Cheeses

Sliceable Smokey Garlic Cashew Cheese

 Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

INGREDIENTS:

  • 1 cup cashews, soaked in hot water for a few hours and drained.

  • 1/4 cup nutritional yeast

  • 1 teaspoon salt

  • 1 teaspoon onion powder

  • 2 teaspoons minced garlic

  • 1 teaspoon liquid smoke

  • 1 and 2/3 cups almond or coconut milk

  • 2 tablespoons of agar powder

  • 1/4 cup triple filtered coconut oil

  • 1/4 cup sauerkraut, without the juice ( this surprising ingredient helps give the cheese that tangy bite that most cheeses have)

  • 3 tablespoons tapioca starch

  • 2 teaspoons light miso paste

  • 1 tablespoon lemon juice

COOKING INSTRUCTIONS:

  1. In a food processor, add all ingredients except milk, and agar. Blend a few minutes until the mixture becomes smooth.

  2. In a medium sized sauce pan, combine milk, and agar and bring to a boil. Reduce heat and simmer for 3-5 minutes. You want the mixture to thicken to a thin pudding like consistency.

  3. Pour the milk and agar mixture into the food processor with the other ingredients.

  4. Mix for a few minutes until all of the ingredients are well incorporated, and smooth.

  5. Pour the cheese mixture into 2 - 3 ramekins or small bowls. Let cool, uncovered in the refrigerator for serval hours to firm up.

  6. Store in an airtight container for up to one week in the refrigerator.

Coconut Milk Pepper Jack

 Making vegan cheese is easier than most people think. Especially cheeses using canned coconut milk and agar powder. Agar is a vegan gelatin that begins to set up a room temperature, so this cheese is super quick, and easy. You can typically find agar powder at asian markets, or online. The addition of the chili peppers gives this cheese nice kick of flavor and spice, making it a nice alternative to traditional pepper jack. So if you have never tried making your own vegan cheese, give it a go!! You will probably be surprised how easy and delicious it is!

Making vegan cheese is easier than most people think. Especially cheeses using canned coconut milk and agar powder. Agar is a vegan gelatin that begins to set up a room temperature, so this cheese is super quick, and easy. You can typically find agar powder at asian markets, or online. The addition of the chili peppers gives this cheese nice kick of flavor and spice, making it a nice alternative to traditional pepper jack. So if you have never tried making your own vegan cheese, give it a go!! You will probably be surprised how easy and delicious it is!

Ingredients:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoon of lemon juice

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 3 tablespoons arrow root or tapioca starch

  • 1 4oz can of green chilis

  • optional: 1/4 teaspoon cayenne pepper, or a splash of hot sauce for more heat

Instructions:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, and chili peppers.

  2. Pulse a few times to mix everything up.

  3. Line a small bowl with a few paper towels, pour chilis into the bowl. The paper towels will absorb some of the liquid from the peppers. Set aside.

  4. Now add the milk and agar powder to a medium sauce pan, and bring to a boil. Reduce heat and simmer for about 2 minutes, until mixture thickens to the consistency of a thin pudding.

  5. Add the milk mixture to the ingredients in the food processor and mix for about a minute. The mixture will quickly begin to thicken as the agar begins to solidify at room temperature. Once everything is well mixed, add the chilis and just pulse a few times.

  6. Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.

  7. Allow the cheese to harden in the refrigerator uncovered for several hours.

  8. Once the cheese is set, store in an airtight container in the fridge for about a week.

Smokey Lox Vegan Cheese Ball

 My all time favorite breakfast is a  carrot lox  bagel, with onions and capers. So it only seemed natural to take all of those elements and turn them into an absolutely perfect cheese ball. Serve this cheese ball with crackers, or veggies at a party, or smear it on a bagel for breakfast. Either way, just try not to eat the whole thing at once.

My all time favorite breakfast is a carrot lox bagel, with onions and capers. So it only seemed natural to take all of those elements and turn them into an absolutely perfect cheese ball. Serve this cheese ball with crackers, or veggies at a party, or smear it on a bagel for breakfast. Either way, just try not to eat the whole thing at once.

