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🎬 Vegan cheeses are super
popular, just look the success of brands like Miyoko's Kitchen,
Daiya, Follow Year Heart + Violife are! you also can make your own
🧀cheese at home. You're a die hard vegan cheese lover looking
for a raw vegan cultured and aged cheese? Look no further, try my
recipe! I usually mature my cheeses for 1 month - SO worth the
effort!😋 My very tangy cheeses are the perfect center piece
for a vegan cheese board. They are fermented hence great for gut
health.
This recipe has no added oil the way I
prepare it, and it's a great opportunity to try some easy plant based
lacto fermentation. The sunflower seeds I'm using in the video give a
tangier taste than cashews. If you're not sure, start with cashews
and if the cheese isn't tangy enough for your taste, next time use
sunflower seeds.
FYI: I refer to plant yogurt as not
raw, because it is the case with soy yogurt, the most commonly used
plant yogurt. In case you follow a high carb low fat (HCLF) diet,
also known as Whole Foods Plant Based (WFPB), keep in mind that nut
and seed cheese, even without added oils, are rich in natural oils
and therefore not low fat foods
// INGREDIENTS //
● 2.5 cups ground and sifted cashew
nuts or sunflower seeds
● 3 tablespoons plant yogurt
OR 10 vegan probiotic tablets (ground
into a fine powder), dissolved in 3tbsp water
OR 3-4 vegan probiotic capsules (open
them and use the powder inside), dissolved in 3tbsp water
● salt for the outside
● spices of your choice
// METHOD //
Mix the ground sunflower seeds /
cashews with the yogurt or probiotic water solution, using the dough
hooks. Line a strainer with a cheese cloth / delicates laundry wash
bag (material is very sturdy). The strainer should be sitting on a
bowl. Fill in the mixture, close and twist the cheese cloth / laundry
bag. Put a smaller bowl filled with water on top. Let ferment for two
days by leaving it at room temperature, making sure it's protected
from sunlight.
Two days later, it has a tangy smell
and the color has changed. I crumble everything and mix in spices and
seasoning with the dough hooks. Before I touch the cheese, I wash my
hands with vinegar which disinfects them and I don't wear rings. A
few examples of what you can add for flavor:
Salt (use sparingly in case you want to
apply some on the outside, see below)
Pepper
Nutritional
Yeast
Chipotle Chili Powder
Herbs
Dried Garlic
Dried Onion
Lemon Juice
Truffle Oil
Maple Syrup
If you apply salt on the outside, use
only very little on the inside. If you add wet ingredients, make sure
the consistency doesn't get too soft. When everything is mixed well,
I shape the cheese on a wooden board into the desired shape. When it
has its final shape, it needs to age for an even better flavor and
for developing a nice rind. You need a cool environment, I use my
fridge. A tray like shown in the video is best for air circulation.
You can age it like this, but I prefer to rub salt on the outside to
prevent possible germs from getting into the cheese, and also the
rind will be tastier. In order to have an effect that you can taste,
age the cheese for at least 3 days. Flip it every day.
Take the aged cheese out of the fridge.
If you want a coating, remove residual salt with a spatula. Powdered
spices sticks best to the cheese, e.g. smoked paprika. For more
facettes in flavor, most times I use a spice on the outside that I
haven't used yet on the inside. Enjoy!
// VEGAN JAM RECIPE //
● Homemade Vegan Jam:
https://youtu.be/1NbaNLxFuc4
// MORE VEGAN FERMENTATION //
Homemade Soy Yogurt:
https://youtu.be/55xOajBjrfU
// CONNECT WITH BIANCA'S KITCHEN //
📝
http://www.biancaskitchn.blogspot.com
📘
http://www.facebook.com/BiancasKitchn
📸
http://www.instagram.com/BiancasKitchen
🐤
http://www.twitter.com/BiancasKitchen
📌
http://www.pinterest.com/BiancasKitchen
Cant wait to try it!
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