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Vegan cheese

Discussion in 'The Vegan Forum' started by Middleagedseeker, Aug 13, 2016.

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  1. Andy_T

    Andy_T Addicted Poster Forum Moderator

    Location:
    Hannover, Germany
    I disagree with your approach, btw! DO NOT START WITH THE BEST!!!

    Rather, work up your way through batches of bland, rubbery, not-melting, second-rate vegan cheeses, so you can finally appreciate the best vegan cheeses, which would otherwise rank as "somewhat ok" when compared with good dairy cheeses....
     
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  2. MadamSarcastra

    MadamSarcastra MadamSarcastra, over & out.

    Location:
    Mid-Michigan
    That was certainly the case with me. The very first one I tried -- this was actually in the first couple months of going vegetarian, I think -- was Follow Your Heart Vegan Gourmet Mozzarella....

    [​IMG] <---- :yuck: YUCK!! :down:


    Then it took quite a while to work up the courage to try others.... LMAO :p Eventually (this past year), I discovered Chao!

    [​IMG] <---- :lick: YUM!! :up:


    Oh, and of course I learned how to make my own cashew-cheese sauce. :drool: Hail to the nooch!! :master:
     
  3. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    I need to try that at some point. I keep buying cashews for it, and then I end up eating the cashews, haha.
     
    • Funny Funny x 1
  4. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    Dang it! The one store I really dislike, but is right by my work, has Chao on sale- well, .50 cents off whatever excessive price they sell it for. I forgot, now will prob wait till Monday.
    Still no flavor appeals. I don't want black pepper in cheese. No tomato cayenne. I guess the original? It so better not taste like coconut! :mad:
    What is so ironic is I probably would love the true "chao! From the website-
    "Chao is a culinary tradition of fermenting tofu popular throughout Asia. Touted as the “cheese” of Asia, it can now easily be purchased in Asian grocery stores throughout North America and Europe. It looks much like marinated feta, as it is sold brined in a small jar, and has the mouthfeel of something like blue cheese. Chao is commonly used as a condiment, combined into sauces to accompany hot pot, or used to flavor rice and other grains."
     
  5. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    I tried to convince myself I loved cashew sauces- I really don't. I like them as like cream cheese, and cheese balls, but for sauces I prefer good old nooch- a touch of lemon and miso, some flour and oil roux
     
  6. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    I have had cashew dressing at a restaurant, and it was pretty good. It was sort of ranch-ish.
     
  7. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    • Informative Informative x 1
  8. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
  9. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    I didn't make it! It's such a simple recipe. I actually have both tapioca starch and small tapioca pearls- you can just grind the pearls for starch/flour. Indian store sells it very cheap. I've used it with nooch sauces.
     
    • Informative Informative x 1
  10. MadamSarcastra

    MadamSarcastra MadamSarcastra, over & out.

    Location:
    Mid-Michigan
    • Appreciation Appreciation x 1
  11. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    I found a place that's 18 miles away that has three of their products. Might have to check it out at some point.
     
    • Optimistic Optimistic x 1
  12. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    My Whole Foods have it --I checked the prices and they are pricey :rolleyes: And no blue cheese! :(
    I'll have to keep stocking up on olives I guess. I finished off my Daiya--I so love that stuff. I swear I like it as much as I did dairy.
    Good news is I still prefer olives to cheese :)
     
  13. MadamSarcastra

    MadamSarcastra MadamSarcastra, over & out.

    Location:
    Mid-Michigan
    Hey, quick question.... Tomorrow's my three-year veggieversary (and five months vegan), I wanted to make something special... like sliceable cashew cheese! :) I know Kroger carries Bob's Red Mill tapioca flour.... Do I need agar agar, or can I do this with just the tapioca flour?? o_O

    I can't find agar anything around here! Not Kroger, not Meijer, not themuch-hated Walmart, not Discount Health Foods (they're actually out... of course), not Nature's Gift Market in Midland.... :pout:

    And I can't even find carageenan.... GRRRR!!! :mad:
     
    Last edited: Oct 13, 2017
  14. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    I don't have an answer to your question, but HAPPY VEGGIEVERSARY, MadamS!!!!!!
     
  15. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    Didn't you mention an Indian store before? I have a pack from an Asian grocery, and my Indian grocery also carries them. I bought it for cheese but haven't tried yet. I have used tapioca starch, which is the same as flour, but can also be tapioca pearls whirred in a blender. Tapioca gives things a very thick stretchiness. I use about a teaspoon for a mac and chese sauce with nooch. I didn't really like the cashew mozzerella recipe - this one- Vegan Mozzarella Recipe | How to make vegan mozzarella that melts! I added garlic and some miso but it still tastes like cashews. I can appreciate the texture though and I guess it has possiblities with more flavors. Oh yeah, I even added some olive brine, I think I may try with all olive brine
    I really got off the cashew bandwagon!
     
  16. Moll Flanders

    Moll Flanders Deity

    Location:
    UK
    I haven't tried any of the vegan blue cheeses yet.

    I want to try Tyne Chease, someone I know lives near one of the places that stocks it so I'm going to see whether he minds going there and buying me some to bring over next time he visits.
    TYNE CHEASE | Artisan Organic Cultured Vegan Cheese | Dairy-Free

    Nothing to do with vegan cheese, but I saw a chia pudding in a shop the other day and finally thought what it reminded me of, tapioca pudding!
     
  17. MadamSarcastra

    MadamSarcastra MadamSarcastra, over & out.

    Location:
    Mid-Michigan
    Second attempt earlier today.... Hey, I think I did it this time!! YAY, cashew cheese!! :jump:

    VeganCheese!.JPG

    I filled another more narrow ramekin fuller, so that's gonna chill overnight... this was the shallow one.

    The secret was learning the difference between agar flakes (which I have) and agar powder, and then making the necessary adjustments. ;)
     
    Last edited: Oct 16, 2017
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  18. Andy_T

    Andy_T Addicted Poster Forum Moderator

    Location:
    Hannover, Germany
    That one looks pretty awesome!!!
    What did you use for the taste?
     
    • Appreciation Appreciation x 1
  19. MadamSarcastra

    MadamSarcastra MadamSarcastra, over & out.

    Location:
    Mid-Michigan
    My last quarter of Roma tomato, more for color than anything (that's all I had left... it actually called for half a red bell pepper, but I didn't have any), about 1/4+ cup of nooch, some garlic powder, onion powder, dill weed, a slight dash of cayenne, and a little sea salt.
     
    • Like Like x 1
  20. Val

    Val Extraterrestrial

    Wow!:lick: May i have a bite?
     
    • Funny Funny x 1
    • Winner Winner x 1
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