{"id":4314,"date":"2019-10-03T05:08:31","date_gmt":"2019-10-03T09:08:31","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=4314"},"modified":"2025-02-04T20:02:18","modified_gmt":"2025-02-05T01:02:18","slug":"vegan-nut-free-provolone-cheese","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/vegan-nut-free-provolone-cheese\/","title":{"rendered":"Vegan Nut-free Provolone Cheese"},"content":{"rendered":"

Provolone Flavor Nut-free Vegan Cheese<\/span>
\n2 Recipes, FIRM for SLICING, or MELTABLE
\n16 oz. Recipe. I love this cheese!<\/span><\/strong><\/p>\n

 <\/p>\n

We’re not vegans in my family. I make this cheese<\/span>
\nbecause we love it, and we know it’s healthier than<\/span>
\ncheese made from animal milk. It’s also readily<\/span>
\navailable in my cupboard and takes 6 minutes to<\/span>
\nmake!<\/span><\/p>\n


\n<\/span>
\nIt costs less than dairy or vegan packaged cheese<\/span>
\nand though you need to buy some costly items but they last
\nlong enough.You use small bits of them, and they appear to
\nlast for ages.<\/span><\/p>\n

 <\/p>\n

This is too easy and quick to make. Whenever
\nI want cheese, I just pour the coconut cream and
\nhot water into my little stainless steel sauce pot.<\/span><\/p>\n

 <\/p>\n

Add the nutritional yeast, garlic powder, and<\/span>
\nsalt,\u00a0<\/span>Turn on the stove at medium to bring it to a simmer.<\/span>
\nLower the heat to keep it just simmering <\/span>while it\u00a0 gently
\nbubbles for a full 6 minutes.
\n<\/span><\/p>\n

I set my timer for 6 minutes and s<\/span>tir a full<\/span>\u00a06 minutes.<\/span><\/p>\n


\nThen pour promptly into your waiting greased
\nbowl \/mold. Use a silicone spatula to scrape the
\npan while its still hot. Work quickly. It sets rapidly.<\/span><\/p>\n

 <\/p>\n

*<\/span><\/strong>AMAZING HEATH BENEFITS OF AGAR AGAR
\n<\/span><\/strong>(below on this page)<\/span><\/p>\n

 <\/p>\n

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

I like it best eaten within the first 4 or 5 days.
\n<\/span>\u00a0If you can’t use it up soon enough, you can
\nwrap it in plastic and freeze it in an airtight
\ncontainer.<\/span><\/p>\n

You get beautiful thin-as-you-wish slices for<\/span>
\nsandwiches or melted cheese sandwiches.<\/span>
\n
\nOr you can shred some on your grater and use<\/span>
\nit on pizza or a soup garnish.<\/span><\/p>\n

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\nIt slices easily for sandwiches or crackers.<\/span><\/p>\n

This cheese keeps fine in the fridge for 5 day<\/span>s,<\/span>
\nfrom my experience. I tried freezing and defrosting<\/span>
\nhalf of it, and though it is fine, it just isn’t as good as<\/span>
\nfresh in my opinion. Best to make the amount
\nyou need.
\n<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 FIRM OR MELTABLE cheese?<\/span><\/span><\/h2>\n

First, you will also need to decide if you want a
\nfirm sliceable, grateable cheese, or a softer cheese
\nthat will melt and stretch when heated.
\n<\/strong>(You can\u2019t have both, you must choose one or the other).<\/span><\/p>\n


\nThe Firm version Above\u2013 <\/strong>\u00a0is best for slicing for eating plain
\nor on crackers.<\/span><\/p>\n


\nThe Meltable version below\u2013<\/strong>\u00a0is best for cheese that you
\ncan melt on pizza, use in grilled cheese sandwiches,
\nor quesadillas.<\/span><\/p>\n


\nThe only difference between the two <\/strong>versions is
\nthe addition and quantity of tapioca starch and the
\n<\/strong>reduction of agar agar to allow it to melt and stretch better.<\/strong><\/span><\/p>\n


\nHOW TO MAKE FIRM VEGAN CHEESE<\/span><\/strong>
\n(GRATEABLE – SLICEABLE)<\/em><\/span><\/strong><\/p>\n

Ingredients<\/span><\/h3>\n
\n

1\u00a0(13.5 oz) can\u00a0coconut milk,\u00a0full fat<\/span><\/strong>
\n1\/2\u00a0cup\u00a0hot water<\/span><\/strong>
\n2 tbs. agar agar, powder <\/span><\/strong>
\n\u00a0 \u00a0 \u00a0(or 6 tbs. flakes if you can’t find powdered)<\/span><\/strong>
\n2 tbs. nutritional yeast<\/span><\/strong>
\n1 1\/4 tsp salt<\/span><\/strong>
\n1\/2 tsp lemon juice<\/span><\/strong>
\n1\/4 tsps. garlic powder<\/span><\/strong><\/p>\n<\/div>\n

