![]() It melts great (please ignore the burnt edges, it got forgotten under the broiler) and even has a bit of stretch. ![]() I realized my mistake later on, but we really enjoyed the first batch on crackers and with apple slices. The result was still a good cheese, but closer to a brie consistency. The first time I made this recipe, I used 1.5 tablespoons of agar agar and made the mistake of not letting it get to a full boil. It slices easily and can be grated if frozen. It’s slightly firm, almost the consistency of a cheddar cheese. Pour into a bowl, mold, or single serving containers.Ĥ. Whisk constantly while adding the tapioca starch, and continue heating until mixture thickens and pulls away from the pan.ģ. Stir in remaining ingredients, adding tapioca starch last. Stir in agar agar, both salts, and cider vinegar, and bring to a gentle boil for about 5 minutes.Ģ. Heat coconut milk in a medium saucepan until no longer separated and bubbling. If you don’t have any/don’t want to buy any, just use 1/4 tsp more of regular salt in the recipe.ġ. Seriously, don’t stick your nose in there, you’ll regret it. I originally bought it on Amazon for our tofu scrambles because it has a very authentic, sulfuric eggy flavor. I use a tiny amount of black salt (Kala Namak) in my version of this cheese. I also try to stick to a brand that is only coconut milk and water, like Arroy-D or Thai Kitchen. This is definitely not a recipe for your can of low fat coconut milk. Try to find the highest fat coconut milk you can, as it will give a closer mouthfeel to real dairy cheese. ![]() I also picked up the coconut milk and tapioca starch there. I found my agar agar powder at the local Asian grocery store in a tiny packet, but if you can’t find it, it’s available on Amazon and at most health food stores. It uses a few odd ingredients not found in your average pantry, but after the initial investment, you can make this recipe multiple times. I stumbled upon Sweet Root’s coconut milk cheese and had it bookmarked for about a week until I finally gave it a chance. I tried a recipe with cashew cheese, but without investing in a Vitamix blender (hint hint family members:Christmas is coming) the consistency was too grainy for my taste. I’m a big fan of Vedged Out’s foxy moxy mozzarella, but I wanted something that held up to slicing and grating. As much as I love Daiya, it gets expensive, even with coupons. ![]() Since I’ve been spending more time at home, as I only work part time since the birth of my baby, I’ve been experimenting with different recipes for vegan cheese. ![]()
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