Post Punk Kitchen Forum

I have just started to experiment with diffrent methods to make vegan cheese. I did a kind of "blue cheese" from soymilk fermented with kefir and then with a cheese mold (Penicilinium Roqueforti), but it didn't taste so much as i hoped. But it at least looks just like it should. Some of the other things I have tried so far is culturing nutcheese with lactic acid (from lacto fermented vegetables) and let it age for a couple of months, and I made a agar cheese that is flavoured with "stinky tofu" that turned out really good. I really would like to find someone who maybe tried the same and can share som ideas and experience.

This is what the "blue cheese" and cashew cheese looked like after it had been aged for 2 months:

I'm starting to experiment! Can you give me any more details about the stinky tofu cheese? That sounds very intriguing as I never know what to do with the stinky tofu we have.

Which methods have you tried so far?

For the stinky tofu cheese I used:

2 dl cashew nuts
100 g margarine
2 tbsp agar (powder)
3 dl oat cream (or soy cream)
10 cubes of fermented tofu
1 tsp salt

Mix everything in a blender, except the cream and agar, to a smooth paste. Stir the agar into the cream and bring to boil. When the agar is disolved pour it into the blender and mix until smooth. Pour it in a plastic container and let it set in the fridge. Done!

So that one isn't really cultured. But because of the stinky tofu it tastes somewhat like a aged cheese. And its really easy to make.

I have had a problem with things going moldy in the fridge. I think I need to take extra steps to sanitize for longer term storage. And learn a lot more patience! I haven't made any aged cheese, just fermented.

For the 100 g marg, is that a stick type or a tub (that has more water in it, like a spread)?

Artisan Vegan Cheese comes out in about 2 months and has lots of aged cheeses. I don't trust myself to experiment and not get food poisoning so I'm just hanging on to the coattails of the more experienced.

Oh this is interesting! I love the look of that blue cheese, too bad it didn't taste very good.

I've recently made Miyoko Schinner's cashew mozzarella, which is fermented with rejuvelac for a day, but not really cultured. I liked that very much. Cheese is my big weak point in being vegan, so I'm always looking for good alternatives. I can hardly wait for the Artisan Cheese book to come out.

I have some fermented tofu in the fridge so I might give your recipe a try. What do you use that cheese for?

I'm also really looking forward to the Artisan Cheese book! I use the cheese for almost anything you could use regular cheese for. It melts so its good on pizza and you can slice it and use it for sandwiches, or in toasts.

About the margarine, I'm not really sure. I use the kind I use for baking. Is that stick maybe?