Vegan Cheese

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Vegan Cheese

MIH Chef Sharon Gardner demonstrated how to make vegan cheese at Vegan Life Live. Learn how to make a delicious sunflower seed cheese, easy cream cheese and cultured cashew cheese. 

Ingredients

Easy Cream Cheese Sunflower Seed Cheese

• 150g – soaked for a minimum of 6-8 hours
• 2 tablespoons of nutritional yeast flakes
• 1/2 teaspoon fine sea salt, 
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder/granules
• 1/4 teaspoon of turmeric powder
• 1 – 2 tablespoons of olive oil - optional
• 1/4 teaspoon or two capsules opened of probiotic powder

Easy Cream Cheese

• 2 cups of cashews (200g) – soaked for a minimum of 6-8 hours
• 2 tablespoons of nutritional yeast flakes
• 2 tablespoons of coconut oil, melted
• 1/2-1 teaspoon of fine sea salt
• 1-2 teaspoon of apple cider vinegar
• 1 teaspoon of garlic powder/granules
• 2 teaspoons of dried chives
• 1/2 teaspoon of dried parsley
• 2-4 tablespoons of water

Cultured Cashew Cheese

Stage 1

• 1/2 cup of cashews (100g) – soaked minimum of 8 hours
• 1/4 teaspoon or two capsules (opened) of probiotic powder
• 1 – 2 teaspoons of nutritional yeast flakes
• 1/2 teaspoon of fine sea salt (plus more for sprinkling later)
• 60mls-120mls of filtered water

Stage 2

• 1 tablespoon of coconut oil, melted
• 1/2 teaspoon of garlic powder/granules
• 1/2 teaspoon of apple cider vinegar
• 1 tablespoon of nutritional yeast flakes
• 1/4-1/2 teaspoon of fine sea salt

Method

Easy Cream Cheese Sunflower Seed Cheese

1. Drain the sunflower seeds and place into a food processor.
2. Next add the nutritional yeast flakes, sea salt, smoked paprika, garlic granules and turmeric powder. Add the oil if using then begin processing, stopping to scrap the sides of the bowl, every so often until the sunflower seeds form a smooth paste.
3. Taste, and adjust the seasoning if needed. Next add the probiotics and mix into the sunflower seed mixture, to evenly distribute.
4. Prepare a baking tray with baking paper and lightly oil. Next add a little oil to your hands and scoop out roughly a quarter cup size of the mixture, form into a round shape, smoothing and patting down the sides, place on the baking paper and continue this process until all the mixture has been used up.
5. Cover with a breathable cloth, and place in a warm place on a counter top to culture. Check the sunflower cheese daily, turning them over to ensure even culturing. They should be ready to eat in 3-5 days.
6. Once ready, store the cheeses in an airtight container in the fridge and eat within 7-10 days.

Easy Cream Cheese

1. Drain and soak the cashews and place in food processor or blender, along with the nutritional yeast flakes, melted coconut oil, sea salt, apple cider vinegar, garlic granules, dried chives and parsley. Add 2 tablespoons of water.

2. Blend until the mixture forms a smooth thick paste, adding the additional water if needed. Taste, and adjust seasoning if needed.

3. Pour the mixture into ramekins, cover and place in the fridge to set. Eat within 2 weeks.

Cultured Cashew Cheese

1. Drain the cashews, and place into a blender with the nutritional yeast flakes, sea salt, probiotic powder and 60mls of water.

2. Blend until smooth, adding a little more water a tablespoon at a time to help it blend. Taste and adjust if needed.

3. Place the cheese/muslin cloth into a small sieve over the bowl, and scrap the mixture into it. Twist the top, and sprinkle a little salt over the cloth (this will help to stop any undesirable bacteria forming).

4. Place in a warm area of the kitchen, to begin the culture process. Leave for a minimum of 24 hours the check the mixture. It should begin to smell a little cheesy. You can leave for up to 3 days depending on how long it takes to culture and the temperature of your kitchen.

5. When ready, scrap the mixture out into a bowl and add the melted coconut oil, garlic granules, apple cider vinegar, nutritional yeast and sea salt. Mix well to combine, taste and adjust if needed, cover and place the mixture in the fridge to chill.

6. When ready, remove the mixture from the fridge, shape into a disc and coat with the paprika mix (or coating of choice), return to the fridge to chill until ready to serve.