Thursday, 4 July 2013

Coconut Milk Cheddar

This is a delicious cheese that has a great after taste. Great for slicing for sandwiches. If you don't want the coconut taste you could substitute with soy or almond cream. Recipe courtesy of Sweet Roots. Was delicious on toast with come Branston Pickle...yum!



Coconut Milk Cheddar

Ingredients

2 cans Coconut milk (full fat)
3 Tbls Agar agar powder
1 tsp Balsamic vinegar
4 Tbls Tapioca starch (I used corn starch and worked fine)
1 tsp Smoked paprika
1/4 tsp Liquid smoke
2 tsp Sea salt
1/4 cup Nutritional yeast flakes (optional but definitely gives it more cheese flavour
Pinch of turmeric (for more authentic cheese color - optional)


Method
Boil coconut milk until no longer separated. Add white balsamic vinegar, agar powders, and salt. Boil gently for 5 minutes.If you are using Agar flakes you will need to boil for around 10-15 mins.
Add remaining ingredients, one at a time. Whisking all the while! Cook another 5-10 minutes.
Remove from pan and put in greased, flat-bottomed glass dish or parchment paper lined loaf pan.
Let cool two hours. You can also stick in fridge when cool and use the next day. Slice and enjoy! (If it's refrigerated  you can actually grate it. It's a little slippery though and easier to just slice).

***For quesadillas, add coconut oil to pan and warm the quesadilla while layering slices of cheese one half, fold over when tortilla is warm enough to move easily. Cook on both sides to get a crispy and delicious texture! The cheese will melt perfectly!

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