We've been trying to go more vegan around here, but our biggest obstacle (really our only obstacle) is cheese. Jill and I both love cheese, so I've set out to become a master vegan cheeze maker. I searched the internet for simple recipes for my first attempt and came across this one, Vegan Cashew Cheese Recipe from Ann Gentry. I decided to alter the recipe a bit because I wasn't trying to make 3-5 ramekins of cheeze.
1/4 cup nutritional yeast
1 Tsp onion powder
1 Tsp sea salt
1/2 Tsp garlic powder
1 3/4 cups plain unsweetened soy milk (any unsweetened nut milk will work)
1/3 cup agar agar flakes
1/4 cup olive oil
2 Tbs yellow miso (white miso can also be used)
1 Tbs fresh lemon juice
This really was a simple recipe to follow and perform. The results are a mildly flavored cheeze that we've used in a lasagna, a topping for our veggie burgers and mixed in a delicious cous cous meal. There are tons of spices that could be added to it to give it more flavor: chives, more onions & garlic, black pepper, chillies, what ever you fancy. This is really a blank slate that can be taken anywhere. I think I could have used a little less agar agar flakes and that might make it a little more melty, but it's worked out well enough in it's current state. I'm excited to try this recipe again, adjusting it slightly for experimental purposes and seeing what else I can create. In the future, I will be substituting soy milk for my homemade cashew or almond milk. At first I was nervous to try making this, but now I'm just excited by all the possibilities.
I hope you have success and enjoy!