Vegan Cheese Recipes?!

Question: Hi all,
I am experimenting with vegan recipes and was wondering if anyone had a good cheese recipe.
Thanks!

Answers: Hi all,
I am experimenting with vegan recipes and was wondering if anyone had a good cheese recipe.
Thanks!

I hear great things about the Uncheese Cookbook http://www.amazon.com/Uncheese-Cookbook-... but haven't picked it up yet. I have Vegan Deli by the same author and likes a lot of the recipes in that, but they aren't "cheesey" recipes.

One of my favorite things to eat is vegan mac n cheeze, this is the recipe I use. http://letsgetsconed.blogspot.com/2007/0... I use a squirt of dijon to give it a little tangy flavor, also black pepper, paprika, and a dash of cayenne, but play with the seasoning to suit your taste.

Taken off of vegan.web

A sharp, thick, slightly nacho-y sauce.

Ingredients (use vegan versions):

3/4 cup canned diced tomatoes
3/4 cup nutritional yeast
3 tablespoons lemon juice
2 tablespoons cornstarch
1 tablespoon chili powder
1/2 tablespoon onion granules
1/2 tablespoon garlic granules
1 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
3 tablespoons cashew butter

Directions:

Combine all ingredients except cashew butter in a food processor and pulse until well combined.

Add the cashew butter and process until smooth and creamy.

http://vegweb.com/index.php?topic=7580.0
have not tried this one yet.. but i want to.. good luck..

Here is one of my current favorites:

CASHEW CHEESE
3 C cashews, soaked 10 - 12 hrs and drained
1/4 C rejuvelac *
1/2 t sea salt

Process the cashews through the Champion juicer, using the blank plate (alternatively, use a high speed blender, like a VitaMix)

In a large bowl, combine all ingredients and mix well.

Place mixture in a sieve lined with a double thickness of cheesecloth and placed over a bowl. Drape remaining cheesecloth over the mixture.

Place in a warm place to ferment for 12 hours.

Remove cheese from cloth.

Form into a round, and refrigerate for 24 hours in a covered container, until it becomes firmer.

Use immediately, or store in covered container for up to 3 days.

MY NOTES:
This makes a lot of cheese. With the additions I made, it is very reminiscent of Boursin or Rondele “pub cheese.” or cream cheese.

I decided to divide my cheese into 4 parts. Then I mixed in different seasonings in each one – in one, I added sun-dried tomatoes, in the next, I added red bell pepper powder (ground dehydrated peppers) and soaked red pepper flakes with a little garlic, in the third, I added garlic powder, onion powder, and herbs d’provence. I left one plain to see what it would taste like – (I am trying to get close to a tofu sort of thing, but my room-mate says it tastes more like cream cheese)

I have seen other recipes that say that you can keep the cheese anywhere from 1 to 2 weeks.

*Rejuvelac is a fermented beverage made from sprouted wheat.
for more info and recipe:
http://snipurl.com/226p2 [prettysmartrawfoodideas_wordpress_com]

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Vegan Cheese Recipes?!

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