This non-dairy Swiss style cheese recipe was adapted from www.veganchef.com
Special Diet Notes: Non-Dairy Swiss Style Cheese
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.
Non-Dairy Swiss Style Cheese
Author: The Vegan Chef
Ingredients
- 1½ cups water
- ⅓ cup agar flakes
- ½ cup raw cashews
- ⅓ cup blanched almonds
- 1 tablespoon vegetable oil
- ⅓ cup dairy-free milk beverage
- ⅓ cup nutritional yeast flakes
- 3 tablespoons lemon juice
- 1 tablespoon light or mellow miso
- 1 tablespoon dijon mustard
- 1 tablespoon onion powder
- ¾ teaspoon garlic powder
- ¼ teaspoon sea salt
Instructions
- Place the water and agar flakes in a small saucepan, and simmer over low heat to thoroughly dissolve the agar flakes.
- Meanwhile, place the cashews, almonds, and oil in a blender and process for 1-2 minutes, until a smooth paste forms. S
- crape down the sides, add the remaining ingredients, and process for 1 minute.
- After the agar mixture has simmered for 5 minutes, add it to the blender, and process for an additional 2 minutes.
- Lightly oil a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture into the mold, cover, and chill overnight.
- Un-mold the cheese and use sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit.
- Store in an airtight container in the refrigerator for 7-10 days.
6 Comments
Hi my son is allergic to soy and cow milk also goat milk
So what to do
Really upset
Start here Aman – http://www.godairyfree.org/dairy-free-information/new-to-the-dairy-free-diet-start-here
My son is allergic to soy…is there a substitute for the miso? Thank you! Excited to try this
Hi Meghan, you don’t have to use a soy miso. You can use chickpea, barley or rice miso instead!
I think my son is allergic to nutritional yeast. Is it neccessary for the recipe or is it just for flavor?
It is pretty necessary – it provides the “cheesy” flavor.