An easy Caciotta-style Vegan cheese that is firm and sliceable, perfect for a Vegan cheese board! This authentic looking, nut-free, low-fat Vegan cheese is also quick and easy to make.
Gather the ingredients and add them one by one into a sauce pot. Start with the powders, and whisk the liquids.
Slowly heat the mixture while stirring. Gentle bubbles should be forming and the surface will look foamy. Keep on stirring.
After a couple of minutes the mixture will be dense and compact.
So instead of stirring the mixture, swirl and shake the pot so that the solid mixture gets a smooth shape and a thin outer layer. Keep on the stove for 3 minutes.
Transfer the cheese to a glass or ceramic container.
Let cool down, then keep in the fridge for 24 hours before slicing it up - this time allows the flavors and texture to develop nicely.
Waiting is indeed the hardest part of this recipe :)
Notes
This fresh Vegan cheese has a limited shelf life and should be kept refrigerated.
Keep stored in a container and eat within 2 weeks (but I bet it won't last that long!).
Variations
Herb Variation: mix in fresh herbs like chives and thyme to further enhance the taste.
Nut/seed Variation: mix in chopped toasted nuts like walnuts or sesame seeds