6 Ingredients
Soy yogurt
250
gr
|
Baking powder
1
tablespoon
|
Lemon (juice)
1
tablespoon
|
Salt
|
Black pepper
|
Miso
1
teaspoon
|
Here is an easy receipt to prepare an homemade fresh vegan cheese super tasty.
Put the yogurt into a loosely woven cloth, collect everything in a sort of bag and it to drip overnight in the refrigerator (remember to put a bowl underneath to collect the liquid). This way the yogurt will lose some of the water it is made of and will compact. Once ready, mix it with chickpea miso (or soy miso if you can't find chickpea miso), nutritional yeast, salt and pepper to taste, lemon juice and 1 tablespoon of extra virgin olive oil. Serve fresh or at room temperature for example with rocket as in the photo.
Put the yogurt into a loosely woven cloth, collect everything in a sort of bag and it to drip overnight in the refrigerator (remember to put a bowl underneath to collect the liquid). This way the yogurt will lose some of the water it is made of and will compact. Once ready, mix it with chickpea miso (or soy miso if you can't find chickpea miso), nutritional yeast, salt and pepper to taste, lemon juice and 1 tablespoon of extra virgin olive oil. Serve fresh or at room temperature for example with rocket as in the photo.
Preparation time
about 10 hours
