Smoky Pepper Cheese

Cheesy, smoky deliciousness!!! Enjoy on crackers, in toasties, on pizza, in a salad…<3
Remember to use organic, fair-trade/local ingredients where possible!

51-smokey-pepper-cheese

In a pot mix/whisk the following ingredients until Agar Agar dissolves:
1 cup of soy milk
1/3 cup of water 2-3 teaspoons of agar agar powder, depending how firm of a cheese you want (I think 2 is good, if you use more it will be more of a rubbery texture, but will hold its shape better!)
Once combined add in these ingredients and mix/whisk until everything is well combined and has a smooth consistency:
1/3 cup of coconut oil
2 tablespoons of natural hickory liquid smoke
2 tablespoons of lemon juice
1 tablespoon of natural pecan liquid smoke
1 tablespoon of nutritional yeast
1 teaspoon of mustard powder
1 teaspoon of light miso paste (make sure it is fish free!)
½ teaspoon of cracked pepper (feel free to add more if you want a stronger pepper flavour)
Pour the cheese liquid into mould/s and let set/cool at room temperature before popping into the fridge to fully set.
The cheese will last at least one week in the fridge.
Enjoy!!! If you make this cheese or any of my other recipes please let me know what you think and #magicmilkbarrecipe Yummy yumm!

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Dairy-free Cheese

This is easy to make and super delicious 
It is perfect to spread on crackers, bread, toast in a toastie, and grate onto pizza, or what ever you want to use cheese for I’m sure this will do the trick! Mmmmmm yummy!
Remember to use organic, fair-trade/local ingredients where possible!

45 Dairy-free Cheese

In a pot over medium heat whisk the following ingredients together until the agar agar dissolves, then pour into a mould greased with vegetable oil and let set at room temperature, use the cheese now our pop into a sealed container. Use within a week.

2g of agar agar, you can use flakes, powder or the strands of agar agar (I used the strands)
2/3 cup of soy milk (or dairy-free milk of your choice)
1/4 cup of coconut cream
1/4 cup of warm water – dissolve 1/2 teaspoon of vegan (fish-free) miso in this water before adding to the mixture
1/4 cup of nutritional yeast
2 tablespoons of vegetable oil (I used organic sunflower oil)
1/2 teaspoon of garlic granules
1/2 teaspoon of salt
1/4 teaspoon of turmeric powder (used for colouring, not essential)
1/8 teaspoon of citric acid

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

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Lemon Lime & Cracked Pepper Cheese

This beautiful peppery & zesty nut cheese is perfect as a dip with vegetable sticks or on crackers & a dollop ontop of a pasta dish is divine.
Use organic, fair-trade/local ingredients where possible!
Enjoy ❤

31 Lemon Lime and Cracked Pepper Cheese

In a high speed blender, blend the following ingredients until smooth and creamy!

1 1/2 cups of soaked raw cashews (I soak mine for 24 hours, 1 cup of dried raw cashews should give you 1 1/2 cups soaked) or use raw macadamia nuts, these do not need to be soaked it will just take a little longer in the blender to get the cheese soft and creamy!
Depending on how zesty you want your cheese add 1 tablespoon of each fresh juice at a time;
1-2 tablespoons of lime juice
1-2 tablespoons of lemon juice
1/2 teaspoon of salt
20 or so whole peppercorns, add a little more if you want more bite.
Add water as required, the less water you add the thicker your cheese will be, I used 2 tablespoons to get the constancy I wanted.

I sprinkled a dash of cracked peppercorns on top of these cheese and on the few occasions I’ve made this cheese I have enjoyed it with carrot sticks, and on roasted sweet potato!

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

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Rosemary Cheese

I made this recipe at the Belgrave Library demonstration I did last Thursday evening, it was a hit!
Rosemary is an amazing herb and it really makes an incredible cheese!
Thank you Alex for bringing some of your beautiful home-grown organic rosemary as a gift, I’ve been experimenting a lot with this herb, its certainly becoming a favourite!
If rosemary isn’t your thing, or you don’t have it on hand this cheese is awesome without a herb, or substitute rosemary for another fresh herb of your liking =)
This cheese makes and awesome dip, its great in a wrap and on raw or cooked pizza!
Enjoy & remember to use organic, fair-trade/local ingredients where possible =)

25 Rosemary Cheese

Soak 2 cups of raw cashews over night (24 hours is ideal), rinse and drain.
Blend in a high-speed food processor/blender until smooth with the following ingredients:

1/4 – 1/2  cup of lemon juice, use more or less depending on how zesty you want your cheese to be (-=
1 tablespoon of salt
30-40 sprigs of rosemary
1/4-1/2 cup of water depending on what consistency you would like.

