Made some vegan cheese another day and got a couple requests to post the recipe, so here ya go! Works for lactose intolerant, paleo, vegan, keto and oil free friends! 🤯
Roasted beets provide and miso the decadent cheese flavor and make it perfect for mac-n-cheese, spreads and dips.
🥕 2 cups nutritional yeast
🥕 1.5 cup roasted golden beets
🥕 1 cup cashews, soaked
🥕 2 Tbspn onion powder
🥕 1/3 cup dried chives
🥕 3-4 Tbspn miso paste
🥕 1 Tbspn minced garlic
🍋 2 Tbspn lemon juice
🥕 1 Tbspn agar agar powder (to thicken. Skip if you want it thinner, queso-texture)
🥕 pepper, paprika, cardamom, ginger... and whatever other spices you fancy
🌶 Cayene! ... as many dashes as you can handle .
➡️ Blend all the ingredients till smooth, add to the pot on medium heat until boils, add agar agar, stir well and pour into clean jars + seal while hot.
☝️Pro tip ☝️
➡️ Sterilize the jars by heating them in the microwave for 5 minutes and letting them cool. This way, the cheese will store sealed for up to a couple of weeks in the fridge (if it lasts that long 😉).
➡️ The texture will solidify a little bit after the cheese sits in the fridge for a couple hours. 🥪Spread it on bread, make spaghetti alfredo, or 🍕 vegan pizza with it! Or just eat it with a spoon out of the jar 😏 like I do...