Vegan Cheese Recipe Guide

I hope you enjoy this vegan recipe cheese guide!

1. Vegan Cheese Bases
2. Choice Ingredients
3. Nutritional Yeast Sauce/Dip
4. Cashew Cheese
7. Cheesecake
8. Tofu Ricotta
9. Fermenting Nuts and Seeds
10. Blue Cheese Dip
11. Meltable Stretchy
12. Tofu Feta




1. VEGAN CHEESE BASES

1. Nutritional yeast

   
   

   

- Great general seasoning for salads, popcorn, pizza

- Base of nacho cheese dipping sauce

- Easy to add to any recipe for creamy cheesy nuttiness

- Combine with nuts to make a Parmesan replacement

- High in b12, iron

2. Nuts

• Cashews - the best nut for achieving creamy glory
• Almonds
• Macadamia 
• Brazil
• Pine

Can be used for:

- Sauces

- Spreadable cheese

- Meltable cheese

- Parmasean

- Cheesecake

- Cream cheese

3. Plant-based Milk

• Oat
• Rice
• Almond
• Cashew
• Hemp
• Soy
• Pea Protein and Potato

Can be used for:

- Sauces

- Meltable cheese

4. Seeds

• Sunflower
• Pumpkin
• Walnut

5. Tofu/Soy

Can be used for:
- Blue cheese dip

- Silk for sauces

- Tofu “ricotta”, as used in vegan cannelloni and lasagna (silken or firm tofu and cashews)


How to make soy milk from scratch and then make cheese from it!
http://blog.cheesemaking.com/soy-cheese-with-louise-dutton/

2. CHOICE INGREDIENTS:

AGAR AGAR:

Translates to “sticky-sticky” in Malasian. White tasteless seaweed which thickens liquid when naturally occuring pectin is released from the cell wall breaking down during boiling.

Agar flakes are available in most grocery stores. They thicken well, requiring 2-3 minutes of boiling to soften, and must be blended for a smooth result. Agar Powder is cheaper, easier and quicker to use. It dissolves in water almost instantly, can be cooked very briefly to soften, and does not require blending.

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TAPIOCA STARCH

ARROWROOT POWDER/STARCH

Nutritional Yeast Cheese

NUTRITIONAL YEAST:

Use straight - salad topping or in dressing, on popcorn, pasta seasoning, good for pets, cats love it!

Nutritional yeast has often been referred to as a superfood, and for good reason! It is very rich in many basic nutrients such as:

• A full spectrum of B vitamins including b12
• Chromium, which can aid with weight loss
• Sixteen different amino acids, excellent for muscle-building and repair
• Over fourteen key minerals
• Seventeen vitamins (not including vitamins A, C and E).
• Rich source of phosphorous

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1. Sauce for Pasta or Veggies

• Nutritional Yeast - 1 cup
• Whole wheat flour - 1/2 cup
• 1-2 cups of water or plant-based milk
• Roasted red pepper and garlic spice (optional)
• Herbs
• Salt
• 1 tbsp margarine
• 1 tbsp Mustard

Mix ingredients and heat on medium until it thickens. Use fresh.

2. Nat-yo Cheese Dip for Nachos

• 2 tbsp whole wheat flour (or gluten free flour)
• ⅓ c nutritional yeast flakes
• 2 tsp taco seasoning
• dash paprika
• dash turmeric (for color)
• 1 c unsweetened almond milk (or other milk)
• ¼ – ½ tsp liquid smoke
• Salt and pepper to taste

Mix ingredients and heat on medium until it thickens. Use fresh.

(Another option is to pre-boil a carrot and potato, and blend with above recipe before heating.)

CASHEW CHEESE

CASHEWS:

• These include vitamins E, K, and B6
• Minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function.
• Cashew nuts grow in the seeds that hang from cashew apples.

Soaking Cashews:

• Quick Soaking Cashews: To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.
• Or best soak 4-6 hours (or overnigh) in cold water.

How to Make Cashew Milk: Place raw cashews in a bowl and cover with cold water. Allow to soak for at least 2-4 hours, up to overnight, then drain and rinse. Combine soaked cashews and filtered water in a blender. Strain. For a whole milk texture, use 3 cups of water to 3/4 cup cashews.

How to Make Cashew Parmesan: Blend together ½ cup raw cashews, ¼ cup nutritional yeast ,pinch of salt, and onion and/or garlic powder and optionally almonds. Store for several months.

