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Suisse Melty Vegan Cheese Recipe

Quick, Easy, Versatile Spreadable Nut "Cheese" Recipe

Sample recipe from 'World Vegan Feast' by Bryanna Clark Grogan, with soy & gluten free options.

Suisse Melty Cheese makes great vegan grilled cheese sandwiches and quesadillas, and un-cheese sauce. And it's low fat, low cholesterol, and low glycemic index!

We used this nut cheese as a sauce for Lentil Quinoa Casserole, and in Vegan Grilled Cheese Sandwiches.

Total Prep & Cook Time: 20 minutes

Yield: Approx 1 1/4 cup or 10 Servings

Nutrition Data, 16g Serving: 68 cal, 3g protein, 3g fat, 7g carb, 1g fiber, 115mg sodium, 1g sugars, low Cholesterol, good source Vit B6, B12, Folate, Copper, Manganese, Thiamin, Riboflavin, Niacin. Estimated Glycemic Load 4

Ingredients:

1 cup water
2 Tbsp nutritional yeast flakes
Optional: 1/4 cup walnut parm pg 15 (Savvy Veg used 1/4 cup raw cashews instead)
2 Tbsp cornstarch
1 Tbsp unbleached white flour OR 2 1/2 tsp white rice flour
1 Tbsp light miso paste

1 Tbsp tahini
1 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp garlic powder (Savvy Veg omitted)
2 Tbsp water

Directions:

Combine all ingredients except for the last 2 Tbsp of water in a blender and blend until smooth
Pour the mixture into a small saucepan and stir over medium heat until it starts to thicken
Let it bubble for 30 seconds, whisking vigorously, then remove trom heat
Whisk in the remaining 2 Tbsp water until smooth
Drizzle the cheese immediately on food and broil or bake it until a skin forms on top
Or refrigerate it in a small rigid covered container for up to a week. It will get quite firm when chilled, but will still be spreadable
You can spread the firm cheese on bread or quesadillas for grilling or heat it gently to spread more thickly on casseroles and other dishes.

Cooking Tips

I recommend using cashews as a regular part of this recipe - not as an option, and saving the walnut parm (pg 16 of World Vegan Feast) to sprinkle on just about everything. I added some to my grilled cheese sandwich - divine!

Since I omitted the garlic powder, it was a little bland, and I might add another tsp lemon juice, or a tsp of mustard powder next time I make this recipe.

Once it was chilled, Suisse Melty Cheese firmed up, and made a delicious grilled cheese sandwich spread thickly on sprouted barley bread - much tastier and much more melty than any commercial vegan cheese I've used.

When I make it again, I'll leave out the last ingredient - 2 Tbsp of water - for a thicker cheese.

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