Non-Dairy Swiss Style Cheese

 
1 1/2 cups water
1/3 cup agar-agar flakes
1/2 cup raw cashews
1/3 cup blanched almonds
1 T. safflower oil, sunflower oil, or other vegetable oil of choice
1/3 cup soy milk, rice milk, or other non-dairy milk of choice
1/3 cup nutritional yeast flakes
3 T. lemon juice
1 T. light or mellow miso
1 T. Dijon mustard
1 T. onion powder
3/4 t. garlic powder
1/4 t. salt
 

In a small saucepan, place the water and agar-agar flakes, and simmer over low heat to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food processor, place the cashews, almonds, and oil, and process for 1-2 minutes to form a smooth paste. Scrape down the sides of the food processor. Add the remaining ingredients and process for 1 minute. After the agar-agar mixture has simmered for 5 minutes, add the mixture to the food processor, and process an additional 2 minutes to thoroughly blend the flavors. Lightly oil a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture into the mold, cover, and chill overnight. Unmold the cheese and used sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 7-10 days.

Yield: One 3-cup brick or loaf of non-dairy cheese

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett