VelVegan Cheese

Note: This cheese is easy to make and works as well as Velveeta.  It melts!

Makes about 2 1/2 cups

Ingredients: 

2 1/2 cups water
1 cup rolled oats
2/3 nutritional yeast flakes
1/4 cup plain, unsweetened nondairy yogurt
3 tablespoons of chickpea or yellow miso
1/2 roasted red bell pepper, skinned and seeded
1/2 teaspoon salt
1 teaspoon mustard
1 tablespoon agar powder, or 3 tablespoons agar flakes
1 tablespoon carrageenan powder

Directions:

  1. Cook the oats.  Put the water and oats in a heavy medium saucepan and bring to a boil over medium-high heat.  Decrease the heat to medium-low and simmer, stirring frequently, until thick, about 5 minutes.
  2. While the oats are still hot, transfer to a blender and add all the remaining ingredients.  Process until smooth and creamy.
  3. Pour the mixture into a glass or nonreactive metal mold and smooth the top.  Cover and let cool completely at room temperature.  Refrigerate for at least 6 hours, until firm.
Notes:
The cheese will keep for about 2 weeks in the refrigerator.  The amount of agar affects the consistency.  For an even firmer cheese, use more agar.  For a softer cheese, use less.

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