![]() This herbed vegan cheese ball is perfect for serving with cracker, veggies, or it is even delicious spread on a sandwich. I often toss in some fresh dill or sometimes cilantro if I have any on hand. You could toss in any herb you have on hand. This vegan cheese ball uses green onion, lemon and a mix of herbs to make it zesty and deliciously flavorful. You can use regular coconut oil just be aware that it will alter the favor of the cheese ball. It is often labeled as has no coconut flavor unlike regular coconut oil. Use the same quantity and follow the same instructions as you would for the cashews.Īlso make sure to use filtered or refined coconut oil in this recipe. If you are allergic to cashews or are just not a big fan, you can also use sunflower seeds. So even though you are using cashews, it is pretty affordable recipe for the amount of cheese you get in the end! You will actually get 2 -3 cheese balls out of this recipe and they will keep in the fridge for about a week. You just need something powerful enough to completely break the cashews down until they are creamy and smooth. You can use a high speed blender or a food processor to make this recipe. Vegan cheese balls are so easy to make, and pretty quick too.Ĭombining cashews, herbs, and some pantry staples, you can make a delicious vegan cheese ball at home in no time at all. Store in an air tight container for up to one week in the refrigerator. Pour the cheese mixture into 2 - 3 ramekins or small bowls, and let cool uncovered in the refrigerator for serval hours to firm up. Mix for a few minutes until all of the ingredients are well incorporated, and smooth. Just keep stirring with rubber spatula.Īdd the liquid mixture to the nut mixture in the food processor and blend. ![]() As long as it simmers for about 5 minutes it will be fine. ![]() Because of the beer, the mixture is going to pretty foamy and bubbly. You want the mixture to thicken to a thin pudding like consistency. In a medium sized sauce pan, combine beer, milk, agar, and bring to a boil. You don’t want to end up with cashew butter. Blend until the ingredients are combined. Next add the nutritional yeast, salt, garlic, paprika, sauerkraut, oil, and turmeric. In a food processor add the cashews and pulse until broken down. So if you love cheese and beer, then just go ahead and make yourself a batch of this magic! And just go ahead and drink the leftover beer while you wait for the cheese to set up. So make sure you do that.Īlso if you can not eat cashews or want to save a few bucks, sunflower seeds will work in this recipe as well. If you use filtered or refined coconut oil, there will be NO coconut flavor. So it needs a little help from its coconutty friends. Agar on its own has a more gelatinous texture. You need an oil that solidifies once cold to help the cheese set up nice an firm. I am often asked if another oil will work in these cheese recipes, and they will not. It also melts back down once it gets warm as does coconut oil, and that’s why we use it. This vegan beer cheese is good on cracker, nachos, in beer cheese soup if its not summer and as hot as the surface of the sun where you live, it would make a tasty quesadilla, grilled cheese, and would probably be good on pizza, too.Īgar firms up starting at room temp and will firm up more once cold. I eat a TON so can’t be drinking all my calories. It’s crisp and delicious, AND it’s still swimsuit season, so gotta watch it. And don’t judge my love of light beer, at 95 calories, I’ll take it. I made an easy quick set, agar cheddar, with cashews and my favorite light lager, Yuengling Flight. Like, seriously, what took me so long for this one. ![]() So that got me thinking, why not just make a sliceable vegan beer cheese so I could eat it as a summer meal or snack, with a nice cold beer. But its far too hot right now in Florida for soup. In the past I have made a beer cheese dip, and a beer cheese and potato soup so that I could combine my two of my favorite things. Ya know, just so I don’t feel guilty and all that. ![]() In the summer months when I am too hot and lazy to cook, I could live off of vegan cheese and crackers, and maybe some raw veggies and fruit for good measure. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |