Quick Vegan Nut-Free Cheese
Making sliceable vegan cheese from scratch is quick, easy, and inexpensive. It can be shredded, and melted too.
Equipment
- Blender
Ingredients
- 1 cup raw sunflower seeds
- 2 cups water
- 1 lemon juiced
- 1 tbsp coconut oil
- 2 tbsp miso paste
- 1/4 cup nutritional yeast
- 1 clove of garlic
- 1 tbsp tapioca starch (Optional)
- 1 tbsp agar agar powder
- 1 cup water
Instructions
Blanch the sunflower seeds
- Bring 2 cups of water to a boil and add the sunflower seeds. Simmer for 10 minutes.
- Save 1 cup of the water and drain the rest.
- Place the blanched seeds in a blender.
Prepare the cheese base
- Mix the juice of a lemon with 3 tbsp of tahini and the miso paste. Stir.
- In the blender add the tahini mixture, 1 tbsp coconut oil, 1/4 cup of nutritional yeast, garlic clove, pinch of salt.
- Blend on high until you have a smooth texture.
- Taste and adjust seasoning.
- Line a shallow plastic bowl with enough plastic film to cover the cheese.
- Bring 1 cup of water to a boil, add the tablespoon of agar agar and stir for about a minute until the liquid becomes opaque and starts to thicken.
- Remove from the stove and continue to stir to cool the liquid down a little and pour into the blender.
- Blend one last time and pour into the line shallow bowl. Smooth out the top and let it cool down before covering with the plastic and refrigerating for an hour or two.
