Realveganyoghurtcheese Recipes

REAL VEGAN YOGHURT CHEESE

Steps:

• Whisk the yoghurt until smooth.
• Fully line a sieve or colander with a cloth with the corners hanging out. The cloth should be big enough to serve as a bag to hold all the yoghurt.
• Scald the cloth by pouring boiling water through the sieve. Wait for a minute or till the cloth has drained a bit, then pour the whisked yoghurt into sieve.
• Bring the corners of the cloth together over the yoghurt to form a bag and tightly secure with a rubber band. Suspend the bag from a hook or a knob, placing a bowl underneath to catch the whey that will drip. Leave for 2-4 hours until most of the water has drained. You can open the bag carefully and check if it has attained the texture of cream cheese.
• Alternatively you can fold the corners of the cloth over the cheese and place a weight on top. It will drain more quickly and might convenient if you have no place to hang it.
• With paneer (Indian cottage cheese), placing a weight or squeezing is said to impair the flavour of the product. I have not had this problem with this cheese but if you are worried you could also leave it in the sieve without a weight, though it will take much longer to drain but you could leave it overnight.
• When the cheese has fully drained, transfer it to another container and refrigerate. Add salt to taste, if desired. You can also flavour it with herbs and spice or anything you wish.
• There is no need to discard the whey - you can use it as a light buttermilk-like liquid in cakes and breads, and many other recipes.

THREE CHEESE VEGETABLE BAKE

Steps:

• Steam the vegetables in salted water. Cook for about 5 to 10 minutes until cooked but slightly firm
• Make the cheese sauce by melting butter in a pot over medium heat. Stir in flour,nutmeg and garlic powder . Cook, stirring, for 2 minutes or until bubbling. Remove from heat. Gradually stir in milk. Return to heat. Cook, stirring, for 5 minutes or until mixture boils and thickens slightly. Remove from heat.
• Stir in just ½ of each of the cheeses meaning use ½ cup cheddar cheese, ¼ cup / mozzarella cheese 1 Tablespoon parmesan .
• Season with salt and pepper and peri peri if using.
• Drain the steamed vegetables in a colander and place in a lightly buttered ovenproof dish.
• Fold in the cheese sauce and top with the remaining half of cheese.
• Bake in the oven at 356°F / 180°C for about 10 minutes until the cheese is melted and golden brown. Serve warm

VEGAN COTTAGE CHEESE

Steps:

• Place soaked cashews, lemon juice, coconut cream, water, distilled white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth.
• Pour the blended cottage cheese mix out into a bowl.
• Place the tofu into a separate shallow bowl and crumble it with a fork.
• Add the crumbled tofu and chopped chives to the blended cottage cheese mix and fold everything together gently so you don't break up the tofu.
• Place into the fridge for at least an hour to firm up and then enjoy.

VEGAN CHEESE SAUCE

Steps:

• Combine nutritional yeast, flour, paprika, salt, garlic powder, and cumin in a saucepan; add water. Whisk constantly over medium heat until thick and bubbly, about 5 minutes; remove from heat.
• Stir margarine into the yeast mixture until melted. Mix in salsa.
• Cook and stir over low heat until tomatoes are warmed through, about 5 minutes.