IMPORTANT! I MADE AN ERROR IN THE AMOUNT OF WATER IN MY VEGAN CHEEZE RECIPES IN VEGAN FEAST ISSUE VOL #2, ISSUE #2 (OCT/NOV 2004), WHEN I WAS REVISING THE RECIPES. IT SHOULD BE 1 CUP OF WATER IN ALL OF THE RECIPES, NOT 1 1/2 CUPS OF WATER! (These are the recipes using agar and carrageenan/Irish moss.)

IF YOU HAVE ALREADY DOWNLOADED THE ISSUE TO YOUR COMPUTER, PLEASE REPLACE IT WITH THE ONE THAT IS THERE NOW! SORRY FOR THE INCONVENIENCE!

PS: see the post "agar question" and if your cheeze is coming out a spreadable loaf that doesn't slice well, you might have to use 2 tsp. of agar instead of 1 1/8 tsp.

Last Edited on 28-Aug-2008 9:11 AM

Debbie
1509 posts
Sep 09, 2008
8:05 AM

Bryanna,

No problem. I made the cheeze and found out that it was too soft. I made another one and increase the agar.

However, do you know what I did with the soft ones? I made macaroni and 'cheeze' dishes with it. It was very delicious. I use soy milk, earth balance, and flour to thicken it. Then, I add the soft cheeze which then melt into the sauce and become yellow. :-)

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Debbie

Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne

Bryanna
Owner/Moderator
2390 posts
Sep 09, 2008
12:40 PM

Thanks, Debbie-- that's a great suggestion!