Heat to a slow boil\u00a0stirring constantly\u00a0for\u00a06 minutes.
\n
\nSimply\u00a0put all the ingredients into a saucepan
\nand stir with a whisk.<\/em><\/span><\/strong><\/p>\n

This allows the agar-agar to melt completely and<\/span><\/strong><\/span>
\nset properly.<\/span><\/strong><\/span><\/p>\n

(It may seem ready after 3-4 minutes but keep<\/span><\/strong><\/span>
\nit at a low boil for 6 minutes to make sure<\/span><\/strong><\/span>
\nthat it is completely smooth).<\/span><\/strong><\/span><\/p>\n

Then\u00a0pour into any shape container\u00a0that you wish.
\n<\/span><\/strong><\/p>\n

(One batch makes almost 2 cups of cheese).
\n<\/span><\/strong><\/p>\n

Allow the cheese to\u00a0cool\u00a0for about 15 minutes\u00a0without a lid.<\/span><\/strong><\/p>\n

 <\/p>\n

Then\u00a0seal with a lid\u00a0or cover with plastic wrap and\u00a0put in
\nthe fridge\u00a0to set for at least 2 hours to set.<\/span><\/strong><\/p>\n

 <\/p>\n

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

You could use other plant-based milk instead or even
\ncashew cream, <\/span><\/strong>but I find that the coconut milk gives it
\nthe rich creamy texture that <\/span><\/strong>I crave in cheese. (Coconut
\ncream also works well.)<\/span><\/strong><\/p>\n

Stir in gradually. Bring to a boil. Then lower the heat
\nso that it keeps bubbling. <\/span>Do not leave unattended.<\/span><\/p>\n

Stir continually for precisely 6 minutes.\u00a0 Stir constantly<\/span>
\nfor 6 minutes even though you’ll think it looks done<\/span>
\na lot sooner.<\/span><\/p>\n

If it starts to boil, reduce heat to maintain
\nbubbling. Scrape pot sides quickly with silicone spatula.
\n<\/span>Pour into a glass mold. <\/span>When cool, cover and
\nrefrigerate <\/span>until ready to use.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

Please follow full instructions below<\/span>
\n<\/span>For Meltable vegan cheese<\/span><\/strong>
\nGrease a 4″ x 5″ x 2 or (5″ round x 2″) snap-top glass<\/span>
\ncontainer for a mold. Mix together in pot on med. heat<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n


\nHow to make
\n<\/span><\/span><\/strong>MELTABLE\u00a0 <\/span><\/span><\/strong>VEGAN CHEESE\u00a0<\/span><\/span><\/strong><\/h2>\n

Extra Ingredients:<\/strong>
\nBlend 1-1\/2 tbs.\u00a0of<\/strong> *tapioca starch<\/strong> with<\/strong> 1\/4 <\/strong><\/span>cup of
\ncold water, <\/strong>Stir until it dissolves thoroughly<\/span><\/strong>.
\nSet aside.<\/span><\/strong><\/p>\n

6 tsps. agar agar, powder<\/span><\/p>\n

1 (13.5 oz) can coconut milk, full fat<\/span>
\n1\/4 cup hot water<\/span><\/p>\n

2 tablespoons nutritional yeast<\/span>
\n1 1\/4 teaspoon salt<\/span>
\n1\/2 teaspoon lemon juice<\/span>
\n1\/4 teaspoons garlic powder<\/span><\/p>\n


\nInstructions<\/strong>
\n1 – Combine the ingredients, except tapioca & water
\nin a saucepan
\n<\/span><\/p>\n

2 – Mix the coconut cream with 1\/4 cup of the water
\n<\/span>add other ingredients, (except for tapioca).\u00a0 Sprinkle
\nthe Agar Agar on this sauce. Stir <\/span>over medium heat
\nuntil it begins to boil. <\/span>Turn down the heat until it is just
\nbarely bubbling. and stir a full 5 minutes until the blend
\nfully dissolves. (Even if it looks dissolved sooner.)<\/em><\/span><\/p>\n

3 – Add the tapioca starch and water mixture<\/strong> to the
\nboiling cheese sauce while stirring it in with a whisk and then
\ncook for\u00a0an additional 1 minute.\u00a0 (Your cheese will become
\nvery\u00a0thick and stretchy).<\/span><\/p>\n

4 – Pour into a glass container and allow to cool uncovered
\nin the refrigerator for at least 3 hours before shredding.<\/span><\/p>\n

*Tapioca<\/strong> -This will make the cheese softer so it melts and
\nstretches when heated, but it is not as good for slicing since
\nit is not as firm when cold.<\/span><\/p>\n

I’ve included this recipe for my own reference and<\/span>
\nmy family and friends.<\/span>
\nBut For more elaborate details and other flavors please<\/span><\/strong>
\nvisit the author MONICA<\/strong> \u00a0thehiddenveggies.com<\/a><\/span><\/p>\n

Pro tips for perfect vegan cheese:<\/span><\/h4>\n