Money can’t buy happiness…
But it can buy poutine, which I think is better.
So when I got this vegan cheese making kit for Christmas, it could only mean one thing:
The kit didn’t contain a particular recipe for vegan cheese curds, however, you can follow the ‘soft mozzarella’ recipe and wait for it to cool and achieve the same results.
I made the Soft Mozzarella according to the kit instructions, by blending together the cashews, milk, tapioca flour, citric acid and salt and heating it up in a non-stick pan until it was thick and cheese-like.
I then transferred it to a pot to cool.
I cut the potatoes into thick wedges- leaving the skin on- and cooked them at 180 degrees in enough butter to coat them all evenly.
I let them cook until they were nice and crispy while I made the gravy;
The gravy I made was from this recipe by Avant-Garde Vegan (Gaz Oakly) I made mine without the white wine and miso paste. I also blended the veg into the gravy with a hand blender at the end instead of sieving it.
This was so easy to make and it tasted delicious!
The kit is a great way to get all the ingredients in one place for making the cheese. I thought making cheese would be a long, complicated process but it only took 20mins and tasted so cheesy!
The gravy was also the best gravy I’ve ever tasted.
I’ve listed the ingredients below, but be sure to check out Avant-Garde Vegan for the full recipe and the Mad Millie Vegan Cheese Kit.
For the Cheese Curds:
80g raw cashews (soaked overnight)
125ml unsweetened vegan milk
1.5 tbsp tapioca flour
1/8 tsp citric acid
1/2 tsp artisan salt
For the Gravy
1 tbsp Olive Oil
2 Celery Sticks
3 tbsp Plain Flour
240ml White Wine
1 tbsp Miso Paste
1 tbsp Soy Sauce
Juice of 1 Lemon
1 tbsp Tarragon
250ml Vegetable Stock
Salt & Pepper
For the Chips
4 large Potatoes
3 tbsp Butter