Vegan Cheese for Slicing & Shredding
Prep time 10 minutes
Cook time 5 minutes
Yield 4-6 servings
- 1 cup water
- 1 cup cashews
- 2 tablespoons tahini
- 3 tablespoon lemon juice
- 2 tablespoons white miso paste
- 2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 tablespoons nutritional yeast flakes
- ½ teaspoon sea salt (or to taste)
- 1 cup water
- 2 tablespoons agar agar powder (not flakes)
- It’s very important that you use agar-agar powder in order for this recipe to work. If you are using agar flakes you will need 3x the amount.
- Choose two ramekins, custard cups, or other small ceramic, glass, or silicone molds. You can also use small 4 inch mini springform pans for easy removal
- Combine 1 cup of water, cashews, tahini, lemon juice, white miso paste, onion powder, garlic powder, nutritional yeast flakes, and salt in a high-powered blender and blend until smooth and creamy. Set aside.
- Add 1 cup of water and agar powder to a small saucepan and bring to a boil stirring continuously using a whisk. Turn the heat down to low-medium and continue to whisk and cook for another 4 minutes. The mixture will become thickened but continue to stir for the full 4 minutes to activate the agar.
- Start the blender on a low speed. With the blender running, slowly drizzle in the water and agar mixture. Place the top on the blender and continue to blend the mixture for 10-15 seconds.
- Quickly pour the mixture into the molds and refrigerate (30-60 minutes) until set. To remove from the bowls/molds, loosen the sides with a knife and turn the mold upside down onto a plate and serve.
Instant Pot® Soy Yogurt
Prep time 5 minutes
Cook time 10-12 hours
Yield 4-6 servings
- 32 ounces WestSoy Organic Unsweetened plain soy milk (room temperature) or EdenSoy Brand
- 4 vegan refrigerated probiotic capsules (use only the inside powder from the capsules) or ½ cup of unsweetened plant-based yogurt containing an active live culture.
- Place the room temperature soy milk into a blender and begin spinning the milk on a very low speed. Slowly add the powdered contents of 4 probiotic capsules (or ½ cup plant-based yogurt with active live culture) to the blender. Continue blending for 15-20 seconds to evenly disperse the probiotic powder or yogurt.*Do NOT add any sweeteners or fruit to the yogurt at this point or it will not culture properly.
Instant Pot Instructions:
- Pour the milk into small pint-sized mason jars and place the opened jars into the instant pot (I place my jars on a rack so the bottom of the jars do not get too warm).
- Place the top on the Instant Pot and seal the vent. Set the yogurt time for 10-12 hours. The longer it cultures in the Instant Pot the tangier the results. The time will begin counting up. I like to make yogurt before bedtime so it’s ready in the morning.
- Pour the milk into any size mason jar and close with a lid. Wrap the jars in a towel and store in a warm area. If your home is cooler it will take 24-48 hours to fully culture. Be patient, it will culture. If you have a warm porch in the summer you can place the wrapped jars in the shade and it will culture quicker. I recommend placing the jars inside an insulted bag for best results.
- When the yogurt time is complete, refrigerate the finished yogurt for 4-5 hours. It will continue to thicken as it cools. If you notice a bit of water (whey) separating on the top of the yogurt, you can either mix it in the yogurt when serving, or pour it off. Store in the refrigerator.
For thick and creamy Greek style yogurt, I recommend straining it. Place a coffee filter or double layer of cheese cloth over a mesh strainer and spoon the yogurt onto the filter. Place the strainer over a bowl to catch the liquid (whey). Cover and refrigerator for 4-6 hours. The longer you allow the yogurt to strain, the thicker the results. You can even create a cream cheese like thickness if you strain more than 8 hours. Season the yogurt with your favorite herbs and spices (we like the Ranch Seasoning Blend)!