CHEEZE, AMERICAN CHEESE STYLE SLICES...
I've been making vegan cheeze for a while now, but this one works very well for grilled cheese sandwiches, and all other types of sandwiches. Give it a try, i think you will find it tastes more like American Cheese slices than most vegan cheese slices. I found it to be a delightful mixture of flavors I used to enjoy like an american processed cheese slice flavor, with a touch of "velveeta" thrown in. I make a mild version, and I would recommend trying it this way first, you can then change it up to your own personal taste by adding more or even completely different spices.
Enjoy!
INGREDIENTS:
1st Ingredients:
1 C Raw Cashews (presoak in hot water for one hour, then drain and rinse)
2 T lemon juice
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Everglades all purpose seasoning, (or your favorite all purpose seasoning
1/2 cup warm water
3/4 cup roasted red peppers (packed in water,not oil) 3-4 pieces
5 large jalapeno stuffed green olives
2nd ingredients:
1.5 to 2 T **AGAR POWDER (this ingredient is crucial to the recipe...do not use the flakes. I found it at my local health food store).
Use a bit more powder for a firmer cheese, less powder for a softer more spreadable cheese.
1/2+- cup water
s&p to taste
Combine all top ingredients in high speed blender or food processor, (I used my little ninja and it worked great) and blend until smooth, take the time to scrape the sides several times if needed. This took about 3-4 minutes in my Ninja. Set aside
Put the Agar powder in with the COLD water in a pan, add salt and pepper to taste, and whisk well, place over high heat and bring to a boil. Turn down to low heat (or just turn off burner if it is electric and stays hot a while like mine) and continue stirring constantly for a few min. It will really thicken up. Then just pour the agar mixture into the blender with your other ingredients and blend for a couple minutes until well blended. Immediately pour into a plastic container, and smooth out top. DO NOT COVER UNTIL COMPLETELY COOLED AND SET. Refrigerate for 2 hours, then turn out onto cutting board and slice up.. It is firm enough to slice well, and soft enough to spread This is great served with crackers and green olives, but try on a sandwich and however else you would normally use cheese. It does melt, maybe not like regular cheese, but tastes great melted. I LOVE it melted on my Crunchy Vegan Burger! My best batch of vegan cheeze so far, it really tasted like american cheese. It's a keeper! After 2 hours uncovered in the fridge, cover the leftovers lightly with parchment paper overnight, then cover tightly the next day. It should last a few days in the fridge. Makes 10 slices, give or take, approx 165 calories ea.
**One very important note, when you make the agar it will thicken as soon as it starts to boil, you will be tempted to remove it from the burner, but do not. Turn down the heat and continue to simmer for another few minutes, it takes that long to really activate the agar, it simply will not set up properly if you don't cook it long enough.
I've been making vegan cheeze for a while now, but this one works very well for grilled cheese sandwiches, and all other types of sandwiches. Give it a try, i think you will find it tastes more like American Cheese slices than most vegan cheese slices. I found it to be a delightful mixture of flavors I used to enjoy like an american processed cheese slice flavor, with a touch of "velveeta" thrown in. I make a mild version, and I would recommend trying it this way first, you can then change it up to your own personal taste by adding more or even completely different spices.
Enjoy!
INGREDIENTS:
1st Ingredients:
1 C Raw Cashews (presoak in hot water for one hour, then drain and rinse)
2 T lemon juice
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Everglades all purpose seasoning, (or your favorite all purpose seasoning
1/2 cup warm water
3/4 cup roasted red peppers (packed in water,not oil) 3-4 pieces
5 large jalapeno stuffed green olives
2nd ingredients:
1.5 to 2 T **AGAR POWDER (this ingredient is crucial to the recipe...do not use the flakes. I found it at my local health food store).
Use a bit more powder for a firmer cheese, less powder for a softer more spreadable cheese.
1/2+- cup water
s&p to taste
Combine all top ingredients in high speed blender or food processor, (I used my little ninja and it worked great) and blend until smooth, take the time to scrape the sides several times if needed. This took about 3-4 minutes in my Ninja. Set aside
Put the Agar powder in with the COLD water in a pan, add salt and pepper to taste, and whisk well, place over high heat and bring to a boil. Turn down to low heat (or just turn off burner if it is electric and stays hot a while like mine) and continue stirring constantly for a few min. It will really thicken up. Then just pour the agar mixture into the blender with your other ingredients and blend for a couple minutes until well blended. Immediately pour into a plastic container, and smooth out top. DO NOT COVER UNTIL COMPLETELY COOLED AND SET. Refrigerate for 2 hours, then turn out onto cutting board and slice up.. It is firm enough to slice well, and soft enough to spread This is great served with crackers and green olives, but try on a sandwich and however else you would normally use cheese. It does melt, maybe not like regular cheese, but tastes great melted. I LOVE it melted on my Crunchy Vegan Burger! My best batch of vegan cheeze so far, it really tasted like american cheese. It's a keeper! After 2 hours uncovered in the fridge, cover the leftovers lightly with parchment paper overnight, then cover tightly the next day. It should last a few days in the fridge. Makes 10 slices, give or take, approx 165 calories ea.
**One very important note, when you make the agar it will thicken as soon as it starts to boil, you will be tempted to remove it from the burner, but do not. Turn down the heat and continue to simmer for another few minutes, it takes that long to really activate the agar, it simply will not set up properly if you don't cook it long enough.
