Remember a couple of weeks ago we had a guest blogger who dazzled us with an amazing vegan yogurt recipe? She’s back, and with a recipe that uses the vegan yogurt you’ve already made to create something even more delectable…cheese. Visions of grilled cheese sandwiches are dancing in my head, so I’ll turn it over, once again, to Mandy Aureli.
Cheese…it can be one of the things you miss the most when you give up dairy. It seems no matter the reason you give it up, memories of cheese come knocking at your door. It could be memories of a gooey grilled cheese or thoughts of a bowl of creamy mac and cheese. For me that doesn’t happen too often, but when it does it can be hard to ignore. So instead of giving in and regretting it later I buy the dairy free cheese substitutes you can find in the supermarkets. Most of them are pretty good and I have my personal favorites. But I am a woman who likes to experiment and not only try new things but try and make new things! So naturally after my purchase of the book, Artisan Vegan Cheese I need to try and make my very own vegan cheese. There are many great recipes in the book, the one that really jumped out at me was the Meltable Muenster.
Homemade Vegan Meltable Muenster
Put all of the following ingredients in a blender and process till smooth
1 cup plain homemade nondairy yogurt (can be soy, almond or almond coconut)
1/2 cup water
1/3 cup canola, sunflower or safflower oil
1/4 cup tapioca flour
1 1/2 Tbsp nutritional yeast
1Tbsp agar agar powder or carrageenan powder
1tsp fine salt
Pour the blended mixture into a heavy bottom sauce pan. Cook over medium heat for 5 to 8 minutes whisking the whole time until very smooth, thick, gooey and glossy. Make sure the cheese mixture has a gloss to it or once it is formed it will not melt well when cooked with.
Pour the thick gooey glossy cheese mixture into a glass or nonreactive bowl or mold and smooth the top.
Let cool completely at room temp. Cover and refrigerate for a minimum of 3 hours before using.
Note: I like to let mine age in the fridge for about a week before using. It can be used as soon as it is cold, I just like to let it age a bit. It makes a great grilled cheese, mac and cheese, addition to a creamy sauce or even spread on crackers.