Vegan cheeses: 10 among the most delicious recipes on the web to prepare them

Self -produce vegan cheeseshere are the most delicious recipes on the web to prepare the i 100% vegetable cheeses. Have you ever tried to prepare a vegan cheese at home? If you are vegan, milk allergic or lactose intolerant you may have the curiosity to try to make a 100% vegetable cheese at your home.

In supermarkets and organic stores there are some proposals for vegan cheeses, but with the recipes to prepare them at home you can get really vegetable cheeses in numerous variants and with the ingredients you prefer.

Here is one for you Recipe collection For Prepare vegan cheeses With different ingredients, for example dried fruit, such as almonds and anacardi, oil seeds, such as sunflower seeds, and vegetable milk. You can add these ideas to your notebook of vegetarian recipes And vegan.

Vegan mozzarella

There are numerous variants to prepare vegan mozzarella, one of these allows you to prepare the house in the house vegan mozzarella. This we discovered on Tiktok prepared by Sabrymammaveg (and Eros) is particularly delicious and easy to make:

Vegan stracchino

To prepare the stracchino vegan, he starts heating the soy milk in a saucepan together with a pinch of salt and the potato starch, stirring constantly with a silicone whisk to avoid lumps. When the milk is hot, add the soy cream and the rice milk, continuing to mix for about 5-10 minutes until the mixture starts to detach from the walls of the saucepan. Once the right consistency is reached, pour the mixture into a previously greased container with extra virgin olive oil, like two small aluminum trays. Leave to cool and rest in the refrigerator for 24 hours before serving. Your stracchino vegan is ready.

Soy cheese

There soy cheese It is prepared with a natural yogurt base, to which the juice of half a lemon and a pinch of whole seaside salt is added. To flavor you can use spices, aromatic herbs, chopped dried tomatoes or opt for a sweet version, with fine -cut fresh fruit.

The yogurt should be mixed well with the other ingredients and then poured into a light cotton cloth or gauze, previously placed on a strainer placed on a large bowl. It is important that the fabric has no detergent or softening residues, preferably boiled in water with bicarbonate or vinegar before use. Once the mixture is poured into the gauze, the flaps must be closed and everything must be transferred to the refrigerator for at least 24-48 hours. During this time the serum will run in the bowl below, while the yogurt will be so far and firmed.

After the necessary time, the mixture is thick and fragrant, ready to be transferred to a clean container. At this point you can add any favorite aroma. If it is not consumed immediately, it must be kept in the refrigerator to maintain freshness and flavor.

Vegan tofu and anacardi cheese

The vegan cheese prepared with tofu and anacardi is a tasty and versatile cream, ideal to spread or use as a condiment. To make it, we start from 300 grams of well dried tofu with a clean and dry cloth, an important operation to prevent the final mixture from being too watery. The anacardi, about 80 grams, must be soaked in the water for at least two hours to soften them and facilitate their bleeding.

Once ready, the tofu and the anacards move to a mixer together with a spoonful of extra virgin olive oil, 50 ml of water, the juice of a whole lemon and a teaspoon of salt. The favorite aromatic herbs are then added, such as basil, rosemary or chives. All the ingredients are blending until a smooth and homogeneous cream is obtained. For a more intense and slightly “cheese” flavor, you can add a spoonful of food yeast, but the recipe holds perfectly even without.

The cream must be transferred to an airtight container and kept in the refrigerator. After a few hours of rest it is even more compact and tasty.

Tovino, the Tomino Vegan on the plate

With this recipe you can prepare a Tomino Vegan on the plate according to the chef’s recipe Davide Maffioli. You will need oat milk, deactivated food yeast, konja flour, rice flour and deodorated coconut oil. Here is the video of the recipe:

Grated vegan cheese

As Replace the parmesan or parmesan in the dressing of your dishes? You can try to prepare a grated vegan cheese in the house based on lupine, or anacardi or walnuts macadamia, corn flour, powder garlic, dry mushrooms and extra virgin olive oil. Here a delicious version based on Anacardi:

Anacardi cheese with herbs

A vegetable alternative to the spreadable, creamy and tasty cheese, based on anachds and natural ingredients. After a night of soaking, the anacardi blend together with a clove of garlic, four tablespoons of food yeast, the grated zest of half a lemon, two tablespoons of lemon juice, a tablespoon of extra virgin olive oil, half a teaspoon of salt and between a quarter and half a glass of water, to be poured flush until a dense and creamy consistency.

The cream moves to a gauze or in a clean cotton cloth, closes well and puts itself in a covered container, then in the refrigerator for 24 hours. After this time, the mixture is compact and can be modeled on a plate, enriched with chopped fresh herbs – the chives is particularly indicated – and served. It can be kept in the fridge for several days, keeping consistency and flavor.

Sunflower vegan cheese

A fermented and tasty cream, rich in nutrients and with a smoked aftertaste that makes it unique. It starts from 75 grams of sunflower seeds left to soak for at least 8 hours, then drained and blended together with 15 grams of lemon juice, two tablespoons of extra virgin olive oil, half a teaspoon of salt and spices as desired. If the mixture is too dense for the mixer, you can add little water to facilitate the processing.

Once a smooth cream is obtained, the mixture must be transferred to a ricotta tile or in a coated strainer, placed on a container to make the excess liquid pour. After a rest in the refrigerator or in a fresh environment for at least 8 hours – but also up to 20 – the mixture is fled.

At this point it must be transferred to a container suitable for cooking and baked for 30 minutes at 120 ° C. Once churned out, let it cool, then mix and eventually add other spices, choosing them based on personal taste (smoked paprika, aromatic herbs, powder garlic). This step can be repeated to obtain a more intense seasoning.

The cream obtained can be modeled with your hands or with the help of a spoon, until the desired shape is obtained. It can be kept in the refrigerator and improves day by day, both in flavor and consistency.

Vegan spreadable cheese type philadelphia with a single ingredient

If you want to prepare a vegetable cheese to spread on bread Or suitable for making a vegan version cheesecake, here is the idea for you. You will only need natural soy yogurt and a pinch of salt. Here is the video with the step step instructions

Parmesan veg with food yeast in flakes

Another idea for Replace the Parmesan It is to make a dust preparation or flakes ready for use when seasoning your dishes. You will simply need food yeast in flakes, peeled almonds and sea salt. THETo the recipe to follow: Food yeast in flakes and the recipe of the Parmesan veg