{"id":4137,"date":"2019-07-23T07:08:11","date_gmt":"2019-07-23T11:08:11","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=4137"},"modified":"2021-03-19T18:39:18","modified_gmt":"2021-03-19T22:39:18","slug":"vegan-swiss-cheese-nut-free","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/vegan-swiss-cheese-nut-free\/","title":{"rendered":"Vegan Swiss Cheese Nut-free"},"content":{"rendered":"

Vegan Swiss Cheese Nut-free<\/strong>
\nA homemade Swiss-style cheese made <\/strong>
\nfrom coconut cream.<\/strong><\/span><\/p>\n

 <\/p>\n

It makes a great grilled cheese sandwich,
\nbut\u00a0<\/span>the provolone style seemed to melt
\na bit faster. It goes without saying,
\nyou can make a fondue with it or mac
\nand cheese..<\/span><\/p>\n

\"\"<\/p>\n

Ingredients<\/span><\/strong><\/p>\n

1 13.5 oz can coconut cream (full fat)<\/span><\/p>\n

1\/2 cup water (I use warm water and put
\nit in the empty can of <\/span>coconut cream to get
\nall of the extra coconut cream stuck to the
\nedges).<\/span><\/p>\n

2 tbsp nutritional yeast<\/span>
\n2 tbsp agar agar<\/span>
\n1 tbsp tahini<\/span>
\n2 tsp apple cider vinegar<\/span>
\n2 tsp lemon juice<\/span>
\n1 1\/4 tsp salt<\/span>
\n2 tbs. tapioca starch (so it can melt)<\/span>
\n(omit or reduce if you want hard cheese
\nto grate as a garnish). I like to melt my cheese
\nso I will add another 2 tbs. Tapioca starch next
\ntime. It supposedly helps it to be stretchy and
\nmelty.
\n<\/span>
\n Optional: 1\/2 tsp onion powder
\n1 tsp turmeric for a slight yellow color.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

Instructions<\/span><\/strong>
\nChoose a mold to pour your cheese into.
\nSpray it with a little spray oil and add
\nany <\/span>stick-like objects that you have to make
\n<\/span>different sized holes throughout your cheese.
\n(spray-oiled macaroni should work).
\nThe cheese\u00a0 starts to set very soon after
\npouring into the mold.<\/span><\/p>\n

Pour the coconut cream into a saucepan and\u00a0<\/span>add
\nall of the ingredients while <\/span>the cream is still cold.<\/span><\/p>\n

(Include tapioca starch if you like it creamy or
\nto melt it. <\/span>Leave it our if you want to grate it as
\na garnish or slice and eat <\/span>it cold).<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

Stir with a whisk then turn the heat on to medium.<\/span>
\nContinue to stir frequently until it begins to boil.<\/span><\/p>\n

Turn the heat down to low and stir and allow <\/span><\/p>\n

to boil slowly for 6 full minutes.
\n<\/span>
\nDon’t give it less\u00a0 time because it looks done in
\n2 minutes.\u00a0 It needs all 6 minutes to dissolve and <\/span><\/p>\n

blend fully. I made the mistake of pouring it\u00a0a full minute
\ntoo soon and it was not as smooth to the mouth as
\nthe provolone.<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n


\nPour the hot cheese sauce into the mold.<\/span>
\nLet it cool uncovered for about 15 minutes on <\/span><\/p>\n

the countertop.<\/span><\/p>\n

Place it in the fridge for at least 3 hours uncovered <\/span><\/p>\n

to allow it to set <\/span>completely and to dry out slightly.<\/span><\/p>\n

\"\"
\nTo make authentic looking holes,<\/strong>\u00a0quickly stand varied
\noil-sprayed tubes or cylinders (such as cannelloni or
\nmanicotti pasta) in a shallow layer of hot cheese.\u00a0 The
\ncheese sets quickly.<\/span><\/p>\n

Pouring in the hot cheese.\u00a0 When\u00a0<\/span>firm, pull out the tubes.<\/span><\/p>\n

(Give them a little twist to<\/span>\u00a0release them and then
\npull out straight).<\/span><\/p>\n

Slice and serve or cover and keep in the <\/span><\/p>\n

refrigerator for up to 5 days.
\n<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

Recipe Notes<\/span><\/strong><\/p>\n

Use full-fat coconut cream or coconut cream\u00a0<\/span>for <\/span><\/p>\n

the base for the creamiest <\/span>best-tasting cheese.<\/span><\/p>\n

Make sure to measure carefully. Make sure to <\/span><\/p>\n

use 2 full tablespoons and not to 2 <\/span>teaspoons <\/span><\/p>\n

of agar agar or your cheese will not set.<\/span>
\nAllow it to boil slowly for a full 6 minutes. This <\/span><\/p>\n

will activate the agar agar and allow it to set <\/span>
\ncorrectly.
\n\"\"<\/span><\/p>\n

 <\/p>\n

Use a variety of different sized “sticks” to make <\/span><\/p>\n

the holes in your vegan Swiss.
\n<\/span>
\nUse one or two big things like a handle to a <\/span><\/p>\n

wooden spoon to make bigger holes.<\/span><\/p>\n

 <\/p>\n

Cook Time 7 mins <\/span>Chill Time 3 hrs. <\/span>Total Time 10 mins<\/span><\/p>\n


\n* Percent Daily Values are based on a 2000 calorie diet.<\/span>
\nAuthor: Monica | TheHiddenveggies.com<\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Vegan Swiss Cheese Nut-free A homemade Swiss-style cheese made from coconut cream.   It makes a great grilled cheese sandwich, but\u00a0the provolone style seemed to melt a bit faster. It goes without saying, you can make a fondue with it or mac and cheese.. Ingredients […]<\/p>\n","protected":false},"author":1,"featured_media":4149,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,132,75,45,74,32,33,247],"tags":[46,79,48,82,144,360,51,44],"class_list":["post-4137","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-condiments","category-dinner","category-gluten-free","category-kosher-pareve","category-lunch","category-snack","category-vegan","tag-gluten-free","tag-kosher-pareve","tag-non-dairy","tag-pareve","tag-recipe","tag-swiss-cheese","tag-vegan","tag-vegetarian"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=4137"}],"version-history":[{"count":12,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4137\/revisions"}],"predecessor-version":[{"id":5710,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4137\/revisions\/5710"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/4149"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=4137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=4137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=4137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}