Garlic and herb vegan cheese. Slice it, spread it, grate it, melt it. Vegan, gluten free, low fodmap, sugar free.
What’s your stance on Vegan cheese? Some people genuinely seem to like it. Other people force themselves to like it. Personally, I just can't seem to stomach the shop bought stuff. Every time I find a new one that seems really promising, that aftertaste kicks in and makes me feel really unwell. I think it's because so many of them seem to be coconut oil based to aid their melt-ability. Coconut doesn't belong in cheese. Even with the refined “odour” free varieties it often misses the mark. Never once has anyone been quaffing a bounty and thought, it's alright but it feels like it's lacking a touch of cheddar. And never before has anyone been eating mozzarella and thought, you know what this is missing? Sun cream. Ha. Surely there must be a way to make a nicer version at home?
Well, I think, I think I might have cracked it with this. It’s been devoured by a bunch of people who can eat dairy, which is always a good sign we’re on to a good thing.
Better yet, you can slice it, spread it, grate it and melt it.
I really hope you love it.
1 cup soaked macadamia nuts (can use cashews if not affected by FODMAPs)
3/4 cup unsweetened almond milk
1/2 cup of nutritional yeast
The juice of 1 lemon
½ teaspoon salt
2 tablespoons garlic infused oil
(Optional: 2 probiotic capsules)
1 cup water
1 1/2 tbsp agar agar powder
Herbs of your choice
I love to use -
1 teaspoon of dried parsley
1/2 teaspoon of dried oregano
1 tablespoon of fresh chopped chives
A generous pinch of cracked black pepper
Pinch of turmeric
Add the macadamia nuts, milk, nutritional yeast, lemon juice, salt, garlic oil and as an optional ingredient, the inside of 2 probiotic capsules, to a high speed blender.
Blend until it’s completely smooth.
Add the water and agar agar to a non stick saucepan over a low - medium heat. Stir constantly for about 5 minutes until it turns to a jelly like consistency.
Add it to the blender along with the herbs of your choice and blend until combined. Pour into a mould or mini cake tin immediately, allow to cool at room temperature then chill and set in the fridge.
Store in the fridge and enjoy within 4 days.
It tastes beautiful spread on a bagel or gluten free oatcakes. Add little chunks to a salad or Buddha bowl, enjoy melted on a pizza, in a toastie, in a veggie quesadilla, grated over a chilli, stirred through pasta or however you like.