In this pic Jen has made two delicious non-dairy cheeses. Below is the recipe for the Sunny Coloured Cream Cheese© . The lovely colour is due to the magical ingredient Turmeric. The cream cheese was set in an oblong container and, while it was cold, was easy to slice. Although it remained deliciously spreadable! You will find it is certainly superior in taste to any dairy version.
2 cups soy milk
4 Tbsp nutritional yeast flakes
⅓ cup fine ground rice flour
2 Tbsp Tahini
1 Tbsp cornstarch
4 Tbsp freshly squeezed lemon juice
1 tsp salt
1 tsp onion powder
½ tsp garlic powder
1 Tbsp agar agar powder
Combine all the ingredients, except the agar agar, in a blender and whizz until well mixed. Set aside.
In a small saucepan add agar agar powder and 4 Tbsp water. Allow to simmer until thick.
Transfer ingredients from blender to the saucepan with the agar agar and stirring gently, allow to simmer on low heat until the sauce thickens.
Pour into container and store in the fridge. Once cooled you could add chopped olives, fresh chopped herbs, cracked black pepper corns, spring onions, sun-dried tomatoes or chilli powder.
Serve on crackers with sliced apple, or as per your favourite cream cheese snack.
Thank you to Jen from ‘Bella Vegan’.
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