It’s a dairy-free, cheese substitute for those wanting to experience the taste and texture of cheese without dairy products. There’s no blender required or any fancy kitchen equipment, just a saucepan, and a few bowls! Plus, homemade options are far cheaper than going for anything store-bought and nearly always taste better! The results are a versatile cheese substitute that is entirely addictive and 100% nut-free (without cashews) and something I’ve loved for years (but somehow never posted-oops!).īest of all, this vegan cheese recipe is nut-free and super EASY. The recipe is actually based on my cheese sauce recipe – which has been loved by thousands of dairy and non-dairy eaters alike since I first posted it way-back-when in 2016 on Instagram!īy swapping just a couple of ingredients and a step you can turn the gooey sauce into a hard plant-based cheese worthy of slicing, shredding, or melting on your favorite dishes or adding to fancy cheese boards. Honestly, I’m not kidding when I say that this is the best vegan cheese I tried so far. I’ve already shared a (very popular!) Vegan Cheese Sauce, several other cheese alternatives (listed at the bottom of this post), and recently my take on Vegan Fondue.Now, it’s the turn of this hard-style, sliceable dairy-free cheese. That ooey, gooey, melty, tangy food is so good that people can’t imagine a life without it – but you don’t have to. Do you know one of the biggest struggles for many, though? – giving up cheese! We’re slap-bang in the middle of ‘Veganuary’ where, as of this year, more than half a million people have pledged to go Vegan for the month of January (Yay!). Plus, it’s nut-free (no cashews) and soy-free! This dairy-free cheese is tangy, cheesy, and versatile – use it in slices, shredded, or melted into or over dishes. Lifesaver with its deliciousness! I have to admit I usually eat it just as a snack, but you can also grate and melt the cheese, it works just like the real deal.How to make vegan cheese at home with under 10 ingredients and just 10 minutes of your time (not including chill time). But when I’m craving cheese I can’t wait days to make it. ![]() Her recipes are all amazing, the only problem she uses rejuvelac in her recipes. ![]() I’ve talked about this book before and I surely will again, because it’s just the best thing that could happen to a cheese lover, like I am. Miyoko Schinner is often using agar agar and tapioca flour in her recipes achieving the perfect cheese consistency. The idea of this cheese comes from my beloved Artisan Vegan Cheese book. But you can make it cheesier too, just add more nutritional yeast. This recipe is all you need to set up the perfect cheese platter.ĭoesn’t this just look fantastic? And just like real cheese? It definitely tastes like one! The cheese itself has a very cheesy consistency (thanks to the tapioca and the agar agar) and a very neutral taste, which works perfectly with the walnut pieces and the herb coat. Thank you for your support!ĭo you love cheese? Well, look what we have here – this wonderful walnut and herb cheese! Yes, walnut and herb VEGAN cheese! Yes, it’s plant-based, delicious and so satisfying! Also super easy to make and it only requires a few simple ingredients. ⋆ This page may contain affiliate links, meaning I receive commissions for purchases made through those links, at no cost to you.
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