This spectacular, dome-shaped “Gooda Cheez” recipe makes a vegan cheese with a creamy texture harking back to Gouda. Slice it into wedges for a tasty snack or appetizer. Recipe contributed by Jo Stepaniak, reprinted from The Final Uncheese Cookbook.*
Gooda Cheez (Vegan Gouda Cheese)
Makes 1 (3-cup) dome
- 1 3/four cups water
- 1/2 cup carrots, chopped
- 5 tbsp agar flakes, or 1 1/2 tbsp agar powder
- 1/2 cup uncooked cashews, chopped
- 1/four cup dietary yeast flakes
- Three tbsp sesame tahini
- Three tbsp freshly squeezed lemon juice
- 1 tbsp dijon mustard
- 2 tsp onion powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- 1/four tsp turmeric
- 1/four tsp paprika
- 1/four tsp floor cumin
- Frivolously oil a 3-cup bowl or mildew with a rounded backside and put aside. Mix the water and carrots in a saucepan and convey to a boil over medium-high warmth. Lower the warmth to medium-low, cowl, and cook dinner till very tender, 10 to 15 minutes. Take away the lid and stir within the agar flakes. Improve the warmth to medium-high and convey to a boil. Lower the warmth to medium-low and simmer, stirring typically, till the agar is dissolved, eight to 12 minutes longer.
- Switch to a blender and add the remaining substances. Course of a number of minutes till fully clean, stopping to scrape down the edges of the blender jar as mandatory.
- Pour into the ready container and clean the highest. Cool uncovered within the fridge. When fully cool, cowl and refrigerate for eight to 12 hours. To serve, prove of the mildew and slice into wedges. Retailer leftovers lined in fridge. Will maintain for five to 7 days.
Jo Stepaniak is the creator of The Final Uncheese Cookbook*, Vegan Vittles*, and different books, and can also be the co-author of Elevating Vegetarian Kids*.
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This publish was initially printed on 14 September 2011.