Vegan Cheese spread

3 comments

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.

Chef: Silvia D from Veganblog

  1. Tippitappi 2 April 2010 at 10:57

    This should be nice with dry onion powder too… or some spring onions!


  2. Chicca66 6 April 2010 at 18:47

    Do I have to do these delicacies 🙂


  3. Cassandra78 12 October 2010 at 16:28

    I would also add a little miso and maybe just a liiiiiitle mustard powder 🙂



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