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~ raw, vegan, gluten-free ~
Do you remember Kraft Singles American Cheese? It is sold as individually wrapped “slices” that are not really sliced off a block, but instead, formed separately during manufacturing.
It is a processed cheese product made with: milk, whey, milk protein concentrate, milkfat, sodium citrate, contains less than 2% of calcium phosphate, whey protein concentrate, salt, lactic acid, sorbic acid as a preservative, cheese culture, annatto, and paprika extract (color), enzymes, and vitamin d3.
I haven’t had a slice of Kraft American Cheese for many many many years, but I have fond childhood memories of it. I really don’t think that I gave the flavor all that much thought, it was just fun to play with.
As an in-between meal snack, my great-grandmother would hand me a slice of cheese as I skipped through the kitchen, pigtails bouncing, and dirt crumbling off my shoes, leaving evidence once again that Amie Sue was there.
With the cheese in hand, I skipped out the front door, singing at the top of my lungs. I would then plop myself on the front porch step, and as I anxiously unwrapped the cheese, I would tilt my face into the sun, close my eyes and slap the slice of cheese on my sun-kissed, freckled cheek.
Yep, you heard me right… I slapped it on my cheek. Why? Do children really need a reason? Lol, It was a rubbery square that was cool to the touch and stuck to anything you slapped it against. I chose my cheek. I peeled it off and did it several times over before I would commit to eating it.
After feeling satisfied with my self-entertainment, I would then fold it over and over and over, breaking it into tiny squares, from there I would swallow each itty-bitty piece one by one. With no time to spare, I jetted off the porch in search for a mud puddle to play in… It was time to make my famous mud pie! Life was good.
My Vegan American Cheese Singles is a cheese that comes individually wrapped in a thin, plastic film… well after you personally wrap it. If you feel compelled to unwrap it and slap it on your cheek… I won’t tell anyone. :) These cheese slices can withstand room temperature for quite some time. My house is typically around 70 degrees (F), and after 3 hours the cheese was still looking, feeling, and tasting good. What happens beyond 3 hours is unknown, it was gobbled up at that point. These cheese singles pair well with just about anything. The mild creamy taste will enhance your favorite sandwich, veggie burger, or simply being slapped on cheeks crackers. Enjoy a slice on my Raw Nutless Veggie Burger.
Ingredients:Cheese base:
Agar gel:
Agar gel:
Brilliant! Your recipes never cease to amaze me! Whereas other online raw recipes may look gorgeous, once I’ve tried them they’ve often been disappointing in taste. Yours never are – they hit the mark in both visual appeal AND taste – & are usually not difficult to make, either. Thank you for all these wonderful, creative recipes!
Thank you Andrea, I really appreciate your sweet words this morning… they mean a lot to me. I hope you give this recipe a try and keep me posted what you think. Have a blessed and relaxing weekend, amie sue
Sounds yummy. One thing, do you have any suggestion to substitute the agar?
E
No I don’t EMB… not when trying to make the recipe and in getting the same results as me. Have a great weekend, amie sue
Awesome recipe.
I wonder if Kuzu (Kudzu) would do it? It colagulates quite quick. But I have only experience with it adding the cold solution to liquid stuff in a heated pot.
Beside this I am already thinking of adding some fruity taste with my raspberry or peach powder.
Cheers
Mario
I could see that possibly working Mario but I haven’t tested it myself… if you give it a whirl keep me posted if you would. :) Good luck! amie sue
What size baking pan? Half sheet?
I just used a standard flat cookie sheet. It won’t spread from edge to edge… you can control how thick or thin you want the cheese slices to be. Have a great day, amie sue
Hi Amy Sue,
Love this recipe..was wondering if you could share a substitute for Nutritional Yeast?
Love your site and all your recipes!
Terry
Hello Terry,
Thank you… so happy to hear that you are enjoying my site.
Instead of nutritional yeast, you could use a light colored miso, about 3-4 tsps.
Have a great afternoon, amie sue
Can you sub soaked almonds for cashews?
Yes you can Marie, the texture may not be as smooth and I recommend that you soak the almond that you remove the skins. Otherwise the cheese will have brown flecks in them. Here a posting I did a long time on how to remove the skins. Good luck and let me know how it turns out. :) https://nouveauraw.com/soaking-nuts-seeds-and-grains/skinned-almonds/
amie sue
I just made this recipe and it tastes absolutely delicious. i followed the recipe exactly. The only problem was that it came out the consistency of a nice cheese spread. It definitely didn’t coagulate into cheese slices. I was wondering if it is supposed to be 4 tablespoons of agar, rather than 4 teaspoons, as written in the recipe?
