#vegan cheese
Tried the violife “halloumi”. Tasted the same as all the regular violife cheese with a firmer texture but hey who hates eating a bock of fried cheese
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This isn’t a super lazy recipe like I usually do. It’s also not completely dirt cheap, but it’s awesome, and it does work out cheaper than dairy cheese in terms of money and work. Grating a block of cheese over a pizza is labour intensive. Pouring this liquid gold is not.
It comes out as a really thick liquid that you can spread, drizzle, stir, pour or dip to your hearts content. If you wanted something like cheese sticks, you can probably thicken it enough for that too.
You can adjust the flavour to suit yourself, the key ingredients are very simple.
The base
- ½ a cup of vegetable oil
- ¼ cup of flour (I use wheat flour, but if you want to try a gluten free flour you could)
- ¼ cup ground linseed (this is the secret weapon, this stuff is amazing)
- 2 cups of almond or other non dairy milk
Flavours
You have a whole bunch of options here. This is my personal favourite combination.
- ¼ cup brewers yeast
- 1 teaspoon salt
- 1 cube of veggie stock
- 3 tablespoons white or apple cider vinegar
- 1 teaspoon cumin seeds
- 1 teaspoon dried chives
- 1 teaspoon soy sauce
Other stuff you can add that is also delicious
- Vegan friendly miso
- Lemon juice
- Garlic powder
- Onion powder
- Coconut cream (make sure it’s a brand that doesn’t abuse plantation monkeys and other wildlife)
- Vegan cream
- Nut/seed butter (like cashew or almond, or tahini)
- A whole bunch of herbs and spices
Method
- Mix everything except the almond milk together in a pot to form a paste.
- Add a little almond milk and mix again. Repeat until you have a thick, smooth paste.
- Put the pot on medium heat and keep stirring and adding almond milk until you run out of almond milk. A whisk is really useful for this step.
- Simmer for five or ten minutes, keep stirring so it doesn’t stick.
- Adjust according to your tastes and needs, you can make it thinner with more almond milk, or thicker by simmering it for longer (or add a little more linseed).
- Keep it in the fridge in a jar, and use it as you want it. It makes a great pasta sauce when it’s a little thinned out. Also excellent on sandwiches.
- My next step will be to see if I can make it solid and slice-able.
My mom made a fancy suhlad with this vegan cheese that looks like double cream cheese, which used to be our ~fave~ before, so ya cheers 2 this fancy ass salad and a new awesome vegan cheese that totally tastes like the real ting
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I ate at Follow Your Heart. Had their products before but this was my first time at their restaurant. I’ll definitely be back here . I got a stuffed and totally loaded chipotle black bean sweet potato. It was so good, the sauce under the cheese was so creamy… Also their burger was amazing. (Their cheese tastes even better the way they prepare it there) I’m usually daiya or bust. I had half of each, so now there’s only a million more things on their menu I needa go back and try.
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Vegan cheese made from coconut oil and soy milk, from Aeon’s topvalu brand. I used it for Mac and cheese and really liked it!
a lovely october picnic with a vegan cheese board
You’re not a true environmentalist until
you pretend you like every vegan cheese you try and alert everyone to your presence with the sound of fucking mason jars in ya tote bag
ya boy has a piece up on Munchies today and it is accompanying an essay by Mayukh Sen about being romanced by an older man who seduced him with homemade nut cheese (I know). read it here!
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The thing that frustrates me most is when people try one random vegan alternative and don’t like it and say “Oh god I could never be vegan this is gross”. Like if you went to mcdonalds and didn’t like your burger you wouldn’t swear of eating cow cause obviously they’re all gross.
When you get a sneak peek at Alpha Foods’ new line of vegan pot pies (coming soon to stores like Walmart!) stuffed with Violife cheese, you can rest assured it’s going to be a pretty good day.
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Finally sharing the recipe for these stretchy, gooey fluffy pao de queijo! A Brazillian cheese bread recipe that just screams comfort! Traditionally made with eggs and cheese this VEGAN and gluten free version is almost better! You will just love this one!
https://at-my-table.com/vegan-pao-de-queijo-cheese-bread/
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Parmas are a weekend staple
The Cornish Arms
Brunswick - Melbourne - Australia
Loaded cheese fries
The Origin Tales
Brunswick - Melbourne - Australia
The most incredible grazing box I had the chance to nibble on while getting ready on my wedding day cheeses (brie, blue, feta), various hummus, dips, sesame seed falafel, mushrooms, nuts, fruit, chocolate and more!! Would highly recommend
Not Your Average Box
Melbourne - Australia
Date night at this incredible new spot!!
Queso Con Chorizo, bowl of creamy warm cheese dip topped with chorizo, and Patatas Bravas, fried potatoes dressed in aioli and smoked tomato/chili sauce
Lona Misa
South Yarra - Melbourne - Australia
Cheeseburger and barbecue chicken pizzas
Red Sparrow Pizza
Collingwood - Melbourne - Australia
The Marilyn bagel with “bacon”, “egg”, mozzarella, herb cream cheese and barbecue sauce… can’t see much but these bagels are so juicy and delicious!
Sable
Richmond - Melbourne - Australia
Toasted turkish bread, tomato, vegan cheese, and lots of pepper - about to go under the grill! #whatveganseat
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