Vegan cheese – Beets me https://beetsme.thanoskapranos.com Vegan Recipes Made Easy Sun, 13 Dec 2020 08:56:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://i0.wp.com/beetsme.thanoskapranos.com/wp-content/uploads/2019/02/cropped-Beetsme-Logo5.jpeg?fit=32%2C32&ssl=1 Vegan cheese – Beets me https://beetsme.thanoskapranos.com 32 32 159499784 EASY TO MAKE VEGAN MOZZARELLA READY IN A FEW MINUTES https://beetsme.thanoskapranos.com/en/easy-to-make-vegan-mozzarella-ready-in-a-few-minutes/ https://beetsme.thanoskapranos.com/en/easy-to-make-vegan-mozzarella-ready-in-a-few-minutes/#respond Mon, 14 Dec 2020 17:00:00 +0000 https://beets-me.com/?p=4480 Hi friends! Hope you are all dong great! Today we will be making my favorite vegan mozzarella! Yes you heard that right! You can make the best damn mozzarella at home, vegan, and probably much better than the original (at least I think it is! lol) Easy to find ingredients and less than 20 minutes to make it – about the time you need to go to your local groeries store to get some! Making vegan mozzarella has never been easier! Try it out and drop your comment below!

EASY TO MAKE VEGAN MOZZARELLA READY IN A FEW MINUTES
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EASY TO MAKE VEGAN MOZZARELLA READY IN A FEW MINUTES

Recipe by Beets meCourse: VEGAN CHEESECuisine: ItalianDifficulty: 2/5
Servings

10

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

300

kcal

Easy to make vegan mozzarella. Even better than the original!

Ingredients

  • 1 cup cashew milk

  • 5 tbsp tapioca starch

  • 5 tbsp coconut oil

  • 1 tbsp nutritional yeast

  • 1 tsp onion powder

  • 1/2 tsp salt

  • 1/2 tsp xanthan gum

  • 1 cup water

  • 3 tbsp agar agar powder*

  • The juice from 1 lemon

  • Brine

  • 1 cup water

  • 1/2 tbsp salt

Directions

  • In a blender add the cashews milk, tapioca starch, coconut oil, nutritional yeast, onion powder, salt and xanthan gum. Blend until smooth.
  • In a non stick pot add the water and the agar – agar powder. Stir until the agar – agar powder is dissolved. Turn on heat on low and stir until it thickens up to a gel like consistency. Once thick and comes easily off the sides it will be ready. Pour in half the cashews milk and stir well. Add the rest and continue stiring.
  • Add the lemon juice. Simmer 2 minutes while stirring until it thickens up and comes off of the sides. This might take up to 10 minutes.
  • Take off of the heat. In a bowl add ice water. Using a spoon take a large portion of the mozzarella mixture and drop it in the ice water forming mozzarella balls. Transsfer to fridge and let for about 4 hours.
  • For the brine
  • In a bowl add the water and the salt drop the mozzarella balls inside and keep in the fridge for about 8 days

Notes

  • In case you have agar -agar flakes use 9 tbsp.

If you have any questions or just want to say hi drop your comment below!

Happy cooking!

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]]> https://beetsme.thanoskapranos.com/en/easy-to-make-vegan-mozzarella-ready-in-a-few-minutes/feed/ 0 4480 EASY AND DELICIOUS SPICY VEGAN CHEESE SPREAD https://beetsme.thanoskapranos.com/en/easy-and-delicious-spicy-vegan-cheese-spread/ https://beetsme.thanoskapranos.com/en/easy-and-delicious-spicy-vegan-cheese-spread/#respond Wed, 25 Nov 2020 17:00:00 +0000 https://beets-me.com/?p=4356 Hi friends! How are you? Hope you are all doing great! Today’s recipe is based on traditional greek recipe called tirokafteri (spicy hot cheese). The original recipe is basically a feta cheese spread with hot peppers. This veganised recipe is made of almonds and cashews. The result is just perfect and nobody will realise that it is vegan! Perfect as a side dish (just sprinkle some olive oil on top), great as a spread in your sandwich or with some nachos!

If you give it a try let me know what you think!

VEGAN SPICY CHEESE SPREAD
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VEGAN SPICY CHEESE SPREAD

Recipe by Konstantinos – Beets meCourse: APPETIZERS – STARTERS, VEGAN CHEESECuisine: GreekDifficulty: 1/5
Servings

10

servings
Prep time

10

minutes

Creamy, tangy and spicy. The perfect cheese spread based on a tradtional greek recipe!

