Garlic and herb vegan cheese. Slice it, spread it, grate it, melt it. Vegan, gluten free, low fodmap, sugar free.

​What’s your stance on Vegan cheese? Some people genuinely seem to like it. Other people force themselves to like it. Personally, I just can't seem to stomach the shop bought stuff. Every time I find a new one that seems really promising, that aftertaste kicks in and makes me feel really unwell. I think it's because so many of them seem to be coconut oil based to aid their melt-ability. Coconut doesn't belong in cheese. Even with  the refined “odour” free varieties it often misses the mark. Never once has anyone been quaffing a bounty and thought, it's alright but it feels like it's lacking a touch of cheddar. And never before has anyone been eating mozzarella and thought, you know what this is missing? Sun cream. Ha. Surely there must be a way to make a nicer version at home?

Well, I think, I think I might have cracked it with this. It’s been devoured by a bunch of people who can eat dairy, which is always a good sign we’re on to a good thing.

Better yet, you can slice it, spread it, grate it and melt it.

​I really hope you love it. 

Ingredients

1 cup soaked macadamia nuts (can use cashews if not affected by FODMAPs)

3/4 cup unsweetened almond milk

1/2 cup of nutritional yeast

The juice of 1 lemon

½ teaspoon salt

2 tablespoons garlic infused oil

(Optional: 2 probiotic capsules)

1 cup water

1 1/2 tbsp agar agar powder

Herbs of your choice

I love to use -

1 teaspoon of dried parsley

1/2 teaspoon of dried oregano

1 tablespoon of fresh chopped chives

A generous pinch of cracked black pepper

Pinch of turmeric 

Method

Add the macadamia nuts, milk, nutritional yeast, lemon juice, salt, garlic oil and as an optional ingredient, the inside of 2 probiotic capsules, to a high speed blender.

Blend until it’s completely smooth.

Add the water and agar agar to a non stick saucepan over a low - medium heat. Stir constantly for about 5 minutes until it turns to a jelly like consistency.

Add it to the blender along with the herbs of your choice and blend until combined. Pour into a mould or mini cake tin immediately, allow to cool at room temperature then chill and set in the fridge.

Store in the fridge and enjoy within 4 days.

It tastes beautiful spread on a bagel or gluten free oatcakes. Add little chunks to a salad or Buddha bowl, enjoy melted on a pizza, in a toastie, in a veggie quesadilla, grated over a chilli, stirred through pasta or however you like.