Vegan brie

This recipe is from the Artisan Vegan Cheese from Miyoko Schinner with a small modification:

Ingredients: 

• 1 pound Basic Cashew Cheese cultured for 12-24 hours
• 1 cup refined coconut oil warmed or melted
• 1 teaspoon nutritional yeast flakes
• 1/4 tsp miso 

Directions:

1. Flavor the cheese

Put the Basic Cashew Cheese, coconut oil, nutritional yeast and 1 tsp miso in a blender or food processor and process until smooth and well combined. The mixture will be fairly runny.

 2. Form the cheese

Line two 6-inch cake pan with cheesecloth or plastic wrap. Pour the mixture into the pan and spread it evenly. Cover and refrigerate for at least 8 hours, until firm. Let sit at room temperature for 1 hour before serving.

Enjoy!

Brie

Brie

 Enjoy!

Rejuvelac

After making the first vegan cheese using Ann Gentry's recipe, I bought Artisan Vegan Cheese book from Miyoko Schinner:

Artisan Vegan Cheese

And the first step to make an artisan vegan cheese is to make rejuvelac. I thought it was too complicated at the beginning but after the first try, I was happy!

Ingredients: 

• 1 cup whole grains (brown rice, Kanut berries, millet, oat groats, quinoa, rye berries, wheat berries, or a combination)
• 6 cups of filtered water

Directions:
 
1. Soak and sprout the grains

Put the grains in 1-quart glass jar and add water to cover. Place a double layer of cheesecloth over the mouth of the jar and secure it with a rubber band. Let the grains soak for 8-12 hours. Drain, then just add enough water to moisten the grains but not so much that they are immersed in water. Put the jar in a warm place out of direct sunlight for 1 to 3 days and rinse the grains once or twice a day, each time draining well and then adding just enough water to moisten them. Continue the process until the grains have begun to spouts (they will have little tails emerging).

Wheat berries with tails

2. Culture the rejuvelac 

Divide the sprouted grains equally between two 1-quart glass jars. Put 3 cups of the filtered water into each jar. Cover each jar with fresh cheesecloth and secure it with rubber bands. Put the jars in a warm place out of direct sunlight for 1 to 3 days. The water will turn cloudy and while and the liquid will have a slightly tart flavor somewhat like lemon juice. Strain the liquid into clean glass jars and discard the grains.

Rejuvelac

Storage: Place in an airtight container in the refrigerator. Use between 4 weeks.

Enjoy!

Basic Vegan Cashew Cheese

From Miyoko Schinner's Artisan Vegan Cheese. Makes around 1 pound of cheese.

Ingredients: 
 

• 2 cups raw cashews, soaked in water for about 3 to 8 hours and drained
• 1/4 cup homemade rejuvelac
• pinch of sea salt 

Directions:

Soak the cashews placing them in a container, cover with water, and let them for 3-8 hours. Once the cashews have soaked, drain the water.

Place the soaked cashews in a blender, along with 1/4 to 1/2 cup of the rejuvelac.  Blend until smooth, adding more rejuvelac to process if needed. This should result in a creamy consistency.  

Transfer the cheese to a clean glass bowl or container, cover with a lid, and let it rest at room temperature to culture for 36 hours to develop a cheesy taste. It depends on how sharp you want the cheese and the ambient temperature.

Cheese will thicken as it cultures. Mix in the salt and serve on a vegan cheese plate. 
 
This cheese will be a base for other recipes using rejuvelac (cultured cheese).

Basic Vegan Cashew Cheese

Basic Vegan Cashew Cheese

Basic Vegan Cashew Cheese

Basic Vegan Cashew Cheese