Oh my! I finally got me a copy of Artisan Vegan Cheese by the incredible Myoko Schinner. I am mega excited about creating some cheesy delights.
The lovely Mikoko recommends making rejuvelac rather than buying it so I obediently soak some quinoa and rinse it and soak it and rinse it and leave it until a few days later I have some cloudy rejuvelac of my very own. It was surprisingly effortless and with the aid of bi-daily rinsing reminders on my phone I nailed it. Step one complete. Now for some cheese crafting.
Brie had to be first on the list. When I first went vegan I thought I'd struggle to live without a gooey, creamy brie fix every now and then. In fact I haven't missed anything - I eat far more exciting food now than I ever did before I was vegan. However when I saw the vegan brie recipe I couldn't help but be a little bit excited. Even for a vegan cheese virgin this was simple enough to make and it tasted pretty good. I opted for pink peppercorns and chives for flavour which looked appropriately Christmassy. Not quite cheesy enough - need to play around with coconut oil quantities and culturing times to try to achieve something closer to the real thing but it did the trick piled on a fancy cracker with a dollop of festive chutney.
And now for something completely different. Okay so this does not look massively appetising, nor does it look remotely like cheddar but it does taste pretty darn close to the real thing. The texture isn't quite right but I think that's because I used agar flakes instead of powder which is apparently a crime. Oh boy is it cheesy though. It has just the right amount of tang and I am very much looking forward to a cheese and pickle sandwich thank you very much.