Vegan cheese recipe - no nuts or soy
This is such a great Vegan Cheese recipe - no nuts or soy needed, so suitable for people with nut and soy allergies, plus it's much cheaper too! Thank you chef Jana for the recipe inspiration!
Oat Based Vegan Cheese
1 cup rolled oats
2 cups cold water
1/2 cup unsweetened plant milk
4 Tbsp coconut cream (from the top of coconut milk tin)
1 1/2 Tbsp white wine vinegar
3 Tbsp corn starch (or use tapioca, arrowroot or potato starch)
1 to 1 1/4 tsp salt
1 tsp onion powder
1/4 to 1/2 tsp garlic powder
1/2 to 1 tsp smoked paprika
Let me know what's your favourite way to use homemade vegan cheese.
Lots of vegan love,
Inga
#healthorigins #veganmindfuleating
Music credits:
––––––––––––––––––––––––––––
Adventures by A Himitsu
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream:
Music released by Argofox
Music promoted by Audio Library
––––––––––––––––––––––––––––
How To Make Vegan Cheese: Cashew Cheese Recipe
When you’re starting a vegan diet or you discover a dairy allergy, giving up cheese can feel like the hardest part, right? Not anymore! When soaked and ground, cashews can be whipped into almost-like-the-real-thing “cheese,” enhanced with ingredients like nutritional yeast, vinegar, garlic, and salt. When it’s shaped, chilled, and rolled in sweet or savory toppings, every bite is reminiscent of your favorite tangy soft cheese.
CASHEW CHEESE LOGS 3 WAYS
Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 12 hours and 10 minutes
INGREDIENTS
For the cheese
2 cups Thrive Market Organic Raw Cashews
Filtered water, plus additional ½ cup for cheese
½ cup nutritional yeast
4 garlic cloves
2 tablespoons Thrive Market Organic Apple Cider Vinegar
Zest of 1 lemon
Juice of 1 lemon juice
2 teaspoons sea salt
1 teaspoon Thrive Market Organic Ground Pepper
For the toppings
A little sweet
¼ cup Thrive Market Organic Dried Cranberries
¼ cup dried cherries
A little seedy
1 tablespoon Thrive Market Organic Chia Seeds
2 tablespoons Thrive Market Organic Pumpkin Seeds, coarsely chopped
2 tablespoons Thrive Market Organic Sunflower Seeds, coarsely chopped
A little nutty
¼ cup Thrive Market Organic Walnut Halves and Pieces, toasted and chopped
¼ cup Thrive Market Organic Pecan Halves, toasted and chopped
INSTRUCTIONS
Make the cheese
Place cashews in a bowl and cover with water; let soak at least 8 hours or overnight. Drain and rinse nuts, then add to a food processor. Pulse until nuts are crumbly and start to get creamy. Add all remaining cheese ingredients, and blend until fully combined and creamy.
Arrange 3 rectangular pieces of plastic on the counter. Equally split cashew cheese onto the center of each piece. Roll up the cheese into a log, wrapping the sides tightly. Freeze for 1 hour or until firm.
Make the toppings
Place dried cranberries and cherries on one plate; chia seeds, pumpkin seeds and sunflower seeds on the second plate; and walnuts and pecans on the third plate. Roll each log into one of the three plate toppings, pressing toppings onto logs as needed. Serve with bread or crackers.
Shop the recipe at
ABOUT THRIVE MARKET ▹
Thrive Market sells the best natural and organic products, delivered straight to your door at 25-50% off retail prices. Our mission is to make health living easy, affordable, and accessible for every American family.
———————————————
FOLLOW US ▹
WEBSITE ‣
FACEBOOK ‣
INSTAGRAM ‣
TWITTER ‣
PINTEREST ‣
———————————————
CONTACT US ▹
Help@ThriveMarket.com
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.
????PRINTABLE RECIPE:
❤️Support me on Patreon❤️
Follow me on Social Media:
Instagram: @chefjana
Follow me on Facebook: Chef Jana Pinheiro
Website:
❤️ My vegan Italian sausage recipe:
❤️ My vegan TVP recipe:
❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
—————————————————————————————————————————————————————
???? Visit my Amazon Shop:
♥︎ The sour starch (polvilho azedo) I use
♥︎ The bear claws oven mittens I use:
♥︎ The ceramic casserole dish I use:
♥︎ The gratin dish I love:
♥︎ The skillets I love:
♥︎ The skillet I use:
♥︎ The dutch oven casserole I use:
♥︎ The food processor that I love:
♥︎ The pot I use:
♥︎ The baking sheet I use:
♥︎ The wok I use:
♥︎ The pan I use:
♥︎ The knife I use:
♥︎ The camera I use:
♥︎ The measuring cups I use:
♥︎ The measuring spoons I use:
♥︎ The garlic keeper I use:
---------------------------------------------------------------------------------------------------------------
Support me on Patreon:
Follow me on Social Media:
Instagram: @chefjana
Follow me on Facebook: Chef Jana Pinheiro
———————————————————————————————————————————————————————————
MUSIC:
BLUEBIRD”
E's Jammy Jams - YouTube Music
RARE LOVE
Cody Francis - Epidemic Sound
BAHAMA BREEZE
Sara, the Illstrumentalist - Epidemic Sound
TURNING TABLES
Dusty Deck - Epidemic Sound
———————————————————————————————————————————————————
FERMENTED CREAM CHEESE⎮OIL-FREE, SOY-FREE NUT-FREE recipe by chef Jana Pinheiro
THAT 2 INGREDIENTS VEGAN CHEESE TO LIVE FOR! LABNEH
Although this is a Lebanese recipe it is very popular in Brazil, it is called Labneh, and it's a very easy cheese made from yogurt and milk that's that! You can enjoy it as a spread or, you can roll them into little balls and marinate it in a herby extra virgin olive oil as I did here! I hope you enjoy it!
