Hard Vegan Cheese! Can Be Grated!! - No Soya

Hard Healthy Gratable Cheese

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

Crohns, Coeliac & Endometriosis Safe

Ever since i made my first batch of soft vegan cheese i have been looking for a way to make a gratable tasty cheese, by messing around a bit with the agar agar flakes making jellys and blancmanges, I thought i would try out the cheese too and here it is, It can be grated or sliced or just eaten!  

Also I have worked out that this recipe is 491.5 calories for 339g of cheese!!
If you were to have 339g of say Pilgrims lighter Choice dairy cheese the calories would be a whopping 1023.8 calories! and the Extra Mature Cheddar is 1389.9 calories!!
(calories have been worked out by going to the brands websites)

You will also be pleased to know that Agar Agar is made from several types of seaweed, Making the Agar Agar high in Calcium, Potassium and Magnesium which help regulate blood pressure and help with weight loss.

Ingredients:

1oz Raw Cashew Nuts

4 Heaped Tbls Natural Yeast Flakes

1 Heaped Tsp Almond Flour

1 Heaped Tsp Vegan Bouillon Stock

1/2 Tsp Salt

200ml Hazelnut Milk

1/2oz Agar Agar Flakes

30ml Extra Virgin Olive Oil (Napolina)

2 Heaped Tsp Herbs

1 Tsp Turmeric 

Makes:

approx 339g of Vegan Cheese

I wouldn't use this as a sauce for your pastas or dips straight after you first mix your cheese because of the way it sets, you will see what i mean when the mixture sets on your spoon. Agar Agar is a substitute for gelatine so therefore sets like gelatine and i wouldn't like gelatine setting on my pasta. Wait for the cheese to set and then you can grate it onto your pastas or meals put it in the microwave/grill or oven and it will melt under a high heat.

If you are looking for a quick cheese sauce for your pastas, dips and other things Here is the recipe, You can miss out the Dijon if you wish to.

First Soak your Cashews for 2 Hours in boiling hot water to soften. Then blend them with the oil and leave them to one side until they are needed. 

You do not have to soak your cashews before hand but i like to, You could also use other nuts for a different flavour.

Now you can use any Vegan milk (seed milk/nut milk/grain milk) you like to make this cheese even water if you wish but the milk will make it a more creamier tasting cheese at the end.

So First Pour your Choosen milk into a pan, along with you Agar Agar Flakes and put it on a medium heat and stir the mixture.

I have chosen hazelnut milk and as you can see it is a  milky coffee colour, Which ever colour your milk is this is the colour your cheese will be unless you add spices that will colour your mixture.

Your mixture will look like it maybe curdling if you are using a nut milk but it will be fine just keep mixing.

If your mixture is thick you will need to add more milk. You want the thickness to be like custard.

Cover your pan and let it simmer for 12 minutes.

When you can see that the agar has now all dissolved (see photo) you can now add your cashew mixture..

 Take a whisk and beat the mixture.

Now add your herbs and mix them in.

Next add the turmeric, almond flour, salt and bouillon stock and any other spices or herbs that you fancy.





Put your cheese liquid into pots or one big pot.

Put a piece of cling film over the top and leave in the fridge to set - It will not take long to firm up.

The outside 'Rind' will have a smooth shiney texture you can cut this off if you do not like the texture but grating it you wont notice the difference.



There you have it lovely healthy hard grated cheese.

x x x