Recently, I was at a party and I found myself in the middle of a conversation about cheese. The fact that I used to be the head fromagier for a pretty well-known cheese shop in LA came up. The girl I was talking to told me that she was so jealous and that being a fromagier was her dream job. She, very innocently, as any passionate cheese-lover would, began bringing up her various favorite types of cheeses and asking my opinions. Being that we had just met, I didn't want to make her uncomfortable by doing my speil about cheese and I couldn't deny that this topic had once been my passion and I had started many a conversation just as she had. I decided to be agreeable and say "oh yeah, blue cheese is good," and "yeah, I used to like really stinky cheese too." Then I told her that one day a light bulb turned on and the way cheese is made became completely disgusting to me. This is where I lost her.
After the conversation was interrupted, I began imagining other ways the conversation could have gone. I imagined that I began telling her that my favorite cheese was actually a new cheddar that had just been invented.
"Really?! A new cheddar? From where?" she would ask.
"My kitchen," I would proudly reply.
"Where is that? Is it new?"
"No. It was an early 70's build. It's at my home."
She would look at me, clearly confused.
"You see," I would tell her, "I make my own completely cruelty-free cheese, and I've just come up with a new, rich, mildly sharp and nutty cheddar. It is so delicious and after one taste, you will not be missing it's non-compassionate (to say lightly) original."
"Oh, is it one of those nut cheeses?"
"No. This one is nut-free and almost completely soy-free."
"Really? What's it made of then?"
"Sunflower seeds and love."
Okay, maybe I would leave the "love" part out, but at this point she would be so intrigued that she would demand that she tried it. I would conveniently have some in my purse (as any good woman would) and she would hesitantly (I did just pull a piece of cheese from my purse) take a bite. She would hug me and thank me for introducing her to her new favorite cheese and proclaim "I shall never consume another yucky, cruel dairy product again!"
That's how I picture the conversation going and I'm confident that it could have been a reality if I hadn't eaten all of said sunflower cheddar, thus having some in my purse for this absolutely lovely cheese-lover to try. Next time.
- 2 cups raw sunflower seeds
- 1/2 cup nutritional yeast
- 2 1/2 tablespoons lemon juice
- 1 1/2 teaspoons white miso (to make this recipe 100% soy-free, use a chickpea miso or leave out completely)
- 2 teaspoons sea salt
- 1/2 teaspoon onion granules
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon turmeric
- 1 package of Pamona’s Pectin
- 1/4 teaspoon agar powder (optional- but will add a little bit of firmness to the final product)
- 2 cups + 1/2 cup water divided
- Spray a pie pan or loaf pan or individual muffin tins (all will work- it just depends on what shape you want your cheese to be) with olive oil spray. Set aside.
- Thoroughly mix the calcium packet from the pectin package with 1/2 cup water. Set aside.
- In a high-speed blender or food processor, combine the sunflower seeds, nutritional yeast, lemon juice, miso, salt and spices until it forms a thick paste-like consistency. You can leave it here, or if your blender is difficult to scrape things out of, scrape the contents out into a small bowl.
- In a pot, bring 2 cups of water to a boil. Add the pectin powder and agar powder and use a whisk (and a lot of upper body strength) to thoroughly combine both into the water. Continue to whisk until you have a very thick liquid. Pour the the sunflower mixture into the pectin mixture and stir like crazy until you have a very thick cheesy sauce. Add the calcium/water mixture from before and thoroughly combine. Pour into prepared dish and place in the refrigerator.
- After an hour or two, once the cheddar is firm, turn out the cheese onto a plate and let chill for one more hour. After it has chilled, you can serve it immediately or use it in any recipe that calls for cheddar cheese. Keep it stored in an air-tight container in the refrigerator. Enjoy!
adapted from Somer's recipe* and Annie's recipe
Stay tuned next week for some recipes using this great cheddar!
This recipe is being shared with Gluten-Free Fridays, Wellness Weekends and Healthy Vegan Fridays.
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Photography by Chris Miller
You don't know how happy this makes me! People with nut allergies have been asking me if there's any other way to make the cheese! WOOHOO! xoxo!
Sunflower seeds are a great way to get around nut allergies, and they're much cheaper too! Have a good weekend! xoxo
I have question and I hope that you will look here to answer. Question is if you soaked the sunflower seeds or not?
