Vegan Swiss Cheese
When you think of swiss cheese you probably think of the holes. But swiss cheese is known for being a very mild, slightly nutty, a little sweet, and a very rich cheese. In my opinion those flavors are very easily replicable. That’s right, today I’m making a vegan swiss cheese! If you like this recipe, be sure to check out this one too, and this one!
Blending
I start by adding two cups of unsweetened pea protein milk to the blender, along with two teaspoons of olive oil, one teaspoon of olive brine, and two teaspoons peanut butter (creamy not chunky!). Then I add two tablespoons white miso, a large pinch of salt, two tablespoons of nutritional yeast, a half teaspoon of onion powder, one teaspoon lactic acid, a tablespoon of tapioca starch, a half teaspoon potato starch, and three tablespoons of agar agar. I blend this on a low speed to mix everything together.
Cooking
I gave it a little taste and it really does taste like swiss! Now We want to get our mold ready. This is just going to be an oiled up square flat dish. I also have some chopsticks oiled up. At this point, all we have to do is pour our cheese mixture into a saucepan and continue stirring, heating it up on a medium heat, until it reaches exactly 194ºf. Once it reaches that, turn the heat down, and allow it to cook for about five minutes. Make sure you are constantly stirring and stretching.
Final Touches
Once it is done simmering, throw it into your mold, place your holes into it, allow it to cool down quite a bit then throw it into the fridge. It needs to hit 94ºf before it starts to set. It rapidly sets but the longer you can cool it uncovered, the more it will dry out. I let mine dry for about four or five hours. I take out the sticks and it looks so good! The slices came out great. It is perfectly sliceable! This is a very nice, firm cheese. It tastes just like swiss cheese and would be amazing on a sandwich! Watch the full video here!
Using Peanut Butter To Make A Better Vegan Swiss
Ingredients
- 2 cup unsweet pea protein milk
- 2 tsp olive oil
- 1 tsp olive brine
- 2 tsp creamy peanut butter
- 2 tbsp white miso
- large pinch salt
- 2 tbsp nutritional yeast
- .5 tsp potato starch
- 3 tbsp agar agar
- 1 tbsp oil
- .5 tsp onion powder
- 1 tsp lactic acid
- 1 tbsp tapioca starch
Instructions
- Add pea protein milk to blender along with olive oil, olive brine, peanut butter, white miso, salt, nutritional yeast, onion powder, lactic acid, tapioca starch, potato starch, and agar agar. Blend on low.
- I coat a square flat dish in oil and some chopsticks (to make holes in the cheese). I randomly place the chopsticks in the dish. Then pour the cheese mixture into a saucepan and keep stirring. Heating it up on a medium heat until it reaches 194ºf. Then turn it down and let cook for 5 minutes. Keep stirring.
- Once it is done simmering throw it into your mold. Allow it to cool down then throw it in the fridge. I let mine dry for 4-5 hours. Enjoy!