Vegan Cheese Mold Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Appetizers · Cheese Dishes · Cooking Club

Vegan Cheese Mold

From Dorothy McNett's recipes at Make this a few hours in advance, refrigerate, and then unmold, slice and serve with crackers, bread slices, wine, etc.

1 1/4 cups flax or hemp milk
1/4 cup agar flakes
4 - 5 cloves garlic
1/2 cup raw pine nuts
1/4 cup lemon or lime juice
3 tablespoons white wine
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/3 cup extra virgin olive oil

crackers, bread slices, raw vegetable slices, etc....

Line a glass or ceramic 4 cup or larger bowl or ring mold with cheesecloth. In saucepan, heat the milk with the agar flakes and allow to simmer about 8 minutes, to thicken, stirring often. Set aside. In processor with steel chopping blade in place and the motor running, drop in the garlic cloves to chop finely. Add the pine nuts and chop very fine to make a smooth mixture, adding the lemon juice, wine, salt and pepper. Whirl to really blend it and to smooth out everything as much as possible. With the motor running, drizzle in the olive oil. Lastly, drizzle in the milk mixture. Pour into the cheesecloth lined mold, covering with the overhanging cheesecloth. Chill at least 1 hour, or until set up. Invert on a beautiful platter, remove the cheesecloth and serve with crackers, bread slices, raw vegetable slices, etc.

Recipe created 2013-11-22.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.