Basic Cashew Cheese

• 1 cup cashews (130g) soaked in 3 cups (709 ml) of water for at least 1 hour.
• 2 teaspoons lemon juice (10ml)
• 1/2 teaspoon salt (3g)
• 1/4 cup water (60ml)

1. Soak, drain and rinse cashews.
2. Place in a food processor, along with lemon juice, salt and black pepper.
3. Pulse for about 1 minute to combine ingredients.
4. Add water and process until completely smooth, about 2 -4 minutes

To customize, add spices, herbs and other ingredients at step four.

Suggested ingredients combinations:

1. Nutritional yeast, roasted red pepper and garlic spice
2. Fresh or dried basil, sundried tomatoes
3. Liquid hickory smoke, nutritional yeast, soy sauce

BLUE CHEESE

Ingredients:

• 1/4 block of firm or extra firm tofu*
• dash of garlic powder
• 1 cup of vegan mayonnaise (I used original Vegenaise)
• 1/4 tsp. tahini (sesame seed paste)*
• fresh lemon juice*
• apple cider vinegar*

Mix mayo and tahini together, then everything else.

Meltable - Shredable - Stretchy Cheese

Ingredients:

• 1½ cups plant-based milk, divided
• 1.5 Tbsp tapioca starch
• 1.5 Tbsp arrowroot starch
• 1.5 Tbsp flour
• 2 Tbsp or more nutritional yeast
• 2 Tbsp extra virgin olive oil
• 2 tsp or more lemon juice
• 1 tsp apple cider vinegar
• ½ to ¾ tsp salt
• ½ tsp garlic powder or use 1 tsp garlic paste
• ½ tsp onion powder
• 2.5 tsp agar powder (see note for agar flakes)
• ½ tsp or more red pepper flakes

1. Grease a glass container with extra virgin olive oil and keep ready. In a bowl, whisk ½ cup almond milk with the starches, chickpea flour, nutritional yeast, extra virgin olive oil, vinegar, lemon juice, spices and salt.
2. In a pan, add 1 cup of almond milk and agar powder and heat on medium heat, Bring to a rolling boil and cook for 4 mins.
3. Reduce heat to low and slowly add in the almond milk starch mixture from step 1 and mix.
4. Increase heat to medium and continue to mix and cook for 4 to 5 minutes.
5. Add in the pepper flakes and fold in. Carefully (the mix will be hot) taste and adjust salt, tang (lemon juice) and spice. You want it to be slightly more saltier, spicier in the liquid state.
6. Take off heat and pour in a well greased glass container. Let set in the refrigerator for at least an hour. Use a large grater to shred and use.

Vegan Feta

Ingredients:
Boiling Mixture: 1 package 12 oz extra-firm tofu, cut into 1/2" - 3/4" cubes (see note) 1 cups water 1/4 cup red wine vinegar 1/2 teaspoon sea salt 2 cloves garlic roughly sliced/chopped
Marinade: 1 tablespoons mild miso ex: chickpea miso 1 teaspoon dried oregano 2 tablespoons freshly squeezed lemon juice 1 1/2 - 2 tablespoons red wine vinegar 2 tablespoons for extra tang 1/2 teaspoon pure maple syrup 1/4 - 1/3 cup minced green olives or kalamata olives
To make the boiling mixture: In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic. Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered. If some of the tofu is not covered in the brine, gently stir through occasionally.
To make the marinade: Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup. Whisk through, and then stir in the olives. After cooking, strain tofu, discarding boiling liquid (it’s okay to keep the garlic). While still hot/warm, transfer tofu to the bowl with the marinade. Stir through to coat the tofu and combine well. Cover and refrigerate. Keeps for 5–6 days. Recipe Notes
Tofu Note: When working the marinade through the tofu it’s okay if the tofu breaks up into uneven pieces rather than uniform cubes (it’s quite good that way.

VEGAN CHEESECAKE

Prep time: 1 hour 30 mins, Total time:1 hour 30 mins

Serves: 12

Ingredients:

• Crust:
• 1 cup pitted dates (soaked in warm water for 10 minutes then drained)
• 1 cup raw walnuts or almonds
• 
  
• Filling:
• 1.5 cups raw cashews, quick soaked*
• 1 large lemon, juiced (scant 1/4 cup)
• 1/3 cup coconut oil, melted
• 1/2 cup + 2 Tbsp full fat coconut milk (see instructions for note)
• 1/2 cup agave nectar or maple syrup (or honey if not vegan)

• 1/4 cup wild blueberries (fresh or frozen)

Instructions

1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove.
2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
3. Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down.
5. Add all filling ingredients to a blender and mix until very smooth.
6. "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
7. Taste and adjust seasonings as needed. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
9. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.
10. Optional: you can set them out for 10 minutes before serving to soften, but I liked them frozen as well.

