.5 ounces) unsweetened coconut milk ( not a ‘light’ version)ġ/4 to 1/2 cup water (some recipes call for up to 1/2 cup of water along with the coconut milk, while others do not – experiment!)Ģ Tablespoons agar powder (if you instead have agar flakes, we have seen recommendations of using 3 parts flakes for every 1 part powder, so 3 tablespoons agar flakes would equal one tablespoon of powder, meaning that in this recipe you would use 6 tablespoons of flakes)ġ teaspoon white or rice wine vinegar (use apple cider vinegar if doing AIP)ġ teaspoon yellow, Dijon, or horseradish mustard, depending on taste (optional, and omit if doing AIP)ģ-4 Tablespoons nutritional yeast (depending on how strong a cheese flavor you want)įlavor add-ins: nearly anything you want, such as 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, herbs, and other spices. For this particular one we used a Pyrex bowl with its own lid, although you can get cheese molds on Amazon. 20 an ounce!), so we weren’t using up the cans.įirst, figure out what you are going to use for a cheese mold for your cheese. This isn’t as strange as it may seem at first glance – unsweetened coconut milk is very mild, and is really no sweeter than cow’s milk which is, of course, the root of most dairy cheeses.Īs it happens, we have a lot of canned coconut milk at home, in part because for quite a while we were doing the Vegan AIP diet, and in part because now we are making our own homemade coconut milk (we get this killer deal for 25 pounds of Let’s Do Organic coconut flakes for just. Don’t get us wrong, there’s nothing wrong with cashews – some of our best friends are cashews.īut then another method caught our eye: using unsweetened coconut milk as the base. A lot of recipes out there, even the simpler ones, use a cashew base. Recently we started looking into it again, specifically looking for ways to make cheese ‘quick and dirty’. Exclusive offer for our readers! Get 10% off V-Dog vegan dog food and treats, no signup necessary! Use our special coupon code HAPPYGFVEGAN at the V-Dog website to get 10% off your entire order, plus free shipping with any order over $29!
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