It is quite controversial if a certified cheesemaker starts making a cheese-like something from non-dairy products, but I was really curious of this new wave of food consumption and also a lot of vegetarian and vegan friends have been asking me when will I start to make a vegan version of cheese for them.
At first I was sceptical and a little bit denying about this as I have been a cheese addict eversince I have known how to talk and also it made me angry that people call a plant based something cheese… but I am a quite open-minden person so I dug myself into to this new project see what vegan people call cheese.
It turned out that a vegan cheese requires a lot more ingredients that I thought, but all of them are easy to get in a supermarket and also if you have a Kithen Aid or a simple mixer you can make it in 2 hours , plus the 6-8 hours cooling them which can be handled puting the “cheese” to the fridge overnight.
To cut the long story short I was amazed how good this vegan cheese turned out and how glad my friends were ( especially the ones with lactose intolerancy) that I served this to them on or Sunday brunch 🙂
Anyway, here you go, the recipe… enjoy and let me know if you have another favouite recipe that you’d like to share 🙂
Ingredients:
- 1 cup sunflower seed
- 1/2 cup cashew nut
- 1/2 cup almond
- 1 cup oatmeal
- 1 teaspoon curcuma
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika ( hot one for those who prefer it)
- 1/2 teaspoon ground mustard seed
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 filed onion
- 2-3 filed garlic
- 1/4 cup barm
- 1 cup almond milk or rice milk
To give it a texture:
- 1 cup of water
- 1 teaspoon agar-agar
Put all the ingredients to the plant based milk for 1-2 hours to soak a little bit so it will be easier to mix the nuts. Start heating the water with the agar-agar and let it boil until the agar-agar is fully melted.
Put the ingredrients in the Kitchen aid or mixer and add the agar-agar gradually until the mixture gets creamy. If you don’t find it creamy enought you can add some extra milk or water.
Once the mixture is done put ot to a simple plastic box , bowl or any kind of shape you’d like to add to your cheese and let it settle in the fridge overnight .
Bon apétit ! 🙂
Source: http://veganreceptek.webnode.hu/products/fokhagymas-trappista-sajt-/
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