Non Dairy Swiss Style Cheese Recipes

VEGAN CHEESE

Steps:

• Watch the video in the post for easy visual instructions.Grease the inside of a small/medium bowl or container of choice (mine measures 5.5 x 3 inches / 14 x 7.5 cm) with a neutral oil and set aside.
• Add all ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir with a whisk.
• Bring the mixture to a simmer over medium heat, stirring frequently. Once it simmers, set your timer to 5 minutes. Let it simmer over low heat (do not let it boil) and stir occasionally as it will thicken the longer it cooks.
• In a small bowl, mix the sauerkraut juice with tapioca flour. It's important that the juice is not cold (otherwise, it will make the cheese sauce set partially). Add the mixture to the saucepan after 5 minutes and stir with a whisk.
• Continue to simmer for 1 minute, it will thicken even more, so I recommend stirring frequently. Then immediately pour the cheese sauce into the prepared bowl (it hardens fast, so try to be quick) and press it down slightly with a spatula.
• Let it cool until the bowl is just slightly warm, not hot, then refrigerate for at least 3 hours (or overnight) until set. Enjoy with these crackers!

NON-DAIRY SWISS STYLE CHEESE

Steps:

• n a small saucepan, place the water and agar-agar flakes, and simmer over low heat to thoroughly dissolve the agar-agar flakes.
• Meanwhile, in a food processor, place the cashews, almonds, and oil, and process for 1-2 minutes to form a smooth paste.
• Scrape down the sides of the food processor. Add the remaining ingredients and process for 1 minute.
• After the agar-agar mixture has simmered for 5 minutes, add the mixture to the food processor, and process an additional 2 minutes to thoroughly blend the flavors.
• Lightly oil a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture into the mold, cover, and chill overnight.
• Unmold the cheese and used sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 7-10 days.