Vegan cheese – new savour and tastes

Vegan cheese – the perfect alternative for those who gave up eating dairy products.

Vegan cheese - new savour and tastes

Cheese is a product that almost everybody likes. But high-fat types of cheeses are not at all beneficial for our health. Excessive cheese consumption is directly connected with many diseases, such as: heart diseases, high blood sugar that can lead to diabetes and atherosclerosis.

Vegan cheese is the best alternative to dairy cheese and can add the same fresh flavour to any vegan dish. But what is vegan cheese? A cheese product made without dairy products is called vegan cheese. Almond and oat milks, soy, different types of seeds serve as basic components for making vegan cheese.

There is a great number of vegan cheese recipes nowadays that can help us make fantastic vegan dishes with cheese that will blow the mind of all your guests: vegan Cheddar cheese, nut cheese, cashew cheese, almond Parmesan and many others.

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Although it is called vegan, this cheese is rich in calcium, proteins and fibre. It does not contain dangerous fats, and is cholesterol- and gluten-free. This variation of cheese made only of vegetarian components, does not have hormones, antibiotics and hydrogenated oils so often found in animal products.

Being easy to prepare, they are perfect choices for summer picnics and barbecues. They can be used in any dishes: soups and sauces for making them thicker and more flavourful, mashed beans, peas or potatoes.

Here is an interesting vegan cheese recipe made of cashews. The garlic provides it a special taste, and its savoury comes from sweet dried tomatoes.

Cashew “Cheese”
Ingredients: 1 cup dried tomatoes, 3 cups of cashews, 1/2 cup rejuvelac, 1 clove roasted garlic, salt and pepper.

1. Soak cashews overnight, then rinse and drain.
2. Blend cashews and rejuvelac until smooth. Place the mixture into a bowl. Let it sit covered overnight in a cool place.
3. Remove cheese from the bowl. Squeeze garlic clove out of its skin and stir the clove along with the dried tomatoes into the cheese mixture.
4. Form into desired shape and refrigerate 12-24 hours to set.

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