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

Missy

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Smoky Sunflower Cheedar

This recipe takes almost a week to make! Unless you already have some Rejuvlac handy! It is totally worth the time if you like a strong tasting cheese! Enjoy with crackers or raw vegetables!
Use organic, fair-trade/local ingredients where possible =)

11 Sunflower Chedder Cheese

Rejuvelac recipe

In a glass jar put the following:
½ cup of wheat berries (or rye or spelt berries)
1 cup of water

Let it soak overnight before draining and rinsing the next day, put a new cup of water on the berries and continue this process (cleaning water daily) until you see little tails sprouting from the berries, once you see this happing (it took about three days for me, it will depend a lot of the temperature I think) drain and rinse the berries and cover in two cups of water, cover with a cloth and let it sit until the water goes a murky white colour, this is your rejuvelac, strain the water and you can compost the berries (maybe there is something you can do with them, but I haven’t came across anything just yet as this was the 1st time I have made rejuvelac!)

Cheese:
2/3 cup sunflower seeds
2/3 cup rejevelac
Soak for at least 12 hours
Blend with 1/8 teaspoon salt
2 tablespoons liquid smoke
1 tablespoon of lemon juice
½ teaspoon of turmeric (for yellow colour)

Blend until smooth and put the mixture into a clean cheese cloth or like myself a clean stocking, hang the cloth/stocking above something to catch the liquid, I put it in a jug and wrapped the end part of the stocking over the handle so the bottom part of the stocking dangled in the jar, leave over night, give the cloth/stocking a squeeze to remove more liquid I got just under 1/3 of a cup of liquid.

With a mortar and pestle roughly mix the following:
1 tablespoon of sunflower seeds
2 tablespoons of pumpkin seeds
1 teaspoon of sweet paprika
1/8 teaspoon of salt

Put the cheese mixture onto a piece of baking paper/plastic wrap and roll into the shape you want, sprinkle/mix in the seed and paprika mixture by rolling the cheese around, once it is how you want it to be, using the paper/plastic wrap it around the cheese, press the cheese into a small container, seal it and put in the fridge to harden up a little before removing the paper/plastic and serving with sliced vegies/crackers.

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

Enjoy!
x Missy

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Lemon Cheesecake

The Lemon Cheese is so good I was just eating it uncooked straight from the bowl… haha, but it tastes just as awesome once cooked! All the vegan cheesecakes I’ve made in the past have called for expensive processed cream cheese, I wanted to make a cheesecake that didn’t require that and was a little more healthier! The rejuvelac takes a few days to make, but if you make the whole recipe of it and have a freezer – just freeze it so you have it on hand, the sourness of the rejuvelac really adds to the cheesecake flavour, but if you want to make this cheesecake today and do not have rejuvelac just use a little bit more lemon juice and the rest being water! I think this cheesecake is one that most people will find it hard to believe it is dairy-free! Use organic, fair-trade/local ingredients where possible =)

10 Lemon Cheesecake
Base:
In a bowl put the following
1 ½ cups of flour
½ cup wholemeal flour (this optional, you can just use 2 cups of the flour of your choice if you would rather, Spelt flour is great! & gluten-free flour works too.)
¼-½ cup of sugar depending on how sweet you would like the base to be (cane sugar, coconut)
Next using your fingers mix in:
¼ cup of vegetable oil
¼ cup of melted coconut oil

Mix well and form into a ball, put the dough in a sealed container in the fridge for about 30mins then press it into a lined pie plate (the plate I used was 9″) I lined the base of the plate and I also lined the walls of the plate with melted coconut oil put you can use baking paper.
Pop it in the oven preheated to 180 degrees fan-bake for about 15-20 minutes; let the base cool before adding the Lemon Cheese to it.

Lemon Cheese:
In a blender/food processor mix the following until smooth
2 cups of semi firm tofu (not silken not hard) – crumbled
1.5 cups of cane sugar (you can use more or less depending on your preference)
½ cup of freshly squeezed lemon juice
½ cup of rejuvelac (find the recipe below)
½ cup coconut cream
¼ cup melted coconut oil
3 tablespoons of arrow root (tapioca flour)
1 ½ teaspoon of lemon rind
1/8 teaspoon salt

Rejuvelac recipe:
In a glass jar put the following:
½ cup of wheat berries (or rye or spelt berries)
1 cup of water

Let it soak overnight before draining and rinsing the next day, put a new cup of water on the berries and continue this process (cleaning water daily) until you see little tails sprouting from the berries, once you see this happing (it took about three days for me, it will depend a lot of the temperature I think) drain and rinse the berries and cover in two cups of water, cover with a cloth and let it sit until the water goes a murky white colour, this is your rejuvelac, strain the water and you can compost the berries (maybe there is something you can do with them, but I haven’t came across anything just yet as this was the 1st time I have made rejuvelac!)

Back to the cake- once the mixture is smooth pour the Lemon Cheese into the base and cook at 180 degrees for about 40 minutes, the edges of the cheese cake should brown a little, now turn off the oven and let the cheesecake sit in the oven until it has completely cooled, you can cut it from the dish and enjoy it like that, or pop it in the fridge for later, or put it in the freezer for a frozen cheesecake!
Mmmm! Delicious!

