Ovaj sir je biljna alternativa tradicionalnoj gaudi. Ima kremastu teksturu, prijatan blagi ukus i topi se u sendviču.
Sastojci (za oko 250 g sira): 150 g neslanih indijskih oraha (natopljenih najmanje 4 sata ili preko noći - 8 h), 100 ml biljnog mleka (sojino mleko, ovseno mleko ili mleko od badema), 2 kašike nutritivnog kvasca, 1 kašičica jabukovog sirćeta ili soka od limuna, 1 kašičica soli, ½ kašičice dimljene paprike u prahu (opciono), 1 kašičica agar-agar praha + 2 kašike vode.
Priprema:
0. Indijske orahe potopiti u vodu na 4 ili 8 sati. Isprati i ocediti.
1. U malom lončiću pomešati agar-agar sa vodom i zagrevati dok se ne rastvori, oko 2–3 minuta na srednjoj vatri).
2. U blender staviti natopljene indijske orahe, biljno mleko, nutritivni kvasac, sirće, so i dimljenu papriku. Blendati dok ne dobijete glatku, kremastu smesu.
3. Dok blender radi, polako dodavati rastopljeni agar-agar u smesu, i blendati još 30 sekundi da se sve sjedini.
4. Sipati smesu* u silikonski kalup ili manju posudu obloženu papirom za pečenje. Poravnati površinu.
5. Ostaviti da se ohladi na sobnoj temperaturi 15-20 minuta.
6. Staviti u frižider najmanje 3 sata da se potpuno stegne.
Upotreba
Nakon hlađenja, seći na kriške i koristiti kao rendani ili sir u listovima u sendvicima, salatama ili za topljenje u veganskim receptima.
Napomene:
- Agar-agar je biljni želatin koji se steže kad se ohladi. Ne koristite obični želatin, jer nije veganski.
- Nutritivni kvasac daje siru tipičan “sirasti” ukus.
- Po želji, možete dodati malo kurkume za jaču žutu boju ili čili za pikantnu varijantu.
Napomene za sipanje smese
Zašto sipati odmah u kalup?
- Ako pustiš smesu da stoji pre nego što je sipaš, agar može početi da se stvrdnjava neujednačeno i sir može biti grudvast ili nepravilan.
- Kada odmah sipaš u kalup, geliranje se događa u uniformnom obliku i sir dobija lepu, glatku i čvrstu strukturu.
This cheese is a plant-based alternative to traditional gouda. It has a creamy texture, a pleasant mild taste and melts in the sandwich.
Ingredients (for about 250 g of cheese): 150 g of unsalted cashews (soaked for at least 4 hours or overnight - 8 hours), 100 ml of plant-based milk (soy milk, oat milk or almond milk), 2 tablespoons of nutritional yeast, 1 teaspoon of apple cider vinegar or lemon juice, 1 teaspoon of salt, ½ teaspoon of smoked paprika powder (optional), 1 teaspoon of agar-agar powder + 2 tablespoons of water.
Preparation:
0. Soak cashews in water for 4 or 8 hours. Rinse and drain.
1. In a small pot, mix agar-agar with water and heat until it dissolves, about 2-3 minutes on medium heat).
2. Put soaked cashews, plant-based milk, nutritional yeast, vinegar, salt and smoked paprika in a blender. Blend until you get a smooth, creamy mixture.
3. While the blender is running, slowly add the melted agar-agar to the mixture, and blend for another 30 seconds to combine everything.
4. Pour the mixture into a silicone pan or a small container lined with baking paper. Level the surface.
5. Leave to cool at room temperature for 15-20 minutes.
6. Place in the refrigerator for at least 3 hours to set completely.
Usage
After cooling, cut into slices and use as grated or sheet cheese in sandwiches, salads or for melting in vegan recipes.
Notes:
- Agar-agar is vegetable gelatin that hardens when it cools. Do not use plain gelatin, as it is not vegan.
- Nutritional yeast gives cheese a typical "cheesy" taste.
- If desired, you can add a little turmeric for a stronger yellow color or chili for a spicy version.
Notes for pouring the mixture
Why pour immediately into the pan?
- If you let the mixture sit before pouring it, the agar may begin to harden unevenly and the cheese may be lumpy or irregular.
- When you immediately pour it into the pan, gelation occurs in a uniform form and the cheese acquires a nice, smooth and firm structure.
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