Life is good.
Since taking the advice of the Vegan Cheese Lovers group on Facebook and purchasing the Non-Dairy Evolution Cookbook my relationship with vegan cheese has changed beyond recognition.
After spending months as a new vegan lamenting the absence of cheese in my life and buying terrible plastic ‘wannabees’ in the supermarket, after spending months trialling and trying to make my own cheeses based off recipes I had found on Google (and failing miserably), I now feel like I have achieved fully fledged bonafide vegan cheese-maker status. Its a pretty amazing feeling.
I’ve made about 6 recipes from the book and each one has been amazing. Amazing in different ways – some have kicked ass with their flavours being so close to dairy cheese they caused a happy dance in the kitchen, whilst others have just been divine in their own right.
The latest experiment from the book was the brie (recipe to follow). I have to confess its not my fave of all the flavours BUT what it does have going for it is that it melts. Its ooey and gooey and actually melts like dairy cheese under the grill and even browns off a little. I had it for brekky yesterday with tomatoes and popped it under the grill and I was grinning from ear to ear.
The man who wrote this book is quite possibly someone I could begin to hero worship.
So…to the recipe and to the cheese. I know that’s what you really want….
Seriously – if you are into this sort of thing and you fancy having a go…I recommend you buy this book. Its a ninja game-changer. I’ll never buy vegan cheese again unless my back’s against the wall.
- 2tsp raw apple cider vinegar
- 1/2 cup refined (or normal…refined just has less coconut flavour) coconut oil
- 1.33 cups almond / soy (I use my homemade nut milk)
- 1/4 cup tapioca flour
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon mellow white miso paste
- 1.25 teaspoons kappa carrageenan
- 1 tsp himalayan pink salt
- 1/2 teaspoon truffle oil
The recipe is in the book – re the process – it doesn’t feel right to share it for the world when this man has spent this amazing amount of time creating these recipes. The only thing I would change – and will next time I make it – is the truffle oil. It was too strong for me and overpowered the cheese entirely. I love truffle flavour but I found it too much in this cheese. I would have reduced the truffle slightly (by half probably) and added in 1/4 teaspoon onion powder to balance it I think. That’s what I will do next time.
What a wonderful world we live in – where we can eat something so alike to dairy cheeses without any of the pain, suffering, forced separation or pollution. If only it were this way around and that non-dairy cheeses were the norm and dairy was the minority. I dream of the day. As would the cows and the calves if they knew, I imagine.
Happy cheese making everyone!