Thanks for sharing recipe and hope you look here sometimes
They are not soaked. Good luck.
What calcium packet?
I just ran out of agar recently, this recipe was my inspiration to go ahead and order more this morning. I added the pectin to the order as well. I have been wanting to try the pectin based cheeses you have linked to before, and I am so excited to get started. I hope my order comes fast! We have been enjoying the tofu chevre frequently, I suspect this cheddar will go into regular rotation as well.
Thank you so much, Sarah! I absolutely love hearing that you make the tofu chevre frequently. I certainly hope you like this one as well! Have a great weekend!
That is one impressive-looking wheel o' cheez!! Can't wait to try this. Truth be told, I was getting a wee tired of the cashew version ;-).
Sunflower seeds are quite a bit less expensive than the cashews too and they add a slightly less sweet taste. 🙂 Enjoy!
Yes! Can't wait to see what you put this yummy looking cheese into. I hope you have another chance to have that conversation go your way. I am going to picture you carrying around this cheese in your purse now. 🙂
Oh, you know I'm going to be carrying cheese, looking for an excuse to start that conversation. 😉 Have a good weekend!
haha. i totally redo all of my conversations later 2 or 3 times to figure out how future ones should go.. there is such a small opening to get though usually and a fine balance to maintain 🙂
that wheel and shreds look amazing! i tried the cashew moza from vegnews and it left me desiring a better taste. i think seeds are the way to go!
I do that too, all the time. I often get tongue-tied in conversations or I forget that I can't just say everything that pops into my head. 🙂
Thank you! I have the vegnews sitting on my counter and I want to try to make some, but I'm feeling pretty lazy about making the rejuvelac. I think I'll try the rejuvelac-free recipes first. 😉
i am generally scared of rejuvelac.. all that fermentation:) the mozzarella has yogurt, so i tried that one first;)
Awww shocks, next time 🙂 But thanks for telling us your story so we'll know what to say and do when situations like that happen to us. And thank you for putting together this awesome sunflower cheese recipe. I'm so intrigued. I just got into making my own vegan cheese. I've started with cashews, macadamias, and pili nuts. On to sunflower seeds!
Anytime, Richgail! I got yo' back. 😉
I love making my own cheese. Even though I love daiya, making my own makes it taste better somehow. 🙂
I'm new to the whole make-it-yourself vegan cheese thing, and don't have white miso. Is there a substitute that I can use instead? Also don't have agar powder, hopefully the end product will turn out. I see a lot of vegan cheese recipes calling for cashews to be used though. Cashews are just so darn expensive I never buy them and would hate to use them in an application like this and not have it turn out. Would any mild tasting nut, like almonds, work for cheese? Any advice would be helpful!
You can actually leave the miso out if you want. I would just increase the nutritional yeast a bit. Miso is an inexpensive ingredient, though, and a good staple to have in the kitchen. I actually usually make a more mild, plain version with cashews (see the link for Somer's recipe) and I didn't use miso or agar powder in the older versions and they were fine. The miso gives it a little bit of a sharper flavor and the agar just firms it up a bit more. You'll be fine if you just use pectin.
As for other nuts, I think you can do it with almonds (I've seen almond-based cheese recipes) but there may be some sort of straining you have to do, like you would for almond milk. Cashews make a great cheese, but so do macadamia nuts, and brazil nuts (but very expensive). If you have a Trader Joe's near you, I would suggest their raw cashew pieces. They're a couple dollars cheaper than the raw whole cashews and they work just the same in applications like these.
I hope that helps. Please let me know if you have any more questions or if there is anyway I can help you more. 🙂 Good luck!
So, I just tried this without the miso and without the agar. It's a shame I have to wait 2-3 hours to try it! The only thing I wasn't sure of in the recipe was whether to stir the sunflower seed mixture on or off the heat. I stirred it in off the heat because I didn't want to mixture to burn while I was stirring it in.
You did it right. Thank you for pointing that out- I'll adjust the recipe. I can't wait to hear how it turned out! 🙂
The cheese turned out great! I think next time I'll use the agar to firm it up a bit more. I think I'll look for miso the next time I'm in the grocery store. The flavor was a little weak for my taste with the miso omitted. Thanks for the recipe!
