Tag Archives: vegan cheese

Vegan Baked Brie

15 May

This recipe for vegan baked brie is so authentic, you could take it to your Francophile best friend’s house, serve it for book club, and not a soul would know the difference. We’re utilizing some uncommon ingredients to achieve this texture, similar to my recipe for mozzarella and cheddar. Since I wanted a milder flavor for this baked brie, I used my favorite tofu, Mori-Nu Silken Tofu Extra Firm, to balance out the strong cashew flavor.  I love that Mori-Nu is a complete protein, so you can still get protein without the dairy. I think you’ll find that the ease of using a shelf stable tofu like Mori-Nu for this recipe makes the several hour wait to eat worthwhile! And its velvety texture contributes to the creaminess of this delicious plant-based “cheese.” Now into the good stuff.

The first steps of this recipe tell you to blend all of the ingredients until completely smooth in a high speed blender. If you don’t have a high speed blender, you can soak the cashews ahead of time to make your blending easier. I’d like to make a note here that a high speed blender can get this mixture up to a temperature so that the tapioca starch and kappa carrageenan begin to do their starchy magic. Don’t be alarmed if this happens, it will get heated completely through in the saucepan anyway!

Since tapioca starch and kappa carrageenan have different activation heats, we will need to heat our mixture completely up to above boiling for it to properly set. I cook my cheese over medium heat in a non stick saucepan while constantly stirring to avoid the mixture breaking. The cheese will begin to curdle slowly, then as each starch gets activated, it will smooth out into a creamy, stretchy sauce.

After cooking, our cheese mixture needs to cool and solidify a bit. The coconut oil in this recipe will help it firm up upon refrigeration, so don’t be worried if the texture seems too loose when transferring to a lined bowl. It may take up to four hours for your cheese to fully “set”, but since we’re cooking it in a puff pastry, you can skip this step as soon as the cheese is firm enough to “plop”.

When cheese is fully set, just wrap in a vegan friendly puff pastry and bake until puff pastry is golden brown, and the cheese will simply melt inside of the crust. This is the part where your own creativity can come in, puff pastry can be shaped in a variety of ways, and its excellent topped with a sweet jam or fresh herbs. Change it up to your liking! Click below to go to the recipe.

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Roasted Tomato Soup with Follow Your Heart Grilled Cheese

12 Apr

Apparently there’s a huge trend in the video world of social medias for one pan meals. Now, I’ve never been one to jump on a trend, but when it involves an easy one pan comfort meal, and I can pair it with my favorite Follow Your Heart grilled cheese sandwich? Well, yea, I’m going to jump on that. My inner millennial is cringing at my newfound coolness, but I promise even if you make this you won’t start doing TikTok dances.



This recipe was inspired by a video on Instagram where all the vegetables are roasted with some olive oil, herbs, and spices, then blended with a can of coconut milk for a rich and creamy tomato soup. Obviously, I had to put a bit of a spin on it by adding some sugar and nutritional yeast, but you can leave this as simple as you want it. Feel free to add any fresh summer vegetables you have-carrots, yellow peppers, shallots, multicolor tomatoes, and squash all make an excellent addition.

I’m using Follow Your Heart Vegenaise to coat my bread for these grilled cheese sandwiches. Seems a bit odd if you’re used to butter but the flavor is incomparable and it cooks up nice and brown. I highly recommend using a cast iron skillet for the best grilled cheeses, plus covering it with a lid.

The new finely shredded cheddar works perfectly for melting and is just phenomenal straight from the bag. I’ve always found most other vegan cheddar shreds a bit thick for melting, so I’m really excited to have a thinner alternative. Plus, the new packaging is just so springy and adorable!

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Pizza Stuffed Waffles

22 Mar

Every Friday at my house starts with a ball of dough. At the end of the day, that ball of dough has risen, been punched, stretched, baked, and consumed. I, too, often feel like I have been stretched and punched and baked and consumed by the end of Friday each week, but I continue to make dough. Every week. Because there’s nothing more therapeutic than kneading dough.

