Although not much like traditional dairy Cheddar, this vegan cheese is nevertheless delicious, melts really well, and is great for cheese and onion toasties!
I came across this recipe, when we were living in Chiang Mai, and a friend posted the link on our local vegetarian Facebook group. He promised to provide bread and chutney if someone else would make the vegan cheeze, and then we'd all have a picnic.
I couldn't resist a challenge like that - not least because at that point, I hadn't had chutney since amato mio and I were visiting his mum in the UK at the end of 2012. There's always a variety of home-made jams and preserves from mother-out-law and her friends & neighbours for us to tuck into when we visit, so we do tend to binge a bit.
To be honest, living in Chiang Mai at the time, I fully expected to have to substitute most of the ingredients but as it was, the only things from Mary's original recipe that I was unable to find was the smoked paprika and the tapioca flour - the latter of which was actually out of stock in our local Rimping supermarket. I did sub rice vinegar for balsamic because not only is balsamic hideously expensive in Chiang Mai (we're talking second mortgage expensive!), I happened to have a bottle of rice vinegar already. Plus, rice vinegar is milder and less sweet than balsamic.
Having made this with coconut milk, I'm keen to use other non-dairy milks to see how they compare - I think unsweetened soy milk would work. This one however, results in a delicious, creamy, very slightly sweet cheeze, which slices and melts very well. Don't expect vegan cheeze to taste the same as dairy cheese though - it doesn't - but it is still a great substitute, and I really like the taste and texture.
Vegan Cheeze
Ingredients
- 4 tablespoon cornflour
- 800 ml coconut milk make sure it's full-fat or else the cheeze won't melt properly
- 1 teaspoon mustard powder
- ½ teaspoon turmeric powder
- 3 teaspoon agar agar powder
- 1 teaspoon rice vinegar
- 1 teaspoon salt
- ½ teaspoon liquid smoke optional
- 50 g nutritional yeast flakes
Instructions
- Using a little of the milk, slake the cornflour, and set to one side.
- Pour the coconut milk into a pan over a medium heat. Whisk in the turmeric and mustard powders. Bring to the boil.
- As soon as the milk is boiling, remove the pan from the heat, and whisk in the agar agar, vinegar, and salt. Make sure that everything is well-mixed in.
- Bring the milk back to the boil, then whisk in the yeast flakes, liquid smoke (if using), and the slaked cornflour. The cheeze will immediately start to thicken. A lot! Keep whisking to ensure that everything is mixed in, and that there are no lumps.
- Bring back to the boil, stirring all the time, then lower the heat, and leave to cook, stirring occasionally, for a further 10 minutes.
- Remove from the heat, and then pour the cheeze into a lightly-greased container. Leave to cool, and then place in the 'fridge to set.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Louise
I haven't tried making my own cheeze yet.. Might be a project for this long weekend.. it's going to be rainy! x
Nicole
It's actually really easy to make, although I admit I prefer my extra mature 'Cheddar' to this one now (not that there's anything wrong with this one, of course - and it's great for quesadillas!).
We've had all the weather this week; at the start it was cold but sunny, then two days ago we had almost a metre of snow! Yesterday was bright, sunny, and 18c (and the snow melted really quickly), and this morning, we have thick mist (if you had it, you wouldn't be able to see to the end of the garden!), and it's just started raining. Our weather is... eccentric! Ha ha!
Hope you and Tristan (and Poppy and Persia) have a lovely weekend! xx
TheGoktor
I'm really surprised that most Americans don't use béchamel in lasagne - do you know why not? Do they just use lots of cheese instead? Thing is, if you have a good white sauce, you don't actually need a lot of cheese.
I like your idea - do let me know how it turns out if you make it. As for the fondue - count me in!
Aaron Espana
Very interesting. This sounds the most like a good faked cheese that I've heard of. It's got all of the elements of flavor nuances and texture mimics. Kind of curious to try it now.
I used to cook for Hollywood stars, all of them health/weight conscious (and most more than a bit crazy), and I was asked by one of my bosses to make a lasagna from scratch, but with either no cheese or very little. I easily decided to rely on flavor from a rich tomato sauce from scratch that I always made, but wanted to get the creaminess, mouth-feel, and flavor-hold in there too. In some of the more traditional European recipes you add bechamel or mornay (something most Americans don't do, btw) to add an entirely new and great layer. I used skim milk back then, but now I am curious how coconut milk might work instead. I'd build the flavor with a pinch of nutmeg - traditional - but then also boil cardamom and a few threads of saffron for a light tint as well as a rounder base flavor. Then I'd thicken it with flour.
I have a feeling a vegan version of my thing and your recipe above could work pretty harmoniously together in a few dishes - maybe even as a vegan fondue with wine added ! Whoa.