Thank you again Kristy Turner for this incredible sunflower seed based cheddar cheese. I made it soft like a nacho cheese, but it can be made into a solid cheese wedge with some agar agar flakes and some down time.
Ingredients:
2 cups of sunflower seeds (or use cashews soaked for 1 hour to create a nut-based cheese instead)
2 tablespoons of lemon juice
1 tablespoon of diced roasted red pepper
1 tablespoon of tomato paste
2 teaspoons of salt
2 teaspoons of white miso
½ teaspoon of onion powder
½ teaspoon of garlic powder
½ teaspoon of mustard powder (I used actual mustard because I didn't have powder!)
¼ teaspoon of turmeric
2 cups of water
Directions:
Blend all of your ingredients in a food processor. All done! Your cheese should be the consistency of a nacho-like cheese.
To make a soft cheese wedge add one extra step: stir 2 tablespoon of agar agar flakes with 1 cup of water over high heat for 2 minutes. Add cheese mixture and heat to a boil while whisking continuously. Once it gets very thick and hard to whisk, pour into an oil sprayed baking pan and refrigerate for 2-3 hours until set.
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