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From: Deborah (
Subject:         homemade soy cheeze
Date: June 25, 2012 at 2:00 pm PST

In Reply to: Re: fresh soy cheese posted by susan on June 24, 2012 at 12:34 pm:

Chef Deb's Cheeze
(It can be sliced or used as a spread, and it melts!)

1 cup nutritional yeast flakes
2 Tbs tahini
1 Tbs lemon juice
2 Tbs light miso
1/4 cup margarine or oil
1 tsp onion granules
1/2 tsp garlic granules
1 tsp - 1 Tbs paprika (1 tsp = beige cheeze; 1 Tbs = orange cheeze, none = white cheeze!)
1/2 tsp yellow mustard
1/4 cup soymilk powder (plain), or rice milk powder
1/2 cup soymilk, or rice milk
1/2 box firm silken Tofu
1 & 1/2 cups water
6 - 8 Tbs agar flakes (depending on firmness desired)*

Spray a small (square or round) plastic storage container with pan
spray. Set aside.
Put everything EXCEPT agar and water in a blender or food processor.
Pulse/blend until creamy. Set aside.
Put the water and agar flakes in a small saucepan.
Bring to a boil, then reduce heat to medium-low, and simmer,
stirring constantly, until the agar is dissolved (5 minutes or more).
Pour the agar mixture into the blender or food processor containing the
other ingredients.
Pulse/blend until the mixture is completely smooth.
Stop the blender or food processor several times to stir the mixture,
and scrape down the sides of the bowl or jar.
Put the mixture into the prepared container.
Put the open container in the refrigerator to let the cheeze firm up.
When it is firm and cool,
cover the container with the lid or plastic wrap.
Let the cheeze chill for several hours before serving.
Keep refrigerated.

It will keep for about 10 days in the refrigerator.


Hot Pepper Cheeze:
Stir in 1 Tbs mashed canned chilies
or 1/4 - 1/2 tsp crushed hot red pepper flakes into
the blended mixture before pouring it into the mold.

Nacho Cheeze:
Blend in 1 teaspoon chili powder,
1/2 teaspoon dried oregano, and 1/4 tsp garlic powder.

Smoky Cheeze:
Blend in 1/4 teaspoon Liquid Smoke, or to taste.

Mozzarella Cheeze:
Omit paprika.

Pizza Cheeze:
Omit paprika; add 1 tsp Italian seasonings.

Swiss Cheeze:
Omit paprika; use maximum amount of agar.

For a great CHEEZE SPREAD,
simply omit the agar-water mixture.
Blend remaining ingredients, as per the recipe.
Pack into a container, and refrigerate.
Use as a spread on toast, biscuits, veggies, etc.
Heat with some "milk" to make Cheeze Sauce.

For a cheeze with a softer, creamier texture (sort of like Velveeta),
use Instant Clear Gel or Ultra Gel (instant cornstarch) instead of agar.
Add to processor last, and blend well. No cooking required!
Start with 4 Tbs, and increase for firmer cheeze.
It thickens as it cools, so don't overdo.

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