Ingredients:

  • 1 cup cashews soaked over night, or microwaved 3 minutes, then drained

  • 1/2 cup refined coconut oil

  • 1/2 cup chopped carrot lox

  • 2 tablespoons capers, drained

  • 2 teaspoons light miso paste

  • 1/2 small onion

  • 1/4 cup nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon salt

  • 1 teaspoon liquid smoke

  • optional 2 teaspoons dulse flakes (seaweed flakes)

  • Extra strips of lox, or everything bagel seasoning for garnishing the tops of the cheese balls.

Instructions:

  1. Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.

  2. Now, add all of the ingredients, minus the lox and capers, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

  3. Add capers and pulse just a few times. Next, fold in the lox using a spoon. You don’t want to blend the lox.

  4. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

  5. If using lox to garnish, lay 4 or 5 strips across the bottom of the plastic wrapped bowls. If use everything bagel seasoning, sprinkle about a tablespoon into the bottom of the bowl.

  6. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

  7. Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

Serve with cracker or veggies, or on a bagel

Easy Vegan Cottage Cheese

Ingredients:

  • 1 package extra firm tofu

  • 1 package silken tofu

  • 2 tablespoons nutritional yeast

  • 1 teaspoon apple cider vinegar

  • juice from half a lemon

  • 1 teaspoon of salt

Instructions:

  1. Add the silken tofu, nutritional yeast, vinegar, lemon juice, and salt to a food processor or blender. Blend until the mixture is completely smooth.

  2. Crumble up the extra firm tofu, and fold into the creamy tofu mixture.

  3. Store in an airtight container in the fridge for up to one week.

Pumpkin Spice Vegan Cheese Ball

IMG_8556.jpg

This sweet, creamy, pumpkin spice cheese ball is perfect for serving with fruit or cookies at your next get together. It is also makes for a great anytime snack, or dessert. Cheese balls don't always have to be savory, and this one proves it!

INGREDIENTS:

  • 1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained

  • 1/2 cup refined coconut oil

  • 1/4 cup canned pumpkin or pumpkin puree

  • 1 teaspoon vanilla extract

  • 3 tablespoons maple syrup or maple butter

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon pumpkin pie spice

  • A few graham crackers (Nabisco brand is honey free)

Icing drizzle:

  • 1/4 cup powdered sugar

  • 1/2 teaspoon pumpkin pie spice

  • A few drops of maple syrup to thin out the icing

INSTRUCTIONS:

  1. Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.

  2. Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.

  3. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.

  4. Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.

  5. Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.

  6. Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.

  7. Put cheese balls in an airtight container and store in the fridge for up to 5 days.

    Serve with fruit or graham crackers

Pumpkin Spice Vegan Cream Cheese

IMG_8538.jpg

INGREDIENTS:

  • 1 cup cashews
  • 3 tablespoons canned pumpkin
  • 1/4 cup coconut cream ( from a can of full fat coconut milk)
  • 2 tablespoons refined coconut oil
  • 1 teaspoon lemon juice
  • 2 teaspoons pumpkin pie spice
  • pinch of salt 
  • 2 tablespoons maple syrup

INSTRUCTIONS:

  1. Soak cashews overnight, or cover with water and microwave for three minutes. Drain water.
  2. Refrigerate one can of full fat coconut milk for a few hours. Once it is  good and cold, the cream will separate from the liquid in the can. Open and use 1/4 cup of just the cream.
  3. Add cashews, coconut cream, and remaining ingredients in a high speed blender or food processor.
  4. Blend until the nuts are completely broken down, and the mixture is creamy smooth.
  5. Put the cream cheese in a shallow bowl, or a few ramekins, and refrigerate for several hours until the cream cheese sets.

*I revised the original amount of 1/4 cup pumpkin for a better consistancy

Vegan Buffalo "Chicken" Dip

IMG_8233.jpg

INGREDIENTS:

  • 1 can jackfruit in brine
  • 1 8oz container vegan cream cheese
  • 3/4 cups of buffalo sauce (I use Franks)
  • 1/2 cup vegan mayo
  • Pinch of salt
  • 1/4 teaspoon pepper
  • 2 tablespoons corn or tapioca starch
  • 1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)

INSTRUCTIONS:

Pre-heat oven to 350 degrees.

