Creamy, delicious plant-based cheddar cheese with the aroma of smoked paprika and the taste of cashews. Plant-based replacement for the favorite dairy cheddar cheese, cheese for melting, sandwiches and gratin.
Tags: gluten free, vegan recipes, vegetarian recipes, lean recipes, vegan cheeses.
For cutting, shredding, grating.
Ingredients:
- 150 g cashews (raw, unsalted)
- 120 ml of water
- 2 tablespoons of nutritional yeast
- 1 tablespoon of lemon juice
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of mustard
- ½ teaspoon of garlic powder
- ½ teaspoon smoked paprika powder
- ½ teaspoon of salt
- 2 tablespoons of tapioca starch
- 1 tablespoon of agar-agar
- 1 tablespoon of coconut oil
- ½ teaspoon of turmeric powder
Preparation:
0. Soak the cashews in water and leave in the refrigerator overnight (or 8 hours).
1. Drain the cashews and put them in a blender. Add water, nutritional yeast, lemon juice, apple cider vinegar, mustard, garlic, smoked paprika and coconut oil. Blend until you get a completely smooth mixture, 3-5 minutes, depending on the strength of the blender. If necessary, stop the blender and scrape the mixture off the sides of the bowl, then continue blending.
2. Place the mixture in a bowl and add tapioca starch and agar-agar, mix well.
3. Heat on medium heat (4 of 6), stirring constantly, for 3-5 minutes. The mixture will become thick, shiny and stretchy.
4. When the mixture thickens, cook for another 2-3 minutes, stirring constantly.
5. Pour into a small container or mold lined with baking paper.
6. Cool at room temperature, about 45-60 minutes or longer depending on the temperature in the room.
7. Place in the refrigerator for at least 4 hours.
Storage and shelf life
Store in the refrigerator, in a well-closed container, at <=4 °C.
Shelf life
- Best consumed within 4-5 days.
- If mold, an unpleasant smell, a discolored or slimy surface appear, throw away the whole cheese.
Freezing vegan cashew cheddar cheese
You can cut into smaller pieces or grate, pack in freezer bags (squeeze out as much air as possible) and freeze.
Defrosting vegan cashew cheddar cheese
- Place the bag of vegan cheddar cheese in the refrigerator (overnight) to thaw.
- After defrosting, it will be more crumbly and not as elastic as before.
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Using vegan cheddar cheese
A) Using frozen vegan cheddar cheese
- Thawed vegan cashew cheddar cheese is not good for a cold cheese platter or to eat raw.
- Thawed vegan cashew cheddar cheese is better for dishes in which it can melt, such as: sauces, soups, pizzas or grilled sandwiches with cheddar cheese.
B) Use of fresh vegan cashew cheddar cheese
1. Sandwiches.
Cut into thin slices, with vegetables and spreads.
2. Burgers and patties.
As a plant-based substitute for cheddar cheese.
3. Toasted sandwiches.
For warm sandwiches with vegetables.
4. Tortillas and burritos.
Grated or cut into smaller pieces.
5. Pizza.
Grated over the filling.
6. Salty crackers.
Served in thin slices as part of a snack.
7. Ovals with snacks.
With olives, walnuts, grapes and crackers.
8. Savory pies.
Chopped or grated into vegetable stuffing.
9. Vegetables au gratin.
Grated over broccoli, cauliflower or potatoes.
10. Baked potatoes.
As an addition to vegetables and herb dressings.
11. Quesadillas.
As one of the filling ingredients, along with beans and vegetables.
12. Salads.
Cut into cubes, for salads with green vegetables or legumes.
Notes:
Because of the agar-agar, this cheese will be firm when it cools. It can soften when heated, but don't expect it to stretch and melt like milk cheddar.
It is best used cold, chopped or grated.
Kremasti, ukusni biljni cedar sir sa aromom dimljene paprike i ukusom indijskih oraha. Biljna zamena omiljenom mlecnom cedar siru, siru za topljenje, sendvice i gratiniranje.
Oznake: bez glutena, vegan recepti, vegetarijanski recepti, posni recepti, vegan sirevi.
Za secenje i rendanje.
