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!
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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xo Julie & Kittee