Saturday, March 14, 2015

Vegan Cheese!

The other day when I posted my recipe for my Oatonut milk, I talked about making vegan cheese.  Over the holidays, I purchased a couple of cookbooks from The Gentle Chef, one being The Non-Dairy Evolution Cookbook.  This cookbook is amazing!  It has lots of recipes for cheeses, butter, sour cream, and all things a carnivore needs in order to survive.  I made the Extra-Sharp White Cheddar Cheese, and it was finally ready for consumption a few days ago.  I made two molds, one I've about completely demolished on some yummy seed crackers, while the other I'm letting age for awhile longer.

The other cheese I have shown is my homemade vegan parmesan.  It's delicious and adds great flavor to most any savory dish.  I use this a lot.  While I cannot post the recipe for the Extra-Sharp White Cheddar due to copyright laws, I would suggest you purchase the cookbook for yourself.  You can find it on amazon for a decent price here.  While I can't give you that recipe, I can give you the one for my homemade vegan parmesan.

H.A. Larson's Homemade Vegan Parmesan 

In a food processor, add the following ingredients:

1 c. cashews (I prefer cashews, but you can use any nut or seed you like.)
2-3 T. nutritional yeast
1-2 T. flax seed meal  (or whole flax seeds)
1 t. salt
1 t. granulated garlic
1 t. granulated onion

Whiz until completely mixed and has the consistency of sand.  I store in the refrigerator because nut oils can go rancid if not eaten quickly, but if you go through it as quickly as I do, you can store in the cupboard.


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