The best cream cheezes
People often ask me what are vegan cheeses made of. Well, it really depends! It can be made from cashews, silky tofu, soy milk, vegan yogurt, nutritional yeast... Here are my 2 favorite cream cheeze recipes. It’s the perfect breakfast when spread on whole wheat toasts or vegan bagels.
* Bagels are often already vegan. You just have to make sure they haven't been brushed with egg (look at the ingredients).
CASHEWS & VEGAN YOGURT, chives
Soaking : at least 30 min
Prep : 5 min
Ingredients
1 ½ cups (375 ml) raw cashews
¼ cup (60 ml) unsweetened non-dairy yogurt (I used Riviera’s plain yogourt found at Metro my grocer)
3 Tbsp (45 ml) chives
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) salt
Preparation
Soak the cashews either overnight in cool water in the refrigerator, or for at least 30 minutes in hot water. The longer you soak the cashews, the creamier the cream cheeze will be. Drain.
Add all the ingredients to a food processor. Blend until smooth, stopping to scrape the sides as needed. If needed, add any additional salt or lemon juice, according to your taste.
Store covered in the refrigerator for up to 7 days. It can also be frozen.
Recipe froo Nora Cooks https://www.noracooks.com/vegan-cream-cheese/
NUTRITIONAL YEAST, Velveeta style
Total : 5 min
Rest : 2 hrs
Ingredients
¾ cup (180 ml) soy cream (eg : Belsoy)
¼ cup (60 ml) nutritional yeast
1 Tbsp (15 ml) cornstarch
½ Tbsp (7.5 ml) white vinegar
½ Tbsp (7.5 ml) agar agar
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) paprika
¼ tsp (1.25 ml) garlic powder
Preparation
Oil a small pan about 3 inches x 4 inches or a ramekin.
In a small saucepan, preferably non-stick, put all the ingredients and mix using a whisk. Bring to a boil over medium heat and stir continuously for 3 minutes.
Transfer to the pan, cover, leaving a small space for the heat to evaporate, and refrigerate a minimum of 2 hours.
If you want to slice it, wait at least 4 hours for it to freeze completely. To put it in a grilled-cheeze, you can use it immediately! Store covered in the refrigerator for up to 14 days.
Recipe from Apprenti Grano : https://apprentigrano.com/2019/04/16/velveetavegane/