Enjoy with lots of fresh organic strawberries (-=

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

x Missy

 

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Potato Cheese

I made this recipe for the pure intention to put in toasties =)
But it works well as a warm cheesy sauce for a cheese fondue or on pizza (try a cheese filled crust!)! Use organic, fair-trade/local ingredients where possible =)

07 Potato Cheese

1 cup of diced peeled potato – Steam until cooked
Then mash it up in a bowl (this equalled about 2/3 of a cup cooked potato for me)
Then mix in the following:
2 tablespoons of coconut oil
½ teaspoon of powered turmeric (this is to make the cheese a nice yellow colour)
Set aside

In a pot over medium heat mix the following:
1.5 cups of soymilk
¾ cup of savoury yeast flakes
½ teaspoon of salt
Optional 1/2 teaspoon of agar agar powder.

Once the mixture is warm add the potato mixture a little bit at a time mixing until there is no lumps
Let the mixture bubble for a minute or two, stirring often, turn off the heat
Then mix 1 tablespoon of corn flour with 2 teaspoons of soymilk until smooth and stir it into the mixture

Let the Potato Cheese set for a little while, once it is no longer boiling hot but is still warm and runny pour the mixture into a lined baking tray, you can use baking paper, or plastic wrap, cover with paper/wrap and put it in the freezer to set overnight.

In the morning take the top layer of paper/wrap off and slice into the size you want, if you don’t want to use all the Potato Cheese at once just pop it back in the freezer in a airtight container, it should last for at least a month in the freezer with no problems, unless you eat it all by then of course!
To make a Potato Cheese Toastie, lightly brush with your favourite vegetable oil on the part of the bread that will touch the grill, this is so it goes nice and golden brown, it is not necessary so skip this part if you want too.

Next put a slice of Potato Cheese onto the side of the bread that is not oiled sprinkle with fresh herbs, I used parsley and shallots and some chilli, you can add in any other vegetables you want, sliced tomato with basil and chilli would be incredible!!! Toast in a toastie grill until golden brown. Mmmmm Mmmm!

Enjoy!

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)
X Missy

 

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Baked Tomato Cashew Cheese

This cheese has a subtle flavour of both miso and sundried tomato it is beautifully creamy and spreads perfectly on crackers!
Use organic, fair-trade/local ingredients where possible =)
Please note if you don’t have an oven or don’t want to bake this cheese you can still enjoy it without baking it! I baked the cheese so it would harden up and hold together nicely, while still being creamy on the inside! Using a dehydrator is also another option if you own one!

DSC_0370 baked cheese

Overnight or for 24 hours if you are not in a rush! soak 1 cup of cashews with 2 tablespoons of sunflower seeds in 2 cups of water .
Rinse and drain.

Preheat oven to 180 degrees

In a high speed blender blend the drained nuts and seeds with:
1 packed tablespoon of sliced sundried tomatoes which have been soaked in 2 tablespoons of boiling water for about 30mins
¼ cup of water
2 tablespoons of fresh lemon juice
2 tablespoons of vegan miso (make sure it is fish free)
½ cup chopped fresh tomato
½ teaspoon white wine vinegar
When the mixture is smooth pour it into an oven proof glass bowl (that holds at least 2 cups) which is lined with baking paper feel free to put a few sundried tomatoes on the bottom/edges of the bowl.
Cook on fan-bake til the cheese goes a little golden brown/the edges darken (40mins 180 degrees)
Let the cheese cool before putting in the fridge to chill for a few hours (I left the cheese in the fridge over night, before serving it the next day)

Enjoy!!

Also if you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

x Missy

 

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Zesty Almond Cheese

This is a rather scrummy and fairly simple cheese recipe. It is best if you use organic, fair-trade/local ingredients where possible =)

Zesty Almond Cheese

In a bowl soak ½ cup of Raw Almonds and ¼ cup of Sunflower Seeds overnight, drain and wash the nuts and seeds before using them.

In a high-speed blender blend the following until smooth.

Almonds & Sunflower seeds

½ cup of fresh Lemon Juice

¼ cup of fresh Orange Juice

¼ cup of water (this is optional, you can be the judge of how thick or thin you want the cheese to be)

1 pitted Medjool Date (use less if you don’t want a sweeter cheese)

½ teaspoon of Salt

Pour the smooth mixture into a jar or container of your choice.

Next put the following into a small bowl and mix well before tipping the mixture on top of the Zesty Almond Cheese.

2 tablespoons of Red Wine Vinegar

2 tablespoons of Extra Virgin Olive Oil

2 tablespoon of fresh chopped Parsley

1 teaspoon of Fennel Seeds (using a mortar and pestle I crushed some of the seeds slightly to help release the flavour)

This should keep in the fridge for around 5 days.

It is great to spread on crackers and is a perfect addition to a fresh green salad!

Enjoy (-=

Also if you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

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