Ingredients

  • 120 gr cashews raw

  • 60 gr almonds raw

  • 1/2 spicy chili pepper

  • 1 small garlic clove

  • 2 tbsp nutritional yeast

  • 1 pinch white pepper

  • 2 tbsp olive oil

  • 3 tbsp lemon juice

  • 1 tbsp apple cider vinegar

  • 1 tsp white miso paste

  • 1 tbsp water

Directions

  • Soakthe nuts overnight. The next day add the almonds in hot water. This will make it easier to remove the skin. Press the almonds between your fingers to remove the skin.
  • Add the cashews, the almonds and all the rest of the ingredients ina a food processor and process until creamy and smooth.

Notes

  • If needed add more water to the spread. A tbsp at a time.
  • You can leave out the miso paste but it will add a nice kick to it.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

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]]> https://beetsme.thanoskapranos.com/en/easy-and-delicious-spicy-vegan-cheese-spread/feed/ 0 4356 AMAZING 3 MINUTE VEGAN PARMESAN EVERYBODY LOVES https://beetsme.thanoskapranos.com/en/amazing-3-minute-vegan-parmesan-everybody-loves/ https://beetsme.thanoskapranos.com/en/amazing-3-minute-vegan-parmesan-everybody-loves/#respond Mon, 02 Nov 2020 17:00:00 +0000 https://beets-me.com/?p=4221 Hi friends! Hope you are doing great! So today we will be making an easy yet scrumptious cashews parmesan with just 4 ingredients and in less than 3 minutes. Add it on your pasta, pizza, stews, salads or anywhere you want to!

3 MINUTE VEGAN PARMESAN THAT EVRYBODY LOVES
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3 MINUTE VEGAN PARMESAN THAT EVRYBODY LOVES

Recipe by Konstantinos – Beets meCourse: Cheese, SidesCuisine: ItalianDifficulty: 1/5
Servings

15

servings
Prep time

3

minutes

Super easy cashew parmesan ready in less than 3 minutes! Perfect for all of your dishes!

Ingredients

  • 3/4 cup raw cashew

  • 3 tbsp nutritional yeast

  • 3/4 tsp salt

  • 1/4 tsp garlic powder

Directions

  • Add all ingredients in a food processor and pulse until crubly constistensy (like coarse sand).
  • Store in an airtide container for up to 4 weeks.

Notes

  • Do not over process as you want some bite to it.

If you have any questions or want to say hi drop your comment below.

Happy cooking!

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]]> https://beetsme.thanoskapranos.com/en/amazing-3-minute-vegan-parmesan-everybody-loves/feed/ 0 4221 EASY CRUMBLY ALMOND FETA CHEESE YOU WILL LOVE https://beetsme.thanoskapranos.com/en/easy-crumbly-almond-feta-cheese-you-will-love/ https://beetsme.thanoskapranos.com/en/easy-crumbly-almond-feta-cheese-you-will-love/#respond Thu, 29 Oct 2020 17:21:35 +0000 https://beets-me.com/?p=4204 Hi friends and welcome once again in my kitchen! Feta cheese is a stable on every Greek table during lunch or dinner. So I had to create my own vegan version of it! This almond feta cheese is easy to make, crumbly as feta cheese, tangy and perfect for every meal! It even goes great in a greek cheese pie or spanakopita! Try it out and let mea know what you think!

EASY CRUMBLY ALMOND FETA CHEESE YOU WILL LOVE
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EASY CRUMBLY ALMOND FETA CHEESE YOU WILL LOVE

Recipe by Konstantinos – Beets meCourse: Vegan CheeseCuisine: GreekDifficulty: 2/5
Servings

10

servings
Prep time

25

minutes
Cooking time

50

minutes
Waiting time

12

hours

Easy, tangy and crumbly almond feta cheese

Ingredients

  • 160 gr raw almonds

  • 2 1/2 tbsp fresh lemon juice

  • 3 tbsp olive oil

  • 1 small garlic clove

  • 1 1/2 tsp salt

  • 2 tbsp nutritional yeast

  • 1 tsp white miso paste*

  • 1/2 tsp apple cider vinegar

  • 150 ml water

Directions

  • Soak the almonds for at least 6 hours or over night. Drain them and soak them for 5 minutes in boiling water in oredr to peel them.
  • Add the almonds in a highspeed blender with all the rest of the ingredients. Blend until a creamy (yet a bit grainy) consistancy. Stop to scrap sides down if needed.
  • Transfer the mixture to a colander lined with a cheesecloth and squeeze down. Twist the ends of the cheese cloth on top. Put the colander on a conatiner so it collects the liquids. Transfer the conatiner in your fridge and keep it there for at least 12 hours.
  • After 12 hours our cheese is ready. It will have a creamy consistancy. If you wish a more crumby consistancy Pre-heat your oven to 150°C. Lighty oil a baking tray, shape the cheese in a ball and transfer it in the tray. Bake for about 50 minutes.
  • Once ready let cool and transfer to your fridge to firm up.

Notes

  • The miso paste will add a nice tangy kick to the cheese but can be omitted.

If you have any questions or just want to say hi drop your comment below!

Happy cooking!

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