The homemade trials

I must say it has been a bumper week for my little cooking brain. I set myself the task of mastering all vegan foods, even the challenging ones. Vegan cheese has always been a very strange affair to me, some great tasting and others okish! The texture strange etc. I decided that i would try and make vegan cheese. At first sourcing the ingrediants was the hard bit, trying to find nutritional yeast outside of a health shop..difficult! I decided to make a hard cheese, it was pretty much blitz all in a food processor after boiling your agar agar. Being the thrifty reuse policy demon I reused an old vegan marg tub as the mould which worked really well actually. The cheese came out firm and sliceable with a fresh taste. I love it when a plan comes together, and i love it that my seitan steak sandwich had a bit of vegan cheese to add some creaminess. Next came the vegan parmesan, super easy just blitz once again and then the vegan mayonnaise. The vegan mayo was really easy and i made one with garlic that was to die for...pass the parsley im offensive! The vegan society do a great easy vegan cheese recipe. I find it really useful so i have added it here. Hard White Cheese 11 fl oz (300 ml) water 2 tsp agar agar powder 3 1/2 oz (100g) cashew nuts 1/2 oz (12g) nutritional yeast flakes 3 tbsp lemon juice 2 tbsp tahini 1-2 tsp onion granules 1-2 tsp mustard powder 1/4 tsp salt 1 tsp garlic granules. 1. Boil the water and sprinkle agar agar powder on top. Stir and simmer for around 3 minutes. 2. Place in a food processor together with the remaining ingredients. Blend until smooth. Place in a mould e.g. margarine tub. 3. Chill in fridge overnight.