Sweet & Savory Vegan Cheeze

I used to miss cheese until I started making my own plant-based cheeses at home. I have experimented with many cheese bases, like cashews, almonds, sunflower seeds, and tapioca starch. This cheese uses coconut cream. I added sauerkraut brine to the mix, and it gave the cheese a tangy, aged vibe. This one is perfect for whipping up and eating during the holidays, with the cranberry adding a sweet vibe to the savory cheese spread.

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Ingredients:

1 can coconut cream
3 Tbsp nutritional yeast
1/2 Tbsp apple cider vinegar
2 tsp dried minced garlic
2 tsp onion powder
1 Tbsp white miso (optional)
1 Tbsp sauerkraut brine (optional)
2 Tbsp agar-agar
1 & 1/2 Tbsp tapioca starch
2 Tbsp water
Salt to taste

Topping

2-3 Tbsp chopped dried cranberries
2-3 Tbsp chopped fresh parsley
2 Tbsp chopped walnuts
Agave

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Directions

Mix water and tapioca starch in a bowl. Place the bowl to the side
Combine coconut cream, nutritional yeast, apple cider vinegar, minced garlic, onion powder, white miso, sauerkraut brine, and salt in a pan. Mix until dissolved. Cook on low medium for 3 minutes. Once the cheese bubbles, add the tapioca starch mixture, and agar agar. Cook for 1-2 minutes on low
Lightly coat a small bowl with olive oil. Add cheese mixture to bowl and refrigerate for 4-5 hours
Brush on some agave, then roll the cheese in the cranberries, walnuts, and parsley. Enjoy!

‍

Shopping List

Ingredients:

1 can coconut cream
3 Tbsp nutritional yeast
1/2 Tbsp apple cider vinegar
2 tsp dried minced garlic
2 tsp onion powder
1 Tbsp white miso (optional)
1 Tbsp sauerkraut brine (optional)
2 Tbsp agar-agar
1 & 1/2 Tbsp tapioca starch
2 Tbsp water
Salt to taste

Topping

2-3 Tbsp chopped dried cranberries
2-3 Tbsp chopped fresh parsley
2 Tbsp chopped walnuts
Agave

‍

Directions

Mix water and tapioca starch in a bowl. Place the bowl to the side
Combine coconut cream, nutritional yeast, apple cider vinegar, minced garlic, onion powder, white miso, sauerkraut brine, and salt in a pan. Mix until dissolved. Cook on low medium for 3 minutes. Once the cheese bubbles, add the tapioca starch mixture, and agar agar. Cook for 1-2 minutes on low
Lightly coat a small bowl with olive oil. Add cheese mixture to bowl and refrigerate for 4-5 hours
Brush on some agave, then roll the cheese in the cranberries, walnuts, and parsley. Enjoy!

‍