Sunday 8th April.
Gave a taste to my son this morning, who reported that it was similar to brickdust! It's true it's a little gritty - next time I'll use bought ground almonds.
Wednesday 4th April.
Gave a taste to my son this morning, who reported that it was similar to brickdust! It's true it's a little gritty - next time I'll use bought ground almonds.
Wednesday 4th April.
Just had
another go at making some vegan cheese - this time from scratch.
I took a
look at some of the recipes on line, made a list of ingredients common to several
of them, and 'winged' it a bit. I ground some flaked almonds and just
began adding things:
25g ground
almonds
25g gram
flour
1 tsp
smoked paprika
10g
nutritional yeast ('nooch')
1 tsp 'Free
and easy' cheese sauce powder
25g tahini
1 teaspoon
lemon juice
9g EVOO
I mixed the
dried ingredients, then added the wet ones and kept stirring with a table
knife. It came together very easily, then I pressed it into the bottom of a
small dish. After a couple of hours in the fridge I brought it out and took a
couple of slices off it.
Doesn't look a whole lot different to the first lot I did - but it has a much deeper level of flavour
I'm quite impressed - both with the ease of assembly and the flavour and 'feel' of it. I put some on a pizza I was making, and it absolutely added to the overall flavour.
The central components here, I feel, are the almonds, gram flour and tahini - and perhaps the EVOO. The rest is just flavouring and can be altered at whim.
I'm happier with these ingredients as a base for experimentation - I try not to use much soya, and I generally steer clear of marg - but this I can play around with for a bit.
21st March.
Following a recipe posted by Tezza on Wildfood, I made my first vegan cheese this morning:
50g marg (Pure in this case)
50g soya flour
8g yeast extract (Morrison's own - it's cheaper and just as good. Looks a little darker if anything)
Melt the marg and yeast extract together, then add the flour. Mix with a dessertspoon at first, but then get your hands in and bring it together like a stiff bread dough. This makes a small block which will keep in the fridge for quite along time, I feel. There's the basis here for lots of playing about - with olive oil, nooch - and all sorts of other flavourings. Chilli cheese - now there's a thought!
I'd never thought of making my own cheese until I saw Tezza's thread, but there's quite a few recipes on the net when you look around.
I shall be experimenting with this over the coming months, I'm sure!
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