Plant-based Dill Havarti
Make this in an hour or less!
Cheese is the toughest thing for most people to give up when they go whole food plant based. But it is one of the most important to avoid as it is highly inflammatory and disease-promoting. Cow’s milk is designed for baby cows. Goat’s milk for baby goats. Dog’s milk for puppies. Human milk for baby humans. Makes sense, right?!
So let’s make cheese in the same way cheese is made but swap the animal milk for plant milk!
This recipe was adapted from Claudia Lucero’s fabulous “One-Hour Dairy-free Cheese” book.
Plant-based Dill Havarti
recipe from Lisa Rice's Kitchen Plantastic
1 cup raw cashews, soaked and drained
1 cup unsweetened cashew or almond yogurt (oil-free brands include Forager and Kite Hill – or make your own from my recipe!)
1/4 cup sauerkraut (I love TJ’s dill pickle sauerkraut for this)
2 T tapioca starch
1 T apple cider vinegar
3 T unsweetened plant milk (plus more as needed to create a smooth consistency in blender)
1/2 – 1 tsp sea salt
1/2 tsp garlic powder
1 T plus 1 tsp agar powder
2 T fresh chopped dill
2 T fresh chopped chives
Prepare a cheese mold or glass or heat-safe ceramic container by sprinkling the bottom with some chopped fresh dill and chives (this will end up being the top of the cheese).
In a strong blender combine the drained cashews, sauerkraut, tapioca starch, vinegar, plant milk, salt, and garlic powder and blend until smooth. If needed add a tablespoon at a time of unsweetened plant milk or water to make it smooth.
Place agar powder in a medium pan and whisk 1/2 cup of water in with a fork. Let it sit for one minute as it thickens a little. Then, vigorously stir the mixture over medium heat for 5 minutes while it dissolves and bubbles and boil – it will get glossy and look like apple sauce. Quickly add the agar to the blender with the other ingredients and blend for one minute.
Pour the mixture in to a clean pot or pan on medium heat and stir frequently as it simmers and may lump up
Continue stirring until it thickens ad becomes smooth. Lower heat of it starts sticking to the pan. Stir in a tablespoon each of the dill and chives.
Pour the mixture into your prepared mold and allow it to cool in the fridge for 30 minutes or more uncovered.
When it’s ready, loosen the sides with a butter knife, place a small plate on top, then flip it over, tap it until it loosens and comes out on the plate and remove the container. Serve with crackers, sourdough toast, or cut in to cubes and use in my warm farro and arugula salad!