I am often asked if these cheeses have a strong coconut flavor and the answer is, not really. Just be sure to wrap it in an airtight container. Add all of the ingredients to a saucepan except only add 1/4 cup of water instead of 1/2 cup and only add 4 tsp of agar agar instead of 2 tbsp. This is a flaky yellow powder that has an umami flavor. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. instead of agar agar powder in equal amounts. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. You should be able to fill 2 or 3 small bowls. Allow the cheese to harden in the refrigerator uncovered for several hours. I make it every single year!! Even my husband who swears he does not like kimchi, inhaled this one! Slide the milk out without tipping the can. (It must boil for 6 minutes to activate the agar agar and set correctly.). It often is made with different fruits. I think there was some kind of booze in the jar along with some delicious fall spices. If you can not find agar powder locally, check our pantry staples for a link to order on amazon prime! This is a quick set cheese and is so simple to make, there is no reason to keep overpaying for store bought vegan cheese! (Recipe will make about 2 cups of cheese). This vegan cheese will shred, slice and melt, so It will work beautifully for snacking, salads, or even the best grilled cheese you may ever eat! https://janeshealthykitchen.com/dairy-free-coconut-cream-cheese You can use any canned or jarred peaches you can find. Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding. I’ve put out a cheese platter at many parties and family get-togethers and I’m always shocked with all the dairy eaters who are devouring my coconut cheese. It’s easier than most people think, fairly quick, and really affordable to make your own. Agar is a vegan gelatin that begins to set up a room temperature, so this cheese is super quick, and easy. Reduce heat and simmer for about 2 minutes, until mixture thickens to the consistency of a thin pudding. Tagged: vegan cheese, vegan cheddar, cheddar cheese shapes, coconut milk cheese. Sprinkle a tablespoons or so of nuts in the bottoms of 2-3 ramekins or small bowls. lime zest, coconut milk, egg yolk, brown sugar, vanilla pod, whole milk and 1 more Chicken Curry with Coconut Milk and Cashews On dine chez Nanou cashew nuts, oil, coconut milk, chicken stock, white rice, fresh coriander and 3 more It may seem overwhelming to make your own cheese, but I promise that it is very easy and worth every bit of your time! If you really hate the flavor of coconut, you may choose to use a different type of plant-based milk, but your cheese will not be as rich and creamy as the coconut cheese. Let the peppers soak for about 20 minutes. * Percent Daily Values are based on a 2000 calorie diet. If your cheese is too soft or jello-like, your agar agar is not strong enough. smokey coconut milk chile cheddar vegan cheese, Tagged: cheese, vegan cheese, smokey cheddar cheese, coconut milk cheese, gluten free, nut free cheese, allergy friendly vegan cheese, dried chiles, chile peppers. But really, there are soooo many options! 1 tablespoon lemon juice or apple cider vinegar, 1/4 cup sauerkraut (no juice, just cabbage), 2 halves of jarred or canned peaches ( we used homemade canned spiced peaches). Now add the milk, and agar to a medium sauce pan and bring to a boil. You will be so amazed at how easy it was to make and how delicious home made vegan cheese is! I get mine for a good price at my local Asian market or they also sell it at many natural foods stores. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. – for a cheesy flavor. Don’t get me wrong, I love a cashew based vegan cheese and have plenty of those recipes on the site as well, but most of the time I opt for for a coconut base because of how easy and affordable they are! I love to make homemade pimento cheese and often do! Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. Set aside. I love this particular chile cheddar for its deep smokey, peppery flavor without a lot of heat. This cheese is so quick and easy to make and pretty fool proof! Add 2 tbsp plus 1 tsp of tapioca starch (7 tsp) to 1/4 cup of cold water and stir until it dissolves. For a cheesier flavor, add an additional tbsp of nutritional yeast. Just get some, and keep some on hand. Pulse until the peppers are broken down. Tagged: vegan cheese, vegan white stilton, vegan white stilton with peaches, vegan quick set cheese, agar cheese, coconut milk cheese. Add the milk mixture to the ingredients in the food processor and mix for about a minute. I really love using coconut milk because it’s easy and affordable. If you want to grate the meltable version, pop it in the freezer for about 30 minutes after it has set to make it firmer and easier to grate. This only takes a few minutes. It is a key ingredient in helping solidify this kimchee vegan cheese. Line a small bowl with a few paper towels, pour chilis into the bowl. Tagged: cheese, stilton, vegan white stilton, vegan cranberry cheese, cranberry cheese, holiday cheese, coconut milk cheese. (If you can not find the powder, you can use agar agar flakes, but you will need to triple the amount of flakes and use 6 tbsp in total). Cut the pepper open and remove the stem and the seeds. Unlike nut cheeses were you have to soak nuts and own a pretty powerful blender or food processor to break them down, with coconut milk cheeses you simply have to open the can!