The vegganino is a homemade plant-based cheese that resembles the famous Galbanino. I was inspired by some recipes seen on the web and liked the idea of making it with some personal modifications. It’s made with unskimmed coconut cream (canned coconut milk), rice vinegar, spices, and to thicken there’s K carrageenan, which I also used in the recipe for soy mozzarella for pizza. This thickener is an excellent stabilizer and the result of vegan cheeses have a firm consistency and not a pudding-like texture like when using agar-agar.
The vegganino is perfect for being sliced even thinly for stuffed toasts, but it’s also delicious for making pizza because it melts nicely. Don’t worry, the taste of coconut milk does not dominate, you can hardly taste it.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1Piece
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz coconut milk (canned, unskimmed)
- 2 tbsps nutritional yeast (flaked, deactivated)
- 1 tbsp rice vinegar
- 1 tsp K carrageenan
- 1 tsp miso (white rice)
- 3/4 tsp fine salt
- 1/2 tsp garlic powder
Steps
In a saucepan combine all the ingredients, except the light miso paste.
Mix well and put the saucepan on low heat. Stir the mixture constantly until it reaches a boil.
You will have already prepared the cylindrical container to put the vegganino to set and the dose of light miso to add immediately after removing the mixture from the heat.
Quickly mix in the miso and immediately pour the mixture into the cylindrical container (it can also be a tall drinking glass).
Let it cool before putting it in the refrigerator for at least 2 hours before unmolding and consuming.
