The vegan cheese thing is a thing. It’s a big thing. And there are many amazing artisan vegan cooks out there striving to make vegan cheese like cheese. And I have huge respect for all of them!
I even came across a recipe for blue vegan cheese the other day …. it looked fabulous!
I missed cheese for a long, long time when I became vegan. I didn’t feel so bad when I read some of those articles about how cheese is highly addictive. I just thought, OK, I have an addiction I need to kick. It’s taking a while I have to say 🙂 And it’s still not done ! 😉
In the meantime, I’ve attempted various recipes I’ve come across, but sadly without much success, although I was inspired by many of the ideas.
I did once make a delicious Vegan Brie ….but can I find the recipe again? Absolutely not 💚
If I could afford it, I’m sure I would be regularly buying artisan vegan cheeses from some of those amazing on-line suppliers. Because so far, most store-bought vegan cheeses are mainly, truly, deeply mediocre.
Slowly, over time, I’ve forgotten about cheese. However, if there’s one thing that revives my desire to try again, it’s home-grown tomatoes. There’s nothing quite so delicious as homegrown tomatoes. And because I’ve got some, with more ripening as I write .. I suddenly want cheese….I want pizza…. I want feta salad… and all that kind of stuff… 💕💕
So in honour of my home-grown tomatoes, I’ve started by concocting this fairly simple recipe for a tofu and cashew cream cheese, which is light, creamy…and seems to hit the spot. One of them anyway 🙂 It’s definitely inspired by Miyoko Schinner, but I’ve left out the thickeners, changed some of the ingredients, and gently baked it instead.
It works for me! 💚 That’s all I can say!
I’ve made three individual cheeses, and coated them with three different coatings: black pepper, paprika and herb. The coatings make a wonderful difference, and if you can bear to leave the cheeses in the fridge for a day or two before sampling, the flavours really start to seep into the cheese. And they’re good !
Hope you enjoy!
TOFU AND CASHEW CREAM CHEESE
makes 3 individual ramekins approx. 8 cm. diameter
- 100gms. cashews
- 100 ml. water
- 200gms. firm plain tofu
- 3 tsps. sweet white rice miso
- juice of 1/2 lemon
- a small piece of garlic clove ( about half a small clove)
- 3 tbs. nutritional yeast
- 1 tsp. salt
- A dash of olive oil (to grease the ramekins)
- Soak cashews for 2 -4 hours in 100ml. water.
- Blend cashews with soaking water in a high speed blender until silky smooth.
- Place blended cashews in a saucepan, and bring to a gentle boil. Keep stirring to avoid burning. Reduce heat if necessary. Cook for 2 -3 mins. until the mix has thickened considerably.
- Return cashew mix to the blender with all the remaining ingredients, and blend until smooth.
- Lightly grease 3 ceramic oven-proof ramekins (about 8cm. in diameter), and pour the cashew mix into the ramekins, so that it is equally distributed.
- Bake the cheeses in a pre-heated oven Gas Mk. 3 / 160C (or slightly lower if you have a fan-assisted oven), for approx. 20-25 mins.
- Remove the cheeses from the oven and allow to cool completely. The surface of the cheeses will have a few little cracks … nothing to worry about ….
- Refrigerate for around 4 hours.
- Remove from the fridge, and slide a knife gently around the edge of the cheese.
- Turn the cheeses upside-down on to plates.
Black pepper and Coriander:
Grind together approx. 2 tsps. black peppercorns, 2 tsps. coriander seeds and a pinch of salt, until fine.
Paprika with a pinch of chilli:
Blend 2 tsps. paprika with a good pinch of chilli and a pinch of salt.
2 tbs. dried mixed herbs, such as basil, parsley, chive, fennel. Grind the herbs until medium fine.
- Coat each cheese individually, by rolling the cheeses in individual coatings.
- Return coated cheeses to the fridge until ready to serve.
… with crackers… tomatoes… olives ….salad … as you fancy….
….watch them disappear….
Going ….going….gone … ☘
…technically, these cheeses will store in the fridge for a week or so … ha….
more to come