Frederic Melton
Vegan Swiss cheese is typically made with coconut milk, which gives it a creamy texture. Some recipes also include tapioca starch, which gives the cheese its signature stretchiness. Other ingredients in vegan Swiss cheese recipes include cashews, potatoes, miso paste, dijon mustard, lemon juice, and white pepper. These ingredients come together to create a delicious, dairy-free alternative to traditional Swiss cheese, offering a rich and tangy flavor profile.
| Characteristics | Values |
|---|---|
| Ingredients | Coconut milk, water, agar flakes, miso, tapioca starch, potato, cashews, dijon mustard, lemon juice, white pepper, non-dairy milk, dry white wine |
| Preparation | Add ingredients to a food processor or blender, pour into a mold, refrigerate |
| Texture | Stretchy, gooey, thick, creamy |
| Taste | Tangy, rich, slightly nutty |
| Allergen Information | Dairy-free, gluten-free, nut-free, optionally soy-free |
| Storage | Store in an airtight container in the refrigerator for up to 7-10 days or freeze for up to one month |
Explore related products
What You'll Learn
Coconut milk as a base
Coconut milk is an excellent base for vegan Swiss cheese. It gives the cheese a rich and creamy texture and eliminates the need for additional oil. It is also a great option for those with nut allergies. When using coconut milk as a base, it is important to note that the type of coconut milk can impact the final product. Coconut milk from a carton has a lower fat content than canned coconut milk, resulting in a less rich and creamy cheese. Therefore, canned coconut milk is generally preferred for achieving the desired mouthfeel of traditional cheese.
To make vegan Swiss cheese with a coconut milk base, start by pouring the coconut milk into a saucepan and adding the remaining ingredients while the milk is still cold. This may include ingredients such as water, tapioca starch, and vegan wine. Stir the mixture well and then turn on the heat to medium. Continue stirring frequently until the mixture reaches a boil. At this point, reduce the heat to low and allow it to boil slowly for a few minutes.
Once the cheese mixture is cooked, it can be poured into a prepared mold. To create the characteristic holes in Swiss cheese, place reusable straws or chopsticks at an angle in the mold before pouring in the cheese mixture. The cheese can then be covered and refrigerated overnight to set. After removing the straws or chopsticks, the vegan Swiss cheese is ready to be sliced or shredded and enjoyed in various dishes, such as sandwiches or charcuterie boards.
It is worth noting that some recipes for vegan Swiss cheese made with coconut milk may include additional ingredients such as agar flakes or gelatine. These ingredients can impact the melting properties of the cheese. Experimenting with different ingredients and techniques, such as slowly heating the cheese on low heat, can help achieve the desired melting consistency. Additionally, the type of coconut milk used can affect the melting properties, with canned coconut milk typically resulting in a firmer cheese.
Overall, coconut milk is a versatile and tasty base for vegan Swiss cheese, offering a creamy texture and a rich flavor that satisfies the cravings of those seeking a dairy-free alternative. With a few simple ingredients and a bit of patience, anyone can create delicious and holey Swiss cheese at home!
Swiss Cheese: Mild or Not?
You may want to see also
Miso for an umami flavour
Miso is a flavour-enhancing ingredient that can be added to vegan Swiss cheese to give it an umami flavour. Miso is a fermented soybean paste made with a mixture of soybeans and kōji, a type of mould that is sprinkled on rice, barley, or soybeans and left to ferment. The fermented product is also called kōji. The different types of kōji produce different kinds of miso. For example, red miso is often made with barley or wheat kōji and has a long fermentation process that results in a strong, dark paste. White miso, also known as shiro miso, is made with rice kōji and is fermented for a shorter time, resulting in a milder and sweeter flavour. It is perfect for those who are new to miso and want to slowly enhance the flavour of their vegan Swiss cheese.
Miso is a pungent condiment that adds an umami flavour to vegan Swiss cheese, enhancing its cheesiness. It is commonly found in grocery stores, sometimes in the refrigerated section or in the Asian food aisle. Most mainstream varieties are soy-based, but there are soy-free options as well. For example, South River Miso makes chickpea and azuki bean miso, while Miso Master makes chickpea miso.
Miso can be added to the cheese mixture, which typically includes non-dairy milk, nutritional yeast, lemon juice, mustard, onion powder, garlic powder, and salt. The mixture is then processed until smooth and poured into a mould to set. Miso can also be used in smaller quantities as a flavour enhancer, with just a teaspoon or tablespoon added to the mixture.
In addition to its umami flavour, miso is salty, tangy, and slightly sweet. It can be used in vegan Swiss cheese recipes to create a similar flavour to Parmesan cheese, with its saltiness and fermented tang. Miso can also be brushed onto vegetables before baking, such as eggplant, sweet potatoes, or pumpkin, to create a savoury and salty contrast to the sweetness of the vegetables.
When making vegan Swiss cheese, it is important to note that the type of coconut milk used can affect the final product. Coconut milk from a carton has a lower fat content and may not result in the same rich and creamy texture as canned coconut milk. Additionally, agar agar or tapioca starch can be added to help the cheese melt and stretch, creating a similar texture to traditional Swiss cheese.
Swiss Cheese and Lectins: What's the Deal?
