Vegan Cheese


I tried to make a vegan cheese without nutritional yeast and tahini, for those who don’t like them too much and the result is quite satisfying.  Try it!

20 g blanched almonds
20 g cashews
10 g of sunflower seeds
2 tablespoons rolled oats
2 tablespoons sunflower oil
2 heaped tablespoons of soy yogurt
2 teaspoons lemon juice
1 teaspoon dried onion flakes
1 teaspoon and 1 / 2 rice miso (you can use plain salt instead)
1 / 2 teaspoon ginger
1 teaspoon and 1 / 2 agar agar
130 ml soy milk

Ground almonds, cashews, sunflower seeds, oat flakes and onion flakes, until everything becomes fine. Add sunflower seed oil to the this mixture, then the miso, the ground ginger, yogurt and lemon juice. Mix well and set aside. In a saucepan dissolve the agar agar in a little soy milk, add the remaining milk and boil for one minute. Turn off the heat and let it cool for a minute. Add this mixture to the the first mixture and blend with a blender. Pour this cheese in a greased bowl, refrigerate. After 6 to 8 hours, your cheese is ready 😉

Chef: Concita from Veganblog

  1. Tippitappi 14 April 2010 at 19:53

    this vegan cheese looks amazing!

  2. Noelle @Opera Singer in Kitchen 15 April 2010 at 02:36

    WOW! This looks wonderful!

  3. John 4 March 2012 at 05:10

    Amazing!! love it! thank u

  4. Amanda 8 November 2012 at 00:10

    I bet you used light miso. I only have dark. Would it work if I used less of the dark?

  5. nicole 18 December 2012 at 01:08

    can you replace the soy for another nut?

    btw looks amazing.

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