Creamy Vegan Soy Cheese Tutorial
For the vegan soy cheese you will need a good blender. I prefer a Vita-Mix (who doesn’t), but any good blender will do.
Add 2 cups of soy milk
Next, get your ducks in a row:
What we have:
- 3/4 cup nutritional yeast flakes
- 1 tablespoon granulated garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1 teaspoon vinegar
- 1/4 of a lemon
- To take the cheese to another taste dimension & you like a little spice in your life like me, add 1 jalapeno
Add these ingredients into the blender with 1/2 tsp of sea salt:
Now, the fun part…pour 1 cup of vegetable oil in a separate cup and keep at the ready. As you blend the milk and ingredients together, you will slowly pour the oil in. Watch, as I demonstrate…
Start blending milk and ingredients. Start on a low speed and increase to high. Note: For this demonstration, the lid is off the blender. I do not recommend this for you…I’d hate to see all this yummy cheese on your cabinets and your finest kitchen outfit! Most blenders have a two part lid. Start with your complete lid on and then remove the center piece before you add the oil.
I started my blending with the lid on and took off for this demonstration.
Now that the milk, nutritional yeast and others are all happily liquefied, let’s add the 1 cup of vegetable oil. Begin pouring the oil SLOWLY in the center funnel.
Remember, pour the oil slowly, slowly, slowly and watch the magic…
Great job, the center funnel has closed and voilah! You have creamy soy cheese!!
You can use this style of cheese as a dip, mixed w/ noodles for great mac & cheese, or pour on top of your homemade pizza.