Sundried Tomatoes Cheeze Spread

Sundried Tomatoes Cheeze Spread

I have made vegan cheese in many ways, but this one has a crazy flavor and a great texture. I use coconut cream for a creamier cheeze. This is more like a spread compared to vegan cheeze that shreds. The combination of sun-dried tomatoes, basil, oregano, and red pepper flakes adds flavor to this recipe. Instead of water, I used vegetable broth for even more flavor.

Ingredients:
1 & 1/2 Tbsp tapioca starch
3 Tbsp of water
1 can of coconut cream 
2 Tbsp of agar-agar 
3 Tbsp of nutritional yeast
1/2 Tbsp lemon juice
1 tsp of dried minced garlic
2 Tbsp of chopped sun-dried tomatoes
Pinch of chopped fresh basil
1/2 tsp oregano
1 tsp Red pepper flakes
salt to taste

Directions:
Step 1. Mix water and tapioca starch in a bowl. Place the bowl to the side. 

Step 2. Combine coconut cream, nutritional yeast, lemon juice, minced garlic, sun-dried tomatoes, basil, oregano, red pepper flakes, and salt in a pan. Mix until dissolved. Cook on low medium for 3 minutes. Once the cheese bubbles, add the tapioca starch mixture, agar agar and cook for 1 - 2 minutes.  

Step 3. Lightly add olive oil to a small bowl. Add cheeze mixture to bowl and refrigerate for 4 - 5 hours. 

Step 4. Roll the cheese in pepper flakes and a little oregano, and enjoy!