Vegan Cheese Light


100 ml of soy milk
50 gr of tofu
250 ml of water flavored with herbs and spices
4-5 almonds
1 tablespoon of sesame seeds
1 clove of garlic
2 teaspoons of nutritional yeast flakes
2 teaspoons of agar agar
1 tablespoon of cornstarch
bay leaves

Boil the tofu with garlic, almonds and fresh herbs in 250 ml of water for 10 minutes (I used dill, bay leaves, rosemary; you can add sage or mint and a sprinkling of nutmeg, to your taste). Let it stand 10 minutes. Meanwhile, dissolve agar and corn flour in soy milk. Then, remove herbs from the water and mix all ingredients together with sesame seeds (I used the hand blender, which makes the mixture more foamy), place it on the heat, boil for 5 minutes and pour the mixture into a small bowl.

I divided the mixture into 2 portions, 1 for white “cheese” (which my kids like more), and I flavoured the ther with thyme and ginger. Let it stand for 6-7 hours. This “cheese” can also be used to make the vegetables tastiest, letting it melt once the vegetables are done, closing with a lid.

Chef: Olivotta from VeganBlog

  1. monsoon 8 June 2012 at 04:55

    always loved vegan “cheeses”, always glad to read new recipes for them! thanks for sharing xxx

  2. melissa 11 June 2012 at 03:55

    hi there, seems interesting…I’ll try and let you know, I sort-of like vegan cheeses but not “plain” – I mean, to be eaten in soups, pastas, risottos, sandwiches and so on. Thanks

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