quick vegan cheese triple dill julie kittee vegan glutenfree
Quick, Vegan Cheese: Triple Dill!
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
Quick, Vegan Cheese: Triple Dill!
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.
Servings
1block
Servings
1block
Ingredients
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.