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https://fromaggio.com/products/fromaggio-salt-for-cheesemakingThis smokey red pepper vegan cheese recipe is super quick and easy to make. It is firm, sliceable and totally delicious on crackers, sandwiches, or grated on pizza. 1. Instructions
Set up heating pot without the drainer and cutter/mixer. Install the blade attachment.
2. +Ingredients
Please add:
150 g of Raw cashews
1 tbsp of Water
2 tbsp of Coconut oil
12 tbsp of Tahini
1 tbsp of Soy sauce (or tamari for gluten free)
1 tbsp of Tomato paste
2 tbsp of Medium red bell pepper, deseeded and chopped
2 g of Fromaggio Salt for Cheesemaking
0.5 tsp of Smoked paprika
0.13 tsp of Cayenne pepper
1 tbsp of Dijon mustard
15 g of Nutritional Yeast
1 tsp of Garlic powder
2 tsp of Onion powder
3. Instructions
Set aside a round dish to pour the finished cheese into for setting, and spray with non-stick spray. Bowl should be approximately 5" round and 2" deep, or you can use two smaller bowls for two smaller cheeses.
4. Blend
Detach shaft, remove all components, and add blending blade.
Time: 00:20:00
Speed: 4500 RPM
5. +Ingredients
Please add:
1 cup(s) of water (240ml)
1 tablet of Tbsp agar agar powder
6. Mix
Time: 01:00:00
Temperature: 95 °C
Speed: 30 RPM
7. Heat
Time: 00:02:00
Temperature: 85 °C
Speed: 30 RPM
8. +Ingredients
Please add:
2 ml of Lemon Juice
2 ml of Apple cider vinegar
9. Mix
Time: 00:00:20
Temperature: 50 °C
Speed: 30 RPM
10. Instructions
Remove from the bowl, turn it upside down onto a plate. Keep the cheese covered in the fridge and consume within a week. This cheese is also freezer friendly for up to 3 months.
11. Instructions
Enjoy!
