Vegan Hard Sliceable Cheese

 There is really nothing you can do about it... except make your own! This is my take on a yellow hard sliceable cheese and let me tell you, it is gooooood

 Look no further, all you need is just to make sure to check my recipe out and you'll be making blocks of this beauty

 It is based on one of my favorite products, Pea Milk.

Nutritional yeast

Fortified nutritional yeast is a great source of complete protein, B vitamins and other nutrients. Nutritional yeast contains high amounts of vitamin B12 and just consuming a small amount of it daily, helps prevent deficiency in vegans. 

Whenever I go in the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking... 

Recipe's song:

This recipe is a long time awaited recipe, We have been waiting for a good hard cheese alternative for a long time. I feel like the only song that fits this recipe is Money for Nothing by Dire Straits. It is an innovative classic, much like the cheese.

Tools:

• Pot

• Big spoon

• Cheese mold (could be any container you choose)

• Whisk

• Rubber spatula

Ingredients:

• 270 ml pea milk

• 10 g Kappa-carrageenan

• 170 ml water

• 1.25 tbsp nutritional yeast

• 2 tsp of onion powder

• 1.5 tsp  Himalayan salt

• 12 g of tapioca flour

• 65 g olive oil

Instructions:

1. Weigh all ingredients before starting to cook. Pre-oil your cheese mold by spraying or wiping it with an oiled paper towel. You don’t want excess oil.

2. Pour the milk and the water into the saucepan, add the Kappa-carrageenan and whisk well.

3. Place the saucepan on medium heat. The Kappa-carrageenan fully dissolves at 140 F/ 60 C temperature.

4. Incorporate the rest of the ingredients while still whisking the mixture. 

5. The mixture will slowly get thicker, you are looking for a stretchy (melted cheese like) texture.

6. Fix seasoning according to taste.

7. If you want to make the cheese more yellow you can add a little bit of turmeric. The cheese in the picture above has no turmeric in it.

8. Pour the mixture immediately in to the prem-oiled cheese old, using the rubber spatula, make sure to get everything.

9. Let the cheese cool down at room temperature.

10. Seal the mold /container with a lid or plastic film and place in the fridge for 2-3 hours.

11. The cheese will keep in the fridge for up to 10 days.

12. Enjoy!

Have you already tried it?

Go ahead, share your version with me, tag  #pwildflour

Let me know what you think of the recipe in the comments section :)