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recipe exchange

january

2013
vegan cheese making

So here is the thing, making vegan cheese is AWESOME


and even though in some cases it takes a long while to sit
its real easy & the taste is amazing, so thats why we
wanted to share this with you all, thanks so much for your
interest & support and enjoy these amazing recipes &
please share them with your friends!
Much love,

Becc & Karo

*recipe booklet is also available online at www.alfalfahouse.org

Cheezy Sunflower
Seed Sauce
Serves 4-6.

Ingredients:
2/3 cup sunflower seeds
1 carrot roughly chopped
2 tablespoons tahini (sesame paste)
1 tablespoon miso
2 tablespoon soy sauce
2 tablespoons corn flour
1 tablespoon lemon juice
1 teaspoon dijon mustard

Method:
This is lower calorie cheezy sauce than other nuts so is good for more every day
usage. It comes in at around 100 calories a serve.
Add all the sauce ingredients to a blender with 1 cup of water and blend on high
until smooth. Optional add up to another 1/2 cup of water to reach desired
consistency.
This is a good sauce for use in pasta bakes, on top of vegetables, cauliflower
bake etc.

Cashew Goats
Cheese Log
Makes: 7 log
This cheese log is a winner at any get together. It has the consistency and look
of a goats cheese log and definitely hits the spot with the tangy cheesy flavour.

Ingredients:
3/4 cup raw cashews
1/4 cup canola oil
juice of 1 small-medium lemon (around 1/4 cup)
1 teaspoons salt
2 tablespoons water
coarsely ground black pepper (or other coating for your cheese)

Method:
In a bowl, cover your cashews with water and soak overnight (or at least 3
hours).
Rinse cashews in cold water and let drain. Put your cashews, oil, lemon juice,
water and salt in the blender and blitz on high for 1 minute if you have a Vitamix,
or 5-6 mins if using a food processor or less powerful blender. The mixture
should be silky smooth and creamy (a longer blending time makes for a firmer
texture as the ingredients emulsify).

Place a strainer over a bowl and line the strainer with a triple layer of
cheesecloth. Spoon cashew mixture into cheesecloth and fold the sides over the
mix, forming an oval or round shaped loaf. Twist the ends of the cloth and secure
them closed with rubber bands. Cover with a tea towel and let the mix stand at
room temperature for 12 hours.
Chill for at least 2 hours.Preheat oven to 95 degrees C.Line an oven tray
with baking paper.Unwrap cheese, and scrape into 7-inch-long log on the
cheesecloth.Rewrap, and twist ends to secure.Place on prepared tray and bake
for 35 minutes, or until cheese becomes set on outside but still soft, turning
occasionally. Cool, and chill.
Unwrap cheese.Sprinkle with peppercorns, pressing to adhere. You could also roll
in fresh herbs or paprika etc.
adapted from Vegetarian Times Pepper Crusted Cashew Goat Cheese (http://
www.vegetariantimes.com/recipe/pepper-crusted-cashew-goat-cheese/)
NOTE: This cheese will keep well in the freezer.

Raw Macadamia Cream


Cheese with Chives
Makes: 1 cup
Also a party favourite with some delicious crackers. It is creamy, tangy and the
chives go with it so well. You could mix in any herbs you prefer or serve it with
some pesto or onion jam.

Ingredients:
1 cup macadamia nuts
juice of 1/2 a small lemon
1 teaspoon salt
1/2 cup of finely chopped chives

Method:
Optional: soak your macadamias for 2 hours. you dont need to do this (and they
look kind of manky if you do) but it softens them up a little and makes blending
easier and the end result creamier. I usually soak mine if I have time.
If soaking, rinse maccas in cold water and let drain. Put your maccas in the
blender with lemon juice, salt and just enough water to cover. Blend on high for
1 minute if you have a Vitamix, or 2-3 mins if using a food processor or less
powerful blender. The mixture should be smooth and creamy.
Place a strainer over a bowl where it does not touch the bottom, Line the
strainer with a triple layer of cheesecloth with the edges hanging over. Spoon
the macadamia mixture into cheesecloth and fold the sides over the entire mix,
making sure no mix is left uncovered.

