I love this vegan spread with fresh herbs, the delicious taste and aroma are exceptional after spreading it on a slice of toasted bread. It’s also great for dressing pasta, on a beet pizza, or, if you want to go over the top, for stuffing a green lasagna with mushrooms. But also check out the other vegan cheeses you can make.
It’s ready to use right away, it takes just over half an hour to prepare, and it keeps in the fridge for a few days, closed in an airtight container. In the recipe, I used plain soy milk, but you can substitute it with rice or oat milk, or half soy and half oat.
To make the vegan spread with herbs, besides having fresh herbs like chives, mint, basil, parsley, and lemon thyme, which can be replaced with any combination you prefer, you need tapioca flour and agar-agar for thickening.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 1/2 cups soy milk (plain, unsweetened, no added flavors)
- 1/2 cup soy cream
- 3 1/2 tablespoons extra virgin olive oil
- 1/3 cup tapioca flour (tapioca starch)
- 1 1/2 teaspoons nutritional yeast (deactivated flakes)
- 1 teaspoon fine salt
- 1 teaspoon agar agar
- 1 tablespoon apple cider vinegar
- 1 pinch white pepper
- to taste vegetable bouillon (a generous grating)
- fresh herbs (chives, lemon thyme, 4 mint leaves, parsley)
Steps
Prepare all the ingredients and blend them with an immersion blender or whatever you have.
Pour the mixture into a non-stick saucepan and turn on the heat to medium-low flame. Stir with a spoon to prevent it from sticking, and you will see that in the first 5 minutes it will start to thicken.
Cook for at least 7-8 minutes, until it becomes smooth, glossy, and very creamy.
At this point, turn off the heat and transfer the mixture into a previously oiled container, or two small bowls, and let it cool down.
Cover it with transparent food wrap and store it in the fridge for at least 2 hours.
Now you can create the spread by transferring the semi-solid cream into a large bowl. Mash it with a fork, add the chopped fresh herbs, a generous pinch of white pepper, and mix the composition well.
Use only the leaves of the fresh herbs, clean and chop them finely. White pepper is optional, if you don’t like it (but it goes well) you can also omit it. Now that you have learned how to do it, have fun trying the combinations of herbs that you prefer and in the measures you like most.
Store the fresh herb spread in the refrigerator, closed in an airtight container. Spread it wherever you like, on toasted bread crostini, on pizza, dress pasta with it, stuff lasagna… and if you come up with other ideas, write to me.
Everyone loves it and it makes everyone happy at the table. Enjoy your meal!!
