Vegan Cheeze Recipe

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Although it doesn't look much like traditional dairy Cheddar, this vegan cheese is delicious, melts very well, and is ideal for onion and cheese toast.

I came across this recipe when we were living in Chiang Mai, and a friend posted the link on our local vegetarian Facebook group. He promised to provide bread and chutney if anyone else would make the vegan cheeze, and then we'd all have a picnic.

I couldn't resist a challenge like that, especially since at the time I hadn't had a chutney since my love and was visiting her mother in the UK in late 2012. There is always a variety of homemade jams and mother-in-law stocks and friends and neighbors to keep us safe when we visit, so we tend to eat a little.

To be honest, living in Chiang Mai at the time, I was hoping to have to substitute most of the ingredients, but as it was, the only things in Mary's original recipe that I couldn't find were smoked paprika and tapioca flour. the last of which was really sold out at our local Rimping supermarket. I made balsamic with rice vinegar sub because balsamic is not only horribly expensive in Chiang Mai (we're talking about an expensive second mortgage!), I already had a bottle of rice vinegar. Also, rice vinegar is softer and less sweet than balsamic.

After doing this with coconut milk, I really want to use other non-dairy milks to see how they compare. I think unsweetened soy milk would work. This, however, results in a delicious, creamy, very slightly sweet cheese, which cuts and melts very well. However, don't expect vegan cheese to taste the same as dairy cheese, it doesn't, but it's still a great substitute, and I really like the taste and texture.

Vegan cheeze

Although it doesn't really look like traditional dairy Cheddar, this vegan cheese substitute is delicious and melts very well, and is great for cheese and onion toast!

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Course: cheese

Cuisine: British

Cook time: 30 minutes.

Total time: 30 minutes

Instructions

  • Using a little milk, quench the cornmeal and set it aside.

  • Pour the coconut milk into a skillet over medium heat. Whisk turmeric and mustard powder. Bring to a boil.

  • As soon as the milk is boiling, remove the pan from the heat and add the agar agar, vinegar and salt. Make sure everything is well mixed.

  • Bring the milk back to a boil, then mix the yeast flakes, liquid smoke (if used), and quenched cornmeal. The cheese will begin to thicken immediately. Much! Keep whisking to make sure everything is mixed and smooth.

  • Bring to a boil again, stirring all the time, then lower the heat and let cook, stirring occasionally, for another 10 minutes.

  • Remove from the heat and then pour the cheese into a lightly greased container. Let cool and then place in the refrigerator to put.

Vegan Cheeze

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