This vegan cheese melts, browns, slices,
and grates, and it is perfect for a
vegan fondue, French onion soup, or
kiche. This is vegan grayer cheese.
Hello and welcome. I am Steph and today
we are making some vegan cheese. So, uh,
buckle up and let's get started. So, the
first thing we need to do is prepare a
mold. I am just using this bowl and I'm
greasing it with oil, but you could also
line it with parchment paper or you
could just use a silicone mold instead.
Okay, so now we're going to blend up the
base of the cheese. So, in my blender
jar, I am just going to add 1/4 cup of
white rice flour, 1/4 cup of blanched
raw hazelnuts, half a cup of water, 1/4
cup of melted refined coconut oil, 2
tbsp of nutritional yeast, 4 tsp of
white miso paste, 1 tbsp of apple cider
vinegar, 2 tsps of onion powder, 1
teaspoon of garlic powder, 1 tsp of
mustard powder, and half a teaspoon of
salt. You're going to start your blender
on low speed and then gradually increase
it to high. This is going to take a few
minutes to blend and sometimes the nut
pieces will kind of splash up onto the
sides of the blender jar. So, you may
need to stop it and scrape down the
sides in between. If you need to make
substitutions, you could use tapioca
starch instead of rice flour. It's going
to give you a softer cheese. Or you
could also use blanched almonds in place
of the hazelnuts. Okay, so now that this
is all smooth, we're going to mix
together some agar, agar powder and
water and boil it up. This is what is
going to firm up the cheese. Before we
get started, you want to make sure that
you have everything that you need in
place ready to go because the cheese is
going to firm up very quickly. So, you
want to have your prepared mold, a
whisk, a heat resistant rubber spatula,
and your bowl with the cheese mixture
from your blender. All right. So, I just
have a small pot here and I'm just going
to add a cup of water and two
tablespoons of agar agar powder. I
haven't tested this with agar flakes,
but it should work with six tablespoons
instead of two. All right, so I'm just
going to bring this to a slow boil and
keep whisking it occasionally as we're
going. Once it's boiling, I'm going to
set a timer for 4 minutes. If the boil
gets too strong, you want to turn it
down. You don't want to evaporate off
too much of the water. So after the four
minutes has passed, I'm going to keep
the heat on and I'm just going to pour
the cheese mixture into the agar and
whisk it all up. You just want to keep
whisking until you get a nice smooth
texture that's also a little bit thick.
Now, as soon as you take this off the
heat, it is going to start to set pretty
quickly. So, you want to grab your
rubber spatula and scrape it all into
your mold. And with this bowl, I don't
want to change the temperature too
quickly. So, I'm going to leave it out
at room temperature for a little while
to cool off. If you have a silicone
mold, you don't have to worry about
that. But once it's been out for about
15 minutes or so, then I'm going to pop
it in the fridge to chill. This cheese
is going to be completely firm within 30
minutes or so. But I usually leave it in
the fridge for 2 hours or longer, maybe
even overnight, just so it can chill all
the way through. And this cheese is
ready to use. You can grate it, you can
slice it, you can melt it, you can serve
it on a cheese board with some fruit and
crackers.
This is really good just as it is with
crackers. But if you need another excuse
to try this vegan cheese, make sure
you're subscribed because next time
we're going to use this cheese to make
some vegan French onion soup. I also
later down the road have a fondue and a
kiche recipe coming up that use this
cheese also. Well, that is all I have
for you for this one. Thank you so much
for watching and I will catch you in the
next one.
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