vegan sundried tomato cheese (queijo vegano com tomate seco)

This vegan sundried tomato cheese is delicious and full of flavor. Its hard and sliceable and I couldn’t be more excited, to be sharing it with you! Its perfect to add to lots of different dishes, to have as a snack, and is great to impress when you have guests at home.

This cashew cheese doesn’t have any starch, only the agar does the trick to hold the cheese together.

  • 1/2 cup cashew nuts
  • 1/2 cup +  1 tbs  water
  • 3 tbsp nutritional yeast
  • 2-3 tbsp apple cider vinegar (adapt to taste)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tbsp agar powder
  • ~2 tsp black cracked pepper
  • ~ a handful of dried diced tomatoes
  • olive oil to brush the ramekin

Pour all the ingredients less the pepper and tomatoes into a powerful blender. Blend on high speed for about 1 to 3 minutes, until is completely smooth.

Blend on high speed for about 1 to 3 minutes, until you have a very smooth consistency.

Put the liquid into a frying pan over medium heat, and stir constantly, for approximately 5 minutes. When starts to turn into a thick paste and starts to stick together, add the pepper and the tomatoes and mix in.

Pour the mixture into lightly oiled ramekins and refrigerate for at least 2 hours. Remove by turning upside down onto a plate or board.

Sprinkle with freshly cracked pepper and enjoy with some bread or crackers.

Store in the fridge.

PT:
  • 1/2 caneca de cajus
  • 1/2 caneca + 1 C. sopa de água 
  • 2 colheres de sopa de levedura nutricional 
  • 2-3 colheres de sopa de vinagre de maçã (adaptar ao gosto)
  • 1 colher de sopa de azeite
  • 1 colher de chá de sal
  • 1/2 colher de chá de alho em pó (adaptar ao gosto)
  • 1 colheres de sopa de agar em pó
  • ~2 colher de chá de pimenta preta
  • ~uma mão cheia de tomate seco picado
  • azeite para untar o ramekin

Colocar todos os ingredientes com excepção da pimenta e do tomate num processador de alimentos.

Processar em alta velocidade por cerca de 1 a 3 minutos, até ficar completamente homogêneo.

Colocar o líquido numa frigideira antiaderente em lume médio, e ir mexendo por aproximadamente 5 minutos. Quando começar a ficar mais espesso e a formar uma bola, juntar a pimenta e o tomate e envolver bem.

Colocar a pasta em forminhas levemente untadas com azeite e levar ao frigorifico por pelo menos 2 horas. Retirar os queijinhos das formas virando-os aos contrário para um prato. 

Polvilhar com pimenta triturada de fresco e saborear. 

Guardar no frigorifico. 

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