Veganuary 2024 Day 25!

[@sarahdee374]

I'm with you on the commercial vegan cheeses. Esp with the coconut oil, it was first touted as a healthy oil. Well we now know that's not so. It seems to be in so many vegan products, but esp cheeses. and a little garlic powder, or miso, or veggie broth (instead of just water with the agar step) can add some nice umami.

[@earlenedorethy7233]

I bought your cookbook awhile back and have made your cashew Mozzarella and the Almond Ricotta and used both in my lasagna! It was so delicious!!!!!!!!!

[@CharGC123]

Instead of adding the acids (lemon or vinegar) I like to add a little active culture to the pureed cashews (like rejuvelac, veggie ferment brine, active culture yogurt, miso paste, or a combination thereof for flavor variety), and let it ferment on the counter overnight or even all day, before adding the other ingredients. It develops a more cultured, cheesy, flavor I really like.

[@yvonnay8904]

It looks good, if it was a bit firmer, you could shred it and use it in lasagna or big ziti or on pizza. Ty

[@Babu-kr3cr]

It seems like a good idea. I would like a high protein vegan cheese. Maybe adding a little oil would make it meltier or if you shredded it. Adding gluten might make it chewier.

[@jamie9663]

Have y'all tried the Miyoko's pourable mozzarella yet? That is my new fave mozzarella for pizza and anything cooked!! It's at the Walmart by me for the cheapest price. It's also at whole foods for a few dollars more.

[@di_nwflgulf3547]

Did my cheddar from Kathy Hester site....beans

[@robind.phillips2129]

I can't use cashews anymore. I might have to add oil to the mix using Ripple unsweetened and tapioca flour. Anyway., thanks for sharing.

[@Ravenpicks]

It reminds me of greek cheese. Looks good.

[@lakedog7313]

Agar agar is a gelatin replacement. Hence the texture 😂

[@karenmicheletti5691]

Do you live in Montgomery, N.Y.?