  1. Drain jack fruit and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.
  2. Add the remaining ingredients, except 1/2 cup of cheese, to the bowl and mix well.
  3. Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.
  4. Bake for 20 - 25 minutes or until cheese on top is melty. 
  5. Serve with bread, crackers, carrots, or celery sticks.

Spicy Vegan Queso (nut free, allergy friendly)

IMG_2143.jpg

INGREDIENTS:

  • 1/2 cup raw sunflower seeds, and 1/2 cup pumpkin seeds, soaked in hot water for one hour, or microwaved covered in water for three minutes
  • 2 tablespoons nutritional yeast
  • 2 teaspoons of light miso paste (if you have a soy allergy skip the miso)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 4 tablespoons of tapioca starch, corn starch, or arrow root powder
  • 2 cups of water
  • 1 small can of green chili peppers
  • A few shakes of your favorite hot sauce

COOKING INSTRUCTIONS:

  1. Once seeds are done microwaving, drain and rinse with cold water.
  2. Add all ingredients, except the chilis and hot sauce, to a high speed blender or food processor.
  3. Process and blend on high until the mixture is completely smooth (no lumps at all).
  4. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens. This only takes a few minutes.
  5. Once the queso gets to a pudding like texture, remove it from the heat, and mix in the chilis and hot sauce. If you feel like it is too think, you can add a little more water to thin it out. 
  6. Store in the fridge for up to a week.

 

Coconut Milk Cheddar Cheese Shapes

 These cheddar cheese shape are the perfect back to school snack. The fun shapes are sure to be a hit, and making this cheese with coconut milk makes it a great alliterative for those with nut allergies. 

These cheddar cheese shape are the perfect back to school snack. The fun shapes are sure to be a hit, and making this cheese with coconut milk makes it a great alliterative for those with nut allergies. 

INGREDIENTS:

  • 1 can full fat coconut milk
  • 2 tablespoons agar powder
  • 2 teaspoons light miso paste
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 cup plus 1 tablespoon nutritional yeast
  • 3 tablespoons tapioca starch
  • 1 teaspoon turmeric
  • 2 teaspoons smoked paprika 
  • 1/4 cup refined coconut oil

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.
  2. Pulse a few times to mix it all up. 
  3. Now add the  milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This only takes a few minutes.
  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.
  5. Transfer to the mixture to a 9x13 pan, or high sided baking pan.
  6. Allow the cheese to harden in the refrigerator uncovered for about an hour.
  7. Once the cheese is set, cut shapes using your favorite cookie cutters. You use the scrap pieces  for tacos, soups and chili, on salads, whatever! It will also remelt, so you could use it in quesadillas, nachos, or any other recipe that calls for melty cheese.
  8. Store in an airtight container in the fridge for up to a week.

Soft Vegan Challah Pretzels with Vegan Cheese Sauce

IMG_9578.jpg

INGREDIENTS:

  • 4 cups all purpose flour
  • 1 1/4 cup aquafaba
  • 1/3 cup sugar
  • 1/2 cup oil (I use grape seed but you can use any neutral oil you like)
  • 4 1/2 teaspoons dry active yeast
  • 1 tablespoon sugar 
  • 1 tablespoon salt
  • 1 cup hot water. I just use hot water from the tap, you don't want it too hot or the yeast will die, and it will not activate
  • 2 tablespoons baking soda ( This is for the water you dip the pretzels dough in before baking)

Cheese Sauce:

  • 1/2 cup cashews
  • 1 cup water 
  • 2 tablespoons nutritional yeast
  • 1/2 teapsoon tumeric
  • 1/2 teaspoon smoked paprkia
  • 1 teapsoon dijon mustard
  • 2 1/2 tablespoons tapioca starch
  • 1 teaspoons light miso paste
  • 2 teaspoons apple cider vinegar 

COOKING INSTRUCTIONS:

