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Christian Vegetarian Association Presents:
Take
Heart!
Homemade Vegan Cheese
(www.vegangela.com)
Ingredients:
1/2 cup + 2 tablespoons raw cashews 1/4 cup nutritional yeast
1 teaspoon onion powder 1 teaspoon sea salt 1/2 teaspoon
garlic powder 1+3/4 cups plain unsweetened soy milk 1/2 cup
agar flakes (or 8 teaspoons agar powder) 1/4 cup canola oil 2
tbsp yellow or white miso 1 tablespoon fresh lemon juice 3
teaspoons white truffle oil (optional) Chopped chives (optional)
Instructions: - Lightly oil 3-4 small ramekins. -
Using the pulse button, finely grind the cashews in a food processor
(do not allow the cashews to turn into a paste). Add the nutritional
yeast, onion powder, salt and garlic powder. Pulse 3 more times to
blend in the spices. - Combine the soy milk, agar, and oil in a
heavy medium saucepan. Bring to a simmer over high heat. Decrease
the heat to medium-low. Cover and simmer for 10 minutes, stirring
occasionally, or until the agar is dissolved. With the food
processor running, gradually pour the milk mixture through the feed
tube and into the cashew mixture. Blend for 2 minutes, or until the
mixture is very smooth and creamy. Blend in the miso, lemon juice,
and truffle oil and chopped chives (if using). Note: if your food
processor isn’t very big, simply pour the cashew mixture into the
saucepan and stir it vigorously for a minute or so, and then add the
remaining ingredients. - For grated or sliced cheese: Transfer
the cheese to a container; cover and refrigerate until it is very
firm, about 4 hours. Once it is firm, use a knife to gently remove
the cheese from the ramekin. Grate or slice the cheese as desired.
- For melted cheese: Use the cheese immediately as melted cheese. To
make the cheese in advance, cover and refrigerate it. When ready to
use, melt it in a saucepan over medium heat until it is smooth and
creamy, stirring frequently and adding more soy milk to the melted
cheese to thin, if necessary. - The cheese will keep for 4 days,
covered and refrigerated.
Your question and comments are welcome

Copyright 2008 © Christian Vegetarian Association. All rights
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