Shreds and melts
- 1 Tablespoon Tahini
- 1 Tablespoon soy milk powder (optional)
- 1 Tablespoon nutritional yeast
- ½ teaspoon lactic acid
- 1 teaspoon cider vinegar
- 4 teaspoons kappa carrageen
- 1 slightly heaped teaspoon salt
- ¼ cup potato or corn starch
- ½ cup olive oil
- Bunch of wild garlic
- 2 teaspoon garlic butter herbs (optional)
- 1 ⅓ cups water
Put everything in a blender or vessel suitable for an immersion blender and zap. Tip into a saucepan and cook on a medium heat stirring constantly with a silicon spatula until it thickens and pulls away from the sides. If small bits go hard on the edge of the pan it’s also a sign it’s ready. Pour into heat-resistant container/s (fills 3 ramekins, for instance). Leave to cool and refrigerate for several hours. It shreds best if you tip it and then put it back in the fridge on a cooling rack for a few days. Basically this makes the cheese firmer and gives a drier, cleaner shred. If you aren’t worried about that, you can shred right away.
If you are new to vegan cheese, I recommend getting The Non-Dairy Evolution by Skye Michael Conroy (thegentlechef.com).