I love cheese. I really do. It’s not really the healthiest thing to eat, and I think I might have a dairy allergy. Every time I eat a large amount of dairy I get very bloated and my ankles swell. It’s just not a good thing for me to eat. I won’t even get into the ethical questions of mass produced dairy products.
I love Joanne Stepaniak’s faux cheese recipes. I’ve used her cookbooks for over 12 years. She has some recipes for “block uncheez” as she calls it. I’ve tried a few of these. They are good, but I wasn’t thrilled with any of them. I was inspired to try to make my own version. The basic idea of using an agar formula comes from Joanne Stepaniak. Without her originals I probably never would have created mine.
Basic Block “Cheeze”
- 1 1/2 cup water
- 2 tablespoons agar powder (not flakes)
- 1/2 cup cashew butter
- 1/2 of a roasted red pepper
- 1/4 cup nutritional yeast
- 3 tablespoons lemon juice
- 2 teaspoons white miso
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard powder
Oil a 3-cup bowl or container, set aside. Put water and agar powder in saucepan and let sit. Combine remaining ingredients in food processer and blend thoroughly. (If necessary, add water 1 teaspoon at a time to enable processing. Only add if needed.)
Boil agar and water mixture until agar is dissolved and mixture if syrupy. Immediately pour into food processor with blended ingredients and process until well mixed. Immediately pour into oiled bowl. The mixture starts to set very quickly.
Now, let the “cheeze” cool before covering and refrigerating. The next day simply turn the bowl over to unmold. You’ll have wonderfully sliceable “cheeze”.
It makes to die for, melty grilled cheese sandwiches. Seriously the best. Yum. That’s what we are having for dinner tonight. I think tomorrow we’ll use some on our burritos.
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