Plant-based alternative to semi-hard cheese

Plant-based alternative to semi-hard cheese

Total: 4 hr 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / 100 g: 413 kcal
, Fat: 35 g
, Carbohydrate: 16 g
, Protein: 12 g

Ingredients

300 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Nut mixture

100 g cashew nuts
4 tbsp nutritional yeast
4 tbsp sunflower oil
3 tbsp lemon juice
1 tbsp Ajvar (pepper spread)
1 ½ tsp onion powder
½ tsp garlic powder
1 tsp salt
a little pepper
2 dl soya drink
4 tsp agar-agar (morga) (Morga, approx. 8 g)
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Utensils

One round tin (approx. 15 cm in diameter), brushed with a little oil and lined with cling film

How it's done

Nut mixture

In a food processor, puree the nuts with all the other ingredients up to and including the pepper to create a smooth, homogeneous mass. Combine the soya drink and agar-agar in a small pan, bring to the boil while stirring, boil fast for approx. 1 min. while stirring. Add the soya drink to the nut mixture, puree briefly. Transfer the mixture to the prepared tin immediately, leave to cool. Cover and refrigerate for approx. 4 hrs. until set.

Good to know
Serve with: Cut the cheese into slices and serve on pumpernickel with figs and grapes.
Shelf life: Wrap in cling film and keep in the fridge for approx. 5 days.
Note: Nutritional yeast is available from Coop Vitality pharmacies.

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