All Vegan Cheeses Vol.3: 15 Soft Vegan Cheeses For Dipping and Spreading (Planteater Books) by Alfonso D.R

Author:Alfonso, D.R. [Alfonso, D.R.]
Language: eng
Format: epub
Publisher: Planteaterbooks
Published: 2012-05-08T16:00:00+00:00

Turn the cheese out into a 3 cup bowl and add 2 tsp. nutritional yeast for a full-bodied flavor.

At this time you can add more zest and bouquet by adding some hot, spicy, garlic tinged, chili oil and a few crushed red chili flakes.

Cover tightly and store in the refrigerator until used.

This lovely, pure white cheese is flecked with red chili and is good served on any whole grain bagel or spread on warm, homemade tortillas.

10. Wine-and-Walnut Mixed Nut Vegan Cheese Spread

Making nut cheese is not only fun, it leaves the door wide open for making different textures and flavors of this vegan cheese.

In this recipe, three different kinds of raw nuts are used to make the extra-smooth-textured cheese.

Flavorings and fruits are added to these soft cheeses; however, here we have used an organic, no-sulfites-added wine to flavor the cheese.

This creates a great cheese to offer at a wine-tasting featuring several different, flavorful, and delicious brands of vegan wines. The wine used in this recipe is from Badger Mountain and is a well-known favorite of those who live a vegan lifestyle and do drink wine.

Ingredients:

1 cup raw macadamia nuts

½ cup raw cashews

½ cup raw, soaked and peeled almonds

2½ cups salted water (or enough to cover the nuts)

1 tsp. sea salt or kosher salt

½ cup Badger Mountain Cabernet Sauvignon vegan wine

½ tsp. molasses

½ cup chopped, roasted black walnuts (roast in advance)

Hint: The day before you make the cheese, roast the walnuts in a 350oF oven for about 20 minutes or until the aroma of the nuts fills the kitchen. If you can smell them, they're done.

Directions:

Pour the raw nuts into a large bowl. Add water and 1 tsp. salt. Stir to dissolve salt, then cover the bowl and soak the nuts for at least 8 hours, or overnight.

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