I made some vegan cheese this past weekend that I like a lot. This isn't a dense, elastic type cheese, but more a spreadable one, similar to hummus in texture I think, but a bit smoother. Mike used it as a spread on his veggie burger last night and I've had it on cucumbers and crackers. I also sprinkled it on the top of some vegan macaroni and cheese for a little extra flavor. And it is so easy to make! I got the recipe from Vegetarian Times and the picture above is from the article.
And here are photos I took showing how simple the process is:
Just a few ingredients are involved - blanched almonds, lemon juice, one garlic clove, olive oil, salt and herbs... (herbs are from my garden by the way!).
Soak the almonds for 24 hours.
After 24 hours, throw everything in blender or food processor and blend for about six minutes...
...until smooth and creamy.
Pour mixture into cheesecloth placed over strainer on top of a bowl.
Pull up sides of cheesecloth over cheese and wrap tightly, securing with rubberband. Squeeze out excess liquid and place in strainer over bowl. Put in refrigerator for 12 hours or overnight.
Unwrap and eat, or add oil per recipe or bake per recipe to make crumbly.
How easy is that? You can find the recipe here.
There are two other cheese recipes in this issue of Vegetarian Times - "Pepper-Crusted Cashew Goat Cheese" and "Cheddar Cheese" made with pine nuts - that I'm anxious to try too.
This vegan cooking is turning out to be way more fun and interesting than I ever imagined.