Vegan Cheese

Soft Spreadable Cheese!

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe.

 (Click Here) for a Hard Cheese that you can grate.

 

 

Ingredients:

1 Tsp Xanthan Gum

3oz Cashew Nuts (soaked for 2 hours)

1 Tsp Cumin

1 Tsp Salt

1/2 Tsp Garlic Italian

425ml Nut Milk

9 Heaped Tsp Agar Agar Flakes

60ml Extra Virgin Olive Oil

1 Tbls Lemon Juice

2 Heaped Tbls Almond Flour

2 Tbls Potato Starch

2oz Natural Yeast Flakes

1 Heaped Tsp Bouillons Vegetable Stock

First soak your cashews for 2 hours in warm water so that they soften.

Then to a pan combine your Milk, Agar Flakes, Oil and Potato Starch.

Stir and bring to the boil then turn it down to simmer (if your mixture is too thick add some more nut milk)

Continually Stirring your mixture turn the heat down to low and stir till your Agar Flakes have dissolved. 

Leave your pan on a low heat whilst you do the next part.

Add the rest of your ingredients to your blender/vitamix and blend.

When your ingredients have turned to a powder stop blending so that your nuts do not start to turn into nut butter.

Add your powder to your liquid mixture and stir to combine everything.

If your mixture is looking lumpy then take your whisk to it to make your mixture smooth.

When your mixture has thickened, it is ready to put into your ramekins.

When you have potted your mixture you can add different flavours to your cheese.

I added:

Top left: 1 Tsp Tomato Puree & 1/2 Tsp Chili Flakes
Top Right: 1 Tsp Chives
Bottom Left: 2 Tsps Turmeric
Bottom Right: 1 Tsp Mixed Herbs & 1 Tsp Season-All.

Stir the ingredients into your cheese.

Wait for the pots to cool to room temperature before putting them into the fridge.

Leave them in the fridge over night and your cheese's should have set into a soft formed cheese.






Here they are all set and ready to eat, my favorite was the turmeric and the chive, my mans favorite was the tomato and chili.

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