Tuesday, March 28, 2017
Eating Vegan On A Budget: Stretching Your Vegan Cheese Recipes
Veg Kitchen and it was a recipe from Miyoko Schinner. Yes...THAT Miyoko Schinner! Miyoko...the Vegan Cheese Goddess! You can see her recipe at the link above. You know me - I use what I have on hand - so I tried a few tweaks - and they seemed to work nicely! The first photo above is the aftermath of this recipe my first day. The second photo is from ALMOST the beginning. I used my Vitamix. I can't believe I'm going to say this but I don't think a Vitamix is the way to go with this. Unless you are REALLY patient and do it 'low and slow'. If you KNOW ME - you know I'm NOT the most patient person. It WORKED tho! This was my first attempt. There were some clumps but I put individual portion sizes of the dry mix in the refrigerator and then when I took one of them out I put it in a coffee grinder to loosen and 'all was well.'
I will say that it tasted quite good. It's not a sharper cheese sauce like some of mine are but it more than gets the job done.
In this photo you can see what it looks like as I whisked! Yes, I know, I'm a messy cook!
What do you think so far? I have more photos!
1 C Cashews
3/4 C Nutritional Yeast
1/2 C Garbanzo Bean Flour
1 T Smoked Paprika
1 T Organic Cane Sugar
3 tea Black Himalayan Sea Salt
2 tea Wildtree Absolutely Onion
2 squirts Yellow Mustard
I put all of these ingredients into a blender/grinder until powdery.
1/3 C Dry Mix
1 C Almond Milk
Whisked on low to medium heat until desired consistency is reached.