Non dairy cheese? Why not?
My son’s allergies seem to be improving somewhat, at least from our perspective. The last time he had any reaction was 6 months ago, when we ordered a gluten free bun for his burger from a restaurant, not knowing it had egg whites in it. The rash was small, but I’m certain the hidden egg whites were the cause. We hope to get him re-tested for everything sometime soon this year.
Meanwhile, we are sticking to our regiment, and I decided to try to make something of a cheese, so that he has something to put on crackers or just as a snack. Although this cheese was good for him on crackers, he did not like it alone. I think I used too many spices, especially mustard, which I may leave out completely for the next go. I brought the “cheese” to a playdate, and it was a hit with my mom friend. I gave her some to enjoy with her husband that night with wine, and I enjoyed it with wine, too. I served it with crackers, and with cut up vegetables, for an adult snack. Success for the adult crowd!
Lastly, I used Great Lakes unflavored beef gelatin. To make this recipe vegan, use agar flakes instead. I’ve read lots of great things about agar flakes on many blogs and in vegan recipe books. I don’t have any personal experience using them, however.
1/2 Ounce real gelatin
1 1/2 Cups hot water
1 Cup coconut flour
2 Tablespoons nutritional yeast
1 Teaspoon salt
1/2 Teaspoon onion powder
1/2 Teaspoon garlic powder
1 1/2 Teaspoons raw apple cider vinegar
1 Tablespoon sunflower oil
1/2 Teaspoon mustard
Fresh basil, small handful
Fresh rosemary, small handful
1/3 Cup sunflower seeds (I used roasted unsalted, use what you have)
Heat water on stove top in medium pot. Stir in gelatin, and continue to stir until fully dissolved and bubbling.
In a mixing bowl, combine coconut flour, nutritional yeast, salt, onion powder and garlic powder. Set aside.
Add apple cider vinegar, sunflower oil, and mustard to the hot gelatin mixture. Next add dry ingredients to the wet, until it forms a soft dough. Remove from heat and allow to cool slightly, until you can handle with your hands. Divide into fourths, and form each in a ball or log.
In a food processor, chop fresh herbs and sunflower seeds together. I don’t recommend dry herbs for this. Process until roughly chopped, not too fine.
Roll cheese balls in herb and seed mixture until evenly coated. Refrigerate, preferably overnight, to harden the “cheese”.
Makes 4 cheese balls or logs.