Rosemary Truffle Vegan Cheese (Nut Free)
This recipe is nut-free, dairy-free, soy-free, and delicious. I wanted to make some tasty cheeze to put on some crackers this week, so I whipped up this fire option.
This recipe is inspired by @gnomo_vegano nut-free vegan cheeze. She gets down on the vegan recipes.
I wish everyone a blessed week ahead.
1 & 1/2 Tbsp tapioca starch
2 Tbsp of water
3/4 cup of creamy oat milk
1 Tbsp avocado oil
1 Tbsp truffle oil
1 Tbsp of agar-agar
2 Tbsp of nutritional yeast
1/2 Tbsp lemon juice
1 tsp of dried minced onion
salt to taste
1 tsp dried rosemary
Step 1. Mix water and tapioca starch together in a bowl. Place the bowl to the side.
Step 2. Combine oat milk, avocado oil, truffle oil, agar-agar, nutritional yeast, lemon juice, dried minced onions, and salt in a pan. Mix until dissolved. Cook on medium for 3 minutes. Once the cheese begins to bubble, add the tapioca starch mixture and cook for 1 minute.
Step 3. Lightly add truffle oil to a small bowl. Add cheeze mixture to bowl and refrigerate for 2 hours.
Step 4. Roll the cheese in dry rosemary and enjoy!