Mozzarella was easy, but cheddar not so much. I've been working on making a vegan cheddar that not only tastes like dairy cheddar, but also slices, shreds and melts too. After several failed attempts...success. No cooking required, just 3 minutes in a blender.
INGREDIENTS
1 Tbsp psyllium powder
1/2 cup raw cashews + 1/2 cup boiling water
1 Tbsp apple cider vinegar
1 Tbsp tomato paste
1 Tbsp chopped roasted red pepper
1/4 cup nutritional yeast
1.5 Tbsp Kappa Carrageenan
1 Tbsp agar agar powder (not flakes)
2 Tbsp white miso paste
1 Tbsp lemon juice
1 tsp agave
2 tsp sea salt
1 tsp mustard powder
1 tsp paprika
1/2 tsp smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp celery salt
1/8 tsp tumeric
1/3 cup flavorless coconut oil (melted)
1 2/3 cup boiling water
DIRECTIONS
1. Soak cashews in 1/2 cup boiling water for 10 minutes. Wisk together psyllium powder with 3 Tbsp water to thicken.
2. Drain cashews then blend all ingredients, including 1 2/3 cup boiling water on high for 3 to 4 minutes.
4. Spray container with a little cooking spray. Pour cheese mixture into container. Let cool on counter then cover and refrigerate overnight.
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