Search Results for: cheeze

Bell Pepper Cream Cheeze Dip

Bell Pepper Cream Cheeze Dip
This cream cheeze dip has a wonderful fluffiness; its texture is lighter than cream cheese, but is a bit firmer than a dip. The trick is agar agar. The capsicum - or bell pepper - gives it a fresh flavour that is delightful. Feel free to add more chilli, as when it comes to this sort of hot, I'm a wimp 😀 Serve with savoury biscuits or in a sandwich with fresh greens.
Cuisine: vegan
Recipe type: Dip
Prep time: 
Cook/wait time: 
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You need
  • 2 cups of soaked raw cashews
  • 2 tbsp of pine nuts
  • 1 small chilli (about 2cm), deseeded and chopped up very finely
  • ½ red capsicum, chopped roughly
  • 3 cloves of garlic, minced or finely grated
  • 1⅛ tsp himalayan rock salt
  • ⅛ tsp black salt (kalak namak)
  • 1 tbsp (white) miso
  • 1 tbsp nutritional yeast
  • ¼ cup rice bran oil
  • 1.5 cups oat milk (or another rather plain non dairy milk)
  • 6 tsp agar agar
To do
  1. blend the soaked cashews and pine nuts in the small bowl of your food processor till nicely mixed and fine
  2. add the capsicum, blend again
  3. then mix in chilli, minced garlic, salt, black salt, miso, nutritional yeast and blend for a few minutes so that it is really well blended and as smooth as possible
  4. meanwhile, in a small sauce pan, add oat milk and oil, and sprinkle agar agar on top
  5. heat and whisk till dissolved
  6. when mixture is getting thick (which happens when it heats up), pour into the nut mixture while the machine is running
  7. as soon as you stop the machine, have plastic containers sitting ready to be filled. This recipe makes about 550ml.
  8. let cool slightly before placing in fridge
  9. let set for 2 hours

 

Garlic & Chives Almond Cheeze

Garlic & Chives Almond Cheeze
This cheeze is fantastic with fruit, especially when you let it ripen for a bit and let the tartness of the culture come through. Stuff lychees with this cheeze and top with a small piece of olive, mmmmm….. Recipe makes about 200grams
Prepared by:
Cuisine: vegan, vegan 101
Recipe type: cheese
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1.5 cup peeled almonds (blanched almonds come peeled already, raw ones don't)
  • 3 capsules of probiotics
  • ½ tbsp nutritional yeast
  • ½ tbsp raw coconut nectar (or agave, or maple)
  • 20 grams chopped chives
  • 4 smallish cloves of garlic
  • pepper, a good grind
  • Himalayan rock salt, about ¼ tsp, or more to taste
  • 1 tbsp of lemon juice
  • poppy seeds, about ¾ tbsp
  • water
To do
  1. soak the nuts for a few hours till plump (if they are raw, soak overnight and then rinse and peel)
  2. rinse and put in your blender, with about ½ cup of water to start with
  3. add contents of the probiotic capsules
  4. run machine till you have a nice smooth paste. Do add water if needed, but not more than strictly necessary to obtain a homogenous paste
  5. scoop nut paste into a folded nut bag (or use 2 bags) and place in sieve or colander, on top of a bowl
  6. now place weight on top. I put a small plate on it first, and then a pan with water; you want the fluid to be pressed out, but not so hard that the cheeze pushes through the cloth
  7. let sit for up to 72 hours. Criteria: taste and texture that you like.
  8. increase weight now and then, especially if you want to go for more solid cheese. Creamier cheeze needs more moisture.
  9. when the texture is to your liking, mix with all the other ingredients (hold on to the lemon juice if you want a creamier cheeze, until you've mixed the lot and then add if it can handle the extra fluids)
  10. place a piece of plastic wrap in a bowl, scoop the cheeze in it, press down nicely and place in fridge
  11. when firm, take out of plastic and sprinkle with poppy seeds
  12. keep in fridge

 

Garlic & Chives Almond Cheeze

Garlic & Chives Almond Cheeze

Soft Rosemary Cream Cheeze

Soft Rosemary Cream Cheeze
This is just delicious - if you like rosemary, of course 🙂 You can actually make this into a firmer cheeze if you let it drain longer/with more weight, whatever you feel like or have time for!
Prepared by:
Prep time: 
Cook/wait time: 
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You need
  • 2 cups of raw cashews
  • water
  • fresh rosemary sprigs, about 15cm alltogether, leaves only
  • fresh thyme sprigs, about 20cm alltogether, leaves & fine stems only)
  • fresh oregano, about 20cm alltogether, leaves & fine stems only (as these measurements are very variable, it is best to taste and see if you need more)
  • ½ tsp himalyan rock salt
  • a good grind of pepper
  • 3 cloves of garlic
To do
  1. soak your cashews for 4 hours or just overnight
  2. place in blender, and add water to about halfway the nuts and blend into a thick paste, as smooth as possible
  3. transfer paste to a cheese cloth, sitting in a sieve/colander on top of a bowl
  4. fold cloth closed and place weight on top, like a bowl with water or a heavy jar in it
  5. check now and then and if no (more) water is coming out, if not, then make the weight heavier
  6. leave overnight to drain
  7. then all you need to do, is transfer it to the small bowl of your food processor and mix with all the other ingredients - or, if you don't have a food processor, chop all your herbs finely and mix in with a fork
  8. taste! If your sprigs were smaller or had few leaves than mine, you might need to add more, same goes for the garlic.
Notes
Serve with biccies, fresh bread, toast, carrot, cucumber, you get the idea 🙂

