Another Vegan Block Cheese Recipe:

I haven't done any vegan cheese making in a while now, and I had a little extra free time on Saturday, so I decided that it was time to improve upon my last recipe for Vegan Block Cheddar Cheese.

I made a special trip to the produce store to buy raw cashews yesterday, but they were out. Still determined to make cheese that night, I decided to move on to plan B and use cauliflower instead. I've used it in cream sauces before, and it always turns out delicious. Cauliflower has a neutral flavor, so it picks up the flavors well. I also used a little sweet potato to add more depth in flavors. Another benefit to using cauliflower is that it's better on the budget than raw cashews, which generally cost an arm and a leg to buy, so it's not as scary to experiment.

This cheese grates and melts. I just used it to make a grilled cheese sandwich on ciabatta bread, and it was super delicious. This doesn't taste exactly like cheddar cheese, but it's definitely a good substitute. I'm waiting for rejuvelac to come in. I ordered it on Amazon yesterday. My next goal is to make something that tastes almost exactly like dairy cheese, and I've heard that because rejuvelac has a sour, fermented flavor, it generally does the trick. Be looking out for that recipe in the near future. I'm excited to try it out!

Ingredients:

2 cups cauliflower, cut into florets

1/4 cup sweet potato, cubed

1 cup water

1/2 cup plain unsweetened almond or soy milk

1/3 cup + 2 tbsp. nutritional yeast

4 cloves garlic, smashed

1 tbsp. sauerkraut 

1 tbsp. tahini

1/2 tbsp. coconut oil

4 tsp. agar powder

2 tsp. lemon juice

2 tsp. salt, divided

2 tsp. garlic powder

Dash of cayenne pepper

Dash of cumin

Dash of turmeric

Makes about 3 cups of vegan cheese.

Instructions: 

1. Bring the cauliflower, garlic, and sweet potato to a boil in a medium saucepan. Boil for 18 to 20 minutes. Drain, and return to pan. 

2. Next, stir in 1 tsp. of salt, the garlic powder, cayenne, cumin, and turmeric. 

3. Add the cauliflower mixture and the sauerkraut to your food processor. Add the almond milk, nutritional yeast, lemon juice, and remaining 1 tsp. salt. Pulse until smooth, scraping the mixture off the sides as necessary. 

4. In a medium saucepan, bring the water and agar powder to a boil. Reduce heat to low and simmer for 7 to 10 minutes, whisking almost constantly.

5. Once the agar  mixture is ready, pour it into the food processor and process until a smooth and creamy mixture has formed.

6. Grease a bowl or container, and pour the cheese mixture into it. Let it cool on the counter for at least 15 minutes. Refrigerate overnight. 

*(Do not use So Delicious Brand Almond or Soy Milk - for whatever reason, it doesn't turn out well when cooked).

Vegan Mac and Cheese Sauce with a Kick:

Here I go with the spicy flavors again! Don't worry though. This recipe isn't all that spicy. I only added a little bit of cayenne pepper and Cajun seasoning to make it a little more interesting.

I smashed the diced rutabaga, but you can always puree it in a food processor or blender if you're trying to hide the veggies from any unsuspecting children.You can also add a little extra almond milk for a creamier sauce.

Ingredients:

1 package your choice of pasta, cooked according to package directions

1 15oz. can diced rutabagas, drained 

1/2 cup yellow onion, thinly sliced

1/3 cup plain unsweetened almond milk

1/4 cup nutritional yeast

4 cloves garlic, chopped

1 tbsp. olive oil

1 tsp. garlic powder

1/4 tsp. salt

Dash of cayenne pepper

Dash of Cajun seasoning (optional)

Instructions:

1. Cook the pasta according to package directions.

2. While the pasta is cooking, add the olive oil, garlic, and onions to a medium saucepan. Cook on medium heat until translucent, about 7 minutes. Stir in the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning. Smash the mixture with a potato masher until it is smooth and creamy, and then continue cooking on medium heat for another 5 minutes, stirring occasionally.*

3. Stir in the almond milk and then the nutritional yeast. Cook on medium heat for another 5 minutes.

4. Drain the pasta when necessary. Once the sauce is ready, add it to the pasta and serve.

*If you choose to puree the rutabaga mixture in the food processor before, add the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning to your food processor before you put it in the pan, and then process it until smooth. Add it to the saucepan, cook for 5 minutes, and then proceed to step #3.

Adventures in Vegan Cheese Making: Vegan Cashew Cheese Ball:

While making this "cheese," I set out to achieve that sour, cheesy flavor. It worked. To me, this cheese tastes a little like goat cheese, but with a little bit of a softer texture. This recipe would be perfect for a cheese plate at your next party (and it's totally acceptable to enjoy it all to yourself). 

