Don’t be intimated by homemade vegan cheese. This recipe doesn’t take a lot of equipment or skill but is sure to impress. Use them as spreads or crumble over pizza and salad.
Tools:
- Food processor or blender
- 3 sheets of cheesecloth
- Large strainer
Cheddar Cheeze
1 1/4 cups unsweetened plain soymilk
1/4 cup agar flakes
1/2 cup raw pine nuts
1/3 cup canola oil
1/4 cup fresh lemon juice
3 Tbs. dry white wine (substitute apple cider vinegar if needed)
3 cloves garlic, peeled
2 tsp. salt
1 3/4 tsp salt (add 1/4 more salt if you like your cheeze salty)
3/4 tsp. ground pepper
Line a 2 to 3 cup rectangular or square container with with 2 layers of cheesecloth. The container should be small enough to allow the cheesecloth to hang over sides and fold over top after cheeze is prepared. Whisk together agar flakes and soymilk in saucepan. Bring to a simmer over medium heat and cook 8 minutes or more, stirring frequently until agar dissolves completely and mixture is thick. I can’t stress enough that when using agar you must make sure that all flakes are completely dissolved.
Blend nuts, oil, lemon juice, wine, garlic, granulated onion, salt and pepper in a blender or food processor. Scrape down sides frequently and blend until smooth. Add soymilk mixture and blend for 2-3 minutes more. Transfer mixture to a cheesecloth lined container and smooth top. Fold overhanging cheesecloth over cheese. Refrigerate 1 hour or until firm. Unwrap, slice and serve.
Note: Add jalepeno slices or other spices like smoked paprika.
