2/16/2024 0 Comments Artisan cheese boardThis Air-Dried Gouda (page 28) will develop a light brown rind (darker than the photo below) after 6-7 days of air drying, and the result is a sharp, creamy cheese inside! This is an ideal cheese for spreading on crackers or toast, or slicing for a salad. Let me preface this photo by sa ying that I took these photos before all the cheeses were really finished aging, so some of the cheeses on this board will look different when they're ready to eat. Artisan Vegan Cheese BoardĪfter making a few different cheeses and becoming more confident with the techniques (and making rejuvelac), I decided to get to book and really delve in! Here's what I made. I have also made fresh cultured cashew mozzarella, which is starting to become a fridge staple. It's a good beginner's recipe because it only requires cashews and non-dairy yogurt-no rejuvelac, carageenen, or days of aging, all of which scared me a bit. I wanted to try making a cultured cheese recipe before investing in any special ingredients, so I dipped my toes in (not literally, ew) by making that Cashew Cream Cheese last year. I've eaten Kevin's cashew mozzarella in smoked beet caprese, his almond parmesan in lasagna, cotija in some delicious tamales, cream cheese on carrot lox bagels, and feta in a salad. Two things really inspired me to finally start making cheeses: my friend Kevin Schuder of Fancy Plants Catering, and seeing a video on Miyoko's Facebook page about making a simple cashew cream cheese. I tasted all of Miyoko's cheeses at Vida Vegan Con Austin in 2015 before they really hit the market, and was blown away, but was a little intimidated to try making them myself. Let's talk about Artisan Vegan Cheese! So, I'm about 5 years late to the cheesemaking bandwagon. Since I've been working my way through Miyoko Schinner's Artisan Vegan Cheese cookbook, I decided to bring all of these cashew cheese experiments together into a vegan cheese board! Today's Vegan MoFo theme is "party!": canapés, finger foods, and shareable appetizers.
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