SUNFLOWER SEED SMOKED GOUDA 🌻 🌱 🧀 🍷 up close and personal.....
you are about to see that I've gotten pretty into some cheese making adventures recently. Here is the first recipe that I worked out myself, I feel quite happy with the result. I wanted to make a cheese with sunflower seeds, since many people have nut allergies plus they are much cheaper than most nuts. I also experimented with #agaragar a bit, which was a bit scary since I've only ever used it in desserts. The result is a firm, melting, #oilfree #plantbased cheese great to pair with wine and fruit. I hope you enjoy!
-1.5tsp agar agar
-2/3c soaked sunflower seeds
-3tbsp tapioca starch -1tbsp nutritional yeast
-1/2tsp garlic powder
-1tsp sea salt -2tsp apple cider vinegar
-1/2tsp liquid hickory smoke
Recipe: -Blend the cashews with 3/4c water until smooth. This may take a while depending on your blender.
-Add vinegar, salt, nutritional yeast, garlic powder, liquid smoke, and tapioca starch.
-Blend until smooth -Add agar powder to 3/4c water and bring to a simmer.
-Use a whisk to constantly stir the agar solution, until the mixture thickens and forms turns a bit white. This takes about 10 minutes or more, be sure to keep stirring and pace yourself. It will be done when the consistency is similar to a light maple syrup, and white in color. -Pour mixture the seed mixture into the pot with the agar gel and heat on medium.
-Continuously stir the mixture as it thickens. Once the mixture comes together into a large mass around the spatula (this takes ~5-10min)., turn off the heat and transfer into a bowl.
-Pour the mixture into prepared containers (I like to use a glass Tupperware), lightly coated in oil to prevent sticking.
-Let the mixture settle, and cool to room temperature. At this point, it can be refrigerated for at least 4-6 hours to set.
-Once set, demold the cheese. You can use a mug to cut out rounds as I did, or leave it as is.
-Roll the cheese in smoked paprika.