Vegan version of a traditional English cheese with onion and chives that’s great for snacking and sandwiches.
Yield: about half a pound
Time: 15 minutes plus time to chill and set
Tools
- medium saucepan
- whisk
- rubber spatula
- 2 cup glass or ceramic container with lid
Ingredients
- 1⅓ c plain soy milk or almond milk
- ¼ c tapioca flour
- 4 t kappa carrageenan
- ¼ nutritional yeast
- 2 t tomato paste
- 1 t salt
- ½ t mustard powder
- 1 T dried minced onion
- 1 T dried chives
- ½ c refined (odorless) coconut oil, melted
- 2 t cider vinegar
Directions
Combine milk, tapioca, and carrageenan in saucepan and whisk until smooth. Add nutritional yeast, tomato paste, salt, and mustard powder and whisk until smooth. Whisk in the dried onion and chives, followed by the coconut oil.
Set pan over medium-low heat and start cooking while stirring continuously with the rubber spatula.
When the mixture starts to thicken, stir more vigorously and scrape the sides of the pan regularly. After several minutes, when the cheese has become smooth and glossy, turn off the stove and immediately stir in the vinegar.
Scrape cheese into the container and let sit for at least 20 minutes.
Place in fridge and let chill / set for at least six hours.
Notes
Recipe from The Non-Dairy Evolution Cookbook – read my review.
Buy it:
More: Mock cheese recipes
Help
Abbreviations | Conversions | Cooking tips
