Vegan soy-based cheese with garlic and herbs
Spread it on toast or use it to garnish your mushrooms, this Vegan "cheese" made from soy yoghurt will surprise you as much as it will delight you! There's no trace of lactose here, so it's a great vegan recipe for introducing your loved ones to this diet. And in terms of preparation, it's another extra-easy recipe! The only thing you need to know before making this vegan cheese is that it needs to rest for around 24 hours to obtain the perfect texture. For the rest, we'll let you follow our detailed steps below ↓ ↓
Ingredients
Materials
- 2 sheets gauze
- 1 colander
- 1 salad bowl
- 1 bowl
Preparation
- In a bowl, combine all ingredients.
- Place a colander in a bowl. Make sure there's enough space between the colander and the bowl to allow the mixture to drain properly.
- Unfold the gauze sheets and pour in the yogurt mixture. Place in the fridge for 24 hours.
- Once this time has elapsed, your preparation has given off water and is therefore less liquid: it's your vegetable cheese!
- Place in a ramekin, mix and taste. Adjust the flavors if necessary, add a little chopped chives to finish and serve!
Observations
How long can I keep this vegan cheese?
You can keep it for 4 days in an airtight box in the fridge.
Can I use other plant-based yogurts?
Unfortunately not, as soy milk is the only one that has the ability to "curdle" like animal milk yogurts.
Can this recipe be made with animal-milk yoghurts?
Yes, without any problem!
Does this recipe taste like soy yogurt?
Not at all! Thanks to the addition of lemon!
How can I flavour my vegan cheese?
You can add shallots, or replace the chives with parsley, for example.