Great! Thanks for letting me know! Have fun with it! 🙂
Okay, now this is brilliant. I've seen tons of recipes for vegan cheese, but they've never ever worked out for me... but I've never seen one with agar and pectin in it. Duh! It needs something to hold it together! And I love that this is soy and nut free, as well... will have to give this a try next time I'm looking for a dairy-substitute!
Thanks Willow! The pectin is primarily there to hold it together while the agar firms it up a bit. I misspoke when I said it was soy-free, I hadn't thought about the miso, which is actually soy, but if need be, this could totally be made without it. Have fun!
Is it just me or is the fact that this is described as soy-free completely misleading? Miso is a soy product and therefore this recipe is not soy-free.
You are so completely right. I had forgotten that it contained miso and it was completely my mistake. Thank you so much for pointing it out to me- I have altered the post to show that.
There are soy-free, gluten-free miso pastes.
Sounds intriguing! How long does it keep in the fridge, would you say?
I would say about 7-8 days. You can always freeze half for later too. 🙂
Here's a crazy question - how bad would it be if I left out the nutritional yeast? Looks like that might be a pretty key ingredient, but I can't eat it. Hm... this looks amazing though Kristy! You've done it again. 🙂
Hmmmm. Can you do chickpea flour? That can add a bit of flavor. Otherwise, I would skip it, but it won't be as cheddary. Thank you, Heather! xo
Yep, I can do chickpea flour - I'll try it and let you know if it works! Thanks Kristy. 🙂
Oh my word. This recipe is gorgeous! I can't wait to make this. Found you over at Wellness Weekend. Such a smart recipe. I've been dairy free for nearly 10 years...and so this recipe looks so amazing. Pinned and will be making very soon!! 🙂
Thank you, Amber! It's so nice to meet you! Good luck with recipe and be sure to let me know how it turns out! 🙂
How exciting!! This looks awesome! I definitely need to get my hands on some pectin, so that I can try this out. (Speaking of which, the links to the pectin & agar are broken. They have your website in front of them, instead of going directly to Amazon. Sorry for becoming your volunteer copy-editor lately!) 🙂
Thank you, and I mean that in the most sincere way I possibly can. There is something up with my link system because it is constantly breaking links are switching out links with links to other posts on my site. When I proofread it, the links always work, so it's something that happens once I publish it. I ALWAYS appreciate when someone lets me know if links aren't working/I make totally ridiculous mistakes. Thank you so much for keeping an eye out for me. 🙂
Gabby @ the veggie nook
Wow Kristy, so amazing! I don't actually miss cheese very much so I never find the motivation to actually make my own. But if I ever made my own, your recipes are the first place I'll go because oh man do they look unreal! This one especially- it looks exactly like cheddar! You my dear are a genius.
Thanks for sharing on Healthy Vegan Friday and have a lovely weekend 🙂
Thank you, Gabby! I wouldn't go as far as saying it's "genius" but I'll take it. 🙂
I hope you're having a great weekend!
This looks so good! Like "real" cheese. I will have to try this asap!
oh, one more question: how much pectine is in one package? I live in Europe and we don't have that brand...
Yay! In the pectin packet, there is about 8-9 tablespoons and you will also need 1/2 - 1 teaspoons of mono calcium phosphate, which activates the pectin. I hope you like it! 🙂
I live in Australia (so have never heard of this brand before) and was wondering how much pectin I need for this recipe? Is it the whole 8 - 9 tbsp?
I would love to make this cheese this week. 🙂
Hi Nina, I am so happy that you want to try this recipe! However, I'm not that familiar with pectin other than the Pamona's that I've used. I know that the Pamona's is a 1 ounce package and comes with both a pectin packet and a calcium packet. It's definitely not 8-9 tablespoons worth. What I would do instead is use a 1-ounce package of agar agar flakes (not powder) and not use any pectin at all. Let me know if you have any other questions. Thanks so much! 🙂
Oh thank you so much!
I will try with your alternate suggestion and let you know how it goes. 🙂
I'm now following you on fb, too. 😉
I have two glass containers of this cheese, in the fridge, looking promising.
