Homemade cheese lovers step forward, today we offer you a very simple vegan version to make,
perfect even for beginners. Vegan cheese is a recipe dedicated to vegans,
lactose intolerant but also to all people who want to experiment with new flavors in the
kitchen and above all love to get their hands in the dough. No rennet, no milk or other
ingredients of animal origin but only tofu and an aromatic mix of spices that will give
your handmade cheese an even more tantalizing taste. This delicious spreadable cheese is
perfect to be enjoyed on toasted croutons or with fragrant crackers.
Organic tofu 7 oz
Peeled almonds 3 oz
Black pepper in grains 1.5 teaspoons
Pink pepper in grains 1.5 teaspoons
Salt 1/2 teaspoon
Water 3.5 oz.
Lemon Juice 1 teaspoon
Garlic 1.5 teaspoons
1.To make the spreadable vegan cheese, place the two types of pepper and the garlic
in the mortar. Press well with the pestle to reduce the powdered ingredients and set aside
the spiced mixture obtained.
2.Place the tofu and the almonds in the mixer, operate the mixer to roughly chop the
ingredients and then pour the water.
3.Give another round of blades to obtain a homogeneous mixture… At this point pour the lemon
juice, the salt and a teaspoon of the spicy mix. Stir to mix the dough.
4.Cover with plastic wrap a round mold or a small baking dish with a diameter of 5 inches,
with a 2.3 inches high edge around making it well adhere to the bottom and walls.
5.Now fill the mold with the mixture by pressing with the back of a spoon, so as to compact
it at best.
6.Cover it with cling film and leave to harden in the refrigerator for at least 1 hour.
7.After the indicated time, resume the cream, remove the surface film
and turn the mold upside
down on a sheet of parchment paper, remove the mold, remove the film that covers the dough.
8.Cover it with the advanced spice mix both on the surface and on the edge.
9.Now cover the mold again with plastic wrap and place the cheese in the mold.
Leave to rest in the refrigerator for another hour, then turn the cheese out of the mold.
This amazing vegan cheese can be kept in the refrigerator for 3 days covered with plastic wrap.move the cling film (22-23) and leave the vegan cheese in the fridge for 2 hours before serving it 24.
*You can also add almonds, pine nuts, walnuts, green onions, nutmeg, curry, etc…