  1. In a large glass bowl mix hot water, yeast, and 1 tablespoon sugar.
  2. Let the that sit for 10 minutes to activate, or until the mixture  is super foamy at the top. 
  3. In a stand mixer  add the yeast mixture, aquafaba, sugar, oil, salt, and 2 cups of flour. (you can mix by hand, just mix the above, and add remaining flour slowly. You will need to knead it for the same amount of time. It's a good workout though!
  4. Mix until all of the ingredients are incorporated, then add in the remaining flour. I typically will hand mix the first 2 cups of flour in, or use my paddle attachment and replace with the dough hook when I add the remaining flour.
  5. The dough should come together and not be sticky, if it seems sticky you can add 1/4 more flour a little at at time until the dough comes together. Your goal is smooth, and elastic-y dough, not sticky.
  6. Let the dough kneed in the mixer on low/medium speed for 10 minutes. The dough should be smooth at this point and have a sort of  bounce back if you poke it.
  7. Form dough into a nice ball, and place in a lightly greased glass bowl. Cover the bowl with a damp kitchen towel, and place inside your oven turned off, OR on the bread proof setting if your oven has one.
  8. Bring a small pot of water to a boil and place in the bottom of the oven. The heat and steam from the water will help the dough to rise.
  9. Let dough rise about an hour, or until the dough has doubled in size.
  10. Remove dough from bowl and split in half.  Next, evenly divide each half into 8 equal pieces. 
  11. Rolling the dough pieces between both hands, form ropes that are about 12 inches long with each piece of dough.
  12. Take each rope and make a U shape. Take the tops of the U, cross then twist them once. Now bring the crossed dough over the bottom of the U. ( the pictures will help if this is confusing.)
  13. Allow pretzels to rest for about 15 mintues. While this is happening bring a large pot of water to a boil.  Preheat oven to 400 degrees. Once pretzels are done resting, add 2 tablespoons of baking soda to the water.
  14. Add pretzels 2-3 at a time into the water for about 30 seconds. You will need to flip them half way through. Just use a slotted spoon and gently turn them over in the water. Return them to a parchment lined cookie sheet once they come out of the water. 
  15. Brush pretzels with leftover aquafaba, and sprinkle with some corse sea salt before putting in the oven.
  16. Bake pretzels for 15- 20 minutes. I normally move my top rack to the highest position for this. That way they get nice a brown. You will need to keep a close eye on them, and if they brown really quickly, move them to a lower rack for the remainder of the bake time.
  17. Once done allow to cool on pan while you prepare the cheese sauce.

Cheese sauce:

  1.  Place cashews in microwave safe container and cover with water. Microwave for 3 minutes.
  2. Drain water from cashews, then add all ingredients to a high speed blender or food processor. 
  3. Blend until completely smooth.
  4. Pour mixture into a pot, and cook on medium heat, stirring the WHOLE time with a whisk. 
  5. As soon as the cheese starts to thicken remove from heat. If it gets to thick, add a little more water and it will thin back out.

Cheese sauce will last about a week in the fridge, pretzels can be stored in airtight container at room temperature.

Yields 16 pretzels 

 

Vegan Mozzarella Cheese Sticks

 Perfect for a quick snack, or school lunch. These cheese sticks are super simple to whip together and nut free! 

Perfect for a quick snack, or school lunch. These cheese sticks are super simple to whip together and nut free! 

INGREDIENTS:

  • 1 1/2 cups of full fat coconut milk or cream in a can  (make sure it's at room temp, and shake the can very well first. You need the liquid as well as the creamy part, and since they tend to separate, a good shake will help mix it back up)
  • 1/3 cup vegan plain yogurt
  • 2 tablespoon of lemon juice
  • 2 teaspoons miso paste
  • 1 teaspoons of salt
  • 1/4 cup nutritional yeast
  • 1/4 melted cup triple refined coconut oil
  • 2 tablespoons agar powder
  • 1 teaspoon onion powder
  • 3 tablespoons arrow root or tapioca starch

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.
  2. Pulse a few times to mix it all up. 
  3. Now add the  milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding.
  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.
  5. Transfer the mixture to an 8x8 pan.
  6. Allow the cheese to harden in the refrigerator uncovered for about 2 hours.
  7. Once the cheese is set, remove from the pan and cut into sticks. Store in an air tight container for up to week.

