Recently I ended up cooking a vegan Cheddar cheese to break the monotony. I don’t remember the taste of a true milk Cheddar, so I can’t tell you whether it’s authentic or not. Anyway, the taste IS yummy.
– 1 tsp extra virgin olive oil;
– 1 garlic clove, chopped;
– 3 cups cauliflower florets;
– 1/2 cup water;
– 1/2 tsp salt;
– 1 tbsp extra virgin olive oil;
– 1/4 cup non dairy milk;
– 1/2 tsp garlic powder;
– 3 tbsp nutritional yeast;
– 2 tsp lemon juice;
– 1 tsp miso;
– 3/4 tsp paprika;
– 1 tsp mustard;
– 1 tbsp flour of choice;
– 2 tbsp potato or cornstarch
– 2 tsp agar powder.
Add 1 tablespoon of olive oil in a small bowl. Heat, add chopped garlic clove and fry it. Then add cauliflower, water and salt. Cook until cauliflower is tender.
Drain the water from the bowl (it might happen that you’ll need this water a bit later). Add cauliflower and the rest of the ingredients except for starch and agar. Blend the mixture to a smooth thick puree. If the mixture is course you can add the water saved from the bowl. Check if there’s enough salt added and add more, if needed. Add starch and agar, then blend the mixture again. Put the bowl on the cooker and cook for 5 minutes stirring. The mixture must become thick.
Let the mixture cool a little, then put it into an already oiled container. Put the Cheddar in the fridge. I cooked it in the evening, so my cheese spent the whole night in the fridge and got a little bit hard. You can make not only a block of cheese, but vegan chese slices as well.
Add this cheese in sandwiches, you can also add it in pizza (rememeber that it doesn’t get too hard), etc. Bon appetit =^_^=