This recipe is one from my restaurant
we have many clients who are vegan and we have created a recipe that allows us to give our guest the experience of eating cheese with there salad without it actually being cheese.
This cheese reminds me of feta cheese, it’s sour, and creamy and easy to make.
Its as simple as putting all the ingredients in the blender and blending until smooth
but you do have to let the mixture sit, or hang in the refrigerator for 2 days before making the balls and then baking them. I promise you it’s worth the wait.
We have this on our menu in our market salad, I close the salas with the “cheese” and it gives amazing texture and flavor to the dish.
you can use it at home in salads, or even use it in a sandwich or on crackers.
It is a joy to create dishes that everyone can enjoy, and with many good allergies and problems these days it’s nice to have a recipe that is vegan, healthy, and tasty.
The pictures are of my finished salad
as well as pictures of the cheese hanging in the refrigerator and after the oven.
of course if you are making them at home and you can hang them you can put the mixture in a strainer with a bowl underneath and let it sit.
it is just important that the juices drain.