Someone recently mentioned longing for packaged string cheese as a child, and it got me thinking on coming up with a vegan version. Now I'm positive that prepackaged vegan cheese sticks are either out there somewhere (?) or in the works, but it's still nice to come up with a healthy homemade version (and this one happens to be soy-free to boot). This vegan "cheddar" is a recipe from Bryanna Clark Grogan's subscription-only newsletter; it's made from a base of roasted red peppers and tahini, with magical gelling agents agar and carrageenan. I poured the warm mixture into an ice stick tray to create a cheese stick shape. I'm sure you could do the same with any of the vegan block cheese recipes out there, in books like Dairy-Free and Delicious
or The Ultimate Uncheese Cookbook.Next to the cheese sticks are baby carrots and jicama, a kiwi fruit, and soy crisps. For dessert, two slices of dried mango are resting in a muffin cup next to the crisps.
Verdict: The sticks were softer than regular cheese, but still finger-foodable. These were much, much better than my last block cheese attempt -- more flavorful and without that overwhelming mustard taste, and oddly enough without an overwhelming red pepper flavor, either. Shmoo only ate one, though, and says he still prefers transfat-filled Tofutti slices. He liked the soy crisps, but I wonder what happened to plain old mini-rice cakes -- sometimes even a vegan wants a break from all that soy! 3 stars.
Update: Right after dinner shmoo asked, "Are there more of those cheese sticks?" and then proceeded to eat all the rest. "But I thought you didn't like them?!?" I exclaimed. "No, I decided they were good!" So hey, you just never know!
Ice stick tray as mold, how clever!
ReplyDeleteMy oldest always watch out for that hydrogenated stuff in the list of ingredients and doesn't want me to buy anything that contains it, but I still wish she'd eat more veggies. lol
I was reading the list of ingredients in a box of Tofutti Cuties at the store a few days ago and was surprised to find high fructose corn sweetener in it (next only to water and sugar). I took it home, anyway... well, with begging eyes looking at me, but next time we'll just stick with Turtle Mountain products.
Hi there,
ReplyDeleteI've been a little disappointed with vegan "cheese" selection here in Halifax. There are a couple of brands that appear to be completely vegetarian but they're incredibly expensive. The brands I could find that were more affordable actually contained casein, which I believe is milk-based. I don't really understand the point of making "vegetarian" cheese if it has milk in it either. I'm also having difficulty finding egg substitutes at the grocery store--what do you guys use?
Thanks :)
Tere
I'm with you on the Tofutti products. Sadly, they're the only vegan cheese available here. I hope Follow Your Heart will make it here one day, I'd love a healthy alternative. I also hear Wildwood and WholeSoy make good vegan cream cheese and sour cream, two more items that Tofutti corners the market on around here.
ReplyDeleteI wish I had started making my own vegan cheeses long ago so we didn't have to break this unhealthy Tofutti dependence. Homemade vegan cheeses are really pretty simple to make, even the block kind.
>>It seems like we have more options as vegans almost every day!
I agree! I notice new items every time I go to the store. :-)
Our oldest dd had organic kiwi in her lunch today too! That is her "new" favorite thing, and I found it on sale, 12 for $3 last week.
ReplyDeleteTonight I made the caramelized tofu. I also threw in some asparagus. This was our family's first time eating tofu. It was yummy.
I thought I'd weigh in on the high fructose corn discussion. Our oldest dd is insensitive and I am as well. With dd, it makes her very hyper, with me, it causes me to have mild daymares. Just for anyone's information. As always, thanks for the inspiration.
Mrs. Shmoo; about the soy vs rice crisps
ReplyDeleteI've actually seen potato crisps made I think by Genisoy (same brand as a lot of the soy crisp) There really good and lower in calories.
Just wondering if you think the homemade uncheeses tend to be better for plain snacking? I've tried a few of the packaged varieties (Tofutti, Vegan, and For Your Heart) and have to say I really only enjoy them melted. The texture just seems to be wierd and slimy otherwise. And yes, I've seen those soy crisps in the store and have always thought "well, there's one soy product I don't need in my life. . . " Good looking lunch!
ReplyDeleteWhat an amazing idea! Cheese sticks are one of the "fun" foods that my kids miss. I can't wait to try this.
ReplyDeleteI should have known when I mentioned the string cheese that you could find a way to create it! Your creativity is amazing.
ReplyDeleteI <3 kiwis, and they are so good for you! This lunch looks really healthy and amazing.
Che-e-e-se!!! It drives me crazzzzy!
ReplyDelete:)
Indian Vegetarian Cheese Cutlets
I just made a suna melt with some Follow Your Heart Vegan Gourmet cheese. I put it in a toaster oven on broil, but could not get it to melt. The suna and the bread became crispy but the "cheese" was still in perfect little slices. Anyone have luck melting this "cheese"?
ReplyDeleteAlso, w/FYH and other vegan block "cheeses", shredding or chopping up the "cheese" into tiny cubes can greatly add to the melting factor.
ReplyDeletedefinitely shred the follow your heart cheese and use a high temp. otherwise, in my experience, it just kind of sweats rather than melt.
ReplyDeleteOH MY GOSH! OMG. Cheese sticks! Okay, I can go vegan now. I LIVE on these things. Wow... I'm in giddy shock.
ReplyDeletethose cheese sticks are creepily realistic looking!! :D
ReplyDeletei can't find jicama near me!!
What I do to melt vegan cheese is preheat in microwave (or non stick pan on stovetop) and then place under broiler. Works pretty good.
ReplyDeleteWe tried Tofutti non-hydrogenated cream cheese - tastes horrible!! Not worth it. Blech.
I don't like store bought vegan cheese as a snack but homemade is yummy! Recently made the Colby Chedda from Ultimate Uncheese Cookbook and it's delicious. Doesn't really taste anything like cheese but has a nice taste and creamy mouth feel.
How would one go about getting the Bryanna Clark Grogan recipe? Are newsletter back issues available? My kids BEG for string/stick cheese! Thanks!
>>How would one go about getting the Bryanna Clark Grogan recipe? Are newsletter back issues available?
ReplyDeleteYes, if you subscribe to her newsletter ($17/year) you get access to all the back issues. I'm telling you, there's so much there it will make your head spin.
Galaxy Foods makes a passable string "cheeze", just to let you know. :-)
ReplyDeleteAha! See, I knew there had to be one out there on the market somewhere. Thanks!
ReplyDelete>>For dessert, two slices of dried mango are resting in a muffin cup next to the crisps.
ReplyDeleteYummy! Recently after discovering Phillipines 7D Dried Mango Slices through a friend who is importing them, we started offering by mail. They are incredibly natural. I tried to find an alternative originally but most were "candied". These 7D brand are very natural and tasty. Find them at www.sweetsweetmangos.com
Hi Everyone - Im as just wondering if there is anyone out there that could help with my little dilema. I am trying to accomodate to my son's school by bringing in items that they serve to the other children, so that he doesnt feel quite left out. One item in particular is a non dairy string cheese. I am not concerned about the soy at this time, as long as it is dairy free and gluten free. Ive read a few comments about making yuor own, but I cant seem to find a recipe. Any help or suggestions would be appreciated
ReplyDeleteThe recipe for the string cheese is no longer available on the link. Any chance you can share the recipe directly? Thanks!
ReplyDeleteThe recipe was never available for free -- you have to subscribe to Bryanna's newsletter, or I suggested using any of the cheese recipes in the two books I listed in the post. Good luck!
ReplyDelete