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O cheese vegano has a composition very similar to the traditional one, but without the use of ingredients originating from animals. There are several ready-made options on the market, as well as different preparation options. It can be made with cashew nuts, almonds, potatoes, sweet potatoes, yams, cassava and even seeds.

For this recipe we will use almonds as a base and, to give firmness, agar-agar.

Agar-agar is a microalgae that has thickening, gelling and stabilizing properties. It is a kind of vegetable gelatin, used in recipes to give greater consistency to desserts. Thus, due to its properties and the fact that it is rich in fibers and minerals, such as phosphorus, potassium, iron, chlorine and iodine, cellulose and proteins, agar-agar can help in the process of losing weight and regulating the functioning of the intestine. .

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An interesting feature of agar-agar is that, unlike gelatin, it does not melt at room temperature, which makes it considerably useful as a culinary ingredient.

Ingredients

  • 1 cup unsalted raw almonds (175g)
  • 2 cups of filtered water
  • 1/2 squeezed lemon
  • 1 teaspoon (5g) agar-agar (vegetable gelling agent)
  • Salt to taste (approximately 1/2 teaspoon)

Preparation mode
Soak the almonds in water for 8 to 12 hours, changing the water a few times if possible. Discard the sauce water and beat the almonds with the filtered water. Strain using a voile, cloth strainer or dish towel.
Return the strained almond milk to the blender and beat with the lemon juice, salt and agar-agar. Place in a pan and boil over low heat for 3 minutes. Turn off the heat and let cool. Put it in a container (which will shape the cheese) and take it to the fridge for approximately 2 hours. I use the lid from my cheese maker.

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Written by

thaismassa

Functional chef, physical educator, graduate in sports nutrition.
The perfect triangle of healthy living =)