Paleo Vegan Pumpkin Cheese (And Other Vegetable Cheese Ideas)
With it’s beautiful natural orange color befitting of cheddar, this paleo vegan pumpkin cheese is a fun and healthy way to enjoy pumpkins and butternut squash. You can also use my tips to make other types of vegetable cheese. Makes about 14 oz.
Servings 14 1 oz. servings
Mix together the water and agar powder with around a tablespoon of the pumpkin puree.
Heat the mixture in a small saucepan over medium heat until it starts to thicken, stirring all of the while to help dissolve the agar powder.
Immediately add in the rest of the pumpkin puree and coconut oil and lemon juice, and mix together well until the mixture boils. Simmer the mixture for 3-5 minutes to assure that the agar is fully hydrated and that it will gel properly.
Remove the mixture from the heat and blend in the nutrional yeast until the mixture is smooth and creamy.
Pour the mixture into a silicone mold and place in the fridge for an hour or two, or until the agar powder has set. (Agar doesn't need to go into the fridge to gel, but I use the fridge to speed up the gelling process.)
Remove the cheese from the molds, slice, and serve.
Calories: 37kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 105mg | Fiber: 1g | Vitamin A: 4085IU | Vitamin C: 3.1mg | Calcium: 10mg | Iron: 0.6mg