Pinterest. I was able to read a few recipes, compare and contrast, tweak according to my ingredients, check another recipe for triangulation and suddenly I had cheese that I had made all by myself! With a little help from my friends!
hurry up pumpkin alfredo. Probably I lost my enthusiasm after I forgot
about the the pumpkin I was roasting for it. The pumpkin chunks were
burnt but fortunately I had some whole sweet potatoes in the oven too.
was lazy and used cashew butter rather than grinding my own cashews. I
am not sure how much of a difference this made. I will say that if you
love eating a spoonful of nut butter then this macaroni cheese is for
you. It may even trick your nearest and dearest. Take this
conversation with E as I finished my bowl of pasta:
GGG: Vegan food is so satisfying.
E: But I thought you said it had cheese in it.
GGG: no I said it tasted cheesey when I was talking about how good this vegan food was.
E: Oh, I probably wasn't listening!
cashew goats cheese and almond feta made me happy. It's just that they took forever to make. They involved days of soaking, grinding and draining nuts. I started this cheese at 4pm and was grating it onto pizza at 7pm.
Veganangela's Cheese. Recent sightings of vegan cheese on Magic Jelly and Sweet Roots piqued my interest. Home made vegan cheese that slices rather than spreads were still a mystery to me. Yet the ingredients list was mostly already in my kitchen. I combined the recipes to suit what I had.
I worried that I don't tend to use coconut oil. It is perfect for cheese that you want to firm up at room temperature and melt under heat. My ingredients seemed to need some extra fat. Instead of coconut oil, I used tahini but I think you could use cashew nut butter or white miso. And here is the dilemma with this cheese. When I compared grated dairy cheese and grated vegan cheese on pizza, the dairy swims in oil. It is not something I really want but I think it helps the melting.
So today I had to try a staple of our house. Melted cheese on toast. (Or in this case, on pretzel.) It didn't look good. Again it held its shape. But when I bit into it, the cheese oozed.
I am sending this post to Ricki for her Wellness Weekends Event. Fitting really, as it were her pinterest pins that inspired this cheese. Thanks Ricki!
Previously on Green Gourmet Giraffe:
One year ago: Raspberry lemonade
Two years ago: Quince Curiosity
Three years ago: PPN Neofolk Buckwheat Pasta Bake
Five years ago: Blues Clues Birthday Cake
Vegan Cheddar Cheese
Adapted from Magic Jelly and Sweet Roots
2 cups soy milk
1 tsp apple cider vinegar
3 tbsp agar powder
1 tsp smoked paprika
2 tsp sea salt
1/4 cup nutritional yeast flakes
Pinch of turmeric (for more authentic cheese colorl)
1 tbsp tahini (or cashew butter or white miso)
2 tbsp tapioca starch
1 tbsp corn flour (cornstarch)
1 tbsp chickpea flour
Dissolve apple cider vinegar in 1 cup of soy milk in medium saucepan. Set aside for the milk to curdle. Meanwhile dissolve agar powder in remaining cup adding a little milk at a time (I did this with only 1/4 of the milk as the recipe suggested but it made the agar agar really thick and lumpy when I added it to the mix later so maybe I would try adding the whole cup to the agar agar next time.) Set aside.
Sweet potato pasta cheeze sauce
Adapted from Oh She Glows
2 baked medium sweet potatoes, peeled and mashed
3/4 cup cashew butter
1 and 1/2 cups milk (I used soy milk), or more
3 garlic cloves, crushed
1 tbsp lemon juice
2 tsp sea salt (I used wild garlic salt), or to taste
6-7 tbsp nutritional yeast flakes
1/2 tsp yellow mustard powder
1/2 tsp mixed herbs
1/2 tsp smoked paprika
1/4 tsp turmeric powder, optional (for colour - I didn't use)
Freshly ground black pepper, to taste
450g dried macaroni
Cook and drain pasta according to packet instruction (I simmered mine for about 10 minutes). Mix together the rest of the ingredients. Add more milk if needed. It should be of a thick pouring consistency. Mine was a bit thick and I used 1 and 1/3 cups of milk. Toss through hot pasta.
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