Some vegetable-defined cheeses have been on the market for some time. These are products that do not use rennet or even cow's or animal milk. Purely vegetable, vegan or vegan cheeses are made with soy, tofu, herbs and spices, agar agar or organic cream.
Visually similar to traditional cheeses, some of them can be melted and can be used to prepare toast, pizzas, savory pies.
Yes, because vegetable cheeses are nothing more than reinterpretations of the classic mozzarella, grana, ricotta or spreadable cheeses. Some of these can also be prepared at home, obtaining some special ingredients. Let's see how.
Some vegan recipes
Vegan spreadable cheese
Ingredients:
> a soy yogurt pack,
> half a teaspoon of salt,
> a tall cup,
> a clean napkin.
Preparation: put the yogurt in a bowl, add the salt and pour it into the clean cloth, hanging it on a cup with the help of a stick. The vegetable cheese is left to thicken for about three or four days, depending on your taste.
This spreadable and light cheese is used at will, on bread or on croutons, adding spices (curry, turmeric, pepper, garlic, parsley), or with fresh vegetables.
Do you know Parmesan substitutes?
Vegan ricotta
Ingredients :
> a liter of soy milk,
> 5 tablespoons of apple vinegar or lemon juice
Preparation: boil the milk and, when the foam forms, add the vinegar or lemon. Turn off the heat and stir: in a few moments the flakes of milk will form. Filter everything with a sieve or gauze, slightly rinsing the flakes, and fill a slightly perforated container. Allow the liquid part to drain, keep in the refrigerator and after 24 hours it can be consumed.
This ricotta can be eaten naturally, seasoned with oil, salt and pepper, or flavored with olives, parsley, garlic or basil. If a softer ricotta is desired, it can be enriched with soy cream before draining it.
The vegan grated cheese
Ingredients:
> 300 grams of pine nuts,
> 300 grams of peeled almonds,
> 600 grams of hot boiled potatoes
> salt,
> extra virgin olive oil,
> bay leaves
Preparation: soak the pine nuts in cold water for about six hours. Chop the pine nuts and almonds together. Combine the two pine nuts and almonds compounds, adding salt water to form a thick cream. Mash the boiled potatoes while they are still hot. Add the pine nut and almond mixture and knead for a quarter of an hour. Grease the mixture with the oiled hands and add it to the bay leaves. Let it dry in the shade, and let it harden, oiling it from time to time.
Great to use as a grated low-fat cheese, this totally vegetable product can be a valuable ally in the preparation of vegetarian lasagna.
