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Vegan Sweet and Spicy Mustard Cheese (nut-free)

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Vegan-Sweet-and-Spicy-Mustard-Cheese-566Do you ever have one of those days were everything is a little fechatted?  I sort of had one of those days in the kitchen but in the end, it was to my benefit.    My mind was clear on the cheese recipe that I wanted to create.  I was thinking about all my nut-free friends (though I think they’re all a little nuts) and a fresh homemade jar of Raw Sweet & Spicy Mustard in hand.

I got the sunflower seeds soaking and as the time neared to begin, I put my meson plus together.  Normally, I just set out all the spices that I intend to use along with the rest of the ingredients.   But today, I veered from the norm and decided to grab a small glass bowl and combine all my measured out spices and nutritional yeast.  So when the time was right to add them into the blender, it was just going to be one quick “swoosh”.   Everything was ready…  I grabbed my bowl of soaking sunflower seeds and hit the edge on the counter and sprayed the counter with water and sunflower seeds.  Oy-vey!  After declaring it a national disaster, I cleaned up the mess.  Thank goodness they only showered the counter and not the floor, so I scooped them up and rinsed them off well.

So in the blender went the sunflower seeds, water,  lemon juice, mustard, vinegar, and agave. (note, I didn’t mention spices or nutritional yeast)  I spent about a minute blending it to a creamy thick sauce.  I taste tested.  Hmmm, I couldn’t take the seasoning (duh)… so I added more.  Taste tested and it was pretty good.  I then tipped over the apple cider vinegar bottle. In haste to prevent it from spilling all over, I darted for it, which made the issue worse because I now sprayed the cabinets.  Pew!  I had used all my “national disaster” tokens so I was left alone to clean up this mess.  Once finished, I turned around, smoothed my hair back, straightened my shirt, shook my head and acted as though nothing had happened out of the ordinary.  I looked down and saw my little glass bowl holding all of my spices and nutritional yeast.  Without a second thought, I smiled at the fact that I had forgotten to add them to my sauce, so what did I do… I dumped them in the blender.   THEN it hit me.  Because I broke my routine, I managed to double all my spices and nutritional yeast!

With all the events that had already taken place, I figured there was nothing left to do but blend it up and test it. Sigh.  I hate losing ingredients.  Sigh.  Blend.  Sigh.  Grabs spoon.   Sigh.  Takes a taste test…SIGH… what… wait….its perfect!  lol  Welcome to the little world of Amie Sue.

 

Ingredients:

Cheese base:

  • 2 cups raw sunflower seeds, soaked
  • 1 1/2 cup water
  • 2 1/2 Tbsp  lemon juice
  • 3 Tbsp raw Sweet & Spicy Mustard
  • 1 Tbsp raw apple cider vinegar
  • 3 tsp raw agave nectar
  • 1/4 cup nutritional yeast
  • 1-2 tsp sea salt (I used 2)
  • 1 tsp onion granules
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric

Agar gel:

Preparation:

Cheese base:

  1. After soaking the sunflower seeds, drain and rinse them.  Place in a high-powered blender.
  2. Add 1 1/2 cup water, lemon juice, mustard,  vinegar, agave, nutritional yeast, salt, onion granules, garlic powder, cumin, and turmeric.  Blend until creamy, it will be thick.  If you have a Vitamix with a plunger, use that to keep the mixture moving.  Otherwise, stop your machine occasionally to scrape the sides down.
  3. Test for grittiness by rubbing it between your thumb and finger.  If you feel grit, keep blending.

Agar gel:

  1. Once the cheese mixture is ready, it is time to make the agar gel.  In a small sauce pan, bring 1 cup of water to light boil, add the agar.  Stir continuously until the agar had dissolved.  This can take several minutes.  Keep whisking!  If it gels up in the pan, return to heat and melt it down again.
  2. Start the blender and get a vortex going with the mixture.  Drizzle in the agar gel and blend until combined.  You will need to stay focused and move fairly quickly.  Agar will start to set up as it cools.
  3. Pour into mold and then place in the fridge, uncovered, for at least 30 minutes.  Eat sliced or shred!
  4. Note ~  I don’t use anything to prepare my molds to help them release once it has set.  It is good about just popping out.
  5. Keep in the fridge up to 5 days.

Options:  You can adjust the water used in the cheese base.  You can use either 1 1/2 cups of water for a lighter, softer (not spreadable) cheese or you can use 1/2 cup for a more dense cheese.  Both tasted great and had great textures.  I made it both ways and provided some photos below on how they differed in looks when compared side by side.

The left loaf was made with 1/2 cup water in the cheese base.
The right loaf was made with 1 1/2 cups water in the cheese base.

Vegan-Sweet-and-Spicy-Mustard-Cheese-(nut-free)66

Left loaf – 1/2 cup water.  Right loaf – 1 1/2 cups water.

Vegan-Sweet-and-Spicy-Mustard-Cheese-(nut-free)55

Left loaf – 1/2 cup water.  Right loaf – 1 1/2 cups water.

Vegan-Sweet-and-Spicy-Mustard-Cheese-(nut-free)44

 

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21 thoughts on “Vegan Sweet and Spicy Mustard Cheese (nut-free)

  1. Michele-Ann says:

    Hi Amie-Sue, we can’t have nutritional yeast, any suggestions for substitutions? I love your website!!!
    Have a great day!

