Welp! Summer is finally over! It’s not the short days ending around 4PM, or the 39F weather that’s clued me in. It’s the fact that we just finished the last of the homemade pickles our friend Kim made. 

So now there’s half a gallon of pickle brine in the fridge, and I’ve been pondering what to do with it, besides shots and crying my cold, autumn tears into it. I’ll tell you what though, it’s definitely not gonna get wasted.

Today’s recipe is the first delicious result of my bereftness! A triple dill quick cheese, because vegan cheese makes everything better. This cheese will transform cold sandwiches and grilled cheese, and I keep imagining it in its melted glory over a cheeseburger pizza! This will definitely be happening soon.

This cheese recipe calls for a little unsweetened plain yogurt, for extra tang. I really like Forager and can find it easily on the West Coast, but if you can’t find it, just leave it out and add the same amount of extra water instead. If you use a different brand, or homemade, just make sure there’s absolutely no added sweetener.

Like with our Smoky Cheddar Style and Quick Pepperjack, there are a couple of specialty ingredients you’ll need to source, but they’re easy to order online. Here’s a vegan lactic acid and a kappa carrageenan from Amazon that are both great brands. Find a couple of friends to share with, as the bags will last a very long time! 

Print Recipe
Quick, Vegan Cheese: Triple Dill!
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This is a really fun, delicious cheese to add to a cheese board, sandwiches or grate on top of a cheeseburger pizza.
Thanks always to our friend, Somer, for the original inspiration for our quick cheese.
quick vegan cheese triple dill julie kittee vegan glutenfree
Servings
1 block
Ingredients
Ingredients
quick vegan cheese triple dill julie kittee vegan glutenfree
Servings
1 block
Instructions
  1. In the jar of a strong blender, combine the water, brine, cashews, yogurt, nutritional yeast flakes, oil, lactic acid, granulated onion, and salt. Blend until super smooth and there aren’t any bits of nuts.
  2. Add the tapioca and carrageenan, and blend for 5 to 10 seconds until smooth. Stir in the dried dill weed.
  3. Pour the cashew mixture into a large saucepan, and bring to a simmer over medium heat, whisking continually. Continue cooking, whisking continuously, for about 7 minutes until the mixture has thickened nicely and is very glossy. (The mixture needs to cook for a solid 5 minutes, once it has begun to thicken). You'll know the cheese has finished cooking when you dip a spoon into it, and it begins to set almost immediately.
  4. Quickly stir in the diced pickle, if using, and pour the cheese into a small-ish container that can contain a minimum of 2 cups volume. Small loaf pans or glass bowls work well.
  5. If properly cooked, the cheese will start to set right away. Allow the cheese to set at room temperature for 30 minutes. Then cover and refrigerate the cheese to finish setting for a couple of hours.
  6. If the cheese doesn’t set up properly it means it hasn't cooked long enough! If this happens to you, throw it back into the saucepan and cook for a few minutes more. It’ll re-melt, and then you can pour it back into the mold to solidify.
  7. Remove the cheese from the mold and serve.
Recipe Notes

If you can't find unsweetened yogurt, please leave it out and increase the water to 1 1/4 cups.

The minced dill pickle gives the cheese a little bit of crunch! If you want a smoother textured cheese, you can leave it out.

Our quick cheeses will work with several different oils, and they all work great. Olive oil, sunflower oil, melted coconut oil (both refined and un-refined), are all delicious, or you can even reduce it, or simply leave it out.

Please let us know if you make this cheese! You can tag us or use #julieandkittee #vegantripledill.

We hope you love it!

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Disclosure: some of the links in the above post may be Amazon Affiliate links. This means if you click on a link and purchase items on Amazon, we’ll receive a small affiliate commission. Regardless, we only recommend products we personally love and believe will add value to our readers. Thank you for your support! ♥♥

xo Julie & Kittee

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