Cook Vegan — September 2017

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sk the majority of vegans, one thing that is dearly missed

when opting for the plant-based life is cheese. Recreating

the creamy, tangy and sometimes stringy food without using

dairy can be a tricky art. In fact, most of the vegan cheese you can

buy off the shelves in supermarkets tastes too much like feet (yes,

really) or nothing like cheese at all, so we’d rather go without. And

this is mainly because a lot of varieties of plant-based cheese sold

at shops are highly processed. The big difference between “real

cheese” and vegan cheese is the way in which they are made. “Real

cheese” goes through stages where the proteins physically bond

to each other, which is why you can get so many different unique

flavours and textures by aging the cheese. Plant-based cheese

proteins get modified differently, if at all, and this is the reason that

you can’t taste the same strong and unique flavours.

However, there is a way you can feed your cheesy cravings

without having to depend on brands and recipes which use

soy protein and other excessive factory-extruded processed

ingredients. Get in the kitchen and learn how to create your

favourite tangy or mild flavours yourself. Innovation in the plant-

based cheese industry is happening — using traditional cheese

aging and bacterial culturing methods to make vegan cheeses with

only a few ingredients like nut milks, enzymes, salt and nutritional

yeast can really transform your vegan cheese experience. From

nacho cheese to mozzarella and cashew ricotta — we’ve chosen

four delicious dishes to kick start your homemade plant-based

cheese making.

Vegancheese

Four delicious ways to master vegan cheese in the kitchen

MOZZARELLA

This delicate vegan mozzarella, like its fresh
dairy counterpart, is moist, soft, and easily
melts. Make a lovely Caprese salad with
fresh basil and tomatoes, or try it with a
plate of delicious grilled vegetables.

Prep and cook time: 30 minutes

Variations:
For a delicious variation, put mozzarella
balls in a clear jar and top with extra-virgin
olive oil infused with garlic and herbs. This
makes a wonderful last-minute appetiser
and can be a lovely hostess gift. Vary the
herbs with the season to maximise the
variety of colours and flavours.

For the cheese:
• 250g (1 cup) plain non-dairy, soy-free
yogurt
• 150g (1 cup) raw cashews, soaked,
rinsed, and drained
• 115ml (½ cup) water, filtered
• 2 tsp sea salt

For the tapioca and carrageenan
mix:
• 3 tbsp tapioca flour
• 2 tbsp Kappa carrageenan powder

For the brine:

•   2 tbsp sea salt

•   940ml (4 cups) ice water

1 Place all the cheese ingredients in a

blender and process until smooth and

creamy. Transfer to a glass container and

cover with cheesecloth. Let the cheese

culture for 12 to 24 hours, until slightly

tangy.

2 Pour the cultured cheese mixture into

a saucepan, add the tapioca flour and

carrageenan powder, and whisk well to

combine. Cook over medium-low heat

for 8 to 10 minutes, stirring with a flexible

spatula, until the mixture is smooth, glossy,

and stretchy.

3 Combine the two tablespoons salt and

ice water in a bowl. Using an ice-cream

scoop, drop balls of the cheese into the

brine. Cover and let the cheese set in the

refrigerator for at least 4 to 6 hours. Stored

in the brine, the mozzarella should keep,

refrigerated, for 1 to 2 weeks.

Note: Perhaps the most exciting part about

making your own cheese is being able to

customise it to your own specifications. If

you prefer a mozzarella in block form for

instance, simply transfer the cheese mixture

to a form or container of your choice right

after the cooking process. No need to use

the brine method.

• Recipe and image from Vegan Cheese by Jubes Aron,
  £18.99 published by Countryman Press, an imprint of
  W.W. Norton and Company Ltd.