cheeze (like cheddar)

I haven't tried this yet, but will as soon as I can get some agar flakes. I like that this makes just a small batch because frankly, I have yet to really like (or even just like) a vegan cheese. It doesn't help that I used to be a total cheese snob, having grown up in part in Switzerland!

I suspect that for real success, the mouth-feel, meltiness, and flavor balance have to be perfectly balanced. I didn't just like cheese - I loved great cheese, and used to seek out artisan cheeses. I was known to spend a fair amount of money on cheeses. I don't want to go there anymore. No more very high fat content, sodium, and then there's the fact that it's a cow (or goat) product. I get that it's unethical but am somehow not as convinced of this (or it doesn't have quite the ethical urgency for me, yet), so I suppose the whole cheese thing is much harder for me than any kind of meat.

I would basically prefer never to eat a cheese analog if it means having to eat something that tastes like (searching here for the equivalent mouthfeel) savory jello that's somewhat reminiscent of velveeta. Velveeta is satan's spawn to this vegan. I mean, 'cheese food'? Please. Still, I've been ok without cheese (mostly) for more than a year now. I haven't broken down and bought white Vermont cheddar, or any wonderful, aged stilton, no asiago or parmigiano reggiano. But as I write these words, I can taste them. I don't think I'm easy to please in this.

We've tried the new Teese, and were not impressed (see above, but wetter). I want to try 'teesely) but have no great hopes. Meanwhile, here's a recipe found on the Bullets of Love blog, which itself was adapted from here. I so appreciate the generosity and willingness (no, passion!) to experiment of my fellow bloggers, and it's looking like bullets is no exception! another blog added to my Google Reader feed...

3/4 cup water
2 1/2 tbsp agar flakes
1/4 cup raw cashew pieces
2 tbsp nutritional yeast
1 1/2 tbsp lemon juice
2 tsp tahini
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp turmeric
1/2 tsp salt

"Place the water and agar-agar flakes in a small
saucepan and bring to a boil. Reduce the heat and
simmer for 5 minutes, stirring often. Place in a
blender with the remaining ingredients, and process
until completely smooth.

Pour immediately into a lightly oiled, 3-cup [1 cup, really]
rectangular mold, loaf or other rectangular container.
Cover and chill for several hours or overnight. To
serve, turn out of the mold and slice. Store leftovers
in the refrigerator."

Basil-Tofu Ricotta (Non-Dairy)

Basil-Tofu Ricotta (Non-Dairy) Recipe #269020
From Vegan with a Vengeance. Great substitute for dairy ricotta.
by Serah B.
10 min | 10 min prep | 2 cups
1 lb firm tofu, pressed
2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1 dash fresh black pepper
10 fresh basil leaves, finely chopped
2 teaspoons olive oil
1/4 cup nutritional yeast

1. In large bowl, mash tofu with hands until crumbly.
2. Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.
3. Add olive oil; stir with fork.
4. Add nutritional yeast and mix all ingredients well with fork.
5. Cover and refrigerate until ready to use.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

'Parmesan' topping for pasta

1/4 cup nutritional yeast
1/4 almonds- ground but not enough to be almond butter (more like crumbly)
juice of 1 lemon
pinch of salt

posted by Unabogie at the PPK forum