Lately, my go-to homemade non-dairy cheese, is a plain soy milk cheese.
It’s easy to make, firms up well, and pairs well with both fruit & veggies. Out of my regular supplies, and inviting company over, I decided to experiment with what I had: almond milk …. and I must say, it worked! Very well, indeed …
Read on:
Ingredients:
1 & 1/3 cup unsweetened soy or almond milk at room temperature
1/4 cup refined coconut oil (heated & liquefied)
2 tbsp tapioca starch
2 tbsp nutritional yeast
1 tbsp kappa carrageenan
1.5 tsp salt
1/2 tsp onion powder
1/2 tsp mustard powder
1/2 tsp dried thyme
a few grinds of black pepper
Method of Madness:
In a food processor or blender, combine all ingredients and blend until smooth & almost frothy
Pour into saucepan, and on medium heat, whisk until the mixture thickens, glosses over, and pulls away from the sides easily (between 5 & 6 minutes)
Carefully transfer thick mixture (should be like a big blob at this point) into a small spring-form pan
Cool on the counter until cheese reaches room temperature (1-2 hours). Cheese should be semi-firm at this point
Store in refrigerator overnight
Remove spring pan and base, place on cooling rack and flip daily
For best results, store in fridge for a week, and a rind will develop and the cheese will harden nicely
For a softer cheese, you can serve after the cheese has been refrigerated overnight
make a few with different spices to create an amazing platter for any occasion!
