Vegan Cheese With Garlic And Herbs Recipes

VEGAN CHEESE WITH GARLIC AND HERBS

Steps:

• Prepare cheese molds by spraying a glass bowl or container with spray oil or rub any neutral-flavored oil on the molds to prevent sticking. (Recipe will make about 2 cups of cheese).
• Pour the can of coconut milk into a saucepan.
• Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan.
• Add all remaining ingredients to the saucepan and stir with a whisk.
• Turn heat on to medium and stir frequently until it boils.
• Turn down the heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth.
• Immediately pour into the prepared cheese molds.
• Let it cool with the lid off for about 15 minutes at room temperature, cover, and then transfer to the refrigerator for at least 2 hours to firmly set.
• Once the cheese is cooled completely cover and store in the refrigerator in a sealed container for up to a week.

EASY GARLIC HERB VEGAN CHEESE SPREAD

Steps:

• To a high-speed blender or food processor add the water, lemon juice, garlic, and almond flour. Blend until the texture is smooth and creamy. You may have to stop a couple of times to scrape down the sides. You can also add 1 tablespoon of water at a time to help the blending process, but don't add too much or you will get runny cheese.
• Transfer the mixture to a small mixing bowl, add nutritional yeast and herbs, and stir until everything is well combined. Taste and season with salt as necessary.
• Spoon the vegan cheese spread into the desired container, make sure it's packed really well, place it in the fridge, and allow the cheese to sit for 1-2 hours if you prefer a firmer spread.
• Enjoy with veggies, crackers, bagels, or sandwiches.

VEGAN GARLIC & HERB 'CHEESE' BALLS

Steps:

• Mix the cashew cheese, walnuts, chives, garlic granules and a pinch of seasoning together in a bowl, then cover and chill for 1 hr.
• Tip the parsley into a shallow bowl and the chilli flakes or sumac into a second shallow bowl. Roll the chilled mixture into 20 small balls, then roll in the parsley or the chilli flakes, or sumac, until fully coated. Transfer the cheese balls to a tray and chill for 3 hrs, or until ready to serve. Any leftovers will keep in a jar, topped up with olive oil, for a week.