This vegan cheese is an excellent replacement for cream in a soup. I used it in my Curried Sweet Potato and Coconut Soup and the flavour of the sweet potato escalated to the next level. I have been trying to avoid too much dairy, I do love cream and cheese, but thought I’d like an alternative to cream in my soups, sauces and stews. This brings out the flavour of sweet potato and adds a really great mouthfeel that I like in my soup. I haven’t spread it on bread yet as love cheese and I can’t say this comes anywhere near my cheese eating pleasure. I used up all the vegan cheese before I took a photo, so Kenzi is filling in here as my product model, isn’t she just beautiful.
If you are a vegan and trying to infuse flavour and texture into your food, this is definitely worth considering. I am becoming more aware of my food choices and this vegan cheese has been a game changer for me.Jump to Recipe
- 120 g macadamia, raw unsalted nuts sub with cashews or almond slivers
- 1 tbls Bragg nutritional yeast
- 2 tbls lemon juice
- ½ tsp salt
- Rinse and soak 1 cup of macadamia nuts in cold water over night. The next morning rinse them again, pour into high speed blender with 1/4 cup of water and blend to a purèe, scraping down the sides as necessary. Add 1 tbls Bragg nutritional yeast, 2 Tbls lemon juice and 1/2 teaspoon salt. I blitzed some more and tasted.Spoon into a jar and keep refrigerated until needed120 g macadamia, raw unsalted nuts, 1 tbls Bragg nutritional yeast, 2 tbls lemon juice, ½ tsp salt