Tofu Ricotta:

Ingredients: 

• 3 garlic cloves, minced
• 1 medium sweet onion, diced
• 2 tsp extra virgin olive oil
• 2 celery stalks, diced
• 1/2 cup packed fresh basil leaves, minced
• 1/2 cup packed fresh parsley, minced
• 1 (14oz) package extra-firm or firm tofu, pressed
• 3 tbsp nutritional yeast
• 3/4-1 tsp fine grain sea salt, or to taste
• Freshly ground black pepper, to taste
• 1 tbsp fresh lemon juice
• 1/2 tsp cayenne pepper or red pepper flakes (optional)

1. Rinse block of tofu and wrap with paper towels followed by 2-3 tea towels. Place it on a cutting board or plate and add several heavy cookbooks on top. Press tofu for about 20-25 minutes to drain out the water. Alternatively, you can use a tofu press.

2. For the tofu ricotta: In a large skillet, sauté the garlic and onion in the oil for about 5 minutes. Season with salt and pepper. Add in the chopped celery, basil, and parsley and sauté for another 5 minutes or so. Feel free to throw in some spinach for extra greens.

4. For the tofu, you can either crumble it into the skillet with your hands or you can give it a whirl in the food processor and then stir it into the skillet. If you use the processor, the texture will be very creamy like ricotta cheese and if you crumble it with your hands it will be more chunky/crumbly. It’s up to you how you want to make it. I usually opt to crumble it by hand so I don’t dirty the processor. Stir in the nutritional yeast, salt, pepper, lemon, and cayenne all to taste. Over medium heat, cook for about 8-10 minutes or until most of the water cooks off.

FERMENTED CHEESE

Ingredients:

• Nuts or Seeds
• Bacterial Culture

PREPARATION: soaking=>blending=>culturing=>salting=>shaping

1). Soak cashew nuts for 6-10 hours

2). Drain soaking water, discard it or use for blending.  I use new water.

3). Place soaked cashews into the blender and add water up to the half of the soaked nuts volume.

Turn on blender slowly increasing the speed. When it feels like you need more water to keep blender breaking the nuts - add some and then more in small portions if needed. Eventually it has to turn into sour cream like smooth paste.

4). Transfer the paste into a separate dish and add a table spoon or two of soy yogurt, which works as a culture.

5) Cover with a clean towel and place in a warm place.  It takes about 7 hours on a sunny spot in summer or from day and a half to two days in the house during the winter to have the paste fermented. The longer it stays - the stronger the acidity.  You can smell nice fermented yogurt like aroma from it.  If to dig into it with a spoon you will see that it became porous and airy. Don't leave the paste for ripening longer than 2 days not refrigerated.

6) When you think the cheese is ripened enough add into it salt and mix well.

7) Transfer it into the mold lined with cheese cloth, which can be double layered. It doesn't look that porous after you stirred it, it looks smooth, but the bacteria is still there and working. Photo to the right. Place it in refrigerator.

There the process of fermentation will continue, but slower.  You can put on top of the cheese covered with cheese cloth a saucer with a weight on it to help it loose cashew whey faster.  

8) Every day change cheese cloth flipping the cheese into the dry cloth. Be very gentle the first two times when peeling the cloth off, trying to have as least as possible of cheese stuck to the old cloth. When the cloth is changed place the cheese back in the mold and put in refrigerator.  Keep it in the mold till it will hold its shape without it.  Every next time the cloth will come off easier and easier.

9).  When the cheese surface becomes firmer it will be helpful to rub some salt all over it to prevent undesirable bacteria from entering in. Carefully hold it in cheese cloth in one hand with the cheese cloth opened and with the other hand spread some salt by hand or with salt shaker.

FURTHER LEARNING:

http://www.veganricha.com/2014/08/almond-milk-pepper-jack-cheese-vegan-glutenfree-recipe.html

http://ohsheglows.com/2017/11/08/all-purpose-vegan-cheese-sauce/

http://fullofplants.com/vegan-blue-cheese/