I was in the mood of making something savoury (not that I don’t like sweets or I don’t want to eat them but after a while you want to go back to something like… )
Cheese! Yes, I love cheese. I absolutely love it (as I like most dairy products as you know from my yogurt obsessions) but I wanted to make my own cheese. So I searched the internet for a recipe and all of them required milk and live bacterial cultures and yeast and lots of squeezing etc, etc. By the time I would have made the cheese (yes it takes some time to set) like in 1 month my cheese craving would have probably disappeared. Instead I set myself a challenge. Make. Vegan. Cheese.
I know most people don’t like vegan cheese but I was in a store once, I saw a label for vegan cheese and I bought it. I am not going to lie and say it tasted exactly like the cheese I was used to but it still tasted very good and I could easily finish it. And surprise, surprise, it was low in calories and high in healthy fats. Mmmm…
• 100 gr cashews (or about ½ cup and 2 tbsps)
• ¼ cup nutritional yeast
•1 tsp sea salt, 1 tsp garlic powder, 1 tsp onion powder
• 1+3/4 cup unsweetened soya milk
• ¼ cup oil (I used organic olive oil and it tasted a lot like it so if you don’t like such a strong flavour for your cheese, use neutral oils like canola oil or sunflower oil)
• 8 tsps agar powder
• 1 tsbp lemon juice
Blend the cashews until they get to a fine consistency and then add the yeast, garlic powder, salt and onion powder. In a pot add the milk and the oil and let it simmer for about 5 minutes. Add the agar powder and continue mixing. You will soon see it start thickening. Add the cashews, salt, garlic etc and continue mixing. Turn of the heat and mix in up to 2 tbsp of lemon juice (I wanted mine a bit more sour). Lightly oil a ramekin (or a bowl) and add the mixture inside. Now, you can eat it as it is (looks like melted cheese and tastes like melted cheese sauce to be honest) or you can place in the fridge and allow it to set if you want it firmer. You can also keep it outside of the fridge once it has set and goes really well with crackers and wine.. Mmmm. Delicious!
Nutrition: Now you know all the low fat, low calorie brand cheeses that exist out there? Well this recipe makes about 550 gr of cheese and the whole thing has 1400 calories. If you compare the calories that 100 gr of it has to regular cheese.. Its a lot less :3.
100 gr of vegan cheese:
• 250 calories
• 8 gr protein
• 7 gr carbohydrate
• 2 gr fibre
• 21 gr fat, of which 3 gr is saturated, 16 gr monounsaturated, 2 gr polyunsaturated
For a thin slice I didn’t need to do any insulin units. So unless you consume gigantic amounts of it, you should be fine 🙂 ! Enjoy