{"id":2727,"date":"2019-04-29T11:21:47","date_gmt":"2019-04-29T11:21:47","guid":{"rendered":"https:\/\/alafrenchfood.com\/?p=2727"},"modified":"2019-04-29T11:21:49","modified_gmt":"2019-04-29T11:21:49","slug":"how-to-make-vegan-cheese","status":"publish","type":"post","link":"https:\/\/alafrenchfood.com\/en\/how-to-make-vegan-cheese\/","title":{"rendered":"How to make vegan cheese ?"},"content":{"rendered":"
After the article about my thoughts about vegan cheese<\/a>, I wanted to give you my vegan cheese recipe. I don’t need to say more about it as you all have read my last article, let me just tell you that I totally loved it tastes and texture.<\/div>\n
This recipe needs to sit for 3 to 7 days but it will surely not take you a long preparation. Count about 40 minutes on day one and day two, then, only 10 minutes to change the cheesecloth.<\/div>\n
Enjoy and let’s spread the word of “fermented cashew spread” \ud83d\ude42<\/div>\n

<\/p>\n

Ingredients:<\/div>\n
300 grams of cashew nuts, soaked overnight<\/div>\n
2 tsp of probiotics (you can find them in organic stores)<\/div>\n
1 lemon<\/div>\n
Cheesecloths (about 5-6 packs)<\/div>\n
Indian style<\/div>\n
1,5 tsp turmeric<\/div>\n
1\/2 tsp curry powder<\/div>\n
1 tsp yeast<\/div>\n
1\/4 tsp cumin<\/div>\n
pinch of salt<\/div>\n
Old fashioned<\/div>\n
2 tbsp golden grapes<\/div>\n
1,5 tsp yeast<\/div>\n
1\/2 garlic clove (squeezed)<\/div>\n
pinch of salt & pepper<\/div>\n
Sweet and sour<\/div>\n
2 tbsp thinly sliced dry apple<\/div>\n
2 tsp yeast<\/div>\n
1\/2 tsp turmeric<\/div>\n
2 slices of ginger (squeezed with a garlic squeezer)<\/div>\n
2 tbsp of almonds or hazelnuts powder<\/div>\n
pinch of salt & pepper<\/div>\n

<\/p>\n

Directions<\/div>\n
If my directions are not specific enough, you will find a good description with pictures here<\/a><\/div>\n
1. Day one: Blend the soaked cashews until really smooth (for about 3 minutes), add a pinch of salt and the juice of a lemon. Add some water if needed, you want your paste to be liquid but not too much. Finish with the probiotics. Mix everything again then poor everything in a large bowl.<\/div>\n
2. This step is the beginning of the fermentation process. Fermentations develop better in warmer areas: it will takes you a full day in the summer time and a day + a night in the wintertime.<\/div>\n
If it’s summer time, leave the bowl under the shadow outside where it’s warm. If it’s wintertime, leave it somewhere it’s room temperature. For a faster result, I left my bowl in the oven for 4 hours at 100 F – 40 C, turned the oven off and left the bowl till the next morning.<\/div>\n
3. Day two: You mix must be fermented by now, you will notice it by the little bubbles in the cashews preparation and the swollen shape. Split the preparation in 3 and add the ingredients of each types of cheese in each preparations. If you want, add the bit more of lemon juice & salt in them.<\/div>\n
4. Take your molds (I used my regular bowls for a spherical shape) then add the cheesecloth at the bottom of each one of them. You must lined the cheesecloth the 3 first days (at least) because it will suck the water out of the cheese.<\/div>\n
5. Poor each preparations in each bowl. Cover them with the cheesecloth.<\/div>\n
6. Leave the cheeses in the fridge and change the cloth every day. It will be a little bit delicate to change the 2 first days because your cheese will still be soft, just be gentle \ud83d\ude42<\/div>\n
7. You can keep the cheese for a week, or more, it all depend on how you like it. I ate the Indian one after 3 days and it tasted great, I served the sweet and sour after a week and a half at a dinner with my friends, it was thicker, tasted stronger and delicious.<\/div>\n
8. Enjoy and have a lovely evening<\/div>\n","protected":false},"excerpt":{"rendered":"

After the article about my thoughts about vegan cheese, I wanted to give you my vegan cheese recipe. I don’t need to say more about it as you all have read my last article, let me just tell you that I totally loved it tastes and texture. This recipe needs to sit for 3 to…<\/p>\n","protected":false},"author":2,"featured_media":1061,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[68,63,67,69],"tags":[56,58],"class_list":["post-2727","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dairy-free","category-food-en","category-gluten-free","category-vegan-en","tag-savory-recipes","tag-sides"],"yoast_head":"\nHow to make vegan cheese ? | \u00c0 La French Food<\/title>\n<meta name=\"description\" content=\"How to make vegan cheese ? Find here the real recipe of vegan cheese. 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I don’t need to say more about it as you all have read my last article, let me just tell you that I totally loved it tastes and texture. This recipe needs to sit for 3 to…","_links":{"self":[{"href":"https:\/\/alafrenchfood.com\/en\/wp-json\/wp\/v2\/posts\/2727"}],"collection":[{"href":"https:\/\/alafrenchfood.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alafrenchfood.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alafrenchfood.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alafrenchfood.com\/en\/wp-json\/wp\/v2\/comments?post=2727"}],"version-history":[{"count":0,"href":"https:\/\/alafrenchfood.com\/en\/wp-json\/wp\/v2\/posts\/2727\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alafrenchfood.com\/en\/wp-json\/wp\/v2\/media\/1061"}],"wp:attachment":[{"href":"https:\/\/alafrenchfood.com\/en\/wp-json\/wp\/v2\/media?parent=2727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alafrenchfood.com\/en\/wp-json\/wp\/v2\/categories?post=2727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alafrenchfood.com\/en\/wp-json\/wp\/v2\/tags?post=2727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}