Andy Montoya
Coconut is a popular ingredient in vegan cheese, as it adds a smooth and creamy texture that mimics the mouthfeel of conventional cheese. Canned coconut milk is a convenient and affordable option for making vegan cheese, as it is easy to find in most grocery stores and has a long shelf life. The soft flesh of coconuts can also be used, and refined coconut oil is often added to help the cheese firm up in the fridge. While coconut is a common ingredient, vegan cheese can also be made with various nuts, seeds, soy, tapioca, oils, and other plant-based milk alternatives.
| Characteristics | Values |
|---|---|
| Main ingredient | Coconut milk or coconut oil |
| Other ingredients | Agar agar powder, tapioca flour, nutritional yeast, water, salt |
| Texture | Rich, creamy |
| Taste | Not a strong coconut flavor |
| Cost | $5 for 3 "wheels" of cheese |
| Storage | Store in an airtight container in the fridge for about a week |
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What You'll Learn
Coconut milk is a good base for vegan cheese
Coconut milk is a great base for vegan cheese. It is easy to use, affordable, and allergy-friendly. Unlike nut-based cheeses, coconut milk does not require any pre-soaking or blending, making it a convenient option for those who do not have a powerful blender or food processor. Additionally, coconut milk is a cost-effective alternative to nut-based cheeses, which often require large quantities of expensive nuts such as cashews.
Coconut milk also provides a rich and creamy texture to vegan cheese. While other plant-based milk options are available, coconut milk stands out for its ability to create a satisfyingly indulgent mouthfeel. This is especially important for those craving the creaminess of traditional dairy cheese. The full-fat variety, in particular, lends itself well to achieving this desired texture.
The versatility of coconut milk as a base for vegan cheese is another advantage. It can be used to create a wide range of flavors and types of cheese. From smoked gouda to cheddar, Wensleydale, and feta, coconut milk serves as a versatile foundation. It can also be molded into various shapes, shredded, or sliced, making it a versatile ingredient in the kitchen.
While some may be concerned about a strong coconut flavor in the final product, refined coconut oil, spices, and other ingredients effectively mask the coconut taste. This results in a cheese that is flavorful and enjoyable, without an overwhelming coconut presence. The mild flavor of coconut milk allows the desired cheese flavors to shine through.
In conclusion, coconut milk is an excellent choice for creating vegan cheese. It offers a convenient, affordable, and versatile option that delivers on taste and texture. With its ability to mimic the creaminess of traditional cheese and provide a foundation for a variety of flavors, coconut milk is a key ingredient in the world of vegan cheese-making.
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Nutritional yeast adds a cheesy flavour
Nutritional yeast is an essential ingredient in vegan cheese made from coconut, as it adds a distinct cheesy flavour. This flavour is so unique and strong that it masks the coconut taste, making it unnoticeable. Nutritional yeast is also known as "nooch" and comes in the form of flakes or a powder. It is a common ingredient in vegan cooking, as it provides a cheese-like taste and a boost of nutrients.
When making vegan cheese, nutritional yeast is added to the mixture, which typically includes coconut milk, agar agar powder, and water. The agar agar powder acts as a vegan gelatin, solidifying the cheese, while the coconut milk provides a creamy texture. However, some recipes substitute coconut milk with coconut cream, rice milk, or almond milk.
The amount of nutritional yeast added to the mixture can be adjusted to personal preference. Some recipes call for additional tablespoons of nutritional yeast to enhance the cheesy flavour. This ingredient is crucial in replicating the taste of dairy cheese, making it a favourite among vegans and non-vegans alike.
Nutritional yeast has a strong flavour that can be described as savoury, nutty, or cheesy. It is often used in vegan cooking to mimic the taste of cheese in sauces, soups, and other dishes. It is also a good source of vitamins, especially B-complex vitamins, which are essential for energy and overall health.
Overall, nutritional yeast plays a key role in creating the cheesy flavour in vegan cheese made from coconut. Its versatility and nutritional benefits make it a popular ingredient in plant-based cooking, contributing to the growing popularity of vegan cheese alternatives.
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Vegan gelatin is made from agar agar powder
Vegan gelatin, or agar agar, is a plant-based alternative to traditional gelatin. It is derived from seaweed and is commonly used in Asian cooking. It has gained popularity in vegan cooking as a substitute for gelatin, which is made from animal collagen. Agar agar powder or flakes can be used to make vegan gelatin, with the powder being up to three times stronger than the flakes.