 

Cheeze & Dill Potato Bake

Cheeze & Dill Potato Bake
It's easy to make a potato bake, even a vegan one. And if you slice the potatoes by hand, layering goes pretty fast (food processors do a great job, but the slices are so thin, you're layering forever) 🙂
Prepared by:
Cuisine: vegan
Recipe type: potatoes, side
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 700 gr potatoes, sliced in 1-2mm slices
  • Dill, preferably fresh
  • salt & pepper
  • 1 tbsp of veggie stock powder
  • garlic powder, plenty (or fresh garlic, I was just lazy)
  • ½ cup plus 2-3 tbsp of hemp milk (or a similarly creamy milk)
  • 1 log of Cheezly cheese (I used Blue Cheese), grated
  • ½ large onion, sliced
  • (gluten free) bread crumbs, enough to cover the top layer liberally
To do
  1. preheat oven to 200C
  2. spray or brush your oven dish with oil
  3. arrange the slices, slightly overlapping, covering the bottom
  4. add slices of onion and grated cheeze
  5. tear dill leafs on top, then a good sprinkle of garlic powder, stock powder, pepper and a little salt
  6. then start again; potatoes, onion, etc...
  7. finish the last layer with cheeze, a generous sprinkle of garlic powder and some salt, and then a layer of bread crumbs
  8. cover with foil, bake for 45 min, check if cooked (should be), then take foil off and bake for another 15 minutes or till nice and brown

 

Garlic & Thyme Cheeze

Garlic & Thyme Cheeze
It doesn't have to be cheese! Nut cheese may never taste like real cheese - it just isn't that oily - but it looks great, it tastes great, it slices, cubes and it melts! Pretty good! :-),
Prepared by:
Cuisine: vegan
Recipe type: cheeze, vegan alternatives
Prep time: 
Total time: 
You need
  • 1 cup + 2 tbsp of cashews
  • 3 tsp of garlic powder
  • 3 tsp of onion flakes
  • 1¼ tsp Himalayan rock salt
  • 2 tbsp of fresh thyme leaves (or 1 of dried thyme)
  • 1 tsp turmeric
  • 1 tbsp of nutritional yeast
  • 8 tsp agar agar powder
  • 1 tbsp lemon juice
  • 1 tbsp of miso (preferably light miso)
  • 1¾ cup of non-dairy milk (I used a combination of rice milk and almond milk)
  • ¼ cup of rice bran oil (or other oil you prefer)
To do
  1. grind the nuts in the small bowl of your food processor till fine
  2. add garlic, onion flakes, salt, thyme, turmeric and nutritional yeast
  3. in a small sauce pan, bring the milk with the agar to the boil, making sure all the agar is dissolved
  4. with the machine running, pour the agar mixture into the bowl
  5. add lemon juice, miso and slowly pour oil in
  6. let run till all nice and smooth
  7. pour into plastic or silicon container and place in fridge for about 4 hours
  8. take out of mould and that's it 🙂
Notes
Keep in fridge, it will stay fine for weeks. It melts, so you can use it on pizzas, for toasties, stir it into your pasta dishes, ahh... anything 🙂

 

Tarragon & Chives Cheeze

Tarragon & Chives Cheeze
What I love about nut cheeze, is that you can easily make it at home, flavour it any way you like, and of course that there were no cows involved 🙂 This cheeze isn't as oily as real cheese, but it tastes good and it is pretty healthy.
Prepared by:
Cuisine: vegan
Recipe type: cheeze
Prep time: 
Total time: 
You need
  • ½ cup raw cashews
  • 2 table spoons of pine nuts (you can also stick with cashew nuts)
  • ¼ cup nutritional yeast
  • 3 tspns onion powder
  • 1 teaspoon Himalayan rock salt
  • 4 tspns garlic powder
  • 1+3/4 cups plain unsweetened oat or other non dairy milk
  • ½ cup agar flakes (or 8 teaspoons agar powder)
  • ¼ cup rice bran oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • Chopped chives - lots
  • Dried or fresh tarragon - lots (otherwise the flavour won't get through), I put in least 3 tbsp of dried tarragon, but you can start with less and taste the mixture
  • Curry powder, as much as you like (again, taste the mixture)
To do
  1. lightly oil a suitable container or ramekin (I use plastic containers and don't need to oil)
  2. finely grind the cashews in a food processor
  3. add the nutritional yeast, onion powder, salt and garlic powder. Pulse a few more times to blend in the spices.
  4. combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for a few minutes, stirring occasionally, until the agar is dissolved.
  5. with the food processor running, gradually pour the milk mixture through the feed tube and into the nut mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using).
  6. transfer the mixture to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin, or wriggle your container.

