I have been craving a good cheese lately so I decided to put my fate into my own hands and make some. It does have a reminiscent cheddar quality but the texture is that of a spread. It also tastes a tad like mustard due to the turmeric addition but replacing or removing it next time should eliminate that. I was inspired by a vegan blogger who mentioned she did not remember cheese as garlic-y or onion-y and yet all the recipes call for it. I have so far used this sauce to make quesadillas, grilled cheese, and topped my soup with it. So here goes.
Vegan Cheddar Spread:
6 tbsp Okara
1 Whole Carrot, grilled
6 rounded tablespoon Nutritional Yeast
1 tsp Turmeric
1/4 tsp White Pepper
1/4 tsp Paprika
1/8 tsp Salt Substitute
1 tbsp Lemon Juice
1 tbsp Tahini
1 tbsp Kuzu Root Starch
1 tbsp Earth Balance made with olive oil
Toss it all into a blender and process until smooth. Pour into a small saucepan and heat to boil, then turn down to med-low heat and cook until sauce thickens. Pour into tupperware and let cool in refrigerator.
Vegan Cheddar Spread:
6 tbsp Okara
1 Whole Carrot, grilled
6 rounded tablespoon Nutritional Yeast
1 tsp Turmeric
1/4 tsp White Pepper
1/4 tsp Paprika
1/8 tsp Salt Substitute
1 tbsp Lemon Juice
1 tbsp Tahini
1 tbsp Kuzu Root Starch
1 tbsp Earth Balance made with olive oil
Toss it all into a blender and process until smooth. Pour into a small saucepan and heat to boil, then turn down to med-low heat and cook until sauce thickens. Pour into tupperware and let cool in refrigerator.
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| Grilled cheese with spinach, tomato and mole seitan |
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