The vegan cheese-flavored cream is a rich and creamy sauce, it tastes similar to cheese but contains no cow’s milk or rennet. It can be spread over croutons, on pizza, on flatbreads, and buckwheat vegan crepes, or it can be used instead of béchamel to fill lasagna and cannelloni.
Furthermore, the vegan cheese-flavored cream is easily prepared with a few ingredients and is ready in two minutes. You can flavor it with fresh herbs or spices as desired. I like it spread on crepes with a layer of finely chopped chives; it’s very tasty and appetizing.
- Difficulty: Very easy
- Cost: Very inexpensive
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups cups soy milk (natural, unsweetened)
- 2 tbsps tbsps potato starch
- 1 tbsp tbsp cornstarch
- 2 tbsps tbsps olive oil
- 2 tbsps tbsps lemon juice
- 1 tbsp tbsp nutritional yeast
- 1 tsp tsp fine salt
- to taste black pepper (ground)
Steps
Pour all the ingredients into a non-stick saucepan and mix them well with a whisk, to eliminate any lumps that the starches might form. Taste it and adjust the salt according to your taste; you can add another half tablespoon of nutritional yeast if desired.
Put the saucepan on the stove over low heat and let it warm up, stirring the mixture with a spoon.
In two minutes it will become creamy and stringy, turn off the heat and remove the saucepan from the stove.
Pour the cheese-flavored cream while still hot into a glass jar or a bowl, let it cool before sealing it and then use it in your favorite recipes.
