Being vegan doesn’t mean you need to miss out on enjoying cheese. Whether it's to take to a gathering as a part of a grazing board or have on a toasted sandwich at home, this vegan cheddar ‘cheeze’ will satisfy your cravings. It slices, it grates, it melts and it’s healthy and delicious! Even better, it’s kind to the mamma cows.
INGREDIENTS
Cheddar Cheeze
¼ cup cashew butter
½ cup warm water
1 tbsp arrowroot powder
¼ tsp garlic powder
1 tsp maple syrup
3 tsp white miso
2 tbsp lemon juice
2 tbsp nutritional yeast
1 tsp salt, to taste
1/8 tsp turmeric powder
Setting agent
1.5 tsp agar agar powder
1 cup water
METHOD
Combine all of the ingredients in the first list in a bowl. Whisk until well combined.
To a medium saucepan, add the agar agar powder and water. Whisk until well combined and heat on a medium heat until simmering. Allow to simmer gently for 5 minutes, stirring occasionally.
Turn off the heat. Pour the ingredients from the bowl into the hot saucepan, stirring continuously. Cook this mixture until bubbling and thickened.
Pour the cheeze into a 10cm springform mold or glass dish. Chill in the fridge for at least 4 hours. Keeps for up to a week.
Serve with rosemary and almond crackers and caramelised onion jam.
Serves 8 as a part of a grazing board
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