Homemade Vegetable Cheese Recipe To Try At Home

2023 Author: Lynn Laird | [email protected]. Last modified: 2023-05-21 21:10

When adopting a vegan diet for the first time, cheese is most often missing from the menu. This is why, today, the editorial staff gives you the false mage! Researchers for new flavors and textures have no doubt heard of it. But for those who are not too aware, we will shed some light on the issue. Still called vromage, the vegetable cheese recipe is not at all difficult to make and will satisfy all your gourmet desires. Demonstration!

Homemade vegetable-based oilseed cheese recipe

Of course, if you're not too keen on making a homemade faux mage, the store is full of various vegan cheeses. We assure you, however, that it is worth a try. Once properly fermented, vromage becomes an excellent substitute for traditional cheese. It can even replace varieties like Camembert, ricotta and blue cheese. So, which ingredients to choose for successful plant-based cheese?

What ingredients for the homemade faux mage?

The key to successful homemade vegan cheese at home probably lies in the choice of oilseeds. To prepare a faux-mage you can choose between cashew nuts, almonds and coconut. The ideal? A mix between the three! Cashews, on the other hand, are sweet and mix very easily which makes them an ingredient of choice in the vegetable cheese recipe. It is therefore soaked the day before to increase their nutritional value and make it easier to mix.

After the oilseeds, salt is added for preservation. As for the taste, we put lemon, garlic, onion powder and malted yeast for those not allergic to gluten. If you want a solid faux-mage, agar-agar with its gelling properties is a safe bet to succeed. It will give texture and hold to the preparation.

For a fermented vegetable cheese, miso (unpasteurized) or probiotic (gluten-free and milk-free) is used. Finally, don't hesitate to coat your vromage with aromatic herbs. A drizzle of olive oil is enough to add a little smoothness. Raw or roasted in the oven, it's up to you!

How to ferment the vromage?

Fermenting your vegetable-based cheese is not at all a complicated task. You just need a warm place with a constant temperature. You can thus opt for a fermenter, a lukewarm oven, a dehydrator or even a yogurt maker. As for the fermentation period, it is normally between 2 and 12 hours. At the end of this time, put the vromage in a cool place, where its taste continues to develop. The longer the fermentation period, the more character and flavor the mage will take.

Vegan cashew cheese - the easy recipe

Ingredients:

• 250 g cashews (unsalted)
• 40 ml lemon juice
• 1 C. garlic powder
• 1 C. onion powder
• 2 tbsp. tablespoon cider vinegar
• chopped chives
• ground cumin
• raisins
• salt and pepper

Preparation:

Start by soaking the cashews in cold water for 2-3 hours. Once drained and rinsed, mix them with the lemon juice, powders and apple cider vinegar. Salt and pepper and add a little lukewarm water. Mix until you obtain a fairly creamy puree. Cover with cling film and leave for a few hours in the fridge before serving. Serve the vromage sprinkled with chopped chives, raisins and ground cumin. Enjoy as a vegan spread with crackers, fresh fruit or homemade crumbs.

Cashew fermented cheese with probiotic

Ingredients:

• 150 g cashews (unsalted)
• 1 capsule of probiotic (gluten and milk free)
• 1 C. lemon juice
• 1 C. onion powder
• ½ tsp. garlic powder
• 2 tbsp. tablespoon olive oil
• salt and pepper
• 1 C. teaspoon agar
• 80 ml of lukewarm water

Preparation:

The day before, soak the cashews. In the morning, drain them well and put them in the bowl of your food processor. Sprinkle with probiotic and add lemon juice, onion and garlic powders, olive oil, salt and pepper. Then boil the water with the agar agar for 30 seconds and transfer it to the food processor. Be careful with the amount of agar. Dose the agar according to the consistency you want. Without it, your faux mage will become a spreadable cream with the same taste as the firm version.

Mix all the ingredients well in the food processor and pour the resulting preparation into a jar. Then put it in a fermenter, if you have one, and let sit for 6 hours. Keep your faux-mage cool! For lovers of "grilled-cheese", do not hesitate to grill it for a few moments in the oven before tasting it. You can also sprinkle it with pink berries and chopped chives.

