Vegan cheese can be intimidating to make, but as we taste the various types of cheese Portland offers, I will describe how they're made in a way that is not so daunting! The cheeses will be paired with our local vegan "meats," fresh fruit, and spreads. After our cheese tasting, I will teach you an alternative (and much simpler) way to make your own vegan cheese at home! If you're planning a trip to Portland, check out my workshop calendar to see if I'll be hosting one while you're in town!
If you've taken one of my workshops and are inspired to make your own cultured cheese at home, I'm including detailed instructions below on how to make your own rejuvelac.
1.) In a clean glass mason jar, soak 1/2 cup of wheat berries in filtered water for 8-10 hours. Place a cheese cloth over top of the mason jar and secure with a rubber band or the top ring of the jar. Make sure you place the jar in an area that won't get too warm.
2.) Drain water and place in an area that gets some indirect sun, but again, won't get too warm. Leave cheesecloth on top so the wheat berries can breathe.
3.) After 12 hours, rinse and drain again with filtered water. Continue this process every 12 hours until the berries begin to sprout. (1-2 days)
4.) After the wheat berries have sprouted, fill the mason jar with water and secure the cheese cloth on top. Leave in a cool place for best fermentation results. When the water begins to get cloudy and bubbles start to rise when you gently tap the jar, the rejuvelac is ready. (1-2 days, depending on temperature)
5.) Drain liquid through the cheesecloth into another clean container and store covered in the refrigerator for up to 1 week. Discard/compost sprouted wheatberries.
Vegan Cheddar Recipe (from workshop demo)
- 1 cup cashews
- 1 cup water
- 1 tsp salt
- 1/4 cup refined coconut oil
- 1/2 tsp onion powder
- 2 tbsp nutritional yeast
- 1 1/2 tsp agar agar
- 1/4 cup tapioca starch
- 1 tbsp vinegar
- Lightly grease your cheese mold. Alternatively, use a springform pan or line a bowl with plastic wrap.
- Combine all ingredients (except for vinegar) in a blender and blend until smooth and creamy.
- Transfer to a saucepan and heat over medium-low heat. Whisk continuously
- When the mixture begins to thicken (pulls away from the saucepan), stir in the vinegar. Remove from heat immediately.
- Transfer the mixture to your mold of choice and refrigerate, uncovered for 7-8 hours or overnight.
- In the morning, remove your cheese from the mold and refrigerate again for another 1-2 hours.
- Slice and serve!
*Note: To store, wrap in paper towel and then a plastic bag to maintain freshness and remove excess moisture.
Vegan Goat Cheese (from workshop demo)
- 2 cups unsalted unroasted almonds, soaked for 2 hours
- 1/2 cup coconut milk
- 1/2 cup coconut oil (melted)
- 1 tsp salt
- 4 tsp apple cider vinegar
1.) Take the skins off all the almonds.
2.) In a high powered blender, blend all ingredients until smooth and creamy, about 2 minutes. Mixture will be thick.
3.) Place half the contents of blender onto a sheet of plastic wrap. Fold plastic over cheese on both sides and roll into a log. Repeat with remaining cheese mixture. Once formed, twist the ends of the plastic wrap like a tootsie-roll and refrigerate overnight.
4.) In the morning, unwrap and cover with herbs (I like equal parts oregano, parsley, basil, sage, and salt), peppercorns, cranberries, walnuts, or any other topping you desire! Rewrap and refrigerate for another couple hours.
Store refrigerated for up to 2-3 weeks.