I’ve said it before: I’m not vegan, I’m not into raw food and the Paleo Diet isn’t for me. But I am into flavor, and I’ve been a big vegan cheese kick ever since I discovered how easy it is to make.
As with anything you make a lot, the process evolves over time. This version combines elements of The Blender Girl’s version (namely the addition of a little white miso paste) with the delightfully streamlined ingredient list and classic cheese-making techniques of the recipe on She Paused 4 Thought. Don’t let the use of cheesecloth put you off — you can find it in any supermarket. It’s step well worth taking. The result is smoothy, creamy “cheese” with lots of umami heft that can be used in any number of ways. It’s great schmeared on a bagel, on sandwiches with pickles, or tucked into a quesadilla. Just last night, I used it to make a creamy, Alfredo-like pasta sauce by simply whisking in a little hot pasta water. Give it a try, and see what you think!