Sunday, August 04, 2013
I have a new passion: making vegan cheese! There's a great book out titled "The Non-Dairy Formulary" and I've gotten all my recipes from it. Very clear instructions and all have been very successful.
I started out making some soft cashew cheeses that were cultured with a probiotic liquid called rejuvelac--you have to make that first with sprouts. I made a cultured cream cheese and a cultured cheddar-style spread. The other two cheeses pictured were made with tofu: an incredible 'feta', and a herbed cheese that tastes just like those expensive little tubs of Boursin I used to buy.
Here's a pic of flatbread with humuus,vegs, feta and mint. It was so good--nice to have feta back in my life!
I thought this was so impressive: bleu cheese, and the secret ingredient that makes the blue veins: spirulina! Isn't it beautiful?
Here's a Gloucester with onions and chives, looks like a regular cheddar, doesn't it?
Another cultured cashew cheese that's like a chevre----one coated in crushed peppercorns and one rolled in herbs:
This one amazed everyone who tried it--vegan brie, and yeah, it was a miracle. Buttery and smooth just like brie. This pic doesn't do it justice. It's coated in tapioca starch to mimic the rind on Brie.
I made these today and they're wonderful---pepper jack and havarti dill!
If anyone wants more information on how to make these, I'm available. It's my new favorite thing to talk about!
And even though I almost worship these cheeses, I realize I shouldn't overdo it and I practice portion control, but I admit that it's nice to have cheese and crackers back in the rotation!