Chipotle Firm Vegan Cheese - aquafaba recipe
Makes 1 block
1/2 cup aquafaba**
3 teaspoons agar powder
1/2 cup unsweetened plain nondairy milk
1/2 cup unsweetened plain nondairy yogurt (not coconut)
2 tablespoons nutritional yeast
2 teaspoons tapioca starch
1 teaspoon sea salt
1/2 teaspoon garlic granules
1/2 teaspoon vegan lactic acid (optional)
2 teaspoons dark miso (not mellow white miso)
1 teaspoon vegan Worcestershire sauce
1 teaspoon chipotle in adobo puree
1. Combine the aquafaba and agar in a medium saucepan. Mix well and set aside to soften.
2. Combine the milk, yogurt, yeast, starch, salt, garlic, lactic acid, miso, Worcestershire and chipotle in a blender. Blend very well. Set aside. Have a 2-cup mold ready for the cheese.
3. Heat the saucepan of aquafaba over medium heat. Bring to boil and cook for 1 minutes. Slowly add the blender mixture to the aquafaba mixture while stirring with a whisk. Whisk until smooth and bring back to boil. Once boiling, switch to a spatula and cook the mixture for 5 minutes. The cheese should reach 195-degrees F for the agar to completely dissolve.
4. Immediately transfer the cheese to the mold and cool. Once cool place in the refrigerator to completely chill and firm up. Remove from the mold and slice and serve.
** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.
© 2016 Copyright Zsu Dever. All rights reserved.