Having guests this weekend, and was going to make one or two of your vegan cheeses. Came across this recipe, which sounds good. Which of your cheeses would you use here? I was thinking your panir or maybe - my favorite - your almond ricotta Or ??

Thanks,

Linda

Last Edited on 26-Dec-2008 10:47 AM

Bryanna
Owner/Moderator
2425 posts
Dec 26, 2008
4:02 PM

hi, Linda! I would use a variation of my new and improved Feta recipe, which is here:
http://veganfeastkitchen.blogspot.com/2006/04/new-improved-quick-tofu-feta.html

BUT, with the following variations (AND add the cumin, dill, pepper and garlic to the mix before it sets, and use soymilk for the milk. I think my recipe would be roughly double in volume compared to the recipe you linbked to:

CREAMY VERSION: instead of firm tofu, use 2 and 2/3 c. extra-firm SILKEN tofu, and use 3 tsp. agar powder (or 5 T. flakes)

“CHÈVRE” (like a creamy goat cheese):
Use the Creamy Version; omit the oil and use 4 T. tahini; use only 8 tsp. lemon juice and 1 tsp. salt, and use 4 T. miso. You can roll this into balls or logs when almost firm and roll in peppercorns, or herbs, and then store in the refrigerator in a jar of oil to cover.

Linda
721 posts
Dec 26, 2008
10:02 PM

Thank you, Bryanna, that sounds perfect!