I omitted the extra 1/2 a cup of water (given there was no calcium to mix it with). I did add 6 tsp of water to the food processor. It didn't seem to want to get to the 'paste' stage. Mind you, it could simply be that my food processor isn't powerful enough. I did get there in the end. 🙂
Again, thank you. xx 🙂
I really want to try this, but I will have to order on Amazon (you need to provide us a link so you can get credit.) How many packets are in each box? How much cheese can I make from one box?
I don't need to get credit for your purchase. And I don't remember how many packets are in a box. Sorry that I can't be more help.
THis looks amazing Kristy! I love your would have been convo - and if it was me I would totally have said "and made with love" hahaha i tell people that all the time 🙂
Really though, this is so unique!
Thanks, Heather! I have would-be conversations all the time and they're always much better than the actual conversation. I'm always much wittier and better received. 😉
This is very intriguing to me. Is the Pamona's Pectin a vegan version of geletin?
Thank you. Pectin is derived from citrus peels and is used as a jelling agent, mostly in jams and jellies. Pamona's pectin comes with monocalcium phosphate which activates the pectin. I hope that helps!
I am allergic to soy and have found at whole foods a chickpea miso which is soy free enough for me. I ran out weeks ago so i no longer have the container. I think it was westbrae. Also miso river makes one.
Have I been living under a rock?!?! Thank you sooooo much for telling me about this! I've adjusted the recipe to show that one can use chickpea miso instead to make it soy-free. You're the best, Lia!
This recipe looks incredible and will be my first in attempting vegan cheese. I'm wondering... do you think I could substitute xanthan gum for the agar powder? I have a large quantity of it and hate to buy another thickener that is expensive and used so infrequently. Thanks so much!!
Thank you!!! I don't think xanthum gum would work in this application. The agar powder only firms the cheese up a bit and the xanthum gum won't be able to do that. I would reccomend leaving the agar out altogether. You will still have a solid cheese, but it might be a little softer. I hope that helps! Good luck! 🙂
Thank you for responding! I so appreciate it! I will give it a go without the agar -- I'm sure it'll be wonderful!
oh nut cheese.. this is a realy treat!! i never make it, just order it when i am eating out. the thing is that i cant finish a whole cheese myself and would have to make more so I rather not make it and save it for special occasions when eating out. it just doesnt work in small batches, does it?
It could possibly work if you halved it, but I think splitting up the pectin packets would be difficult. I would suggest freezing half and saving it for later. Let me know if there is any way I can help you more, Alexia! 🙂
Bex @ Vegan Sparkles
haha, YES, you should definitely carry some in a special cheese purse from now on, Kristy. This looks and sounds amazing and I will definitely give it a try even though there are a few ingredients (miso, pectin) that I'm not sure where to find. It will be a sunflower seed and love adventure! 🙂
Thank you, Bex! You should check out the link to Annie's cheese- hers is cashew cheese, but doesn't use pectin or miso. Have fun with it!
Bex @ Vegan Sparkles
Oooooooh, will do, thank you! 🙂
Cindy (Vegetarian Mamma)
This is very neat! Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 See you next Friday! Cindy from vegetarianmamma.com
Jackie @ Vegan Yack Attack!
How awesome! And I even have most of the ingredients! Do you think I could get away with using Xantham Gun instead of Agar Agar? Thanks! 🙂
Thank you! I'm not totally sure, to be honest. I've only used xanthum gum in baking and when I make butter. You can leave the agar out altogether and get it won't affect the taste at all. It will just be slightly less firm. 🙂
Thanks for the wonderful recipe! I made the cheese, and it's chillin'. I am so looking forward to it - cheese is a taste I miss. Keep up the good work!
That's great to hear! I hope you like it! If you can, send me a pic! 🙂
I'm really excited to try this recipe! Have you ever used agar agar flakes? My local healthfood store had those, but not the powder. Would it be possible to substitute the one for the other. Thanks!
I have not made this recipe with agar flakes, but I have made a cashew cheese with agar flakes (see the An Unrefined Vegan link on the page). You could leave the agar out of this recipe- it will just be slightly less firm. The cheese made with only agar flakes was definitely firmer, but it didn't get as melty.