To make vegan gelatin from agar agar powder, you will need to add the powder to a liquid, typically water or fruit juice, and bring it to a boil. It is important to whisk the mixture continuously to ensure the powder is completely dissolved. You can also add sugar or other sweeteners to taste. Boil the mixture for 2-3 minutes, depending on the desired consistency. Once it has reached the desired consistency, remove it from the heat and let it cool.
The cooled mixture can then be poured into moulds or serving dishes and refrigerated to set. The refrigeration process helps to achieve a firmer, more gelatinous texture. This vegan gelatin can be used as a substitute for traditional gelatin in various recipes, such as jello, panna cotta, and even vegan cheese.
Vegan cheese is often made using coconut milk, which provides a rich and creamy texture. The process of making vegan cheese with agar agar powder involves combining the powder with coconut milk, water, and other ingredients such as nutritional yeast and tapioca flour. The mixture is then heated, melted, and blended to create a cheese-like sauce or spread.
By using agar agar powder, a vegan gelatin, in combination with coconut milk and other ingredients, you can create a delicious and creamy vegan cheese that is free from animal products and suitable for those following a plant-based diet.
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Refined coconut oil removes coconut flavour
Coconut milk is a popular base for vegan cheese, as it is easy, affordable, and allergy-friendly. However, some people may not want their vegan cheese to have a strong coconut flavour. This is where refined coconut oil comes in.
Refined coconut oil is made from dried coconut meat, or copra, which is pressed through a machine to extract the oil. This process uses steam or heat to deodorize the product, removing any remaining coconut scent or taste. The oil is then "bleached" and filtered through clays to remove any impurities or bacteria. This extra step in the pressing process is the key difference between refined and unrefined coconut oil. As a result, refined coconut oil has a neutral scent and taste compared to the strong coconut flavour and scent of unrefined coconut oil.
The process of refining coconut oil also affects its physical properties, such as its flavour and smoke point. Refined coconut oil has a mild or neutral flavour, while unrefined coconut oil has a distinct coconut taste. Refined coconut oil can be heated to higher temperatures, making it better for frying and high-temperature cooking. Unrefined coconut oil, on the other hand, has a lower smoke point and is better suited for sautéing or used in recipes where the coconut flavour is desired, such as curries or soups.
When making vegan cheese, the use of refined coconut oil helps to reduce the coconut flavour that may be imparted by using coconut milk as a base. This allows the spices and other ingredients in the cheese to mask any remaining coconut flavour, resulting in a product that tastes more like traditional cheese.
In summary, refined coconut oil is an important ingredient in vegan cheese-making as it helps to remove the coconut flavour that some may find undesirable. By using refined coconut oil, vegan cheese makers can create a product that more closely resembles the taste and texture of dairy cheese while still benefiting from the ease and affordability of using coconut milk as a base.
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Vegan cheese can be frozen and stored
If you are going to freeze your vegan cheese, it is best to follow some simple rules to keep it in good shape. The most important thing to keep in mind is that the plastic bag you are putting the cheese in should be as airtight as possible. Once products are placed in the freezer, they undergo chemical changes as a result of contact with air, which can result in changes in the taste or smell of the product. To avoid this, you can put the cheese in wrapping paper and try to remove as much air as possible, or use an airtight container.
When freezing vegan hard cheese, it is recommended to grate it before storing it in the freezer. Sliced cheese will also be useful when making sandwiches, burgers, and pizzas, and can be easily frozen. Freezing cheese in portions that will be used in one sitting is also a good idea, to avoid the need to refreeze.
Vegan cheese can be frozen for up to six months, although some sources suggest that changes in texture and flavour may occur after three months.
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Frequently asked questions
You will need coconut milk, coconut oil, agar-agar powder, tapioca starch, potato starch, xanthan gum, water, pectin, liquid smoke, salt, lemon juice, and nutritional yeast. You can also add in spices like smoked paprika, onion powder, and turmeric to mask the flavor of the coconut milk.
Agar-agar powder is a vegan gelatin made from seaweed. It is used to solidify the cheese. You can find it at your local Asian food market or online.
No, the refined coconut oil has little to no coconut flavor, and the spices and other ingredients in the cheese mask the flavor of the milk.