INGREDIENTS:
2 liters (67.6 oz) of unsweetened soy milk
400g (14.10 oz) of unsweetened kefir or vegan yogurt or kefir
Optional:
Salt to taste
Dried oregano
Assorted peppercorns
A sprig of fresh rosemary
Garlic cloves
Extra virgin olive oil
Add the vegan milk to a pot, bring to a boil, turn off the heat and wait until the milk is lukewarm (you are supposed to be able to hold your finger comfortably in the milk for 10 seconds.
Add the vegan yogurt or kefir, and stir gently.
Cover the pot, wrap it with a towel and place it in the oven (turned off) for 24 hours.
Remove the pot from the oven, place a double cheesecloth or a clean tea towel in a sieve then place a sieve in a bowl on top of another plate so the sieve gets elevated and the drained water doesn't touch the cheese.
Squeeze the cheesecloth so it drains water faster, then put a cling film or silicone mat on top of the cheese, place some weight on top of the cling film, put it in the fridge for 2 or 3 days, until it drains completely and firms up to a point you can roll it in your hand and form a ball. You might need to remove the drained water from the bowl from time to time so keep an eye on it.
When the cheese is ready and drained out of the water, transfer it to a smaller bowl, add a pinch of salt (optional), mix to combine, and proceed to make the labneh balls:
Put some olive oil in the palm of your hand, scoop a small amount of the cheese, roll into a ball, place it in a jar, then add extra virgin olive oil, add the herbs of your choice, and some garlic.
Alternatively, if you don't want to make labneh balls, you can enjoy the cheese as a spread, just add some salt to it when the cheese is ready and drained, mix to combine, and enjoy!
????PRINTABLE RECIPE: chefjanapinheiro.com
❤️Support me on Patreon❤️
Follow me on Social Media:
Instagram: @chefjana
Follow me on Facebook: Chef Jana Pinheiro
Website:
—————————————————————————————————————————————————————
???? Visit my Amazon Shop:
♥︎ The sour starch (polvilho azedo) I use
♥︎ The bear claws oven mittens I use:
♥︎ The ceramic casserole dish I use:
♥︎ The gratin dish I love:
♥︎ The skillets I love:
♥︎ The skillet I use:
♥︎ The dutch oven casserole I use:
♥︎ The food processor that I love:
♥︎ The pot I use:
♥︎ The measuring cups I use:
---------------------------------------------------------------------------------------------------------------
Support me on Patreon:
Follow me on Social Media:
Instagram: @chefjana
Follow me on Facebook: Chef Jana Pinheiro
———————————————————————————————————————————————————————————
MUSIC:
BLUEBIRD”
E's Jammy Jams - YouTube Music
------------------------------------------------------------------------------------------------------------------------------------------------
THAT 2 INGREDIENTS VEGAN CHEESE TO LIVE FOR! LABNEH Recipe by chef Jana Pinheiro
How to make Vegan Cheese | Cashew Cheese
How to make vegan cheese. An easy recipe for delicious vegan cashew cheese. I've always wondered how to make vegan cheese so here we go! :)
VEGAN CASHEW CHEESE
1 cup raw cashews
1 clove garlic, minced
1/4 tsp garlic powder (or to taste)
lemon zest (0.5 medium lemon)
lemon juice (1 medium lemon)
~1/4 cup water
1 Tbsp nutritional yeast
salt to taste (optional)
1 Tbsp olive oil (optional)
Instructions:
Place cashews in a bowl and cover with cool water. Cover with plastic wrap and refrigerate overnight (~12h). If you can’t get to them right away, drain, place back in bowl, and cover with plastic wrap. They will keep refrigerated for 24-36 hours.
Drain cashews thoroughly and add to food processor. Add garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
Process until creamy and smooth, scraping down sides and adding additional water as needed. Taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavor + balance.
Place mesh strainer (or colander) over bowl. Lay down cheesecloth or a clean, fine, absorbent towel.
Scoop all cheese over the cheesecloth, gather the corners and twist the top to form the cheese into a “disc.” Secure with a rubber band.
To remove more moisture and firm up faster, add folded paper towel to colander and place wrapped cheesecloth on top.
Refrigerate for 6-24h. Firmness increases with time. Replace paper towel when saturated with moisture to speed up moisture loss.
Unwrap cheesecloth and gently invert onto a plate. Reform with hands or utensils as needed.
Optional: coat with chopped herbs or serve garnished with nuts.
Vegan cashew cheese keeps well covered in the refrigerator up to 5 days.
Connect with me:
Facebook:
Twitter:
Animations: Even Topland @toplandmedia
References:
herb vegan cheese recipe:
3 ingredient vegan cashew cheese recipe:
Disclaimer: The contents of this video are for informational purposes only and are not intended to be medical advice, diagnosis, or treatment, nor to replace medical care. The information presented herein is accurate and conforms to the available scientific evidence to the best of the author's knowledge as of the time of posting. Always seek the advice of your physician or other qualified health provider with any questions regarding any medical condition. Never disregard professional medical advice or delay seeking it because of information contained in Nutrition Made Simple!.
#NutritionMadeSimple #GilCarvalho
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!