All Vegan Cheeses Volume 2: 15 Hard Vegan Cheeses You Can Slice and Melt by Planteaterbooks

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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