So you could never go vegan because you’d miss cheese too much? Sounds familiar. But guess what, you can be vegan and eat cheese! There’s so many vegan cheese alternatives in the supermarkets this day, but you can also make your own.
Making vegan cheese can be as easy or as complicated as you want it to be. This is a very easy recipe and requires minimal work and ingredients. And it’s freakin’ delicious.
This recipe is very versatile because you can flavor it with any herbs you like. Some great combinations are dill with mustard, or oregano with thyme. But there’s a certain dairy cream cheese I used to love, which was packed with chives and garlic. It’s a classic for me, and it goes with almost anything.
You can put this cheese on bread, heat it up a bit and dip some veggies in it, use it as a base for pasta sauces, put a dollop of it in your soup – anything goes really!
You’ll need –
– a blender or immersion blender
– cling film
– a small bowl
– 1/2 cup cashew, soaked for 4 hours or longer
– 250 gr block tofu, pressed for at least 30 min
– 1 clove of garlic
– 3 tbsp vinegar
– 5 tbsp water
– 1/2 cup (80ml) melted coconut oil
– 1 tbsp dried chives, more for covering
How to make –
1. Soak the cashews and press the tofu.
2. In a blender, add all ingredients and blend until a smooth paste forms. If you’re having trouble, scrape down the sides between blending, or add a bit more water of vinegar.
3. Once everything is blended well, add the dried chives and mix it in with a spoon. You don’t want to blend these.
4. Line a bowl with cling film, take a generous piece so half of it hangs over the bowl.
5. Fill the bowl with the mixture and smooth the top with a spoon. Fold over the leftover cling film and put it in the fridge to chill for 4 hours (or overnight, if possible). If you can’t wait that long, try the freezer for an hour or so.
6. Once completely chilled, gently remove the top layer of cling film. Put a plate on the top of the bowl and with two hands, flip everything over. Remove the bowl.
7. Gently remove the cling film and press some extra dried shives into the sides of the cheese.