And now I’ll explain how I learned to make vegan fresh cheese. A few weeks ago I went to a vegan dessert course at Escribà Academy. Among other things, Àngels Puntas taught us how to prepare a fresh vegan cheese with an ingenious Lékué cheese maker. When I saw that I couldn’t stop thinking about all the fresh cheeses I could prepare! I imagined myself at home one afternoon preparing my cheese for dinner or for a super lovely breakfast at home with Lluís before going to work… Said and done, a few days later I had my cheese bowl and it was a total success. We’ve even tried putting the baked cheese on the pizza and it holds up perfectly! The truth is that the cheese maker from Lékué I think it’s one of the best kitchen gadgets I’ve ever bought in my life.

Ingredients
  • 1 l. of natural soy milk
  • 40 ml. of lemon juice
  • 40 gr. of dried tomato in oil
  • 30 gr. of boneless black olives
  • A pinch of salt
Preparation
  1. Microwave the soy milk in the white container from the set Lekué Cheese Maker for 15 minutes at maximum power (800W). If you don’t have a microwave, you can heat the milk in a saucepan over the heat until it starts to boil.
  2. Once we have heated the milk, remove it from the heat and add the lemon juice and a pinch of salt. We must remove with a slotted spoon. The milk will precipitate and you will see small lumps forming.
  3. Let stand for 30 minutes and take the opportunity to chop the olives and tomato into small pieces. Reserve.
  4. When the resting time has passed, pass the soy milk through the strainer included in the set. We will do it little by little, in batches, while we add the olives and the chopped tomato.
  5. When we have finished straining the milk, press with a spoon so that the cheese takes the form well and we will deposit the strainer in the white container. We will let it rest in the fridge for a minimum of 1 hour before consuming our fresh vegan cheese.
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