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
Ingredients: Continue reading “Cashew and Tofu Cream Cheese”