Today I’m really excited to present you the recipe of this vegan stracchino cheese!
Along with eggs, one ingredient that vegans are very likely to miss (I reckon even more than eggs) is indeed cheese.
Lately we’re experiencing a real boom here in the UK. Every supermarket nowadays has at least one plant based alternative, but the real issue is that they usually don’t taste that great, at all.
When I was a vegetarian one of my favourite cheeses used to be Stracchino. This is a soft and very creamy cheese made from whole cow milk, that only needs a quick maturation, and it is typical from a bunch of regions in the North of Italy. It can be eaten by itself, in salad, as a spread or melted in piadina, a flat rounded bread similar to tortillas, from Emilia Romagna.
It’s been years that, after a number of attempts, I’m making vegan stracchino at home, completely from scratch. You won’t believe how easy and highly satisfying it is and I assure you that this little baby here is P E R F E C T: both texture and taste wise!
I recommend you to try it even if you have never tasted it before. You won’t be disappointed!
How to make Vegan Stracchino Cheese
Ingredients (make a 400gr block):
250 ml Soy Milk
20 gr Tapioca
20 gr Corn Flour
30 gr Soy Cream
Juice of 1 Lemon
2 ts Nutritional Yeast
1 ts Garlic Powder
1 ts Onion Powder
1 pinch Salt
120 ml Soy Yogurt
In a pan add tapioca, corn flour and soy milk. Whisk until combined.
Then add in this order: soy cream*, lemon juice, garlic, onion, salt and nutritional yeast.
*Did you know that you can make your own soy cream simply blending some soy milk and the double amount of vegetable oil? For example, for this recipe I’ve used 20 gr of soy milk and 40 gr of sunflower oil. In a matter of seconds you’ll have your homemade, versatile and – last but not least – extremely cheap soy cream. Isn’t that great? 🙂
Put the pan on a low heat and cook until it thickens (around 3 minutes), stirring constantly. You’ll have a very stretchy consistency. You’re doing it great, this is exactely what we want to achieve. Now turn off the heat.
At this point it’s time to combine the yogurt. Do not rush this step: combine it perfectly with a spatula and tranfer the cheese in one or more molds, coated with baking paper. This cheese is typically squared, but of course feel free to give it any shape you like 😀
Allow it to cool completely at room temperature, then keep in the refrigerator for up to one week (although it never lasts that long!).
Serve on crakers, melts well on pizzas, pasta bakes, sandwiches and anything you like, really!
Don’t forget to let me know what you think if you try it 🙂