All Vegan Cheeses Volume 2: 15 Hard Vegan Cheeses You Can Slice and Melt by Planteaterbooks
Author:Planteaterbooks
Language: spa
Format: epub
Publisher: 2012
Ingredients:
½ cup tahini paste
3 tbsp. rice vinegar
3 tbsp. olive oil
2 tsp. miso paste
1 tsp. chopped Chinese chives
¼ tsp. fresh thyme leaves, minced fine
½ tsp. dill weed, minced fine
½ tbsp. vegan-formulated nutritional yeast
¼ tsp. sea salt
1 tsp. black pepper, or to taste
1 tbsp. agar powder
1 tsp. olive oil
Directions:
In the bowl of a food processor, or in a spice grinder, add chives, thyme, and dill. Grind until completely blended.
Add vinegar, oil, and miso paste and pulse a time or two, until combined.
Add salt, pepper, tahini, and nutritional yeast and pulse a few times.
Add agar and allow to sit five minutes. Stir well. Pour into a saucepan, bring to a boil, reduce heat to simmer, and cook three minutes.
Pour into a glass jar, to cool to room temperature.
Oil the top of the cheese with 1 tsp. olive oil. Place in the refrigerator for 6-8 hours. Remove from jar, slice, and eat.
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