Vegan Cheddar
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
Please ensure that all parts are cleaned and sanitized. Set up heating pot without the drainer and cutter/mixer. Install the blade attachment.
2. +Ingredients
Please add:
150 g of Raw cashews
50 ml of Water
50 ml 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
4 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: 00:10:00
Speed: 4500 RPM
5. Instructions
Open the lid and with the spatule bring the mixed paste together to the bottom of the pot
6. +Ingredients
Please add:
1 cup(s) of water (240ml)
10 g of agar agar powder
Tip: Dissolve in cold water, the boil the water and pour in.
7. Mix
Time: 00:45:00
Temperature: 95 °C
Speed: 100 RPM
8. Mix
Time: 00:15:00
Temperature: 100 °C
Speed: 30 RPM
9. +Ingredients
Please add:
2 ml of Lemon Juice
2 ml of Apple cider vinegar
10. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
11. Instructions
Pour into the round dish. Keep the cheese covered in the fridge and consume within a week. This cheese is also freezer friendly for up to 3 months.
12. Instructions
Enjoy!
Please ensure that all parts are cleaned and sanitized. Set up heating pot without the drainer and cutter/mixer. Install the blade attachment.
2. +Ingredients
Please add:
150 g of Raw cashews
50 ml of Water
50 ml 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
4 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: 00:10:00
Speed: 4500 RPM
5. Instructions
Open the lid and with the spatule bring the mixed paste together to the bottom of the pot
6. +Ingredients
Please add:
1 cup(s) of water (240ml)
10 g of agar agar powder
Tip: Dissolve in cold water, the boil the water and pour in.
7. Mix
Time: 00:45:00
Temperature: 95 °C
Speed: 100 RPM
8. Mix
Time: 00:15:00
Temperature: 100 °C
Speed: 30 RPM
9. +Ingredients
Please add:
2 ml of Lemon Juice
2 ml of Apple cider vinegar
10. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
11. Instructions
Pour into the round dish. Keep the cheese covered in the fridge and consume within a week. This cheese is also freezer friendly for up to 3 months.
12. Instructions
Enjoy!