Hausgemachter veganer, milchfreier Cotija-Käse-Ersatz

Zutaten

• 1.5 cups almonds
• 2 tsp agar powder
• 1 tbsp distilled white or apple cider vinegar
• 1/2 tbsp nutritional yeast
• 1 tbsp salt
• 1/4 cup water
• 3 tbsp coconut oil

Zubereitung

1. 1

   Place the almonds in your large mixing bowl and add enough room-temperature water until they're covered.

2. 2

   Allow to soak for 10 to 12 hours (or overnight) at room temperature.

3. 3

   Once done, remove the skin and dump the almonds into your colander and allow the water to drain.

4. 4

   Put the drained almonds in your food processor or blender.

5. 5

   Add the yeast, vinegar, and salt.

6. 6

   Pulse until you have a smooth mixture.

7. 7

   Transfer the mixture to your clean mixing bowl, ensuring you scrape off any mixture remaining in your appliance to avoid wastage. Set aside.

8. 8

   In your saucepan, place the agar and water and allow to simmer over low-medium heat for three minutes or until the mixture thickens, ensuring you stir occasionally. If the agar isn't dissolving properly, add a teaspoon of water as and when needed.

9. 9

   Slowly transfer your thickened agar mixture to your food processor or blender and add the cooking oil.

10. 10

    Pulse for one to two minutes or until you have a mixture with a ricotta-like texture.

11. 11

    Transfer the mixture to your bowl of almond mixture and mix them together using your spatula.

12. 12

    Transfer the agar-almond mixture to your cheesecloth.

13. 13

    Wrap the mixture with your cheesecloth, twist, and gently squeeze to remove excess liquid.

14. 14

    Once you have removed the liquid, place the cheesecloth in a clean bowl and put it inside your fridge.

15. 15

    Allow your cheese to set overnight, although you can already use it after six hours.

16. 16

    Once set, unwrap the cheese and transfer it to a clean airtight container.