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Vegan Tarragon & Mustard Vegan Cheese

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This recipe is not completely raw but it is vegan and low in fat.  This cheese uses a small amount of almonds coupled with the agar which gives it its body.  I did some research on agar and found some interesting facts.
Agar
  • It is a vegetarian gelatin substitute produced from a variety of seaweed. It is sold in health food stores in both flake and powder versions, and can be used in a variety of dairy-free and vegan recipes as a stabilizing and thickening agent
  •  It is composed of 80% fiber, an extremely important substance that stimulates intestinal peristalsis, and helps to cleanse the bowels and soften stools. Because its fiber content is so high, agar is also a mild laxative. Therefore, it may be a problem for those with weak digestive systems.
  • Agar also absorbs glucose and water as it passes through the digestive tract, which also aids in waste elimination.  There is also evidence that agar has anti-inflammatory properties, and can help heal conditions such as hemorrhoids.
  • One tablespoon of agar will provide your body with 13.5 calories,  0 grams of sugar, fat, protein, and saturated fat, 0.027g of monosaturated fat, 0.3g of carbohydrates, as well as varying amounts of important trace minerals such as calcium, iron, iodine, and phosphorous.
Inspired by Sunny Raw Kitchen who was inspired by: Jo Stepaniak’s Ultimate Uncheese Cookbook … we are all so inspired!   

Ingredients: yields 2 cups

  • 1 1/2 cups water
  • 1 1/2 Tbsp agar powder
  • 1/2 cup raw almonds, soaked for 8 – 12 hrs
  • 1/4 cup nutritional yeast
  • 1/4 cup lemon juice
  • 2 Tbsp hemp seeds
  • 2 tsp Dijon mustard
  • 1/2 Tbsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dry mustard
  • 3/4 tsp sea salt
  • 1 garlic clove
  • 3 tsp dry tarragon leaves

Preparation:

  1. Have the cheese mold(s) set aside and ready.  This will make 2 cups of cheese.  Keep in mind that what ever impressions are in your container will leave an impression on your cheese.  The last batch of cheese that I made said, “Recycle” on it. haha
  2. Soak the almonds, rinse and drain.  Pop the skins off of the almonds.  I didn’t do this step and I wish I had.  You can see the brown flecks of the almond skins in the cheese.
  3. In a high-speed blender place the; almonds, nutritional yeast, lemon juice, hemp seeds, onion and garlic powders, dry and Dijon mustard, salt and garlic clove.
  4. In a small pan combine water and agar.  Bring to a boil then reduce the heat and simmer, stirring often with a whisk, until completely dissolved, about 5 to 10 minutes.
  5. Pour the agar mixture in the blender with the other ingredients and process until completely smooth, scraping down the sides of the blender jar as necessary.  You will need to move quickly.  Agar sets up quickly.
  6. Pour the batter into the molds and cool uncovered in the refrigerator.
  7. When completely cool, cover and chill several more hours.
  8. Store covered the fridge for up to 5 to 7 days.
The unvailing of the cheeze…. wait for it…
Wait for it…
Wait for it…
Ta-Da!
Photo below ~  Here is a fun little thing I did… I piped the cheeze batter into little pumpkin molds!  I visited our
local Dollar Store and got silicone, pumpkin ice cube trays for $1 a tray!  Fun way to serve them during the holidays.

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20 thoughts on “Vegan Tarragon & Mustard Vegan Cheese

  1. Roxana says:

    Am so going to try this! And the little cheese pumpkins are the cuties things! Thank you so much for this recipe. Loving it!

    Rox

  2. Myrna says:

    Oh my goodness Amie Sue! This looks absolutely delicious! I will definitely try it this Christmas.

    • amie-sue says:

      Good morning Myrna,

      I hope you, I think it will be greatly enjoyed. I developed a new on two nights ago that is more on the sweet side with cranberries so stay tuned. :) amie sue

  3. Lesley says:

    That cheese is definitely going into my pile of must try recipes.
    What crackers are those that you have pictured with the cheese? They look wonderful. Do you have a recipe for them
    too? You’re awesome!

    • amie-sue says:

      Morning Lesley…. oooh I do have a recipe for those crackers! I need to edit my post and release it. My husband called them, Wheatless Thins. lol Not sure why but he ate them all so that is a good sign. Have a wonderful day. amie sue

  4. MartieB says:

    Looks yummy! I’m going to have to try this cheez. The crackers look absolutely delicious too. Which crackers are these?

    • amie-sue says:

      Martie,

      Thank you… I will be releasing the recipe for that cracker this weekend. I hope you give the cheese a try! Have a wonderful day, amie sue

  5. Rosalind says:

    Yum Yum, I can hardly wait to try these cheesy treats over the Christmas Holidays. I have all the ingredients in my pantry too! Thanks for having fun with food and sharing your creations with all of us….Roz in Nanaimo BC Canada.

  6. Lisa Karlan says:

    I was wondering if you could let me know where I can find the recipe for the green crackers you have pictured in the photos where you are unmolding the tarragon and mustard cheese.

    Thank you!

  7. Joni Huber says:

    Could you freeze the “cheese” until Christmas?

    • amie-sue says:

      Honie, I haven’t tried freezing this cheese yet. so I am not 100% what it would do to the texture. Sorry that I don’t have that answer for you right yet. amie sue

  8. Joni Huber says:

    Okay, guess I will have to experiment myself :)

    • amie-sue says:

      Hi Joni, I put some in the freezer today… so it will be a few days to find out what it does. I shall keep you posted. amie sue

  9. Nia says:

    I just had to tell you how wonderful this and all your recipes are! I’ve felt intimidated about adding Agar to my nut/seed cheeses (thinking that it might have made them “Jello Gelatine/jelly” like); but after seeing your beautiful and tasty looking recipes, I am going to give it a try:) Thank you!

    • amie-sue says:

      Thank you Nia. I too use to be intimidated by agar and Irish moss. It took me quite a while to get up the nerve to tinker with it. But in the end, they now are second hand and I find them fun and easy to use. I want this to be successful for you so please let me know if you any questions and I will do my best to help. Have a wonderful day, amie sue

      • Cheynne says:

        I just went and bought Agar to make this. All I could find at Whole Foods was Agar that is…. well, it’s not powder. It looks sorta… boiny. haha! Is that going to be usable, or should I return it and keep looking?

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