Everyday Cheese
30 mins + chilling time mins
Serves 1 x 14cm wide 5cm deep bowl-shaped cheese
I have tried many plant-based cheeses in my time, and it is something that is definitely one of those foods that no one wants to miss out on, but also has a few qualities it must fulfil. The versatility of cheese is one of these; it must taste cheesy, slice easily, be able to be grated and melt into sauces. This cheese does it all! I am super pleased with it and I hope you will be too. If you cook the cheese for longer it gets more of a ‘cheddar’ flavour and texture, although it does tend to separate if cooked too long. However, don’t worry as I think it gives it more character. You can use chickpea flour in place of pea flour, and I recommend using my plant milk recipe as the higher nut/seed ratio makes a creamier cheese.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
- 350ml plant milk
- 1/4 cup nutritional yeast
- 1/4 cup refined coconut oil
- 15g strong agar powder
- 1 tablespoons tapioca or potato flour (starch)
- 1 tablespoons pea flour (or extra starch)
- 1/8 tsp turmeric powder
- 1/4 tsp smoked paprika (optional)
- 1 tsp salt
- 1 clove garlic, peeled but kept whole, or 1 tsp garlic or onion powder
- 2 tablespoons apple cider vinegar or sauerkraut juice
Directions
- Gather your ingredients and grease the bowl or container.
- Measure the milk, nutritional yeast, coconut oil, agar powder, tapioca flour, turmeric powder, smoked paprika if using, salt and the garlic into a pot.
- Whisk on a medium heat until comes to the boil, turn down to a simmer and add the vinegar, continuing to whisk the whole time.
- Cook for two minutes for a mild cheese and five minutes for cheddar.
- Remove from the heat, remove the garlic clove, and transfer into the prepared bowl or container.
- Cool, then refrigerate until completely cold, uncovered.
- Cover the container with a plate and tip upside down, give it a little tap to help it slip out.
- Slice and enjoy, store in an airtight container in the fridge.
