We love hosting friendly get togethers in our home, but sometimes we just don’t want to serve a full-blown meal. Wine with cheese and crackers was always an effortless yet crowd-pleasing option, but now that I don’t eat cheese, I was finding it difficult to come up with something so easy and fast.
Until now…
The vegan cheeses in the store often taste plastic and not even close to the “real” thing. Lucky for me, the current issue of Vegetarian Times magazine offers three recipes for amazing vegan spread cheeses, including pepper-crusted goat cheese, almond feta cheese, and a slight variation of the recipe below.
Okay, so not quite as easy as running to the cheese store, but you and your guests will find these are definitely worth the little extra time!
Cheddar Cheeze
1 1/4 cups plain soy milk
1/4 cup agar flakes
1/2 cup raw pine nuts
1/3 cup canola oil
1/4 cup fresh lemon juice
3 tbs. white wine
3 cloves garlic
2 tsp. granulated onion
1 3/4 tsp. salt
3/4 tsp. ground black pepper
1. Line 2- to 3-cup rectangular (or whatever shape you prefer) container with 2 layers cheesecloth, allowing cheesecloth to hang over sides.
2. Whisk together soy milk and agar flakes in saucepan. Bring to a simmer over medium heat, and cook until agar dissolves completely and mixture is thick, stirring frequently.
3. Blend nuts, oil, lemon juice, wine, garlic, granulated onion, salt, and pepper in blender or food processor 5 minutes, or until smooth, scraping down sides frequently. Add soy milk mixture, and blend 2 minutes more, or until smooth. Transfer mixture to cheesecloth-lined container; smooth top. Fold overhanging cheesecloth over cheese. Refrigerate one hour, or until firm. Unwrap, slice or spread, and serve.
