Classic White Uncheeze (vegan/low-fat)

[Guest guest]

This is the first-ever non-dairy cheese I ever made & kinda what spurred me

onto my decision to become a dietary vegan. It's out of " Vegan Vittles " by

Joann Stepaniak. While it doesn't have the stretch regular cheese does

(because obviously it doesn't have casein in it), it does melt fairly well.

My favorite thing to do is take a handful of wheat thins crackers & slice up

small squares of cheeze, & put them on the crakcers on a plate & nuke them

for a few seconds until the cheeze melts, & I have a handy & nutritious

snack or main portion for a light meal (with salad & a piece of fruit).

 

And best of all, IT'S LOW-FAT! :-)

 

Megan

 

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CLASSIC WHITE UNCHEESE

 

1/4 pound fat-reduced regular tofu (firm), rinsed, patted dry & crumbled

3 T. nutritional yeast flakes

2 to 3 T. tahini

2 T. fresh lemon juice

1-1/2 T. light miso

1 t. onion granules

3/4 t. salt

1/4 t. garlic granules

 

3/4 c. water

3 . agar flakes

 

1. Lightly oil a 1-1/4 c. heavy plastic storage container with a lid.

 

2. Place the tofu, yeast flakes, tahini, lemon juice, miso, onion granules,

salt and garlic granules in a blender, or food processor fitted with a metal

blade. Set aside.

 

3. Place the water and agar flakes in a 1-quart saucepan. Bring to a boil,

thenr educe the heat to medium-high, and simmer, stirring frequently, until

the agar is dissolved, about 5 minutes.

 

4. Pour the agar mixture into the blender or food processor containing the

other ingredients. Process until the mixture is completely smooth. You

will need to work quickly before the agar begins to set, but it is important

to process the mixture very thoroughly. STop the blender or food processor

frequently, to stir themixture and scrape down the sides of the jar or work

bowl.

 

5. Pour the mixture into the prepared container (from step #1). Use a

rubber spatula to remove all of the blended mixture. Place the open

container in the refrigeratorto let the uncheese firm up. When it is firm,

and no longer warm to the touch, cover the container with the lid or plastic

wrap. Let the uncheese chill for several hours before serving. It will

keep for about 10 days in the refrigerator.

 

Per 2 Tablespoons: calories, 48; protein 3g; carbohydrates 4g; fat, 2g.

 

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VARIATIONS:

 

AMERICAN STYLE UNCHEESE: Blend in 1/4 c. (2 ounces) drained pimiento

pieces, processing until no flecks from the pimientos are visible. This

will make a naturally orange-colored uncheese.

 

HOT PEPPER UNCHEESE: Stir in 4 T. finely chopped and well-drained canned

chilies or 1/4 to 1/2 t. crushed hot red pepper flakes into the blended

mixture before pouring into the mold.

]

OLIVE UNCHEESE: Stir in 1/4 c. sliced, pimiento-stuffed greenolives or

sliced black olives into the blended mixture before pouring it into the

mold.

 

DILLED UNCHEESE: Stir in 1 t. dried dill weed intot he blended mixture

before pouring it into the mold.

 

MEXICAN-STYLE UNCHEESE: Blend in 1 t. chili powder, 1/2 t. dried oregano

leaves, and 1 clove garlic, pressed.

 

ITALIAN-STYLE UNCHEESE: Blend in 1/2 t. dried basil leaves, 1/4 t. dried

oregano leaves, 1/4 t. dried marjoram leaves, and 1 garlic clove, pressed.

 

FRENCH-STYLE UNCHEESE: Blend in 1 t. dried basil leaves, 1/2 t. dried thyme

leaves, 1/4 t. dried marjoram leaves, 1/4 t. ground black pepper, pinch of

ground rosemary and 1 clove garlic, pressed.

 

SMOKY UNCHEESE: Blend in 14/ t. liquid smoke or more to taste.