I previously made the pepper jack cheese with 5 tablespoons, as written in the recipe, and it worked great.
Thanks for your wonderful recipes.
Farah
Hello Farah,
Nope, I used 4 teaspoons. Do you use the flake or powder form of agar? In all my cheese recipes I use the powder form (as indicated) and never have used 5 Tbsp worth in my recipes. In powder form that would create a rubber-bouncing-ball-effect. hehe It could either be the melting technique in getting the agar to dissolve or perhaps if you used the flake form that is why it didn’t come out. Let me know your thoughts. Blessings! amie sue
Oh OK. Thank you for the detailed explanation. I used agar in the dry long stringy form which I then put in my blender to make the powder. It comes out more like flakes than powder, though. It worked fine (5 Tbsp) for the pepper jack cheese, for which you ask for 5 Tbs agar flakes or 1 1/2 Tbsp agar powder. So for the American cheese if I am using “flakes” would it be about 5 Tbsp?
Good morning Farah,
Ah ok, I haven’t tried the stringy form or even the flaked form for that matter. I would give the 5 Tbsp of flakes a try. I guess one day I will have to get my hands on some and give it a whirl. I find the powder very easy and concistant to work with that is why I haven’t veered from it. :) Have a wonderful day, amie sue
What if the cashews are already soaked and dehydrated, do I still have to soak for 2 hours, or just use them dry as they’ve been soaked and dehydrate
I would re-soak them Cordelia. One of the reasons to use wet/soaked cashews is so that they will blend nice and creamy. You don’t want any grit in this recipe. I hope this helps. Blessings and joy, amie sue
Hi! Will the “cheese” slices melt like American cheese would? Also, any recommendations for subbing out the bell pepper… can I make it without? Thanks!
Hello Jennifer,
I haven’t tried melting the cheese yet, I suppose it would a little but not in the same fashion as dairy cheese. You can omit the red pepper if needed. It will take some of the color out and alter the flavor a bit. Are you omitting it due to being a nightshade? amie sue
You have one of the best user friendly sites out here and I applaud you for it.
Chef OJ
Thank you Chef OJ, that means a lot to hear. :) Blessings and be sure to keep in touch if you try any recipes. Blessings, amie sue
Can you culture this? I would like to use this in macaroni and cheese, but I want it to be sharper and be able to melt easily.
Hello Christina, my only thought on culturing vegan cheeses with agar is that the high temps that you have to get the agar too, once added to the rest of the batter, could and most likely will kill the probiotics. amie sue
Good afternoon! What does it look like when the agar is well dissolved in the water? Is agar suppose to brown or white when mixing? How long does it take to dissolve? What temperature do you boil on and are you suppose to keep it on that heat while you dissolve your agar? Please and thank you!
Good day,
Great questions. I clarified the directions to help answer your questions.
In a small saucepan, whisk together 1/2 cup of water and the agar powder.
Be sure to whisk the mixture as you bring it to a boil on medium-high heat, once it forms bubbles, reduce the heat to low and simmer until the agar is thick and dissolved.
I found it took me about 4 to 5 minutes, to cook/activate the agar
It will look thick and translucent/whitish color, and when you stir across the bottom of the pan, you shouldn’t notice any grains of agar. If you cook it too long it can get rubbery.
If it starts to gel up in the pan, it means that it has started to cool, return to heat and melt it down again.
I hope this helps, blessings, amie sue
I love, love, love this recipe! I made it and dehydrated it until it had the texture of crackers. I used to love eating “Cheeze-It’s” when I ate cooked foods and then I found a vegan substitute for CIs. It was still not healthy. This satisfies my craving for cheese crackers. Thank you for being the culinary genius that you are and thank you for sharing your raw vegan and vegan creations with the world. I can’t wait to make your raw cheese puffs recipe.
Good morning Azna,
Thank you for leaving a comment. Your words were so loving and heartfelt. :) I loved reading how you have been enjoying this recipe. Making “chips/crackers” from these agar cheeses are so delicious. Have you seen the following category where I have 7 recipes that turn agar cheese into chips? If not, here is a link to those recipes – https://nouveauraw.com/vegan-cheese-chips/.
I hope you have a wonderfully blessed weekend! amie sue
Thank you so much! Sending you hugs.
You are welcome… big hugs back to you!