Vegan Muenster Cheeze

Vegan “muenster” cheese. I made it from the recipe last night and it turned out as it should, but honestly the jury’s still out. For any of you that are familiar with a. Monty Python or b. authentic medieval cuisine I’ve got one word: blancmange.

Fast forward to about 3:10 to see a man lose to a blancmange in tennis.

Here’s the recipe:

1 1/2 cups water
5 T. agar flakes or 2 1/2 t. agar powder (agar is seaweed based gelatin substitute)

1/4 cup freshly squeezed lemon juice
1/2 cup raw cashews
1/2 cup crumbled firm silken tofu
1/4 cup nutritional yeast flakes
2 T. tahini
1 1/2 t. onion powder
1 t. salt
1 t. mustard or 1/2 t. mustard powder
1/4 t. garlic powder or granules

Some Paprika or pimentos if you want it to be yellow color

Blend everything that isn’t water or agar in a blender until it is liquid. Then boil the agar in the water, mixing. Once it reaches a boil, reduce to medium heat for 5 minutes.

Then I poured it into an oiled mold that holds 3 cups of water. Chilled it overnight. In the morning, I ran a knife around the edge and set the mold and it came out clean.

You could use anything for a mold, it’s like Jello, and perhaps therein lies the problem with this recipe. Cheese is not Jello. I’ve substituted tofu for ricotta or for eggs in recipes with great results, but fake cheese that is textured like blancmange? I dunno. This recipe tastes good but it’s not cheese, it just kind of looks like cheese and that’s a little disturbing.

Not going to reveal the recipe source book out of tact.

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