I hope that helps! Good luck, Rebecca- I'm so excited to see how it goes! 🙂
this looks really exciting - in fact I think I would love to meet you and have you pull some cheese out of your purse - I do eat cheese but lately have been eating less as I find other ways of making cheese - the pectin sounds a bit unlike what is in my kitchen but I have these sunflower seeds that are just calling out to be cheese
Thanks, Johanna! Should I ever meet you, I will try to be sure to have cheese in my purse, at the ready for you. 🙂 If you don't have pectin, see the link to An Unrefined Vegan (under recipe title), which shows an all agar powder version. Good luck!
Hi Kristy, I gave this recipe a go today after importing some pamonas pectin (live in Aus).I had trouble with the consistency, I ended up with was more like a ball of dough in the food processor! It definately didnt "pour" 🙁 Any ideas what could have gone wrong?
It is in the fridge now, I had to add a heap more lemon juice so will have to wait and see what it is like 😉
I am soooo sorry it has taken me so long to respond to this- work has been extremely busy and I haven't been able to tend to the blog as much as I would like. One time, I forgot to add the calcium mixture at the end and it was very thick (and ended up tasting a little weird), but not like a ball of dough. I wish I could be more help. The only thing I could suggest is to use more water when preparing the pectin mixture. And it should be poured immediately after mixing because the longer it sits, it will harden.
Please let me know how it turns out and let me know if you give it another go. I am so sorry it didn't work. I wish I could be more help. Take care and good luck. 🙂
Not a worry Kristy I only just got around to checking back here 🙂 I will have another go after Christmas, I am keeping this batch to go into soups, it is a little too sharp from all the lemon juice to have on its own 😉
Have a Merry Christmas and Happy New Year
Hi! I'd really love to make this.. do you know if any pectin will work? Or, does it have to be that specific brand? It is only sold in 6-packs, so I'm not sure I want to spend $24 on pectin to make the cheese. But, if it's as good as it looks, it might be worth it! 🙂
Thanks, Rachel! I would love to say that another Pectin would work (it seems like most pectins would be the same, right?), but I've only used Pamona's. Perhaps you can check you local health foods store/Whole Foods? That's where I usually get mine (I provided a link so people would know what I was talking about and for those who can't find it in their local stores). Good luck and let me know how it goes! 🙂
Thanks for sharing! Just a question: I live in Argentina and pectin is not commercially available here. Is there a way to replace it? Thanks!
Hi Debora- I am currently working on a pectin-free recipe. You should be able to use all agar powder, but I don't have an exact amount yet. As soon as I do, though, I will let you know. 🙂
I do not use any seaweed products since the nuclear meltdown in Japan. I am eager to try this with just the pectin. I also don't use nutrtional yeast. You mentioned previously using chickpea flour. Have you tried it? How much chickpea did you use or would you recommend? Can you recommend any other vegan cheese recipes without agaragar/carraggeanen/nutritional yeast. Thanks.
I have not tried it with the chickpea flour so in all honestly, I cannot recommend an amount. The blog, Vedged Out, has a couple cheese without agar but you may want to check out the book Artisan Vegan Cheese by Miyoko Schinner. I can't remember if she has any cheeses without these items, but she has such a wide variety, it would be good to look over. I hope that helps!
Question - you mention calcium in the recipe but it's not in the list of ingredients. Can you clarify for me as I really want to make this soon!
The calcium is part of the pectin package. You'll find it once you open up the box. Enjoy!
NOT being a grammar Nazi - I just wanted to point this out because it made me scratch my head a moment and then giggle a bit to figure it out.
"You can leave it here, or if your blender is difficult to scrape things out of, scrape the contents out into a small bowl."
I think the "or" and an extra comma got misplaced; it totally made me smile.
Maybe you meant it to read something like "You can leave it here if your blender is difficult to scrape things out of [. Otherwise, go ahead and] scrape the contents into a small bowl." ...? Just a thought.
And thank you for sharing this recipe - I'm so excited to make it. I had to order agaragar from someone on Etsy, my sunflower seeds got here yesterday from nuts.com and I'm chomping at the bit to make this cheese!! I have been vegan for nearly 2 months now. My grocery list was not complete until cheese and sour cream was on it...I almost miss those days. Vermont Sharp Cheddar was my fave. Can't stand it now. So stoked for this!
Thanks for the heads up, Lisa. I actually did mean it the way I have it written. If it's difficult to quickly scrape things out of your blender (like mine is), it should be scraped into a bowl ahead of time so you can get it into the pot very quickly when needed.
