Vegan Swiss Cheese Nut-free

Vegan Swiss Cheese Nut-free
A homemade Swiss-style cheese made
from coconut cream.

It makes a great grilled cheese sandwich,
but the provolone style seemed to melt
a bit faster. It goes without saying,
you can make a fondue with it or mac
and cheese..

Ingredients

1 13.5 oz can coconut cream (full fat)

1/2 cup water (I use warm water and put
it in the empty can of coconut cream to get
all of the extra coconut cream stuck to the
edges).

2 tbsp nutritional yeast
2 tbsp agar agar
1 tbsp tahini
2 tsp apple cider vinegar
2 tsp lemon juice
1 1/4 tsp salt
2 tbs. tapioca starch (so it can melt)
(omit or reduce if you want hard cheese
to grate as a garnish). I like to melt my cheese
so I will add another 2 tbs. Tapioca starch next
time. It supposedly helps it to be stretchy and
melty.

Optional: 1/2 tsp onion powder
1 tsp turmeric for a slight yellow color.

Instructions
Choose a mold to pour your cheese into.
Spray it with a little spray oil and add
any stick-like objects that you have to make
different sized holes throughout your cheese.
(spray-oiled macaroni should work).
The cheese  starts to set very soon after
pouring into the mold.

Pour the coconut cream into a saucepan and add
all of the ingredients while the cream is still cold.

(Include tapioca starch if you like it creamy or
to melt it. Leave it our if you want to grate it as
a garnish or slice and eat it cold).

Stir with a whisk then turn the heat on to medium.
Continue to stir frequently until it begins to boil.

Turn the heat down to low and stir and allow

to boil slowly for 6 full minutes.

Don’t give it less  time because it looks done in
2 minutes.  It needs all 6 minutes to dissolve and

blend fully. I made the mistake of pouring it a full minute
too soon and it was not as smooth to the mouth as
the provolone.

Pour the hot cheese sauce into the mold.
Let it cool uncovered for about 15 minutes on

the countertop.

Place it in the fridge for at least 3 hours uncovered

to allow it to set completely and to dry out slightly.

To make authentic looking holes, quickly stand varied
oil-sprayed tubes or cylinders (such as cannelloni or
manicotti pasta) in a shallow layer of hot cheese.  The
cheese sets quickly.

Pouring in the hot cheese.  When firm, pull out the tubes.

(Give them a little twist to release them and then
pull out straight).

Slice and serve or cover and keep in the

refrigerator for up to 5 days.

Recipe Notes

Use full-fat coconut cream or coconut cream for

the base for the creamiest best-tasting cheese.

Make sure to measure carefully. Make sure to

use 2 full tablespoons and not to 2 teaspoons

of agar agar or your cheese will not set.
Allow it to boil slowly for a full 6 minutes. This

will activate the agar agar and allow it to set
correctly.

Use a variety of different sized “sticks” to make

the holes in your vegan Swiss.

Use one or two big things like a handle to a

wooden spoon to make bigger holes.

Cook Time 7 mins Chill Time 3 hrs. Total Time 10 mins

* Percent Daily Values are based on a 2000 calorie diet.
Author: Monica | TheHiddenveggies.com