Vegetables never cease to amaze me: with a little cunning and imagination, you can get incredible results! With a snap of your fingers, we have transformed soybeans into soy milk, soy milk into soy yogurt and now we will see how to turn soy yogurt into spreadable cheese! How did I do it? In a simple simple way! And today I'm here to reveal it to you too!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 59 KCal Calories per serving
-
Ingrediants
- 500 g of soy yogurt
- 100 g of tofu
- 1 pinch of salt
To serve (optional)
- 50 g of green olives
Materials Needed
- Colander
- Dishcloth
- Bowl
- Chopping board
- Preferably ceramic knife
- Wooden spoon
Preparation
Please note
To prepare the vegan spreadable cheese we used homemade soy yogurt (made from homemade soy milk). In any case, to speed up the times, it is possible to buy ready-made soy yogurt, as long as it is unsweetened.- Line a colander with a clean tea towel that does not smell like detergent.
- Pour the soy yogurt into the tea towel, taking care to place the colander over a bowl. The strainer must not come into contact with the liquid that will drip from the yogurt.
- Close the edges of the cloth into a bundle and let the acid serum drip in the fridge: the "operation must" be slow and must be continued for at least 6-8 hours. Remember that the longer the dripping time, the more compact the vegan spreadable cheese will be.
- After 6-8 hours, we got some kind of plant-based Greek yogurt. At this point, remove the soy yogurt cream and return to a bowl.
- Blend the tofu until you get a creamy mixture and add it to the drained soy yogurt.
Did you know that
To make the spreadable cheese even tastier, you can mix it with homemade vegetable cream. The preparation is very simple: in a beaker, combine 50 ml of soybean oil and 25 ml of soy milk. Blend everything with the immersion mixer until you get a creamy and thick mixture. Incorporate the vegetable cream into the drained yogurt mixed with the tofu.- Finely chop the olives and add the chopped to the vegetable cheese.
Did you know that
In this version we have proposed a cheese with olives. Alternatively, you can chop fresh aromatic herbs or herbs (eg parsley, basil, marjoram, garlic, etc.) and add them to the vegetable cream cheese obtained.- The vegetable spreadable cheese is ready to serve.
Alice's comment - PersonalCooker
This recipe is an example of how nature reserves pleasant surprises for us: it is up to us to be able to transform vegetables into the foods we like best, without exploiting animals. And if you want, you can follow the same procedure to obtain a vegetable Greek yogurt: in this case, do not add salt and consume it naturally or add a little agave syrup!Nutritional values and Health Comment on the recipe
ATTENTION! The comment refers to the nutritional analysis of the ingredients but, for obvious reasons, it is not possible to establish the precise nutritional values of the food with the indirect method.
Vegan Spreadable Cheese (improper name, since it is not a dairy product) is a lactose-free food, free of ingredients of animal origin, cholesterol-free and low in saturated fat and calories. It is therefore suitable for a vegan diet and for those who are lactose intolerant.
Carbohydrates are the nutrients that provide most of the energy, followed by lipids and proteins. The breakdown of fatty acids is beneficial for the metabolism, but the fibers are not abundant. Lactose Free Soy Cheese is a food that is lends itself to any diet and can replace products of animal origin in the diet against metabolic diseases.
The average portion corresponds to about 200g (115kcal).