I'm so excited for you to try this recipe too! I have an updated version in my upcoming cookbook too. 🙂
Thanks for sharing, I always wanted to try making some firm vegan cheese. Have you tried aging this cheese? do you think it will be a good idea?
This cheese is not a cheese that will age because it does not contain any form of bacteria. For vegan cheeses that age well, I would turn to Miyoko Schinner's Artisan Vegan Cheese book. This one will last for about a week before it begins to grow mold. Good Luck!
Thank you SO much for a posting this nut free vegan cheddar cheese recipe. Nuts and I have never been friends and there are not so many affordable, tasty, nut free vegan cheeses available in Australia.
I have shared this recipe on my fb wall (how could I not. 🙂
I just made this recipe. I think the wonderful thing about this is the texture. I'm unfortunately not a Nooch fan however I love Vegemite and Marmite. I halved the nooch and added a pea size of Vegemite. I'm really excited by this texture, I think next time I may try to make a smoked Gouda instead. While I was making this I didn't think it would turn out since the vitamix wasn't blending the seeds well and my pectin congealed really fast. So I threw it all in the blender and it still worked. I also used about 1/2 tsp agar flakes since that's all I can find in stores. Thank you for the recipe!
Finally! A cheese recipe without carrageenan! Question. Is there a way I could tweak this recipe to make mozzarella cheese?
I'm not totally sure. I've been pondering it and you could perhaps remove the nutritional yeast and miso and see what happens. I've not tried it, but it could possibly work.
Hmm, I think I'll try that and see how it goes. Thanks for the suggestion!
I tested the recipe and I'm very disappointed, the texture and the taste are not very good so I had to throw everything.
I'm sorry that the recipe didn't work out for you. There is an improved, updated version in my new book, if you're interested in trying again.
Does the recipe call for...
1. Sunflower seeds that have been ground down to 2 cups? Or is it 2 cups whole sunflower seeds.
2. Is the nutritional yeast, flake or powder?
1. Whole sunflower seeds
2. I used flakes but either would work.
If you want to make this recipe, I might suggest trying the Sunflower Cheddar from my book, But I Could Never Go Vegan. It's an improved version of this recipe, though, if you do make it from the book, know there is a typo: it should read 2 tablespoons of agar agar flakes rather than 2 teaspoons.
I can't wait to try this!! Do the sunflower seeds need to be soaked first? Thank you!!
They do not. However, since this recipe, I've published an updated, revised version in my book. I believe the book recipe to much better but you're welcome to try this one as well. Just one thing- if you do try the book version, there is a typo in some copies. It should contain 2 tablespoons of agar flakes rather than 2 teaspoons. Good luck and Thank you!
Just tried the sunflower cheddar from your book and tastes delicious! However, I now know why it didn't set (the type you mention above re: the agar agar). Never mind, it still makes a lovely cheese sauce, smothered my black bean enchiladas with the sauce before browning under the grill...delish!
On a side note; as my cheddar still resembles cheese sauce due to too little agar used, is there any way I can rescue it and get it to set properly? I wondered if I could add more agar and heat it again? If not, I will just have to find lots things to pair with cheese sauce (not too much of a chore for me) 🙂
I'm so sorry that the typo caused an issue for you. I have not tried reheating it again. I think it would get a little pasty, though I can't say for sure. Good luck!
I'm so glad I saw this! I will use up the (delicious!) sauce/spread my first attempt made and try again with 2 T. 🙂
Can this be made with a pectin alturnetive? My son can'thave nuts or pectin:/
I do have a non-pectin version of this recipe in my book. It uses only agar flakes.
Do not be fooled ... this recipe makes a lot of "cheese" !! This is my new favorite go to recipe. It freezes/thaws beautifully, so half of each batch goes in the freezer until needed.
Last night I steamed some cauliflower, and after it cooled, I blended 1/2 a batch of Sunflower Cheddar and the full head of steamed cauliflower in my Vitamix. It was thick, so I added some hot pasta water. I added the mixture to hot whole wheat pasta with thawed frozen peas; julienned carrots, and finely diced red onion. YUMMY mac 'n cheese.
As promised, sunflower cheddar makes a comforting grilled cheese ~ which I have missed since going vegan years ago. (Commercial processed cheeses are too 'science lab gooey' for my taste.)
