Give into temptation and overindulge into a guilty pleasure that will have you yearning for more…
Aromatic anise-like basil with tart chewy sun kissed dried tomatoes in a velvety soft cultured vegan cheese packed with mouth-watering flavours.
This dish will kiss goodbye to vegan food (particularly cheese) having no flavour.
- When your non-vegan friends for the umpteenth time complain they can’t a vegan cheese that’ll help them to convert to veganism
- When you’ve got a swinging 18th birthday party organised and you want to show your mates that your family’s cooking is where it is at – get this party started now…
- When you’re wanting an intimate spread with your beau/belle and secretly wanting to end with action in the bedroom
Basil Sundried Tomato Vegan Cheese was inspired by a raw vegan festival on the outskirts of quintessential Ascot where chef, Muriel’s stall was bursting with freshly home-made regal food.
Cheesemaking traces back as far as Ancient Egypt. What makes cheese is the fermentation process allowing microbes to breakdown organic matter, giving a distinct sourness. Almonds with probiotic cultures make a super base for vegan cheesemaking.
Sundried vine ripened tomatoes capture and preserve rich tomato flavours. Basil has a melt in the mouth and anise-mint-like smell to it that makes you want to lounge into a chair.
Almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
- 200g almonds, unblanched
- 200ml filtered water
- 1 tsp probiotic powder or 2 x 20 billion live cultures
- 1tbs garlic powder
- 1tbs onion powder
- ½ tsp salt
- ½ tsp brown rice miso
- ½ lemon, juice
- 6 sundried tomatoes, dried, chopped
- Few basil leaves, chopped
- Soak the almonds in filtered water overnight.
- Boil some water. Transfer to a large mixing bowl. Dunk the almonds into them and remove each almond to remove skin.
- In a high-speed blender, whizz together the almonds, water, and probiotic. Transfer the cheese to a bowl and cover with cling film, ensuring any air is removed. Place in the fridge for at least 3 or 4 days. The longer you leave the more mature the cheese will become.
- Transfer the cheese to a mixing bowl and add in the garlic and onion powders, salt, lemon juice, miso, sundried tomatoes and basil leaves. Leave to stand a few minutes.
- Transfer the cheese onto a Teflon sheet and onto a dehydrator tray. Shape into a cylinder by wrapping the Teflon sheet over and around. Lay on a flat Teflon sheet. Dehydrate at 43 degrees for about 8 hours, turning over every couple of hours or so now; a golden coat should form.
- Serve with crackers or bread, as necessary.