Coconut Milk Dill Havarti

IMG_9791.jpg

INGREDIENTS:

  • 1 can of full fat coconut milk or cream
  • 2 tablespoon of lemon juice
  • 2 teaspoons miso paste
  • 1 teaspoons of salt
  • 1/4 cup nutritional yeast
  • 1/4 melted cup triple refined coconut oil
  • 2 tablespoons agar powder
  • 3 tablespoons arrow root or tapioca starch
  • 2 teaspoons dried dill

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.
  2. Pulse a few times to mix it all up. 
  3. Now add the  milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding.
  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.
  5. Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.
  6. Allow the cheese to harden in the refrigerator uncovered for about several hours.
  7. Once the cheese is set, store in an airtight container in the fridge for about a week.

 

Green Goodness Vegan Cheese Ball

IMG_9124.jpg

This easy to make cheese ball is creamy, and tangy. Fresh herbs, garlic, and green onions make it a delicious snack with a cracker, or veggies, or as a sandwich spread.  

INGREDIENTS: 

  • 1 cup cashews, soaked in hot water for a few hours or microwaved for 3 minutes, then drained
  • 1/2 cup filtered coconut oil
  • 2-3 teaspoons minced garlic depending on preference 
  • 2 teaspoons dijon mustard 
  • 3 tablespoons nutritional yeast
  • Juice from 1 lemon
  • 1 tablespoon apple cider vinegar
  • 3 green onions, chopped
  • 3 tablespoons, chopped fresh parsley
  • 1 teaspoon salt

COOKING INSTRUCTIONS:

  1. Add all of the ingredients EXCEPT green onions and parsley to a high speed blender or food processor (I actually prefer a food processor for this).
  2. Process until the mixture is completely smooth. I have noticed because of the volume of the mix, it takes some doing in the vitamix. If using a vitamix you will have to scrape the sides down several times, and use your plunger to keep pushing the mixture down while it blends. It will work, it will just take some time.
  3. Once mixture is completely smooth, drop in your onions and parsley, and pulse until the greens are broken down and incorporated.
  4. Line 2 small bowls, or larger ramekins with enough plastic wrap that it hangs over the sides a good bit.
  5. Evenly divide the mixture between the bowls, pull up the plastic wrap and twist at the top, sealing up the cheese.
  6. Refrigerate for 3 - 4 hours, or until the cheese is firm. If you are in a hurry, you can pop it in the freezer for a bit, then transfer it to the fridge. 
  7. Store the cheese ball in an airtight container in the fridge for up to a week.

Yields 2 cheese balls.

Black and White Vegan Chocolate Cheese Ball

 This sweet and creamy chocolate cheese ball is perfect for serving with fruit or cookies at your next get together. It is also makes for a great anytime snack, or dessert. Cheese balls don't always have to be savory, and this one proves it!

This sweet and creamy chocolate cheese ball is perfect for serving with fruit or cookies at your next get together. It is also makes for a great anytime snack, or dessert. Cheese balls don't always have to be savory, and this one proves it!

INGREDIENTS:

  • 1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained
  • 1/2 cup refined coconut oil 
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup or maple butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 2 - 3 tablespoons plant based milk
  • 1/2 cup mini chocolate chips (if you only have regular, give them a pulse in the food processor first to break them up a bit)

Chocolate coating

  • 3 tablespoons cocoa powder 
  • 3 tablespoons refined coconut oil
  • 2 tablespoons maple syrup

COOKING INSTRUCTIONS:

  1. Add all of the ingredients except the chocolate chips to a food processor, and blend until it becomes completely smooth. You may need to add the third tablespoon of milk if it seems too thick.
  2. Add the chocolate chips and fold in with a spoon.
  3. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. 
  4. Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.
  5. Once cheese is ready, whisk together the chocolate coating ingredients until smooth.
  6. Remove both cheese balls from the bowls, and plastic wrap. Dip the bottom halves into the chocolate coating. It will instantly begin to harden because the cheese is cold. 
  7. Put cheese balls in an airtight container and store in the fridge for up to 5 days.

