Vegan Cheeze

This is the Cheeze I make:

Thanks to Jayelle Bowen for finding it and tweaking it.

I’ve tweaked her recipe a lot for my own taste but there are some Cardinal rules to keep to if you want it to turn out a success.

It has to be gluten-free flour

You have to use coconut oil or anything else and you have an oily slime trust me.

Stick strictly to the flour and water ratio and it will turn out fine.

My version of this recipe is:

Ingredients

3/4 of a cup of water

2/3rds of a cup of chickpea flour

1/3rd of a cup of tapioca flour ( this is the magic ingredient)

1/3rd of a cup of coconut oil melted but not hot

2 tsp of salt

1/2 tsp of dry English mustard powder

3 teaspoons o white vinegar

1 teaspoon of lemon juice or add another teaspoon of white vinegar

3 dessertspoon of nutritional yeast

A healthy pinch of turmeric.

A teaspoon of onion powder

A little garlic powder if you want.

Method

Blitz and blend till oily goblets are not to be seen on the surface

Pour into Spring form tins or silicon moulds as I have done. You can use a cereal bowl lightly greased. Make sure you leave an inch or two gap at the top as it will expand a bit.

Steam with a lid on for forty-five minutes if using the whole amount of mixture in a bowl or tin. This took less time because they were small.

When they come out they will look opaque and nothing like cheese, this is normal. Let them cool then refrigerate and after a few hours they look like this.

You can add your own herbs and spices, if you don’t like the vinegar, replace it with lemon, it’s down to personal taste. Using this recipe I have never had failure apart from when I used lentil flour and tried to introduce rapeseed oil in with the coconut.

This is one of the easiest vegan cheese recipes.

I am doing this again today. I’ve had to switch a couple of ingredients. No mustard powder so used a teaspoon of Dijon. No lemon juice so used lime juice.

I’ve got one of the Betty Crocker tiny round tins now but the base was a poor fit. I cut down a Teflon toasty bag and wedged it between the base and the outer for a tighter fit. It will get reused.

Once cooled it can be grated but don’t expect it to melt as dairy cheese does.