Sastojci:
- 150 g indijskih oraha (sirovih, neslanih)
- 120 ml vode
- 2 kasike nutritivnog kvasca
- 1 kasika soka od limuna
- 1 kasicica jabukovog sirceta
- 1 kasicica senfa
- ½ kasicice belog luka u prahu
- ½ kasicice dimljene paprike u prahu
- ½ kasicice soli
- 2 kasike tapioka skroba
- 1 kasika agar-agara
- 1 kasika kokosovog ulja
- ½ kasicice kurkume u prahu
Priprema:
0. Indijske orahe potopiti u vodu i ostaviti u frižider preko noci (ili 8 h).
1. Indijske orahe ocediti i staviti u blender. Dodajte vodu, nutritivni kvasac, sok od limuna, jabukovo sirce, senf, beli luk, dimljenu papriku i kokosovo ulje. Blendajte dok ne dobijete potpuno glatku smesu, 3-5 minuta, zavisno od jacine blendera. Ako je potrebno, zaustavite blender i sastruzite smesu sa zidova posude, pa nastavite blendanje.
2. Smesu stavite u serpicu i dodajte tapioka skrob i agar-agar, mesajuci.
3. Zagrevajte na srednjoj temperaturi (4 od 6) uz stalno mesanje, 3-5 minuta. Smesa ce postati gusta, sjajna i rastegljiva.
4. Kad se smesa zgusne kuvajte jos oko 2-3 minuta, uz stalno mesanje.
5. Sipajte u manju posudu ili kalup oblozen papirom za pecenje.
6. Ohladite na sobnoj temperaturi, oko 45-60 minuta ili vise zavisno od temperature u prostoriji.
7. Stavite u frizider najmanje 4 sata.
Cuvanje i rok trajanja
Cuvati u frižideru, u dobro zatvorenoj posudi, na <=4 °C.
Rok trajanja
- Najbolje potrositi u roku od 4-5 dana.
- Ako se pojave budj, neprijatan miris, promenjena boja ili sluzava povrsina, baciti ceo sir.
Zamrzavanje vegan cedar sira
Mozete iseci na manje komade ili izrendati, zapakovati u kese za zamrzivac (istisnite sto vise vazduha) i zamrznuti.
Odmrzavanja vegan cedar sira
- Kesu sa vegan cedar sirom stavite u frižider (preko noci) da se odmrzne.
- Nakon odmrzavanja bice mrvicastiji i nece biti elastican kao pre.
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Upotreba veganskog cedar sira
A) Upotreba smrznutog veganskog cedar sira
- Odmrznut vegan cedar sir nije dobar za hladni plato sa sirom ili da se jede sirov.
- Odmrznuti vegan cedar sir je bolji za jela u kojima moze da se topi, kao što su: Sosevi, supe, pice ili grilovani sendvici sa cedar sirom.
B) Upotreba svezeg veganskog cedar sira
1. Sendvici.
Isecen na tanke kriske, uz povrce i namaze.
2. Pljeskavice.
Kao biljna zamena cedar sira.
3. Tostirani sendvici.
Za tople sendvice sa povrcem.
4. Tortilje i burito.
Rendan ili isecen na manje komade.
5. Pica.
Narendan preko nadeva.
6. Slani krekeri.
Posluzen u tankim kriskama kao deo uzine.
7. Ovali sa grickalicama.
Uz masline, orahe, grozdje i krekere.
8. Slane pite.
Iseckan ili narendan u nadev od povrca.
9. Gratinirano povrce.
Narendan preko brokolija, karfiola ili krompira.
10. Peceni krompir.
Kao dodatak uz povrce i biljne prelive.
11. Kesadilje.
Kao jedan od sastojaka nadeva, uz pasulj i povrce.
12. Salate.
Isecen na kockice, za salate sa zelenim povrcem ili mahunarkama.
Napomene:
- Zbog agar-agara, ovaj sir ce biti cvrsci kada se ohladi. Pri zagrevanju moze da omeksa, ali nemojte ocekivati da se rasteze i topi kao mlecni cedar.
- Najbolje ga je koristiti hladnog, secenog ili rendanog.
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