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Vegan pimento olive cheese 120 minutes

Last weekend I attended a nut-free vegan cheese workshop. I've made plantbased cheeses in the past going to this event was a way to confirm what I knew and to learn new tricks! Having allergies means I can't have nut cheeses luckily there are always alternatives. The workshop as well as many of the online recipes I've tried in the past inspired me to try to make my own cheese. I put olives in everything so I decided to make a spicy pimento olive cheese!

I'm happy that I got a spot at that workshop there were only 25 places available. I had a great evening filled with insightful conversations with like-minded people. The event took place at Le Milieu filled with insightful conversations with like-minded people. The event took place at Le Milieu a space that hosts many skillshare events. Clara the host made 4 different kinds of cheese - a zucchini cheese a smoky sesame cheese (my personal favourite) a coconut cream cheese for cakes and a melty mozzarella! I will definitely try these recipes at home again soon.

The cheese recipe I'm sharing with you today can be grated or sliced. I learn some of my cheese-making knowledge from various sources but the first that i tried and liked is Vegan Richa's almond milk and pepper jack cheese. I'm not a big fan of daiya products

soy milk1 1/2 cupsarrowroot starch3 tbspchickpea flour1.5 tbspnutritional yeast2 tbspapple cider vinegar1 tspsea salt1/2 tspblack pepper1/4 tspsmoked paprika1 tspagar agar powder2.5 tsp

    2 cheese wheels

  • Stir 1/2 cup of soy milk with 3 tbsp arrowroot starch, 1.5 tbsp chickpea flour, 2 tbsp nutritional yeast, 1 tsp apple cider vinegar, 1/2 tsp of sea salt, 1 tsp garlic powder, 1/4 tsp cayenne powder and 1 tsp smoked paprika. Add 1/3 cup of finely chopped pimento olives as well as 2 tbsp of the juice from the jar, stir until evenly mixed.
  • Put 1 cup of soy milk in a sauce pan, sprinkle 2.5 tsp of agar agar powder on top. Bring up to medium heat, cook for 4-5 minutes while stirring. Reduce heat to low.
  • Add the bowl of combined ingredients into the sauce pan with the soy milk and agar, stir well. Bring back to medium heat and cook for an additional 4-5 minutes until thickened.
  • Pour into a one large greased container (preferably cheese-shaped, round is better) or two smaller containers. Even out the top with the back of spoon and refrigerate for 2 hours.
  • Grate over pizza or eat as a snack over crackers!

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