Vegan Cheese

This is my version of a vegan cheese.   This version is nut free and oil free with all natural ingredients, making it a healthy choice.  The texture is soft and smooth, similar to Melrose cheese.  I find this cheese works well in sandwiches,  pizzas, lasagnes, canapes and toasties.  Note it does not have that super melty stretchy texture as the dairy version but it is a good alternative.  Taste wise – it’s on point and the best part is that it is so quick and easy to make.  This recipe can be used as a cheese sauce as well just refrain from refrigerating and pour over pasta dishes and baked or steamed vegetable.

Ingredients 

• 1 can coconut cream 
• 1 tsp (5ml) onion powder 
• 1 tsp (5ml) garlic powder 
• 1/2 tsp (2.5ml) turmeric powder 
• 1 tsp (5ml) tomato paste
• 2 pinches of black salt (optional)  
• ½ tsp (2.5ml) salt 
• 1  tbsp (15ml) agar agar 
• 1 ½ tbsp (15ml+7.5ml)  tapioca starch   

This is how 🙂
Start by placing a piece of cling wrap into a ceramic bowl – leave this aside.
Pour the coconut cream, onion powder, garlic powder, turmeric powder, tomato paste, black salt and salt into a small pot – whisk to combine ingredients. Place the pot on a stove over medium to hot heat.
Spoon in the agar agar – whisk to combine
Add the tapioca starch and continue to whisk until the mixture starts to thicken – cook for 5-8 minutes.
Pour the mixture into the lined bowl and refrigerate to set. Preferably for 2-3 hours
Use as desired in toasties, sandwiches and snacks