Also, don't fret if you don't have a cheesecloth. You can always put it in a jar and eat it how you would any other cashew cheese. You don't even have to let it sit out overnight if you don't want to. The sauerkraut starter will still lend a sour flavor.

After letting the cheese sit out overnight, I placed it in the fridge for a few hours, and then I shaped it into a ball and rolled it in sesame seeds, fresh parsley, and a little bit of orange zest.

Needless to day, after taking these pictures, I quickly gobbled up half of this cheese with some cucumbers. It was a nice, healthy snack that made me happy. Hope it makes you happy as well!

Ingredients:

2 cups raw cashews, soaked for at least an hour 

1/4 cup water

1 clove garlic, chopped

1 to 2 tbsp. nutritional yeast

1 tbsp. coconut oil (you can use canola oil as well)

1 1/2 tbsp. sauerkraut starter (the juice from raw sauerkraut)*

2 tsp. sesame tahini

1/2 tsp. Kosher salt 

Dash of smoked paprika

Dried herbs (optional, to taste)

Toppings for the Cheese Ball:

2 tbsp. sesame seeds

2 tbsp. fresh parsley, chopped

1/4 tsp. orange zest (or more)

Adventures in Vegan Cheesemaking: Vegan Muenster Cheese:

 I know you guys love vegan cheese recipes, so here's another! This is a mild cheese. It tastes a little like muenster cheese, or at least like muenster and provolone had a baby. Hope you like it.

Vegan Nachos & Nacho "Cheese":

Well, this is lame. I think I'm going to stay in, rent The Holiday, and watch it on repeat by myself all night. Haha. At least I ate well today. I made nachos with "cheese" sauce, jalapenos, diced tomatoes, and avocados. I also made sweet rolls with cinnamon buttery spread. ♥

Clearly, daylight savings time has become my arch enemy in getting good pictures these days. It has also been particularly gloomy for Florida lately. Needless to say, it's frustrating. Oh well, the  nachos tasted amazing anyways. You can also add in diced onions, black beans, bell peppers, and/or tempeh for more variety. Enjoy.

Ingredients:

1 ripe tomato, diced

 1 avocado, sliced

1 jalapeno, sliced

1 tsp. olive oil

1/2 tsp. dried cilantro

Tortilla chips

1 cup nacho cheese (see recipe below) 

Hot sauce (to taste)

Instructions:

Lay the tortilla chips out on a plate or casserole dish. Toss the diced tomato with the olive oil and cilantro. Drizzle the tortilla chips with the cheese and hot sauce, and then top them with the tomato, avocado, and jalapenos. 

Vegan Nacho Cheese: 

1 1/2 cups plain unsweetened almond milk
1/2 cup nutritional yeast
1 1/2 tsp. sesame tahini
2 tbsp. all purpose flour
1 tsp. chiles, minced
1/4 tsp. miso (optional)
1/4 tsp. chili powder
1/4 tsp. Kosher salt
A few dashes of cayenne pepper

Instructions:

1. Whisk the almond milk, tahini, nutritional yeast, chiles, miso, chili powder, cayenne pepper, and salt together in a medium saucepan. Slowly whisk in the flour.

2. Bring to a boil, whisking constantly. Reduce heat to medium, and let simmer until it thickens, another 10 minutes, whisking often.

3. Remove from heat, and let stand for 10 minutes. It should thicken a little more.

More "Cheese Making": Vegan Pepper Jack "Cheese"?

I know that you guys love vegan cheese recipes, so I figured that I'd put another one up. This cheese is really good. The chiles in it give it a nice, Pepper Jack-type flavor. Melt it on a grilled panini with roasted red peppers, and you're good to go!

Ingredients:
1 cup plain unsweetened almond milk
2 tsp. agar powder
3/4 cup raw cashews, soaked for at least an hour
1 clove garlic
2 tbsp. nutritional yeast
1 1/2 tbsp. sesame tahini
1 tsp. chile pepper, chopped (or more, to taste)
1 tsp, salt
1/4 tsp. roasted sesame seeds (optional)
1/4 tsp. thyme
Nonstick cooking spray

Instructions:

1. Add the almond milk and agar to a medium sauce pan. Dissolve the agar in the almond milk, and bring it to a boil. Boil for 7 to 10 minutes, whisking almost constantly.

2. Next, add the cashews, garlic, nutritional yeast, tahini, chile pepper, salt, sesame seeds, and thyme to the food processor. Briefly pulse. Pour the almond milk and agar mixture in, and process until smooth.

3. Taste the mixture, and add more ingredients to taste (chile peppers, tahini, salt, etc.).

 4. Grease a small bowl or container, pour the cheese mixture in the container, and let it cool uncovered for 5 minutes. Cover, and let set in the fridge for at least 6 hours.