Imitation Cheese (Vegan)

Recipe notes & preparation tips

A small amount of lecithin powder can be added as an emulgator but is not really necessary. Being hydrophilic and lipophilic, it binds together the water and the oil.

Adding vinegar may increase durability in the refrigerator but more than 4 days are not recommended.

A pinch of sugar can add to the taste but may not be compatible with all other spices.

For a variant with rice, about half (and up to two-thirds) of the base substance is replaced by mashed rice. The advantage of mashed rice is that it results in a more cheese like substance, which dries better.

A variant with vegetable stock can be made with less soy sauce. Mexican Taco Seasoning Mix can be used but is not required, because the vegetable stock is already very spicy. The variant can be combined with rice.

A dairy free cheese flavor sauce mix can be suitable to acquire a stronger cheese flavor.

Freezing is not recommended. There was a single case where freezing seemed to even have improved the consistency (making it a bit like tofu) but this lacks reproducibility.

The cheese is best served slightly heated (e.g., on a solar oven) on ciabatta with a splash of warm olive or rapeseed oil, mixed with a mashed clove of garlic and with a slice of tomato and a leaf of basil.

Put the cheese on a slice of bread and sprinkle hackled onions on top. Bake in a toaster oven or grill until the onions turn only slightly glassy. Grapes cut in halves make a good topping and complement the taste.