Our family does a pizza night every Friday for dinner. It’s made with simple ingredients, but it’s packed with rich flavor.
The cheese will keep for 4 days, covered and refrigerated.A creamy, cheesy white pizza sauce that will make you want pizza every night! This Alfredo sauce is the perfect white sauce to top your pizza with. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary. To make the cheese in advance, cover and refrigerate it. For melted cheese: Use the cheese immediately as melted cheese. Once it is firm, use a knife to gently remove the cheese from the ramekin. For grated or sliced cheese: Transfer the cheese to a container cover and refrigerate until it is very firm, about 4 hours. Note: if your food processor isn’t very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using). Blend for 2 minutes, or until the mixture is very smooth and creamy. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. Combine the soy milk, agar, and oil in a heavy medium saucepan. Pulse 3 more times to blend in the spices. Add the nutritional yeast, onion powder, salt and garlic powder. Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). So I’m pretty confident that it would melt in the oven for a few minutes on the “broil” setting. Homemade cheese sauce recipe like fritos with no flour cracker#
It Melts! I just sliced a piece of cheese, stuck it on a cracker and zapped it in the microwave for 10 seconds and it melted! It wasn’t stretchy, but it totally melted. I am kinda freaking out right now! What have I been missing?! It hasn’t set yet, but I licked the spatula and it tastes AMAZING. I added 1 tsp of white truffle oil and a handful of chives. So, I just melted-down one of the cheeses in a saucepan and added a few tablespoons of soy milk to help it break down. The cool thing about agar is that even once it has set, you can re-melt it, add ingredients to it, and let it re-set. Just have your fillings ready to mix in, because as you can see from the chive version above, the cheese firms-up very quickly once removed from the heat. As per my notes below (as well as reader’s comments), thing like truffle oil, fresh herbs, sun-dried tomatoes, black olives, apricots, walnuts and figs would work nicely. You may want to experiment with different flavors. I gently patted-down the cheese with a paper towel to remove the extra oil before serving. I lightly oiled the ramekins before filling them, and although I had to use a knife to gently lift them out, I think it was a good idea to do this. I left-out the white pepper and added a handful of chives to the last portion but otherwise I stuck to the recipe as-is. 
I poured the cashew mixture into the saucepan and stirred it vigorously for a minute or so rather than return the milk mixture to the food processor (because mine is tiny).So for this recipe, 1 cup agar flakes = 16 tbsp agar flakes = 16 tsp agar powder (I used 8 tsp agar powder since I was halving the recipe). Agar powder is much more concentrated than agar flakes so you only need about a third as much of it: 1 tsp agar powder = 1 tbsp agar flakes.
The original vegan cheese recipe calls for agar flakes, not agar powder.I recommend using the halved recipe (at least for your first attempt). I halved the original vegan cheese recipe and it produced 3 small ramekins worth of cheese.Wine & cheese anyone? Notes – Homemade Vegan Cheese Recipe
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