Super Easy Vegan Cheese Cookbook: 70 Delicious Plant-Based Cheeses by Janice Buckingham

Author:Janice Buckingham [Buckingham, Janice]
Language: eng
Format: epub, azw3
Publisher: Rockridge Press
Published: 2018-11-19T18:30:00+00:00

STORAGE: Place in an airtight container and refrigerate for 5 to 7 days.

RECIPE TIP: If you want a more solid version of this cheese, add in 1 tablespoon of kappa carrageenan during the blending process, transfer to a small saucepan and simmer while continuously stirring for 5 to 8 minutes. Then transfer to a mold and let set in the refrigerator for 2 hours.

FIOR DI LATTE

SEED-FREE, SOY-FREE

This is a soft cheese hybrid that combines elements from mozzarella with ricotta. It is a gourmet vegan cheese that is cloud-like in texture and goes wonderfully as a garnish to salads or to top an artisanal pizza. It is mild in flavor but adds that subtle indulgence to balance out flavor-packed recipes.

YIELD: 1 pound

ACTIVE TIME: 12 minutes

INACTIVE TIME: 8 to 10 hours

INGREDIENTS

½ cup cashews

1 cup Coconut Yogurt

2 tablespoons nutritional yeast

1 tablespoon tapioca starch

1 teaspoon freshly squeezed lemon juice

1 teaspoon agar

2 tablespoons plus 1 teaspoon sea salt, divided

2 cups ice water

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