Easy Vegan Swiss "Cheese"

Today we are making a vegan swiss cheese. It melts, slices and has the look of the real thing. But use all natural plant based ingredients using no soy or nuts . This is one of the simplest and most flavorful cheese’s I have made.

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Easy Vegan Cheese Recipes: https://sites.google.com/view/veganalohakitchen/easy-vegan-cheese?authuser=0

Soy Free: https://mailchi.mp/4e3a25244a8a/6x8xxsp1zd

Nut Free: https://mailchi.mp/2cb136da2acf/whats-for-dinner-vegan-pork-buns-6296146

🌿 RECIPE🌿

Prep time: 10 minutes ready in: 4 hours

INGREDIENTS

1 (13.5 oz) can full fat coconut milk, chilled*

1/2 cup water

2 tablespoon nutritional yeast

2 tablespoon kappa carrageenan sub agar agar

1 tablespoon tapioca starch

1 tablespoon of potato starch

1 tablespoon tahini

¼ cup of sauerkraut

2 teaspoon lemon juice

1 1/4 teaspoon salt

1/2 teaspoon onion powder

INSTRUCTIONS

1. Add all ingredients to a blender and pulse until smooth.
   Add the mixture to a sauce pan and set over medium heat. Whisk frequently until it begins to boil .Turn the heat down to low then stir and allow to simmer for about 6 minutes.
   Prepare a cheese mold by greasing with a little oil and gather a different types of stick like objects to make the hole in the cheese. I am using some glass straws, chopsticks and the handle of a sieve to get a variety of sizes.

2. Pour the hot cheese sauce into the mold, then place in your sticks. The top may not lay even but that is ok we can doctor it up later and this will be the bottom of the block.

3. Let cool uncovered for about 15 minutes on the countertop.

4. Place in the fridge to allow to cool and set for a couple hours. Pull out the sticks. (Give them a little twist to release them and then pull out straight).

5. Then remove from the mold and leave uncovered for another hour to dry it out slightly.

6. When ready to slice, oil a knife to help cut thin even slices.
   Serve in a panini , over french onion soup or on a cheese plate and enjoy!

7. Use full-fat, unsweetened coconut milk or coconut cream for the base for the creamiest best-tasting cheese.

🍍 Pro Tips:

*If you have a coconut allergy this can be subbed for any plant based milk.

*Sub the Kappa Carrageenan for Agar Agar. This will result in a less firm, more rubbery cheese.

*If you don’t have or don’t want to use sauerkraut you may sub for 2 tablespoons of apple cider vinegar. Although I have found the sauerkraut provides the best flavor.

* Use a variety of different sized "sticks" to make the holes in your vegan Swiss. Use one or two big objects, like a handle of a wooden spoon, to make larger holes.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!