This month I joined the Waffle Club, and finally got myself a quality waffle maker. Just like any new appliance in my kitchen, I’m thrilled to play around with the options available with a waffle maker. Thus far I’ve waffled rice, hashbrowns, waffles, and tofu. However, I feel like these pizza stuffed waffles have been my greatest creation. Perfect handheld size for dipping or even packing on the go, and even good cold (just like regular pizza!) The new Moocho cheese is absolutely perfect for this, because it melts perfectly and oozes out the edges to crisp up nicely.

You can enter to win all of the ingredients to make your own pizza stuffed waffle (including this Presto Stuffler!) by entering my giveaway on Instagram.

Even if you don’t win this giveaway, you can still make your own delicious pizza waffles with the recipe below. You can store these in the fridge for up to one week, or in the freezer in an air tight container for up to one month for easy on the go lunches.

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Chickwheat Cordon Bleu

8 Feb

It’s a blustery winter day here and my oven is begging to be used. It’s actually been in and out of functional use all week, but today it thankfully decided to cooperate. With Valentine’s day quickly approaching, it’s nice to be able to serve something a little more upscale for a nice candlelit meal. We have two kids now, so we won’t be having a candlelit meal, but the thought is nice I guess. We prefer to snuggle in bed and enjoy a pizza and movie together, with maybe a strong drink. We’ve been doing this for years now and it’s still something I look forward to.DSC_0408dit

This recipe requires a bit of preparation ahead of time, but it’s relatively intuitive. Chicken cordon bleu was never something I had prior to going vegan 8 years ago, but I feel like this is a pretty close replication. Please click through the links for my recommendations for alternatives and for prior recipes!

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Vegan Pizza Rolls

4 Mar Vegan Pizza Rolls

I am a 90’s kid and there’s no reason for me to deny it. I spent many an afternoon in front of a TV watching cartoons with a box of Totino’s pizza rolls. I’m sure most other 90’s kids remember watching shows like Hey Arnold and Rugrats after school, although maybe the pizza rolls were a particular remnant of my own childhood.

Vegan Pizza Rolls

I always have fun recreating foods like this and pizza rolls have been on my to-do list for years. I very specifically remember the thin and crispy, oily crust, so I knew a pizza crust wasn’t going to work here. I made a basic pasta dough, but used a bit of vital wheat gluten to firm it up. Alternatively, you could just use bread flour, but it’s not something I usually have on hand.

I didn’t get any pictures of the rolling and filling process, but it’s the same as making ravioli. YouTube is a great help for beginners if you’ve never made ravioli before, but it’s pretty simple. Dough, filling, and dough, and just seal around the edges.

I fried these, but they could possibly be baked on a parchment lined pan. The crispy crust effect won’t be the same so as long as you’re not eating them daily, I recommend a shallow fry. This recipe makes about 12, but you can easily double it and keep the rest refrigerated after cooking until you’re ready to eat them.

 

Be sure to check out the Vegan Meringue Group on Facebook for more aquafaba recipes and a thorough FAQ.

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Potato Cheese

13 Nov Potato Cheese

A recipe for cheese, made with potatoes. You may have seen my previous post on the infamous potato-carrot cheese. I’ve also used agar to make that same recipe into slices. Well, it was an obvious jump to try to make a mozzarella version. This version does use kappa carrageenan as a binder, but you can easily omit it if you want a melt. I haven’t tested it with agar powder, but I’m sure it would work if you activated the agar in water before pouring the rest of the mixture in.

Potato Cheese-Vegan | Avocados and Ales

Without further ado…

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Breakfast Pizza

24 Aug

In my post about peanut butter and jelly macarons I talked about “breakfast pizza” that was often served in my high school cafeteria. It still holds a special place in my stomach and I always enjoy the challenge of veganizing an old favorite.

You can definitely use your own favorite scrambled tofu recipe or homemade sausage in this. My favorite cheese on this is the mozzarella from the Non Dairy Evolution.

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