Nut Free Vegan Cheeze - Melts, Shreds, slices like cheese. #vegancheese
Rosemary Truffle Vegan Cheese (Nut Free)
This recipe is nut-free, dairy-free, soy-free, and delicious. I wanted to make some tasty cheeze to put on some crackers this week, so I whipped up this fire option.
This recipe is inspired by @gnomo_vegano nut-free vegan cheeze. She gets down on the vegan recipes.
I wish everyone a blessed week ahead.
Ingredients:
1 & 1/2 Tbsp tapioca starch
2 Tbsp of water
3/4 cup of creamy oat milk
1 Tbsp avocado oil
1 Tbsp truffle oil
1 Tbsp of agar-agar
2 Tbsp of nutritional yeast
1/2 Tbsp lemon juice
1 tsp of dried minced onion
salt to taste
1 tsp dried rosemary
Directions:
Step 1. Mix water and tapioca starch together in a bowl. Place the bowl to the side.
Step 2. Combine oat milk, avocado oil, truffle oil, agar-agar, nutritional yeast, lemon juice, dried minced onions, and salt in a pan. Mix until dissolved. Cook on medium for 3 minutes. Once the cheese begins to bubble, add the tapioca starch mixture and cook for 1 minute.
Step 3. Lightly add truffle oil to a small bowl. Add cheeze mixture to bowl and refrigerate for 2 hours.
Step 4. Roll the cheese in dry rosemary and enjoy!
Vegan Cheese (Cashew Camembert)
Take a bite of this Vegan Cheese and you’ll be amazed that it’s not dairy cheese. Not only does it look exactly the same, but it also tastes the same--even better!
Recipe and methods adapted from: and Thank you both so much!
Written recipe and instructions:
Kitchen Essentials:
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Music: The Hardest Part by Jeremy Blake
How To Make Easy Healthy Vegan Cheese - Oil-free, Soy-free
INGREDIENTS
STEP 1
½ cup soaked cashews (soaked for a min. of 2 hrs)
1 ¼ cup water
3.5 tbsp arrowroot powder
⅛ tsp garlic
1 tsp salt
2 tsp lemon juice
1 tsp apple cider vinegar
1 tbsp nutritional yeast
STEP 2
3 teaspoons of agar powder
1 cup water
INSTRUCTIONS
Combine all STEP 1 ingredients in a high-speed blender. Blend until smooth.
Combine STEP 2 ingredients in a saucepan and heat and cook until thick. Add thickened mixture to STEP 1 ingredients and blend until smooth.
Return this mixture to a saucepan and cook until thick. Add to mold or container. Allow to set in the fridge for 3hrs+. Enjoy!
Vegan Hard Cheese Cheddar & Parmesan Style
Ever since I figured out how to make vegan brie and blue cheese tasty, I was determined to make Vegan Hard Cheese. It took me a while to get the result I wanted but the method is simple and accessible for all. I hope you enjoy my video and find it helpful.
Links:
To make milk curds, please watch Almond Brie Video:
How to make Blue Cheese:
How to make Fermented Tofu (Chao):
Written recipe :
I highly encourage you to repurpose and use what you already have. If you can’t, try to look at garage sales and second-hand stores first. If you still can't find something and need to order it online. Here is the link to my Amazon Storefront where you might find what you need.
Kitchen Essentials:
DISCLAIMER: This is an affiliate link, which means that if you click and buy the products via the link, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for your support!
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How to Make Homemade (Cultured) Cashew Cheese
Hey guys! Joy here, I'm a Holistic Nutritionist, mama and Founder of Joyous Health (joyoushealth.com). In this video, I share how to make your own homemade cultured/fermented cashew cheese. It's amazing for gut health and very digestible!
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FERMENTED CREAM CHEESE⎮OIL-FREE, SOY-FREE NUT-FREE
This fermented chickpea cream cheese is both healthy and incredible because it is fat-free and cholesterol-free! Unusual to my previous cheese recipes, this one requires s bit more steps because, unlike cashew or tofu-based cheeses, the chickpeas need to cook and become phytate-free. I have spent a few months now trying to perfect this recipe and finally, I have reached the point where I wanted it to be, with both creaminess, silkiness, tanginess, and a lot of good probiotics that are excellent for your gut health!
Enjoy it!
FERMENTED CREAM CHEESE⎮OIL-FREE, SOY-FREE NUT-FREE
INGREDIENTS:
1 cup of raw chickpeas
3 cups of water
1 tablespoon of nutritional yeast
1/4 teaspoon of onion powder
Salt to taste
3 to 4 tablespoons of the chickpeas soaking water or any probiotics of your choice such as kombucha, probiotic capsules, or water kefir.
CUPS MEASUREMENT:
1 CUP: 250 ml
1/2 CUP: 125 ml
1/3 CUP: 83 ml
1/4 CUP: 62 ml
METHOD:
Add the dry chickpeas to a cowl and add water enough so it covers them. Cover and let it sit overnight.
Drain the chickpeas, add them to a blender along with the water, blend well.
With the help of cheesecloth, drain the chickpea milk very well directly to a pot.
Turn the heat to medium-low and stir the milk for about 20, 25 minutes, it will become very creamy.
Turn off the heat and allow it to reach room temperature. It will firm up even more. That's expected.
Add the creamy chickpea milk to a blender, add the remainder of the ingredients and blend briefly. Blend it VERY BRIEFLY. From this point on, avoid the use of metal spoons and metal utensils, those might kill the probiotics.
Place the cheesecloth into a small cheese mold, place inside a bowl and add the cream cheese to it. Cover with a plastic film, wrap it in a tea towel and put it in a dark place for 24 hours.
After 24 hours, remove the cream cheese from the mold, there will be some water released from the cheese in the bottom of the bowl, this is expected and normal.
Put the cream cheese in a clean bowl, and mix it well, transfer it to a clean and sterilized lidded container.
LASTS FOR UP TO 7 DAYS IN THE FRIDGE.
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❤️ My vegan Italian sausage recipe:
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❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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FERMENTED CREAM CHEESE⎮OIL-FREE, SOY-FREE NUT-FREE recipe by chef Jana Pinheiro