20. Smokey creamy, vegan chilli cheese

My 20th post!

I’ve been wanting to make vegan cheese from scratch for ages, but never got round to ordering some agar agar powder.

Cheese board ps

My recipe was inspired by a lot of current recipes which I found on the internet, but my biggest influence was this
one:
http://www.vegangela.com/2011/10/15/homemade-vegan-cheese/

This recipe mentioned that the resulting cheese wasn’t creamy, so I added vegan cream to mine to solve this. The author also mentioned that if made plain, this cheese wasn’t too tasty, so I made sure to pack mine with delicious smoky flavours.

My cheese came out a little softer than expected (texture-wise think of a stiffer Vegusto No-moo melty -http://vegusto.co.uk/no-moo-cheese/6-no-moo-melty-7640144054052.html), but this was O.K. as it meant that I was able to spread it onto my toast or an oat-cake (perhaps more agar powder and less vegan cream / oil would produce a harder cheese?).

You will need a suitable mould to set the cheese in. My other half has a big glass bowl which is separated into quarters in order to put party nibbles in it. These compartments just so happened to be perfect for setting cheese in! A couple of ramekins would also work well.

Bowl PS

Vegan Cheese Recipe:

Makes 2 “cheeses”.

Ingredients:

½ x cup nutritional yeast

1 x cup raw cashews

1 x tsp asafoetida

1 x tsp salt

1 x tsp garlic powder

1 ½  x tsp smoked paprika

½ x tsp chilli flakes

1 ¾ x cups soya milk

10 x tsp agar powder

¼ cup vegetable oil

1 x tbsp tahini

1 x tbsp fresh lemon juice

½ x tbsp cider vinegar

1 x tbsp soya cream

 

Method:

Whiz up the cashews in a food processor until you get a fine powder.

Add the asafoetida, salt, garlic powder, paprika and chilli flakes, whiz some more.

Add the soya milk to a pan, whisk in the agar and bring to a simmer. When the agar has dissolved, pour into the food processor (whilst whizzing) a tablespoon at a time. Don’t allow the agar-milk to cool or else it will set.

Add the oil, lemon juice, vinegar and cream and whiz until smooth.

Quickly pour into a greased mould, cover and refrigerate overnight. You will probably need to run a knife around the edges in order to remove the cheese from the mould.

On toast ps

Perfect for cheese on toast, on crackers, or melted into soya milk to make a scrummy “cheese sauce”.

 Flash-Gordonette…x

 

 

 

 

 

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