Vegan spreadable cheese, a cheese that surprises the palate with its creamy and velvety texture. Made without the use of animal-derived ingredients, this cheese is a true explosion of flavors. Its creaminess pairs well with a wide range of toppings, making it ideal for spreading on crunchy slices of bread or using as a base for sauces and creams. Its ability to blend with other ingredients makes it a valuable ally in the kitchen, allowing you to create creative and satisfying dishes.
We can define it as a valid alternative for those following a vegan diet, but it represents a healthy and tasty choice for anyone looking to enrich their diet with new flavors. Rich in plant-based proteins and low in saturated fats, this spreadable cheese is a nutritious and light option.
In the preparation of this cheese, Shiro miso is used, a plant-based flavor enhancer with a taste well appreciated even by first-time users.
Miso is a derivative of soy with various nutritional and health benefits, particularly one of its main benefits is containing all eight essential amino acids that the body cannot produce on its own. Consumed with carbohydrates, it is the ideal combination to introduce “green” proteins and have a complete protein intake. Miso is ideal for those following a vegan and vegetarian diet, and is perfect for omnivores. Its properties are numerous, and perhaps we will cover them in a future in-depth article, but I still want to remind you that being rich in salt, one should be careful in dosing it and avoid adding more salt or adding only a little to the preparations containing it.
For those following a vegan diet or simply wanting to enrich their diet with different dishes, I also recommend other recipes like
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 280.80 (Kcal)
- Carbohydrates 9.92 (g) of which sugars 2.20 (g)
- Proteins 2.80 (g)
- Fat 26.39 (g) of which saturated 2.77 (g)of which unsaturated 22.39 (g)
- Fibers 0.97 (g)
- Sodium 261.29 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz cups soy milk
- 2 tsp tbsp lemon juice
- 3 tbsp tbsp cornstarch
- 1/4 tsp tsp salt
- 2 tsp tbsp nutritional yeast (flakes)
- 1 tbsp tbsp miso (shiro miso)
- 1/2 cup cups sunflower seed oil
Tools
- 1 Small saucepan
- 1 Hand whisk
Preparation
The first step to prepare the spreadable cheese is to put the milk in the saucepan with the lemon juice and let it coagulate for a couple of minutes.
After this resting time, still in the saucepan, add the cornstarch and mix with the whisk.
Continue the preparation by adding salt, yeast, and Shiro miso, always mixing well with the whisk to combine all the ingredients.
Place the saucepan with the mixed ingredients on medium/low heat and cook, stirring until it reaches a custard-like consistency (as seen in the photo). Turn off the heat and let it cool; to speed up this process, remove it from the saucepan and immediately transfer it to a tall container like a measuring cup.
Once cooled, add the sunflower oil and blend everything with an immersion blender.
Our spreadable cheese is ready to be consumed or stored in the refrigerator in a container with a lid.
NOTES
This spreadable cheese is perfect for vegan cooking but surely appreciated by everyone; it can be used alone or as a base for other preparations. It’s fun to prepare snacks for great appetizers, always different, perhaps pairing it with grilled vegetables like eggplants and bell peppers.
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