Although I’m not 100% vegan–I call myself a hybrid vegan because I do occasionally use eggs in some recipes–I have always had an intolerance for dairy, something I discovered late in life. However, going dairy-free meant giving up cheese, a food I very much loved–or perhaps was addicted to. I did read an article a while back about the addictive component of dairy products.
So, when I discovered recipes for dairy free cheeses I was thrilled. My R&D brain lit up and I dove right in. I stocked up my pantry with nutritional yeast and tapioca flour, as well as unusual ingredients such as agar agar, kappa carrageenan and lactic acid powder and began experimenting to my heart’s, or my palette’s content. I tried a variety of methods using nuts, seeds and tofu, made soft cheeses, firm cheeses and cream cheeses, mild cheeses and hot and spicy cheeses. Moving on to cultured cheeses, I experimented with rejuvelac (which I used to make 45 years ago!), sauerkraut juice and probiotics.
Still, I wanted more protein in my vegan cheeses. Although delicious, cheeses made with cashews, nuts or soy milk, were not high protein, at least not high enough for me. Also, nuts, especially organic, are quite pricey! So, I began to experiment with my favourite vegan protein: tempeh. Yes, tempeh! My friends know I’m a big fan. Check out my How to Make Tempeh page. Perhaps I should call my tempeh-based cheeses tcheeze! 🙂
The results were really good, especially the cultured cheeses. (See my recipe for tempeh cream cheese.)
Although I love to spend time in the kitchen experimenting with recipes, in the end, I do like simple methods. This recipe is simple and can be varied; makes a great alternative to dairy cheese. The tempeh can be replaced with firm tofu. If you are going for protein, note that tempeh has twice the protein of tofu.
Ingredients
4 ounces (115 grams) tempeh, or firm tofu, chopped
4 tablespoons refined coconut oil (make sure it is unscented, refined)
4 tablespoons tapioca flour
5 tablespoons nutritional yeast
1½ tablespoons kappa carrageenan
1½ teaspoons sea salt
½ teaspoon dry mustard
2 tablespoons apple cider vinegar
1 1/4 cups water
Optional: 1/4 cup drained sauerkraut adds a nice tang to the cheese.
NB if you are using unpasteurized, raw tempeh, it must be steamed 20 minutes before using.
Preparation
1. Melt coconut oil by placing jar in bowl of hot water.
2. Lightly oil a round, square or rectangular 3–cup mold.
3. Add all ingredients, except seasonings, to blender. Blend until smooth.*
4. Pour blended mixture into non-stick pan. Cook over medium heat while stirring until thick, bubbly, shiny and stretchy.
5. Just before fully cooked, add optional ingredients (herbs, peppers, etc). Stir to mix well. Quickly pour mixture into mold. It will begin to firm up very quickly. Cool, and refrigerate.
6. Once firm, remove from mold. I store it in the fridge, in a container lined with a paper towel to absorb moisture. This cheese freezes well.
Variations
For pepperjack: add a pinch of crushed chilies, a tablespoon coarsely ground dehydrated peppers
Other seasonings: 1 garlic clove, minced; a teaspoon of ground sun-dried tomatoes, basil, dill, oregano. Add to blender at the very end, just to mix.