    • amie-sue says:

      Hello Michele-Ann… there really isn’t a replacement because it gives it that “cheese” flavor. You can try taking the sunflower seeds, after soaking them (rinse and discard the soak water), then blend them in the blender with the water and then add 1 tsp of probiotic powder. Let it ferment for 24+ hours (you be the judge of the tang that you want) This will give it added nutrients and that “cheesy” hit. After fermenting, continue with the recipe as instructed.

      I hope this helped. have a happy day! amie sue

  2. Kathleen Bryce says:

    I’m making this today. the sunflower seeds are soaking. I’d like to make the crackers in the photograph also. what are they ?
    BTW The photo is fantastic !

  3. Gayle says:

    Do you think it will be okay to use honey or maple syrup? I know that will change the flavor a bit but with all the
    controversy about agave I have been avoiding it.

    • amie-sue says:

      Hi Gayle, I haven’t tried it with either but I would pick maple syrup over the honey due to the viscosity of the honey. I hope you are having a happy day my friend. amie sue

  4. Linda says:

    Oy vey indeed! Oh I feel for you! I’ve been there and done that! :-) But it worked out in the end!

    So my question is….which recipe is shared above… the original or the modified and improved? (Just in case I set a bowl of spices aside and decide to add later in the process!) ;-)

    Love your site, the recipes I use weekly, the beautiful photographs, and the great commentaries you take the time to write!
    L

    • amie-sue says:

      Hello Linda… the recipe reflects my “goof-up”… it tasted great that way so I am sharing it just the way I created it. :) Thank you for your beautiful words. I appreciate them. Have a glorious weekend, amie sue

  5. Tricia says:

    Amie Sue, I love you! I have so many days like the one you describe above and yes sometimes it all works out for the best. But it can certainly be trying at times. So great to hear I am not alone bumping, banging, spilling and doubling ingredients or even not adding enough. I will try your cheese, although I am pretty stuck on your Smokey Gouda Cheese. I make it every couple of weeks and I live alone!! that along with your rosemary crackers are a lunchtime and snack time staple! Keep up the good work!

    • amie-sue says:

      lol Tricia… I am glad that I am not alone. :) It days like that were you just have to learn to laugh. I do love the smoked gouda cheese too! I do hope you can break away just long enough to try this one… you find another recipe to keep in your weekly menu. hehe Have a blessed weekend! amie sue

  6. Alison says:

    We all have days that don’t go right. But you didn’t give up…..and ended up with a wonderful completed dish. Well done.

    • amie-sue says:

      Thank you Alison… nothing can defeat me in the kitchen… I don’t cry over spilt apple cider vinegar. hehe

  7. Kathleen Bryce says:

    Made the cheese and it’s in the fridge setting up.
    I have questions.
    a. placing mixture in fridge with no cover. is it ok to let it rest and cool on the counter before putting it in the fridge so the mixture won’t absorb other flavors. And can I then put a cover on my container/mold.
    b. I assembled all the ingredients and put them into the vitamix..I added 1 1/2 cups of water. later I noticed that the information in the Preparation section only called of 1/2 of water. which is the correct amount ? BTW I noticed that the motor started smelling funny as the mixture was very thick.
    c, the agave nectar calls for 3 tsp, that the same as 1 Tbsp so I didn’t know if maybe it was a typo . Please clarify how much agave
    Thanks,

    Kathleen.

    • amie-sue says:

      Hello Kathleen…. OMG… this recipe just got the best of me all around didn’t it?! lol Last night at 9:00pm, I made two more batches to double check my measurements. I made one with 1/2 cup of water in the cheese base and the other with 1 1/2 cups water in the cheese base. They both turned out great. I didn’t have a problem mixing the batter with 1/2 cup of water and I use a Vitamix as my main blender. Where your sunflower seeds soaked and wet when you used them? Anyway, take a peek at the bottom of the recipe post. I added some photos of the end results of the two cheeses. Sorry for the confusion in the beginning but it was a good experiment regardless. :)

      I used 3 tsp of agave which = 1 Tbsp of agave. Sometimes when I am designing a recipe I start off with less sweetener and spices and build as I taste test. I started with 1 tsp and kept adding after tasting till I reached 3 tsp. I just never converted it to a tbsp.

      Have a great weekend! amie sue

  8. narf7 says:

    This surely has to be one of the most interesting, adventurous and exciting vegan/raw food blog recipe and prep sites on the net. I LOVE your recipes and I will be making the one on the right ;)

    • amie-sue says:

      Why thank you Narf7 :) You brought a smile to my face this morning. Have a wonderful day and keep me posted if you try this recipe. I always love hearing from those who visit and try recipes out. amie sue

  9. Bridgette says:

    Is this recipe still considered raw with the hot agar being added to the cheese mixture.

    • amie-sue says:

      Hello Bridgette,

      The agar isn’t raw and it depends on how hot it is between the time that it is done dissolving to the time that you add it to the rest of the mix. Even by that point, the rest of the ingredients will have cooled it down fairly quick so I don’t feel nutrients is lost. If you were to add all the ingredients to the agar pan while it is bubbling, then it wouldn’t be raw. Have a great day, amie sue

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  11. Silvia Cura says:

    Love it, love it, love it !!!!!! I can´t say anything else. Is my new vice.
    Love it.

    But I always want more so…. wich bread would you recomend to pair this one with???? :)

    Did I mention that I love this cheese???? LOL

    Thanks
    S :)

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