 

Witlof Salad w Pear, Sesame & vegan Cheeze

Witlof Salad w Pear, Sesame & vegan Cheeze

Witlof Salad w Pear, Sesame & vegan Cheeze

 

Not a complicated dish but lovely flavours 🙂

You need (for 2 portions:
◊     1 witlof
◊     1 pear
◊     some vegan cheeze (store bought or homemade)
◊     a small hand full of walnuts (mine are activated)
◊     1 tbsp sesame seeds (I used black seeds)
◊     a dash of olive oil
◊     a little bit of toasted sesame oil
◊     balsamico
◊     pepper

Just arrange all solids on a plate, and sprinkle oils and balsamic on top, grind some pepper over the dish, and Bob’s your uncle!

Vegan Cheeze w Truffle Oil & Chives

Vegan Cheeze w Truffle Oil & Chives
'Cheeze'!! It's not that I miss it so much, but it just is a change from dips, it gives you something to slice 🙂 Also, non-vegans really like it too. And if you don't like the taste of truffle oil, leave it out all together.
Prepared by:
Cuisine: Vegan
Recipe type: Vegan alternatives
Prep time: 
Total time: 
You need
  • ½ cup raw cashews
  • 2 tbsp of pine nuts
  • ¼ cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon Himalayan rock salt
  • ½ teaspoon garlic powder
  • 1+3/4 cups oat milk (or other non dairy milk)
  • ½ cup agar flakes (or ¼ cup agar powder)
  • ¼ cup rice bran oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • 1 teaspoons white truffle oil (more or less to taste)
  • chopped chives
To do
  1. lightly oil 3-4 small ramekins, or use plastic containers (they don't need oiling)
  2. finely grind the cashews in a food processor
  3. add the nutritional yeast, onion powder, salt and garlic powder, quickly blend
  4. combine the soy milk, agar, and oil in a saucepan
  5. bring to a simmer over high heat, then decrease the heat to medium-low heat
  6. cover and simmer until the agar is dissolved (this will only take a few minutes)
  7. with the food processor running, gradually pour the milk mixture into the cashew mixture, blend for 2 minutes, or until the mixture is very smooth and creamy
  8. blend in the miso, lemon juice and chopped chives, and then half of the truffle oil. Taste and add more truffle oil (as much as you want)
  9. transfer the cheeze to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheeze from the ramekin, or wriggle plastic container.
Notes
For a quick sauce, melt the cheeze and add non dairy milk to dilute if needed.

Chickpea & Walnut Oven Baked Bites

Chickpea & Walnut Oven Baked Bites
These little balls are perfect to replace those finger food meat balls that are served at functions. One recipe makes about 40 balls, depending on their size.
Prepared by:
Cuisine: vegan
Recipe type: snacks
Serves: 40
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 can chickpeas
  • ½ cup walnuts
  • 2 tsp curry powder
  • salt
  • ¼ cup olive oil
  • ½ cup bread crumbs (gluten free, if you like)
  • 55gr (more or less) Vegusto, piquant, grated - or another spicy cheeze
  • 60gr red onion, finely chopped
  • ¼ cup non dairy milk, optional
  • about 2-3 tbsp spelt or wheat flour, depending how moist the mixture is - optional
To do
  1. preheat oven to 200C (392F)
  2. place chickpeas and walnuts in your food processor and mix
  3. add curry powder, salt, bread crumbs and run machine
  4. slowly add oil
  5. you want to end up with a mixture that is firm enough to make balls of; if too thick, add some non dairy milk, if a tad too moist, add the flour
  6. now roll the balls and place on an oven rack with baking paper
  7. bake for about 25 minutes or until the outside is crisp - then they're done!
  8. serve with any sauce you like 🙂
Notes
If you want to make them spicy, add chilli powder to the mixture.

 

Raw Onion, Cashew & Sunflower Seed Crackers

Raw Onion, Cashew & Sunflower Seed Crackers
These are great for snacking and to be served with cheeze or dips. Easy to make too. I made them in the dehydrator 🙂
Prepared by:
Cuisine: vegan
Recipe type: crackers
You need
  • 1 cup of soaked sunflower seeds
  • 1 cup of soaked cashews
  • ¼ cup of tamari
  • ½ cup of coconut water (or plain water)
  • 1 large spring onion
  • 1 large garlic clove
To do
  1. blend everything in a power blender
  2. spread out on your dehydrator sheet, quite thin and dehydrate for about 8 hours. The nut layer should be dry to the touch at least, then break off a corner to see if it's dry enough, and if not, let dehydrate longer. It's up to you if you want them dry as crackers, or keep them a little pliable.
Notes
You can score the layer half way, to make tidy breaking easier.