THAT 2 INGREDIENTS VEGAN CHEESE TO LIVE FOR! LABNEH
Although this is a Lebanese recipe it is very popular in Brazil, it is called Labneh, and it's a very easy cheese made from yogurt and milk that's that! You can enjoy it as a spread or, you can roll them into little balls and marinate it in a herby extra virgin olive oil as I did here! I hope you enjoy it!
INGREDIENTS:
2 liters (67.6 oz) of unsweetened soy milk
400g (14.10 oz) of unsweetened kefir or vegan yogurt or kefir
Optional:
Salt to taste
Dried oregano
Assorted peppercorns
A sprig of fresh rosemary
Garlic cloves
Extra virgin olive oil
Add the vegan milk to a pot, bring to a boil, turn off the heat and wait until the milk is lukewarm (you are supposed to be able to hold your finger comfortably in the milk for 10 seconds.
Add the vegan yogurt or kefir, and stir gently.
Cover the pot, wrap it with a towel and place it in the oven (turned off) for 24 hours.
Remove the pot from the oven, place a double cheesecloth or a clean tea towel in a sieve then place a sieve in a bowl on top of another plate so the sieve gets elevated and the drained water doesn't touch the cheese.
Squeeze the cheesecloth so it drains water faster, then put a cling film or silicone mat on top of the cheese, place some weight on top of the cling film, put it in the fridge for 2 or 3 days, until it drains completely and firms up to a point you can roll it in your hand and form a ball. You might need to remove the drained water from the bowl from time to time so keep an eye on it.
When the cheese is ready and drained out of the water, transfer it to a smaller bowl, add a pinch of salt (optional), mix to combine, and proceed to make the labneh balls:
Put some olive oil in the palm of your hand, scoop a small amount of the cheese, roll into a ball, place it in a jar, then add extra virgin olive oil, add the herbs of your choice, and some garlic.
Alternatively, if you don't want to make labneh balls, you can enjoy the cheese as a spread, just add some salt to it when the cheese is ready and drained, mix to combine, and enjoy!
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THAT 2 INGREDIENTS VEGAN CHEESE TO LIVE FOR! LABNEH Recipe by chef Jana Pinheiro
No Oil No Nut Vegan Pepper Jack Vegan Cheese
Did you know that you can make a no-oil vegan cheese with oats? It even melts and is sliceable!!
This process takes about 10 - 15 minutes to make and about 20 minutes to set up. It's easy and all you need is a blender
There are 2 ingredients you may need to buy, but you can make dozens of batches of this cheese with them - vegan lactic acid for an extra boost to the sharpness and kappa carrageenan to make it sliceable.
You can try agar in place of the carrageenan, but the texture will be a little different. You can skip the lactic acid and just add a teaspoon of apple cider vinegar instead.
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How To Make Easy Healthy Vegan Cheese - Oil-free, Soy-free
INGREDIENTS
STEP 1
½ cup soaked cashews (soaked for a min. of 2 hrs)
1 ¼ cup water
3.5 tbsp arrowroot powder
⅛ tsp garlic
1 tsp salt
2 tsp lemon juice
1 tsp apple cider vinegar
1 tbsp nutritional yeast
STEP 2
3 teaspoons of agar powder
1 cup water
INSTRUCTIONS
Combine all STEP 1 ingredients in a high-speed blender. Blend until smooth.
Combine STEP 2 ingredients in a saucepan and heat and cook until thick. Add thickened mixture to STEP 1 ingredients and blend until smooth.
Return this mixture to a saucepan and cook until thick. Add to mold or container. Allow to set in the fridge for 3hrs+. Enjoy!
Vegan Cheese Sauce #plantbased #weightlossjourney #starchsolution #shorts #weightloss #vegan #nooil
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Vegan Cheese (Cashew Camembert)
Take a bite of this Vegan Cheese and you’ll be amazed that it’s not dairy cheese. Not only does it look exactly the same, but it also tastes the same--even better!
Recipe and methods adapted from: and Thank you both so much!
Written recipe and instructions:
Kitchen Essentials:
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Music: The Hardest Part by Jeremy Blake
NUT-FREE, OIL-FREE VEGAN CHEESE SAUCE |Starch Solution Cheese Sauce | Cheese Sauce for weight loss
A creamy vegan cheese sauce that is nut-free, oil-free, Starch Solution and Paleo compatible.
Cheese Sauce Recipe: (makes 5 cups)
In a blender, add the following ingredients:
1.5 cups of filtered water
1/2 cup of rolled oats. (I know it says 1 cup in the video but its wrong)
270g / (9oz) cauliflower (steamed for 6-8 minutes until soft)
1 whole roasted red pepper from jar (with the salt water brine, not oil)
1/2 cup - 1 cup nutritional yeast. (We use a full cup)
1 tsp smoked paprika
1/2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp white miso paste
2 tbsp tahini
2 tbsp lemon juice
1/2 cup unsweetened plant milk (we used ripple)
Blend until smooth, about 2 minutes
Pour and serve. Store in a glass container in fridge for up to 7 days
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Cheese Sauce Recipe: (makes 5 cups)
In a blender, add the following ingredients:
1.5 cups of filtered water
1/2 cup of rolled oats
270g/ 1/2 head of medium sized of cauliflower (steamed for 6-8 minutes until soft)
1 whole roasted red pepper from jar (with the salt water brine, not oil)
1/2 cup - 1 cup nutritional yeast. (We use a full cup)
1 tsp smoked paprika
1/2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp white miso paste
2 tbsp tahini
2 tbsp lemon juice
1/2 cup unsweetened plant milk (we used ripple)
Blend until smooth, about 2 minutes
Pour and serve. Store in a glass container in fridge for up to 7 days
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Link to Cooking With Plant's original recipe for this sauce:
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We are on a journey of health for ourselves and our family, and we hope to use this channel to keep ourselves accountable, teach others how to cook and prepare great plant based meals and come up with some great kids meals for our son too. Come and join us.