Like our cheesecake recipes, we made one version of a vegan cheese – amended it slightly and here is the next attempt…this time it’s vegan soft cheese, low fat and has gorgeous sun dried tomatoes in.
Clearly from the images you can see it’s been sliced (straight from the refrigerator) but this really is a soft and tasty cheese. Ready to spread or whatever you like!
Combined together with oats, nutritional yeast and cooked pumpkin (or puree), this is a very healthy vegan soft cheese – you just have to look down at the basic ingredients list to see for yourself.
Treat this as a simple go-to recipe for a vegan, dairy-alternative to homemade soft cheese!
Pumpkin + sun dried tomato vegan soft cheese
1 cup water
1 cup pumpkin puree/cooked pumpkin
1 cup oats
1/2 cup nutritional yeast
6 sun dried tomatoes (I used tomatoes preserved in oil)
1 teaspoon himalayan sea salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup water
1 1/4 cups water
2.5 tablespoons agar POWDER
- Add the ingredients in the order listed (not the agar + 1 1/4 cup water) + blend until very smooth with zero lumps.
- Heat the water + agar over a low heat until it becomes very thick + gloopy. Once thick, transfer to the cheese base + pulse until fully combined.
- Transfer the cheese to a mould of your choice. I used a loaf tin.
- Refrigerate for 30 minutes before using + store in the fridge for 5-7 days.
Adapted from Vegan paprika cheese from Cooking with Plants