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Vegan Havarti Cheese with Dill
Click to print This cheese starts with a homemade tofu recipe, or if you prefer you can substitute 1 pound of store bought firm tofu.
Homemade tofu;
3 c. water
Bring to a boil, add, whipping constantly until dissolved;
3/4 c. soy flour
separately mix;
1 c. hot water
1/4 c. fresh lemon juice
Reduce the heat to the lowest setting. Stir rapidly in one circular motion to make a whirl pool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander for about 15 minutes. Tilt the colander to one side and let it sit in that position every few minutes.
Measure into a food processor or blender (works best) and process 2 - 3 minutes;
1 1/2 c. hot water
1 1/2 c. plain soymilk
1/2 c. raw cashew pieces
Pour into a sauce pot and bring to a boil, add and whip until disolved;
4 T. agar flakes or 3 3/4 t. agar powder
4 T. nutritional yeast flakes
1/4 t. white pepper
1/2 t. salt
1/2 t. onion powder
1 T. fresh chopped dill weed
Reduce to a medium heat and simmer stirring frequently until agar is dissolved and liquid starts to thicken, about 5 minutes. Mix together and add;
2 T. cornstarch
1/4 c. cold water
Continue to whip over medium heat for another 3-4 minutes.
Add tofu and whip until smooth. Pour into a lightly greased or pan sprayed plastic tub. Refrigerate until totally chilled, about 4 – 6 hours. (Using a wider shallow tub. allows faster cooling)