See the recipes below for some of the delicious creations you can make with Mad Millie.
Vegan Ricotta
Makes: approx. 200g
=R3=
Vegan Marinated Feta
Makes: approx. 200g
=R1=
Vegan Haloumi
Makes: approx. 200g
=R2=
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup raw cashews
- ¾ cup water
- 1½ tbsp agar
- ¾ tsp cheese salt
- ⅛ tsp citric acid
-
- Marinade
- 2 tbsp white miso
- ¼ cup apple-cider vinegar or lemon juice
- 1½ tbsp olive oil
- ¼ cup water
- 1 tbsp yeast flakes
- 1 tbsp dried herbs
- ½ tsp garlic powder
- ½ tsp cheese salt
-
- Equipment
- Thermometer
- Medium cooking pot (non-stick if available)
- Blender or food processor
Method
- Place raw cashews in a bowl and fill with water until covered completely. Soak overnight (approximately 8 hours).
- Drain cashews and rinse with water.
- Place nuts in a blender or food processor and add remaining feta ingredients.
- Blend at a high speed until you get a smooth, creamy consistency.
- Pour mix into a cooking pot and slowly heat to 60ºC on a low heat. It’s important you continuously stir this to ensure milk doesn’t stick, burn or separate.
- When temperature reaches 60ºC you will notice the mixture thickens. Keep stirring on heat for a further minute to ensure agar is activated and cheese sets.
- Pour contents of pot into a flat tray, cover and leave in fridge for 1–2 hours or until set.
- While cheese sets, mix together marinade ingredients in a bowl.
- Carefully remove from tray, cut into cubes.
- Place cubes into a jar and pour over marinade mix and leave for 2–3 hours before eating. The longer you leave it, the more flavour will be infused.
- Can be stored for up to two weeks in an airtight container in the fridge, as the cider acts as a preservative.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
