Vegan Zucchini and Nacho Cheeses
This beautiful and delicious creation is a courtesy of
Chef Lena Ropp, Pureveganfood from WILDER Costa Rica
These vegan dairy-free cheeses are perfect alternatives to cheese. And get this, they taste just like cheeses. All cheese lovers will like them.
The agar makes zucchini cheese sliceable. Agar is a gelatinous substance derived from certain types of seaweed. It forms a solid gel similar to gelatin when boiled with water and cooled down.
Both cheeses are great to use with seed crackers and on sliced vegetables such as cucumbers, tomatoes, zucchini, and peppers. You can also cut zucchini cheese into squares to use in your salad.
VEGAN ZUCCHINI CHEESE
Ingredients:
1 medium zucchini, peeled
2 cups water
½ cup apple cider vinegar
1 cup hemp hearts
1 cup pumpkin seeds, soaked 2-8 hours
2 teaspoon salt
1 teaspoon garlic powder
½ teaspoon turmeric
½ cup nutritional yeast
2 cups water
4 tbsp agar powder
Method:
Oil container with coconut oil. A cake non-stick springform 4” or 7” will work very well.
Rinse the seeds. Add seeds, vegetables, and water to a blender. Process until well combined.
Add the rest of the ingredients and blend until smooth.
Combine the agar powder and water in a small pot and bring it to a boil.
Stir constantly to prevent sticking.
Lower the heat and cook for 2 minutes, stirring constantly to prevent sticking to the bottom. It will turn into a thick paste. Remove from heat.
Add the agar paste to the blender and blend all ingredients until well combined.
Pour the cheese into the oiled container and refrigerate for 2 hours.
Turn out the block of “cheese” and slice to serve.
For salty, tender, and ridiculously cheesy Nacho Cheese you will need:
Ingredients:
1 cup Sunflower Seeds
1 cup Brazil Nuts
1 cup Almonds
1 Tomato
1 cup Diced Red Peppers
1/4 cup Ground Flax Seed
1 pinch Cumin
2 teaspoons Salt
Method:
Soak sunflower seeds, brazil nuts, and almonds for 4 hours.
Add all ingredients to a blender and process until as smooth as desired.
The most satisfying soft cheese is ready to enjoy!
If you have a dehydrator, you can make crackers out of this spread.
Spread out on 2 Excalibur Paraflexx sheets and dehydrate for about 10 hours.
After approximately 6 hours, cut crackers to the size you want. Dehydrate for another 4 hours or until desired crunchiness is achieved.