Vegan Cheese spread
The texture of this spread is absolutely identical to the original, even my omnivore friends loved it! 🙂
Ingredients :
250 g of white soy yogurt (unsweetened)
A teaspoon of salt
The juice of one lemon
Spices to taste: I tried thyme, oregano, garlic, red pepper, olives
Method:
Place a piece of clean white cloth on a bowl and transfer the yoghurt.
Close the cloth and place it inside a container so that there is a little space at the bottom to collect the liquid. Tie it on a chop stick to hold it high.
Store in the fridge from 1 to 4 days depending on the desired consistency. Keep trying because it depends on the quality of yogurt. There is no risk of forgetting: every time you open the fridge you will smell a fresh cheesy flavour! 🙂
When your vegan cheese ie ready, season with salt and lemon juice, give it a nice shape and garnish with herbs and spices to taste.
This should be nice with dry onion powder too… or some spring onions!
Do I have to do these delicacies 🙂
I would also add a little miso and maybe just a liiiiiitle mustard powder 🙂