serve with fruit or cookies 

Smokey Coconut Milk Gouda

 I make a lot of vegan cheeses with cashews, but it is always nice to have an alternative for those with nut allergies. There are a lot of recipes out there for coconut milk gouda, and after experimenting with different ones, I finally settled on adding the coconut oil to help firm up the cheese a bit more! Always look for filtered coconut oil because it does not have strong coconut flavor like regular coconut oil. The coconut flavor can get a little overwhelming with the milk and regular coconut oil. You can also omit the liquid smoke and add some dill, or garlic to change up the flavor. You could also add a teaspoon of turmeric, and smoked paprika for a cheddar flavored cheese!

I make a lot of vegan cheeses with cashews, but it is always nice to have an alternative for those with nut allergies. There are a lot of recipes out there for coconut milk gouda, and after experimenting with different ones, I finally settled on adding the coconut oil to help firm up the cheese a bit more! Always look for filtered coconut oil because it does not have strong coconut flavor like regular coconut oil. The coconut flavor can get a little overwhelming with the milk and regular coconut oil. You can also omit the liquid smoke and add some dill, or garlic to change up the flavor. You could also add a teaspoon of turmeric, and smoked paprika for a cheddar flavored cheese!

INGREDIENTS:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoon of lemon juice

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 3 tablespoons arrow root or tapioca starch

  • 1 teaspoon liquid smoke

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, and liquid smoke.

  2. Pulse a few times to mix it all up.

  3. Now add the milk, agar, and liquid smoke to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding.

  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  5. Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.

  6. Allow the cheese to harden in the refrigerator uncovered for several hours.

  7. Once the cheese is set, store in an airtight container in the fridge for about a week.

 

Vegan Pimento Cheese Ball

IMG_8229.jpg

INGREDIENTS:

  • 1 cup cashews soaked in hot water for an hour, or microwaved for 3 minutes, then drianed.
  • 1/4 cup diced pimentos drained, and patted dry with a paper towel ( just try and remove as much liquid as you can from them)
  • 1/2 onion
  • 1/2 cup triple filtered coconut oil. Filtered coconut oil does not have a coconut flavor to it. If you use regular, your cheese ball will a slight coconut flavor to it.
  • 2 teaspoons light miso paste
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1  teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 1/2 cup vegan shredded cheddar cheese. I prefer Follow your heart brand, or homemade
  • 1/4 cup nutritional yeast
  • 1/4 cup sliced almonds (optional)
  • plastic wrap

COOKING INSTRUCTIONS: 

  1. Cut onion into quarters, and pulse a few times in your high speed blender, or food processor.
  2. Now, add all of the ingredients, minus the sliced almonds, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.
  3. Line 2 - 3 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. 
  4. If using almonds, sprinkle some into the bottom the plastic wrapped bowls.
  5. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top. 
  6. Put the cheese balls in the fridge for 2-3 hours to firm up before serving. Store leftover in fridge for up to 5 days.

 

IMG_8227.jpg

Tofu Feta Cheese

INGREDIENTS

  • 1 block extra firm organic tofu
  • 1/4 cup apple cider vinegar
  • 1/4 oil cup olive or grape seed oil
  • 1/4  cup water
  • 2 teaspoons miso paste
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 2 tablespoons nutritional yeast
  • Juice from 1/2 lemon
  • 2 teaspoons Italian seasoning
  • 3 tablespoons chopped parsley

 

COOKING INSTRUCTIONS:

  1. Wrap tofu in a clean kitchen towel or a few paper towels and place a few heavy books on top for 15 minutes to press out excess liquid.
  2. Whisk remaining ingredients in a bowl
  3. Cut tofu into small cubes and mix into the bowl.
  4. Let tofu marinate in an airtight container in the fridge for a few hours before serving.
  5. Store in fridge.

