Continuing my foray into making seed cheeses, this batch uses Miyoko Schinner's Sharp Vegan Cheddar as its jumping-off point, substituting soaked, shelled sunflower seeds for cashews, coconut yogurt for the rejuvelac, and omitting the oil.
This batch has great flavour, and is far more economical than the batch I made with pine nuts. I think prefer using agar as a "gelling" agent, 'though — the carageenan "sheets". Overall, this was a huge success and I'm looking forward to attempting it with agar in the future.
Tuesday, May 24, 2016
Sunflower seeds are way less expensive than pine nuts
Continuing my foray into making seed cheeses, this batch uses Miyoko Schinner's Sharp Vegan Cheddar as its jumping-off point, substituting soaked, shelled sunflower seeds for cashews, coconut yogurt for the rejuvelac, and omitting the oil.
This batch has great flavour, and is far more economical than the batch I made with pine nuts. I think prefer using agar as a "gelling" agent, 'though — the carageenan "sheets". Overall, this was a huge success and I'm looking forward to attempting it with agar in the future.
Continuing my foray into making seed cheeses, this batch uses Miyoko Schinner's Sharp Vegan Cheddar as its jumping-off point, substituting soaked, shelled sunflower seeds for cashews, coconut yogurt for the rejuvelac, and omitting the oil.
This batch has great flavour, and is far more economical than the batch I made with pine nuts. I think prefer using agar as a "gelling" agent, 'though — the carageenan "sheets". Overall, this was a huge success and I'm looking forward to attempting it with agar in the future.
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