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six ideas for cheese

Written on Sunday, September 25, 2016 | 9:35:00 AM

These are very tasty cheese substitutes. Play around with flavourings and add things like chopped fresh herbs, cracked black peppercorns instead of white pepper, chilli flakes or garlic powder.

Soak 40 g (1½ oz/¼ cup) raw cashew nuts in water for at least 4 hours. Drain and rinse. Blitz in a food processor with 3 tbsp nutritional yeast, ½ tsp celery salt,½ tsp sea salt flakes and a pinch each of white pepper and mustard powder. In a pan, whisk 200 ml (7 fl oz) unsweetened soya milk with 4 tsp agar-agar powder and 1 tbsp olive oil. Cook for 5 minutes until thick, then add to the nut mixture with 4 tbsp lemon juice. Blitz. Pour into an oiled ramekin, smooth the top and cover. Chill until set, then invert onto a plate. 
Makes about 185 g (6 ½ oz)

In a food processor, put 250 g (9 oz) firm tofu (drained and dried with paper towels), 2 tsp lemon juice, 2 tsp olive oil, ½ minced garlic clove, ½ tsp sea salt flakes and freshly ground black pepper. Pulse until combined. Don’t over-process or the tofu will turn to a paste – you want to retain a bit of texture. 
Makes about 250 g (9 oz)

Lightly toast 70 g (2½ oz) sesame seeds in a dry frying pan until fragrant and pale gold. Be careful not to burn. Transfer to a blender or food processor and add 3 tbsp nutritional yeast, a pinch of fine sea salt and a pinch of white pepper. Pulse until well combined. Store in an airtight container.
Makes about 120 g (4¼ oz)

Soak 160 g raw cashew nuts in water for at least 4 hours. Drain and rinse well. Put in a blender with 2 tbsp water, 4 g probiotic powder, a pinch of fine sea salt and 2 tbsp water. Blitz to a smooth paste. Scrape into a bowl, cover with plastic wrap and set aside somewhere warm for 12 hours. Stir in 2 tbsp white wine vinegar and 2 tsp nutritional yeast. Set aside in the fridge for 24–48 hours until firm. 
Makes about 200 g (7 oz)

Soak 40 g (1½ oz/¼ cup) raw cashew nuts for at least 4 hours. Drain, rinse well and blitz together with 300 g (10½ oz) silken tofu, 2 tsp agave nectar, 2 tsp lemon juice, 1 tsp xanthan gum and ½ tsp fine sea salt and a pinch of white pepper. Chill. 
Makes about 350 g (12 oz)

In a small pan, combine 200 ml (7 fl oz) vegetable stock and 1½ tsp white miso paste. Whisk over a medium heat until combined. Reduce the heat, add 1 tsp each of garlic and onion granules, 125 ml (4 fl oz/½ cup) cashew cream and season with salt and pepper. Stir continuously for about 5 minutes until the mixture has thickened into a creamy sauce. Remove from the heat and stir in 60 g (2¼ oz) grated non-dairy cheese until melted. 
Makes about 200 ml (7 fl oz)


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