Meltable vegan cheese

Meltable vegan cheese

Meltable vegan cheese

Ingredients :

10oz soy milk

Small piece of soft tofu 3oz

2 tsp agar agar powder

1/2 tsp apple cider vinegar

1/4 tsp garlic powder and onion powder

3/4 tsp salt

1/8 tsp kala namak

3-4 drops liquid smoke

2 tbsp nutritional yeast flakes

2 tbsp tapioca starch

Directions :

1. Heat soy milk and tofu in a medium saucepan until  bubbling. Stir in agar agar, both salts, and cider vinegar, and bring to a gentle boil for about 5 minutes.

2. Stir in remaining ingredients, adding tapioca starch last. Whisk constantly while adding the tapioca starch, and continue heating until mixture thickens and pulls away from the pan.

3. Pour into a bowl, mold, or single serving containers.

4. Refrigerate for two hours or overnight.

If you don’t have any kala namak, just use 1/4 tsp more of regular salt in the recipe.

It’s slightly firm, almost the consistency of a cheddar cheese. It slices easily and can be grated if frozen.

If you want to make it more like cheddar cheese, add a tablespoon of tomato paste and a dash of turmeric for color. Use this on nachos, pizza, lasagna, pretty much every application for melted cheese.

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