The Vegan First Cheese is not just a recipe suitable for vegans, but it’s also great for those like me who are lactose intolerant. I was a bit skeptical, but as always very curious, so a little while ago I bought a book on ‘vegan cheeses’. For now, I’ve tried making, in addition to this small cheese, also soy ricotta, and I must say I’m thrilled. I wouldn’t eat this type of food every day because I’m not vegan, but as an alternative to my diet, it’s truly fantastic. Moreover, it is made with very few ingredients very quickly, thus suitable for everyone, even the less experienced in the kitchen. As I try recipes for alternative cheese, I will write to you immediately.
For the procedure, I made a short video, to be seen on the pages of Facebook Instagram and Pinterest
Here is the link to some recipes without dairy products:
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup plain soy yogurt
- 3 tbsp cornstarch
- 1 tsp dried oregano
- Half tsp salt
- to taste extra virgin olive oil
- to taste mixed herbs
- to taste pink pepper
- 1 clove garlic
Tools
- 1 Mold
- 1 Small Pot
- 1 Jar
- 1 Spatula
- 1 Plastic Wrap
How to Prepare Vegan First Cheese
To prepare the Vegan First Cheese, organize your workspace with all the ingredients pre-measured.
Arrange all necessary tools around you, so you have everything within reach.
This way, your work will surely be easier and faster.
Pour the soy yogurt into a small pot, add the cornstarch, and mix well to remove all lumps.
Add salt, oregano, and set on low heat to thicken, stirring continuously with a spatula.
As soon as the mixture thickens, pour it into a mold, which can be made of any material.
Since I used a glass mold, I lined it with plastic wrap to ensure the cheese would come out easily.
If you use a silicone mold, the wrap won’t be necessary, as it will come out easily.
Regarding the shape of the first cheese, choose the one that is most convenient or at hand.
Cover the cheese in contact with the plastic wrap, let it cool slightly, and then refrigerate it for about two hours.
In the meantime, wash and dry the herbs, and cut the garlic into pieces.
Now that the small cheese is ready, cut it into pieces with a sharp knife, about 1 inch by 0.4 inches in height.
Place it in a glass container with an airtight seal, and add the herbs, garlic, and pink pepper, layering them.
Then fill the jar with extra virgin olive oil, until it is completely covered.
Serve your Vegan First Cheese, only after letting it flavor in the fridge for at least a day.
Tips on Variations and Storage
The cheese keeps perfectly in the refrigerator in its airtight glass jar for at least 10 days.
So you can easily double the quantities I’ve proposed to make a good stock.
If you don’t like the flavors I’ve used, no problem, use the ones you like because the result will still be excellent.
Did you like my Vegan First Cheese recipe? Follow me on Facebook Instagram and Pinterest to not miss any news!!
Did you like my Vegan First Cheese recipe? Follow me on Facebook Instagram and Pinterest to not miss any news!!
