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Vegan Cheddar Style “Cheese”

9 Nov

Keeping on the faux cheese theme for this easy recipe.  I finally perfected an easily grate-able, if a tad crumbly but none-too-shabby vegan “cheese”.

I can’t claim this has the most realistic cheese flavour and certainly wont fool an omnivore – but I’ve yet to find a home-made or pre-packaged vegan cheese that surpasses it, particularly in its texture.

Ingredients:

  • 30g corn flour
  • 30g vegan margarine
  • 2 table spoons of yeast flakes
  • 1/2 teaspoon garlic powder
  • 1 tablespoon soy sauce (or tamari)
  • 1/2 teaspoon paprika
  • Pinch of salt.

Method:

  1. Melt the margarine in a saucepan then lower to a medium heat and stir in the corn flour gradually and mix until it thickens and is lump free .
  2. Mix in the nutritional yeast flakes, garlic powder, soy sauce and salt then allow to cool for 1-2 minutes.
  3. Press into a greased container and refrigerate for at least 30 minutes (ideally longer).
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“Macaroni Cheese”

8 Nov
Can’t believe I’ve not yet posted during the Vegan Month of Food, bad, bad me!
To make amends here is a fine Vegan Macaroni “Cheese” recipe which we had for dinner tonight. This one involves cashew nuts so is a bit on the fancy side and possibly costs more per portion than anything I’ve posted thus far but fear not the additional expense is worth it.
Ingredients
  • 120g uncooked macaroni
  • 1 cup unsalted cashew nuts
  • 1/3 cup lemon juice
  • 1 cup water
  • salt to taste
  • 1/3 cup ground nut oil
  • 1 small red pepper, chopped & roasted
  • 3 tablespoons nutritional yeast
  • 1 small onion, finely chopped
  • 1/2 teaspoon tumeric
  • 1 teaspoon garlic powder
  • 1 cup bread crumbs
  • 1/2 teaspoon of paprika (optional)

Method

  1. Preheat oven to 350 degrees ºF (175 degrees ºC).
  2. Cook Macaroni in lightly salted boiling water, then transfer to a baking dish.
  3. In a blender mix cashews, lemon juice, water, and salt, then blend in ground nut oil, roasted red pepper, nutritional yeast, garlic powder, chopped onion & tumeric blend until smooth then mix with the macaroni. Sprinkle bread crumbs to cover macaroni, sprinkle paprika if using.
  4. Bake for 25 – 30 minutes, until bread crumbs are lightly browned. Let the dish cool before serving.

If you have a go at this leave a comment to let me know how you get on.

I have an even easier recipe for mac & cheese which is nut free & a little less fancy, though still perfect comfort food.

Ingredients:

  • 125g elbow macaroni
  • 4 tablespoons vegan margarine
  • 3 tablespoons corn flour
  • 1 cup unsweetened soymilk
  • 1 tablespoon lemon juice
  • 1 cup vegetable stock
  • 1 cup nutritional yeast flakes
  • 1 teaspoon dry mustard
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 1/4 teaspoon sea salt
  • 1 cup bread crumbs
  • sprinkle of paprika
  1. Preheat oven to 350 degrees ºF (175 degrees ºC).
  2. Cook Macaroni in lightly salted boiling water, then transfer to a baking dish and set aside.
  3. Melt margarine in large saucepan over medium heat, then stir the lemon juice and soymilk and corn flour, mix constantly until the sauce thickens, ensuring corn flour isn’t lumpy and sauce is smooth.
  4. Add veg stock, nutritional yeast, dry mustard, turmeric, onion powder, garlic powder, and soy sauce, keep mixing to Blend until smooth.  Add the sea salt.
  5. Combine the macaroni with the sauce in a medium oven dish. Mix well and cover the top with bread crumbs and paprika.
  6. Bake in the oven for 20 – 25 mins, until breadcrumbs have browned.
  7. Allow to cool slightly before serving.