You may want to see also
Raw cashews for texture
Raw cashews are an excellent base for vegan cheese recipes. They lend a creamy texture to the cheese and are especially good for making vegan cream cheese and vegan mozzarella. It is important to use raw cashews and not roasted ones to achieve the right flavor and texture.
To prepare the cashews for making vegan Swiss cheese, they should be soaked in water for 8-12 hours. If you are short on time, you can boil a cup or two of water, add the cashews, and then remove the water from the heat. This will soften the cashews enough for blending.
After soaking, the cashews are drained and transferred to a food processor along with the other ingredients, such as garlic, miso, mustard, lemon juice, tapioca starch, white pepper, and non-dairy milk. The cashews are blended until smooth, and then the mixture is heated until it becomes rich and creamy. This is when the tapioca starch thickens the mixture.
The cashew-based cheese can then be used in various recipes, such as fondue, where it is served with bread cubes, vegetables, and fruit. It can also be used to make vegan Swiss cheese slices or shreds, which can be added to sandwiches, crackers, or cheese boards.
Cashews are a versatile and tasty option for creating vegan cheese, providing a creamy texture and a mild flavor that can be adapted to various recipes.
Swiss Cheese and Lactose: What's the Deal?
You may want to see also
Explore related products
Tapioca starch for stretch
Vegan Swiss cheese is typically made with coconut milk, which acts as a substitute for the fat content usually provided by dairy. However, coconut milk from a carton tends to produce a less rich and creamy texture than its canned counterpart. For those with nut allergies, coconut milk is a great option, as many vegan cheeses are nut-based.
To create a Swiss cheese with holes, similar to the traditional variety, one can place reusable straws or chopsticks in the cheese mould at an angle, so that the tops of the straws or chopsticks rest on the top of the mould. The cheese is then poured over the straws or chopsticks and into the mould before being placed in the fridge. The straws or chopsticks are removed before serving.
Tapioca starch is a key ingredient in achieving the ideal stretchiness of Swiss cheese fondue. It works to thicken the mixture, resulting in a smooth and creamy fondue with the perfect gooey, stretchy consistency. Tapioca starch is added to a blend of boiled cashews and potatoes, along with garlic, miso, mustard, lemon juice, and white pepper. The mixture is then transferred to a fondue pot and served with bread cubes, vegetables, or fruit.
In addition to tapioca starch, agar is another ingredient that contributes to the melting quality of vegan Swiss cheese. When using agar flakes, they should be simmered over low heat for approximately five minutes to ensure thorough dissolution.
Vegan Swiss cheese can also be made with leftover wheat starch water, resulting in a nutty and robust flavour that pairs well with sandwiches and charcuterie boards. This variety is seasoned with vegan wine, typically a crisp and floral Sauvignon Blanc, and incorporates soaked cashews and refined coconut oil.
Swiss Cheese and Potato: A Perfect Pairing?
You may want to see also
Nutritional yeast for cheesiness
Nutritional yeast is a key ingredient in creating the signature cheesiness of vegan Swiss cheese. It is a type of yeast that is specifically cultivated to be a nutritious food product. This yeast is often used in vegan cooking to impart a cheesy, nutty, or creamy flavour to dishes. It is an excellent source of vitamins, minerals, and protein, making it a popular ingredient in vegan cuisine.
When creating vegan Swiss cheese, nutritional yeast is typically added to a base of non-dairy milk, such as soy milk, cashew milk, oat milk, or almond milk. This combination provides the foundation for a creamy and rich texture, mimicking the mouthfeel of traditional dairy cheese. The type of non-dairy milk chosen can vary depending on the desired flavour and consistency of the final product.
To enhance the cheesiness, other ingredients are often added alongside nutritional yeast. These can include miso paste, dijon mustard, lemon juice, and tapioca starch. Miso paste, made from fermented soybeans, adds an umami flavour that boosts the overall cheesiness of the dish. Dijon mustard and lemon juice contribute a tangy and sharp note, while tapioca starch provides stretchiness and gooeyness, replicating the melting quality of dairy cheese.
The combination of nutritional yeast with these complementary ingredients creates a flavour profile that closely resembles Swiss cheese while adhering to vegan dietary restrictions. The versatility of nutritional yeast allows it to be used in various vegan cheese recipes, from fondue to sliced cheese alternatives, making it a staple in vegan kitchens and a key component in achieving satisfying cheesiness.
Fertilizing Swiss Cheese Plants: How Often and When?
You may want to see also
Frequently asked questions
Vegan Swiss cheese is typically made from coconut milk, water, and tapioca starch. Some recipes also include miso, dijon mustard, lemon juice, and white pepper.
The base for vegan cheese can vary, but nuts are often used, particularly cashews. Other options include coconut milk, soy milk, and almond milk.
Tapioca starch is what gives the cheese its stretchy, gooey texture, similar to that of real melted cheese.
To create holes in the cheese, similar to traditional Swiss cheese, place reusable straws or chopsticks in the mold at an angle. Once the cheese is ready, pour it over the straws or chopsticks and into the dish before placing it in the fridge.
Vegan Swiss cheese can be stored in an airtight container in the refrigerator for up to 5 to 10 days. It can also be frozen for up to one month.