Vegetable ricotta with almonds

Ingredients:

• 100 g of plain and unsalted almonds
• 1 liter of soy milk
• 3 tbsp. lemon juice
• 2 tbsp. olive oil
• 1 C. cider vinegar
• 1 pinch of malted yeast
• ½ tsp. garlic powder
• ½ tsp. onion powder
• salt and pepper

Preparation:

The day before, soak the almonds in water and let them sit overnight at room temperature. In the morning, heat the vegetable milk in a fairly large saucepan As soon as it begins to boil, remove from the heat and add the lemon juice. Stir and let the milk curdle for 15 min. Then pour it into a colander covered with a tea towel and leave for 10 minutes. The curd should remain in the colander. To extract the milk well, press it. Pour it into a bowl that you put in a container of cool water. Leave on for another 10 min.

Rinse the soaked almonds and peel them. Put them in the food processor and mix them until you get a lumpy dough. Add the soybean curd, olive oil, apple cider vinegar, remaining lemon juice, malted yeast, garlic and salt powder. Store in an airtight jar in the fridge for 5 days and no more. Serve the ricotta with raw vegetables, crackers, fresh basil and grilled sunflower seeds.

Walnut vromage

Ingredients:

• 70 g cashews
• 35 g walnuts
• 2 tbsp. lemon juice
• 1 tsp garlic powder
• 1 teaspoon of nutmeg
• 1 pinch of salt and pepper
• 1 C. soy yogurt
• 6 c. lukewarm water
• 1 C. teaspoon agar

Preparation:

As usual, soak the cashews and walnuts in water overnight. The next day, take a ramekin and line it with cling film. Rinse the nuts and place the cashew and 15g of the walnuts in the blender. Add the lemon juice, garlic, nutmeg, salt, pepper and vegetable yogurt. Mix everything well until you obtain a smooth and creamy preparation. In a saucepan, put the agar-agar in water and heat until the first boil. Remove from the heat and transfer to the smooth preparation. Mix well and pour everything into the ramekin. Smooth the top and cover with cling film. Put in the fridge for a few hours. Chop the remaining nuts. Take the cheese out of the fridge and remove the cling film. Garnish with whole or chopped nuts,according to preferences.

Roasted mage made with almond powder

Ingredients:

• 120 g of white almond powder
• 3 tbsp. lemon juice
• 3 tbsp. tablespoon olive oil
• 2 cloves garlic
• 1 pinch of salt
• 100 ml of lukewarm water

Preparation:

Start by peeling the garlic cloves. In the bowl, pour all the ingredients and mix with the hand blender until you get a paste. Put a cheesecloth in a colander that you put in a bowl. Pour the preparation into the cheesecloth and close the edges with a rubber band to form a ballotin. Let the ballotin drain overnight in the fridge. The next day, preheat the oven to 180 °. Take the cheese out of the box and place it on a box plate, covered with box paper beforehand. Bake for 30 minutes. There you go, your roasted vegetable cheese recipe is ready!

Blue cheese with Brazil nuts and spirulina

Ingredients:

• 100 g of Brazil nuts
• 90 ml cashew milk
• 1 lime
• 1/2 yellow lemon
• salt and pepper
• grated nutmeg
• 1 C. spirulina

Preparation:

Soak the Brazil nuts overnight in the fridge. The next day, drain and wash the oilseeds. Then put them in the food processor, adding the lemon juice and the cashew milk. Mix for 10 min or until a smooth paste is obtained. Transfer the preparation to a bowl covered with wax cling film and leave for 35 hours at room temperature to ferment. At the end of this time, season with salt, pepper, nutmeg and lemon.

To create the marbled effect of blue cheese, put two circles on a sheet of baking paper and pour the first layer of dough. Sprinkle spirulina over and around the edges and cover with more dough. And since spirulina absorbs very quickly, please do not deprive your vromage of the green powder. Finally, let the vegetable cheese rest in the fridge (without covering it) for 24 hours. Remove the circles and let stand for two days before tasting!