Tarragon & Mustard Vegan Cheese
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.
- 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.
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
- 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
- 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.
- 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.
- 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.
- 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.
- Pour the batter into the molds and cool uncovered in the refrigerator.
- When completely cool, cover and chill several more hours.
- Store covered the fridge for up to 5 to 7 days. I served this cheese with my Onion Dill Wheatless Thin crackers.
The unvailing of the cheeze…. wait for it…
Wait for it…
Wait for it…
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.