The Tofu Chevre is a must for evening wine with crackers and fruit. It is high-end decadent ! My preferred seasoning is Herbs de Provence, but it has a non-competitive taste so experimenting with lots of variations is not challenging.
Life as a vegan has improved tremendously since buying Kristy's cookbook. Many thanks for your compassionate recipes.
Hi, great recipe but Pamona's Pectin is very expensive in the UK, could I replace the pectin with agar or carrageen? And if so how much?
Thank you, great blog 🙂
I actually have a Pectin-free version of this recipe in my book, But I Could Never Go Vegan!. It is agar based.
Hi! In your book, it says to use agar flakes instead of powder. Could I use powder? If so how much compared to the 2 tsp. of flakes?
(awesomely great book, by the way)
The 2 teaspoons should actually be 2 tablespoons (it's a typo, which was fixed in later prints of the book) of agar flakes and for a firmer cheese, flakes are better than powder so I wouldn't reccomend subbing powder for the sunflower cheddar. Thanks!
Where do i start? This is quite an interesting recipe, thank you 🙂
For those who want to know;
1. I used mostly pumpkin seeds (since it turns out someone had eaten most of my sunflower seeds!) and while the result is green cheese, it tastes great! (and that's ok, we're calling it halloween cheese 😉 )
2. I used bernardin pectin, the kind requiring no sugar (no Pamona's at home) and just used the whole package. I also used the ½ cup of water originally for the Calcium, instead to make seed paste.
3. Make your life much easier; put all your ingredients in the blender and blend as much as you can, it's ok if its still grainy, not quite all mixed. Then onto the agar powder, which dissolves easily in water BEFORE YOU BOIL IT. Then turn on the heat, boil and add the pectin. Once you have these two piping hot and mixed (takes about 30 seconds and no elbow grease) pour it into your Vitamin (yes, carefully!! and use the lid, and all that safety stuff) and blend. You'll get a super smooth consistency easily now, with the added liquid and you've not had to whisk like crazy 🙂
So I didn't really change your recipe at all, and thank you!!!
Hi there! I'm in the UK. Is there a way to get pomonas pectin here or a cheap way to get it sent here that you know of?
Thanks for the great recipe anyway!
I'm really not sure. Sorry!
Thanks for the recipe! How much time can we keep this cheese on the fridge?
I would say 1 week.
I’m not getting a paste with my food processor. So I’m completely confused. It’s granular not pasty.
It's hard for me to troubleshoot with just this information. I'm sorry.
I made the version of the recipe from your cookbook 'But I could never go vegan', it didn't set. I have never used agar agar before. I tried researching before making your recipe but instructions seemed to vary on the internet. When I was stirring the agar agar flakes, the liquid never seemed to thicken. From the recipe, I got the impression that most of the firming up happened once the cheese was in the fridge so I cooked it according to the time and hoped for the best. Is there a good resource on using agar agar that you could point me to? I will say that the flavour was amazing, and I am looking forward to perfecting this technique. I will have to enjoy this one as a spread.
Did the instructions in the book call for the agar in teaspoons or tablespoons? In the earlier versions of the book, there was a type calling for teaspoons, when it should've been tablespoons. If that's not the problem, then I would say it just takes practice. I don't think I got the hang of agar agar on my first try either. 🙂
Thank you for the recipe! I usually buy nut cheese and since there are so many amazing companies now making artisan nut cheeses I've never felt motivated to try making it myself. That all changed when I started an elimination diet a couple weeks ago, which included avoiding nuts! So, I'm limited to just seeds and don't want to use oils. Your recipe fit the bill! I just made it and it's chilling. I tasted a little and it's definitely tasty, so now we'll see how it sets. I'm planning on making quesadillas with it tonight. One thing I noticed is that my Vitamix was not the right tool for the job. It throws the "dough" to the walls of the container instead of blending smoothly. You have to scrap and pulse a lot and it never quite gets smooth. I imagine a food processor would be the way to go.
I put in a 1/4tsp of agar then proceeded to pour the remaining 2 oz bag into the water thinking it was the pection 🤦♀️
Is has definitely thickened haha...is it edible or is that much agar at once not fit 🙁
I'm guessing it would depend on you if it's edible or not, lol. Sorry to hear that!