There are a number of vegan cheeses on the market, but they're rather expensive, & some of them contain ingredients I don't particularly like (such as hydrogenated oils & soy protein isolate). Then there are the tantalising sounding brands that aren't available in Australia, such as Daiya, Vegusto & Dr. Cow (I wish I could try them!). Anyway, I do like to make things from scratch & enjoy a challenge, so I set about making my own vegan cheese recipe that slices, grates, melts, & of course, tastes good too.
I've got the melting bit covered, as you can see from my photos below, & it's a little stretchy & oozy (perfect for toast & pizzas). However, it is a rather soft cheese - at room temperature, rather like a camembert - but you can slice it if it's well-chilled, & you can grate it if you pop it in the freezer for a couple of hours first (I keep a ziplock bag of it pre-grated in the freezer), & it spreads really well on sandwiches & crackers. It also blends easily into sauces (I made a cheese & pesto pasta sauce that was delicious!) & works great as a base for dips. I've yet to try it in mac & cheese, but I'm guessing that would be an oozy, gooey cheesefest, & you can also make cheese balls (mandatory holiday fare!), rolled in chopped nuts, herbs or spices. Although not as robust in texture as dairy cheese or some of the commercial vegan cheeses, it's still pretty versatile.Read More