Tofu Ricotta

INGREDIENTS:

  • 1 package extra firm tofu
  • 2 tablespoons nutritional yeast
  • 1/2 lemon
  • 2 teaspoons miso paste
  • 1 teaspoon minced garlic
  • 1/2 onion 
  • 1/2 teaspoon of salt

COOKING INSTRUCTIONS:

  1. Wrap tofu in a clean kitchen towel or some paper towels and place a few books on top for 15 minutes to help remove excess liquid.
  2. Add onion to a food processor or high speed blender and blend until the onion is minced.
  3. Add the remaining ingredients to the onion and blend on high, scraping down the sides as needed, until the mixture is smooth.
  4. Store in the refrigerator in an air tight container for up to 5 days.

 

 

Fried Vegan Mozzarella Bites

IMG_8067.jpg

Use 1/2 a batch of vegan mozzarella, or a whole batch if you are extra hungry. Just double the following recipe.

INGREDIENTS:

  • 3/4 cup all purpose flour
  • 2 flax eggs
  • 1/2 cup dairy free milk (I use unsweetened almond)
  • 1 1/2 cups panko bread crumbs
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • Oil for frying

COOKING INSTRUCTIONS:

  1. Cut 4 - 5 mozzarella balls into quarters.
  2. Add flour to a shallow dish.
  3. In a deeper dish, whisk together 2 flax eggs and 1/2 cup of non-dairy milk.
  4. In another dish mix Italian seasoning, garlic powder and panko.
  5. Start by dredging the mozzarella pieces first in flour, completely covering the pieces.
  6. Next, dip the bites in the flax egg mix, letting the excess drip off a little.
  7. Now, lay the pieces in the panko, gently pressing in the crumbs so they stick to all sides.
  8. Lay coated mozzarella on a plate. 
  9. Fill a medium size skillet halfway with oil and heat on medium/high heat until nice and hot.
  10. Once oil is hot, add the mozzarella in batches. Just be careful not to over crowd the pan.
  11. Let the cheese bites fry on each side until brown and crispy before turning.
  12. Take a cooling rack, and place it on top of a paper towel line cookie sheet. Place finished mozzarella bites on the rack while you finish frying the rest.
  13. Serve with a side of marinara sauce.

Any leftovers can be reheated in a 350 degree oven for 10 - 15 minutes or until heated through.

Vegan Mozzarella Cheese

IMG_7906.jpg

This recipe is pretty easy and comes together really quickly. This soft mozzarella is perfect for a caprese salad or for topping a pizza! 

INGREDIENTS:

  • 1 cup cashews soaked over night or microwaved for 3 minutes in 1 and 1/2 cups water, then drained.
  • 1/2 cup sauerkraut, without the juice
  • 1/4 cup plant based milk
  • 1 teaspoon minced garlic
  • 3 tablespoons tapioca starch
  • 2 tablespoons triple filtered coconut oil
  • 2 teaspoons nutritional yeast
  • 1 teaspoon of salt
  • 1/2 cup water
  • 2 teaspoons agar powder

COOKING INSTRUCTIONS: 

  1. Add drained cashews, and all other ingredients EXCEPT the water and agar to a high speed blender or food processor. 
  2. Blend on high until the mixture is completely smooth. You may need to scrape the sides down a few times to make sure all of the cashew bits get processed.
  3. Fill a large bowl halfway with water and a cup of ice. Stir in a few teaspoons of salt and place next to your stove top.
  4. In a medium sized pot, bring water and agar powder to a boil.
  5. Once it is boiling reduce heat to med/low
  6. Mix the cashew mixture with the water and agar, stirring continuously unit it becomes thick and stretchy. This will take just a couple of minutes, it comes together quickly. Just keep stirring and scraping the cheese from the sides of the pot. It will resemble a stretchy dough/ batter and scoop easily once it is ready.
  7. With medium size cookie scoop (or you can use a large spoon or ice cream scoop) scoop out balls of mozzarella and drop them into the bowl of ice water. 
  8. Once all of the mozzarella balls are formed and in the water, place the bowl in the fridge for about an hour, or until the mozzarella has firmed up a bit. 
  9. Once firm, remove mozzarella and place in zip lock bags or a shallow storage container adding just a little of the liquid brine for storage. You don’t need to fully cover them. Just add a little of the liquid so they do not dry out. 

Store in fridge for up to 5 days