Soy Cheese
Like cheddar cheese, but make it vegan!
By far the best plant based cheddar style cheese I’ve ever made, and I have tried many many times, trust me. Bonus points it’s that it’s made from soy, rather than nuts, which I find is much more authentic for what I was going for.
Creamy and soft, but firm enough to slice and grate, no weird ingredients or gelling agents, and has a delicious umami cheesy flavour. It’s also a great source of protein and calcium, whilst being very low in saturated fat. Can’t say that about all cheeses!
I rate it!!
Ingredients:
200g plain soy Greek yoghurt (see Notes)
30g corn flour
2 tbsp nutritional yeast
1/2 tsp salt
1 tsp optional herbs/spices of choice ~ you can add dried herbs, pepper, garlic powder, chilli flakes etc!
Method:
Preheat oven to 180°C and line a ramekin or mini cake tin with baking paper.
Combine all ingredients and whisk until completely smooth. Pour into tin.
Bake for 40 minutes until golden on top, then allow to cool before transferring to fridge to chill overnight.
Remove from tin, slice and eat!!
Notes:
The soy yoghurt needs to be THICK like Greek yoghurt or Skyr. I used my homemade one, recipe is here, or you could try straining regular soy yoghurt so it’s nice and thick.
Store in a sealed container in the fridge for up to a week.
Absolutely delicious sliced or grated in wraps and sandwiches, on top of pasta and other dishes, or on toast or crackers. It doesn’t melt though!
