Best 2 How Do I Love Thee Vegan Cheese Recipes

VEGAN CHEESE

Vegan Cheese image

How to make vegan cheese at home with under 10 ingredients and just 10 minutes of your time (not including chill time). This dairy-free cheese is tangy, cheesy, and versatile - use it in slices, shredded, or melted into or over dishes. Plus, it's nut-free and soy-free!

Provided by Michaela Vais

Time 10m

Number Of Ingredients 9

Ingredients

1 (13.5 oz) can coconut milk (unsweetened (see notes))
4 tbsp nutritional yeast ((see notes))
2 tbsp agar powder (100% pure (see notes))
1 1/4 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp smoked paprika
1/3 cup sauerkraut juice (lukewarm)
1 1/2 tbsp tapioca flour ((see notes))

Steps:

Watch the video in the post for easy visual instructions.Grease the inside of a small/medium bowl or container of choice (mine measures 5.5 x 3 inches / 14 x 7.5 cm) with a neutral oil and set aside.
Add all ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir with a whisk.
Bring the mixture to a simmer over medium heat, stirring frequently. Once it simmers, set your timer to 5 minutes. Let it simmer over low heat (do not let it boil) and stir occasionally as it will thicken the longer it cooks.
In a small bowl, mix the sauerkraut juice with tapioca flour. It's important that the juice is not cold (otherwise, it will make the cheese sauce set partially). Add the mixture to the saucepan after 5 minutes and stir with a whisk.
Continue to simmer for 1 minute, it will thicken even more, so I recommend stirring frequently. Then immediately pour the cheese sauce into the prepared bowl (it hardens fast, so try to be quick) and press it down slightly with a spatula.
Let it cool until the bowl is just slightly warm, not hot, then refrigerate for at least 3 hours (or overnight) until set. Enjoy with these crackers!

Nutrition Facts : ServingSize 1 piece, Calories 98 kcal, Carbohydrate 4 g, Protein 2.6 g, Fat 8 g, SaturatedFat 7 g, Sodium 335 mg, Fiber 1.1 g, Sugar 1.8 g

HOW-DO-I-LOVE-THEE VEGAN CHEESE

How-Do-I-Love-Thee Vegan Cheese image

I can't quite think of the proper adjective for this cheeze recipe... it's wonderful mixed into calzones, dolloped on pizzas, baked on enchiladas. Did I mention it also makes terrific vegan cheese fries? Try it! (Thank you, John Robbins- from May All Be Fed.)

Provided by White Rose Child

Categories Spreads

Time 5m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb firm tofu, crumbled
1/3 cup lemon juice
1/3 cup nutritional yeast flakes
1/3 cup tahini
3 tablespoons tamari
3 -4 tablespoons water
1 teaspoon dried basil
1/4 teaspoon turmeric
1 -2 garlic clove, minced
1/8-1/4 teaspoon black pepper

Steps:

Simply combine all ingredients in a food processor and blend until smooth.
This works well if halved, but it'll also keep for at least 4-5 days refrigerated.
I'll be updating with specific ways to use this super, versatile vegan cheese!

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