RCI-SP.003.0007.001

Cheddar (Vegan)

Name: Cheddar (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit mashed potatoes (5 large (hard boiling potatoes, 750g - 1kg) (or potato starch)); 1 unit corn flour (or breading mixture (Paniermehl)); 1 unit soy sauce (20ml) or yeast extract; 1 unit optional:; 1 unit salt or celery salt; 1 unit Bear's garlic (garlic, any other herbs, e.g. paprika, thyme, rosemary, cumin, oregano and savory); 1 unit onions; 1 unit seasoning mix (corn flour (salt, chili, onion, garlic, paprika, sodium glutamate), or Mexican Taco Seasoning Mix); 1 unit seasoning mix "Chili" (1-3g) (e.g., chilies, orange zest, sesame, paprika, traces: celery and mustard.); 1 unit vegetable stock (1-5g) (salt (yeast extract, corn flour, sun flower oil, onions, carrots, spices, parsley) (commercially available)); 1 unit unrefined sugar (or sugar not refined using the char method); 1 unit pepper; 1 unit rice; 1 unit popcorn; 1 unit rapeseed oil or other vegetable oil (20ml); 1 unit vinegar (10ml); 1 unit agar (that wasn't very successful (it didn't change consistency much))

Vegan Cuisine | Breakfast A vegan cheese that mainly consists of potato, oil and soy.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

mashed potatoes (5 large
hard boiling potatoes, 750g - 1kg) (or potato starch)
1 unit
corn flour (or breading mixture
Paniermehl)
1 unit
soy sauce (20ml) or yeast extract
1 unit
optional:
1 unit
salt or celery salt
1 unit
Bear's garlic
garlic, any other herbs, e.g. paprika, thyme, rosemary, cumin, oregano and savory
1 unit
onions
1 unit
seasoning mix (corn flour
salt, chili, onion, garlic, paprika, sodium glutamate), or Mexican Taco Seasoning Mix
1 unit
seasoning mix "Chili" (1-3g)
e.g., chilies, orange zest, sesame, paprika, traces: celery and mustard.
1 unit
vegetable stock (1-5g) (salt
yeast extract, corn flour, sun flower oil, onions, carrots, spices, parsley) (commercially available)
1 unit
unrefined sugar (or sugar not refined using the char method)
1 unit
pepper
1 unit
rice
1 unit
popcorn
1 unit
rapeseed oil or other vegetable oil (20ml)
1 unit
vinegar (10ml)
1 unit
agar (that wasn't very successful
it didn't change consistency much)
1 unit

Method

Boil potatoes until they are not quite done. If the potatoes are not completely done the resulting substance may be sliceable, although it will be easy to spread anyway.

Take the mashed potatoes and add soy sauce and yeast extract generously and mix it with some margarine and/or some rapeseed oil. Some corn flour, breading mixture or wheat flour help to make the substance drier and, in case of corn flour, add significantly to the taste. (soy flour is unsuitable here due to its taste). A small amount of lecithin powder can be added as an emulgator but is not really necessary. It it's healthy and, being hydrophilic and lipophilic, it binds together the water and the oil.

Mix the ingredients. The substance should take on the consistency of peanut butter but have more the color of cheese than anything else.

The taste isn't yet close to cheese but getting closer. Corn flour, either in a seasoning mix or just plain corn flour gets us closer to cheese now. If you add enough seasoning mix the color will be much closer to peanut butter now but you may opt to leave away the seasoning mix altogether and just add corn flour, separately or with the vegetable stock. Adding cumin is also highly recommended. Another alternative is the Chili season mix, which can also be combined with other spices, for example vegetable stock, sugar and cumin. Vinegar may increase durability in the refrigerator but more than 4 days are not recommended.

You can add bear's garlic, garlic, onions and/or any herbs you like (e.g., fresh thyme) to the cheese. A pinch of sugar can add to the taste but may not be compatible with all other spices.

Fill the substance into a small, round form, to give it the form of a cheddar cheese.

Cheddar (Vegan)

Ingredients

Method

What Makes This Variant Distinct