Find a plate that fits inside the strainer and is big enough to cover the entire mix.
Place some weights on top of the plate (jars filled with water work well). You
dont want so much weight that the mix is being pushed through the cheesecloth,
just enough to press any excess liquid out.
Put the mix somewhere warm but not in direct sunlight, cover with a tea towel and
let stand at roomtemperature for a minimum of 12 hours.
Once the cheese has sat for 12 hours, have a taste for tanginess (it will continue
to get more tangy the longer it sits).
Once you are happy with the level of tang, remove from the cheesecloth into
a bowl, season with any extra salt to taste and mix in your chopped chives.
Refrigerate and your cheese is ready to eat. Delicious!
NOTE: This cheese will keep well in the freezer.

Tofu Ricotta
Makes 3/12 cups

Ingredients:
450 gr extra-firm tofu
2 tsp lemon juice
1 clove garlic, minced
teaspoon salt
Pinch of freshly ground black pepper
Handful of fresh basil leaves, chopped finely (can be dried basil too)
2 teaspoons olive oil
cup nutritional yeast flakes

Method:
In a large bowl, mush the tofu up with your hands, until its crumbly.
Add the lemon juice, garlic, salt, pepper, and basil. Mush with hands again; this
time you want it to get very mushy, so squeeze through your fingers and mush
until it reaches the consistency of ricotta cheese, 2 to 5 minutes. Add the olive
oil, stir with a fork. Add the nutritional yeast and mix all ingredients well. Use a
fork now, because the oil will make it sticky. Cover and refrigerate until ready to
use.

Cashew Ricotta
Makes 2 cups

Ingredients:
cup raw cashew pieces (approximately 4 ounces)
cup fresh lemon juice
2 tbsp olive oil
2 clove fresh or roasted garlic
1 pound firm tofu, drained and crumbled
1 tsp dried basil
1 tsp salt

Method:
In a food processor, blend together the cashews, lemon juice, olive oil, and garlic
until a thick creamy paste forms. Add the crumbled tofu to the food processor
working in two or more batches if necessary, until the mixture is thick and well
blended. Blend in the basil and salt.

Mac & Cheese


Ingredients:
1 lb small pasta like shells, macaroni or chiocciole
1 1/2 cups cashews, soaked
4 cups broth, divided
4 tablespoons olive oil, divided
4 cloves garlic, minced
1 small onion, diced
2 cups sauerkraut
1/3 cup all purpose flour
1/2 teaspoon tumeric
Several dashes fresh black pepper
2 tablespoons nutritional yeast (optional)
1/2 teaspoon salt
1 tablespoon fresh lemon juice

Method:
First boil salted water for the pasta. Cook pasta and drain. In the meantime,
prepare the rest of the recipe.
Place the soaked cashews and 2 cups of the vegetable broth in a food processor
and blend until smooth, scraping the sides of the food processor with a spatula
occasionally to make sure you get everything. This could take 5 minutes.

In the meantime, preheat a large pan (preferably cast iron) over medium heat.
Saute the onions and garlic and a pinch of salt in a tablespoon of the oil, until
onions are softened.
Drain the sauerkraut in a sieve, pushing it into the sieve to remove as much
moisture as possible. Add to the pan just to heat through, a minute or two.
Transfer sauerkraut mixture to the food processor with the cashew mixture. Once
again, puree until relatively smooth. There will be some texture, just make sure its
not chunky.
Wipe out the pan that you sauteed the onions in and preheat it over medium
heat once again. Add 3 tablespoons of oil, along with the flour. It should
become a gooey clump. Youre now making a roux! Add a little bit more olive oil if
necessary. Toast the roux for about 15 minutes, until it smells toasty and turns a
medium brown. Stir practically the whole time so that it cooks evenly.
Now stream in remaining 2 cups of broth, whisking constantly so that it doesnt
clump. Whisk until thick and smooth, about 2 minutes.
Stream in the cashew sauerkraut mixture, and whisk until well incorporated. Add
the tumeric, black pepper, nutritional yeast if using, salt and fresh lemon juice.
Heat through and stir occasionally, allowing the mixture to thicken.
Preheat oven to 350 F and lightly grease an 11 x 13 casserole with olive oil.
Add the cooked pasta back to the pasta pot and pour in the sauce. Taste for
salt and pepper. Mix to coat, then transfer to the casserole dish. Cover casserole
with tin foil and bake for 20 minutes. Remove tin foil and bake an additional 5
minutes. Serve hot!
*recipe from the post punk kitchen website: www.theppk.com

vegan
cheese

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