Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. This cheese is super creamy and a great replacement for dairy for vegans, or those allergic to dairy.
Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market or order online at retailers like Amazon.
We also use coconut milk in this cheese to help firm it up. Be sure to always use refined or filtered coconut oil in this recipe. It does not have any flavor like regular coconut oil so won’t leave the cheese tasting like coconut.
I am often asked if the oil can be omitted, or replaced. In this recipe I am afraid not. It is part of what gives the cheese its firm sliceable texture once cooled. If you are oil free, there are oil free vegan cheese recipes out there. They are however going to include different ingredients to help solidify them. I personally do not have issue with consuming a small amount of coconut oil in my cheeses as I do not prescribe to an oil free diet. It is only 1/4 cup to make 2 to 3 wheels of cheese. Divide that over the number of slices you will get and it is really not that much oil. But if you are oil free, somewhere out in the land of the internet, there is a recipe for you. So go forth, google, and find a recipe that is just right for you. What a wonderful time to be alive, am I right!
So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be! You will also be happy at all the money you save making your own. You really have nothing to lose here!
INGREDIENTS:
1 cup cashews, soaked in hot water for a few hours and drained.
1/4 cup nutritional yeast
1 teaspoon salt
1 teaspoon onion powder
2 teaspoons minced garlic
1 teaspoon liquid smoke
1 and 2/3 cups almond or coconut milk
2 tablespoons of agar powder
1/4 cup triple filtered coconut oil
1/4 cup sauerkraut, without the juice ( this surprising ingredient helps give the cheese that tangy bite that most cheeses have)
3 tablespoons tapioca starch
2 teaspoons light miso paste
1 tablespoon lemon juice
NSTRUCTIONS:
In a food processor, add all ingredients except milk, and agar. Blend a few minutes until the mixture becomes smooth.
In a medium sized sauce pan, combine milk, and agar and bring to a boil. Reduce heat and simmer for 3-5 minutes. You want the mixture to thicken to a thin pudding like consistency.
Pour the milk and agar mixture into the food processor with the other ingredients.
Mix for a few minutes until all of the ingredients are well incorporated, and smooth.
Pour the cheese mixture into 2 - 3 ramekins or small bowls. Let cool, uncovered in the refrigerator for serval hours to firm up.
Store in an airtight container for up to one week in the refrigerator.
