This recipe makes a great replacement for cheese.
The recipe below makes a good amount and can easily be halved.
It is a lot cheaper than using Daiya cheese, and makes an excellent
topping for vegan burgers (such as beet burgers) or a nice
topping for quesadillas or a taco salad. Really, the
possibilities are endless. This cheese topping melts easily and is quite delicious
Enjoy!
***
Coconut Milk Cheddar
Coconut Milk Cheddar
Ingredients:
2 cans coconut milk (thick coconut milk works best)
3 tablespoons agar powder*
1 teaspoon white balsamic vinegar
4 tablespoons tapioca starch*
1 teaspoon smoked paprika*
1/4 teaspoon liquid smoke
2 teaspoon sea salt
1/4 cup nutritional yeast flakes (this gives it more of
a cheese taste)
Pinch of turmeric (gives it the color of cheese)
Process:
1. Boil the coconut milk until no longer separated.
2. Add the white
balsamic vinegar, agar flakes, and salt.
3. If using agar
flakes: Boil gently for 15. (see a, below)
4. Add the remaining
ingredients, one at a time while whisking. Cook for another 5 to 10
minutes.
5. Remove from the
pan and put in greased, flat-bottomed glass dish or on a parchment
paper lined loaf pan.
6. Let
cool two hours. You can also stick in the fridge when cool
and use later. Slice and enjoy! (If it's refrigerated, you can
actually grate it. It is somewhat slippery though).
(*)Substitutions:
a. If using agar flakes, you will need to boil
the mixture for an extra 15 minutes.
b. Tapioca starch can be replaced with corn
starch. I recommend mixing the corn starch with a small amount
of coconut milk in a small bowl before adding it to the boiling
mixture.
c. regular paprika works fine.
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