Stretchy Vegan Cheese
So I have been making a bunch of plant-based cheeses lately and I’ve been enjoying trying to come up with the best plant-based cheese around. In a different video I did where I made red bean mochi, I got a few comments from people saying I should try mochi cheese. I started doing some research and came across a recipe from “East Meets Kitchen”, I am going to be using her recipe as a base or theory to how this is going to work! If you like this recipe be sure to check out this one too! and this one!
Dry Ingredients
We are going to need sweet rice flour, not regular rice flour, it has to be sweet rice flour or glutinous rice flour. Start by adding a half cup of the sweet rice flour to a bowl as well as one cup of tapioca starch, one teaspoon of agar agar, a quarter cup of nutritional yeast, a teaspoon of mushroom seasoning, half teaspoon salt, and a half teaspoon lactic acid. Now let’s give this a quick whisk.
Wet Ingredients
For today’s cheese I’m going to use cashew milk, you can use whatever plant-based milk you like. Add one cup of our dry mixture and two tablespoons of fat, one cup cashew milk to a pot but before I turn on the heat I whisk it well. Now I’m going to turn on a very low heat, and whisk. If you’re concerned about the color, add a touch of turmeric or paprika to get it a little more golden. Once the cheese starts to thicken it thickens quickly. Constantly keep whisking.
Grilled Cheese
When it has become stretchy, turn off the heat and grab a separate container. I coconut oiled it up then added in the cheese. You could use this cheese now but I’m going to put it in the fridge to firm. Then I am going to make grilled cheese! I vegan butter some bread on both sides. Add some of the cheese to the bread, heat the skillet on a low medium heat. Throw the grilled cheese on!
Taste Test
It looks amazing! And I can’t get over how good it tastes either! This really is a grilled cheese sandwich! Probably one of the best ones I have had in awhile. The flavor is there, the texture is there! You should totally try to make this stretchy vegan cheese for your family and friends! Watch the full video here!
Making Incredibly Stretchable Vegan Cheese – Using Rice
Ingredients
- .5 cup sweet rice flour
- 1 cup tapioca starch
- 1 tsp agar agar
- 1/4 cup nutritional yeast
- 1 tsp mushroom seasoning
- .5 tsp salt
- .5 tsp lactic acid
- 2 tbsp fat
- 1 cup cashew milk
- pinch coconut oil
Instructions
- Add sweet rice flour to bowl as well as tapioca starch, agar agar, nutritional yeast, mushroom seasoning, salt, and lactic acid. Whisk!
- Add one cup of this mixture to pot along with the fat, and cashew milk. Whisk and then turn on a very low heat. Continue to whisk.
- Once it is stretchy, turn off the heat. Get a separate container and oil it up then add the cheese. You can use it now or put it in the fridge to firm. Enjoy!