Firm Vegan Cheese
This firm cheese slices, melts, and grates beautifully and is a perfect addition to any cheese platter. Melt it in toasted sandwiches or freeze it and grate it on pizza. The choices are endless!
Equipment
- 1 Cheese mold: choose your shape, round or rectangular
- 1 Spatula and whisk
- 1 Saucepan and stovetop
- 1 Measuring cups and spoons
Ingredients
- 1 can (400ml) of coconut cream or coconut milk
- 1/2 cup hot water
- 1 1/2 tsp Himalayan salt
- 3 tbsp nutritional yeast
- 2 tbsp agar agar powder
- 2 tsp lemon juice
- 1/2 tsp minced garlic or garlic powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp mustard
- 1 tsp miso paste (optional)
- Oil spray for your mold
Instructions
- Prepare your mold by spraying it with oil.
- First place your miso paste into a bowl and add a tablespoon of hot water. Now dissolve the miso in the water. We will add this to the end of cooking so not to kill the beneficial probiotics in the miso.
- Add all the ingredients into the saucepan.
- Bring to a simmer and cook continuously for 5 minutes with a whisk. Make sure you stay mixing the cheese and don’t walk away whilst you cheese is cooking.
- Now add the dissolved miso and whisk together. Be swift in adding your hot cheese mixture into your mold with a spatula.
- Place in the fridge for a minimum of 2 hours.
Notes
Agar agar powder can be purchased online and is essential for this recipe. If you are using flakes, you would need to use 3 times the amount needed for the powder.
This recipe will last 5 days in an airtight container in the fridge and up to 3 months in the freezer, although may change the texture slightly after thawing.