20 December 2008

Smoky Cheddar, Vegan Style

This one is just a quick note, really. While making Richards Fake Cheese, I decided I wanted something a little different. So, I made the cheese as normal, and poured all of it off into a container to harden except the last cup of it.

To this cup of fake cheese, I added 1/2 tsp of Smoked Sweet Paprika, and a single drop of bottled liquid smoke. Liquid smoke is overwhelmingly strong, so one drop is all you need. Pour it into a spoon to make sure you don't accidentally get too much into the cheese mixture.

Pulse the food processor a few times to mix it all up, and our the smoky cheese off into a separate container to firm up.

We recommend the smoked paprika from the Spice House . It is amazingly smoky and fragrant and a joy to use.

Obviously, the sky is the limit here. Maybe, you could have added some finely diced jalapeno for 'pepper jack' cheese, chipotle powder for a chipotle nacho sauce, or your favorite herbs, etc. It's easy to experiment, and failures are small enough to toss out with no huge regrets!

1 comment:

  1. Hi there - I'm new to Thunder Bay from Vancouver, and am a vegan. Are there many vegans in this area???? Is the garden cafe the only veggie/vegan place?