Vegan Stracchino Cheese
Making this vegan stracchino cheese from scratch completely at home has never been this easy! Here's a step-by-step guide for you!
Servings: 8 50 g portions
Calories: 67kcal
Ingredients
- 250 g Soy Milk Unsweetened
- 120 g Soy Yogurt Unsweetened
- 20 gr Tapioca
- 20 gr Corn Flour
- 30 gr Soy Cream*
- ½ tablespoon Nutritional Yeast
- ½ teaspoon Garlic Powder
- ½ teaspoon Sea Salt
...for the soy cream...
- 125 g Vegetable Oil
- 65 g Soy Milk
- 7 g Sugar
- 1 g Salt
- ¼ teaspoon Lactic Acid optional, but makes it taste more authentic. Alternatively use 1 teaspoon Lemon Juice
Instructions
- For the soy cream: add all the ingredients to a deep glass and blend to smooth with a stick blender.
- In a pan add tapioca, corn flour and soy milk. Mix well until combined.
- Then add in this order: soy cream (only 30g), garlic, salt, lactic acid and nutritional yeast.
- Set 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 exactly 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 transfer 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 with crackers, or melt on pizzas, pasta bakes, sandwiches or anything you like, really!
Notes
Please note the dose of the soy cream is larger than the amount required in the recipe. You can use it to coat pasta or in other vegan cheeses, or even as a mayo. Using a lower amount it won't emulsify ideally.
Nutrition
Serving: 50g | Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Potassium: 58mg | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 4mg | Calcium: 66mg