Velvet Cheese (gelatin)

Note: For best printing results, please use Google Chrome.

This is a delicious plant-based, oil free cheese that can be sliced, or shredded. Use on tacos, burritos or mixed in casseroles. It’s also freezer* friendly. Use this recipe for a vegan version which is made with agar-agar.

Yield: makes about 300g/10-12oz block

Ingredients

  • 1 cup boiling water
  • 7 Tbsp gelatin* (42 g/1.5 oz)
  • ¾ cup raw cashews (114 g/4 oz)
  • 1 small cooked carrot* (about 1/3 cup;40g/1.5oz)
  • 3 Tbsp raw sesame seeds (28 g/1 oz)
  • 3 Tbsp nutritional yeast
  • 2½ Tbsp lemon juice
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp turmeric
  • ¾ tsp salt

Instructions

  1. Prepare a container* (that will hold about 2 cups) for the cheese to mold into.  
  2. Add to high power blender cashews, carrot, sesame seeds, nutritional yeast, lemon juice, onion powder, garlic powder, paprika, turmeric, and salt. Set aside and get the gelatin ready.
  3. Add gelatin to a medium bowl and add boiling water. Stir until completely dissolved then add mixture to the blender ingredients. 
  4. Blend until smooth then pour cheese into a prepared container. When it’s no longer warm to touch, cover the container and put in the fridge. Allow cheese 5-6 hours to get firm.
  5. Enjoy this cheese within 7-10 days. Otherwise freeze* and use later.

Notes

  • Gelatin is considerably more cost effective when purchased in a bag, rather than packaged in pre-measured pouches.
  • Frozen carrots are quick and easy to use.
  • Silicone molds are ideal. Consider small loaf pans, portion freezer trays and muffin cups. Otherwise a nonstick spray will need to be used. When using non-stick spray, wipe out the excess.  
  • This cheese will melt when heated (like in a grill cheese sandwich) however, don’t expect it to melt like dairy cheese or plant-based cheeses that are made with added oil.
  • If you plan on freezing this cheese, it must be made with gelatin and not the vegan version with agar-agar. Agar-agar is not freezer friendly.
  • Shred before freezing, then spread a thin layer on a baking sheet lined with parchment paper. After it is frozen, transfer the cheese to a Ziplock bag.