/ck/ - Food & Cooking

>>10070991

Think of it like that shitty powdered parmesan, and use it the same way.

On popcorn, on pizza, dissolve it in pasta sauce, etc.

>>10071003
Most vegan cheese sauces come out pretty terrible. Honestly, vegans should just adapt existing compatible recipes and not try that pureed potato-carrot abomination I always see posted.

For example: you can very easily make soubise sauce with soy milk and vegetable oil, season it with some fresh minced garlic, lemon juice, and a little nutritional yeast, and you've got a 'cheese sauce' that will at least taste good.

If you want to actually make a good 'vegan cheese' sauce, make bechamel and make vegan cheese, then melt the cheese into the bechamel. Making vegan cheese isn't that hard if you already buy into the whole 'modernist cooking' thing and have carrageenan on hand.

Nondairy Evolution Cookbook is kind of the gold-standard for modernist cooking approaches to vegan cheese. The typical recipe is like:

> Pure soymilk (just beans + water)
> Coconut oil
> Tapioca starch
> Kappa carrageenan
> Flavorings
> Acidic ingredients

1. Blend everything except acidic ingredients
2. Cook over medium-low until 175F
3. Take off heat and whisk in acidic ingredients
4. Pour into mold and chill
5. Remove from mold and age

Pic related, smoked gouda recipe from NDE. I make my own Worcestershire type sauce by sauteeing garlic, onion, cinnamon, and ginger until fragrant, deglazing with apple cider vinegar, then mixing in a little marmite, tamari, brown sugar/molasses, mustard powder, and water, boiling down a bit, then straining. After aging the cheese two weeks or so (wrap in parchment paper, then in paper towel, replace paper towel when it gets damp), it's actually very good. I made the smoked gouda and NDE cheddar (both aged) for my nieces who are allergic to dairy and they seemed to like it, as well as their parents who ate like half the block.