Colby Cheeze Vegan Recipes
COLBY CHEEZE (VEGAN)
Tangy but mild, orange colored cheez that slices well for sandwiches and snacks. It also makes fantastic grilled cheez sandwiches! If you like, shred it with a light touch and sprinkle it over salads or baked potatoes. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak! For more info on uncheez, check out Gooda cheez.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Lightly oil a 3 cup plastic storage container and set aside.
- Mix the water(or soymilk) and agar in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring often, until dissolved, about 5-10 minutes.
- Move to a food processor(or blender) and add the remaining ingredients.
- Process a few minutes until completely smooth, scraping down the sides of food processor as necessary.
- Pour into the oiled container and cool uncovered in the refrigerator.
- When compleetly cool, cover and chill several hours or overnight.
- To serve, turn out of the container and slice.
- Store leftovers covered in the fridge. Keeps 5-7 days. Enjoy!
- Variations: In place of red peppers, use 1/2 cup cooked chopped carrots, 2-3 teaspoons paprika, or 2 tbls. unsalted tomato paste.
- Chedda Cheez: Add 2 tbls. light or chickpea miso before blending.
- Olive cheez: Replace dry mustard with 1 tbls. Dijon mustard. After blending, stir in 3/4 cup chopped black olives(or kalamata) or sliced pimiento-stuffed green olives.
VEGAN GRILLED "CHEEZE" SAMMICHES!
This is one of the first vegan recipes I ever tried. While it does not imitate grilled cheese, it has become one of our favorites. Gooey and glorious! (from Vegan Vittles)
Provided by White Rose Child
Categories Lunch/Snacks
Time 10m
Yield 2-3 sandwiches, 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Note: to make oat flour, whiz some oats in a food processor or blender till fine.
- The cheeze keeps well in the fridge, so if pressed for time you can double or triple it, and microwave for a few seconds to soften before spreading.
- If you don't have a nonstick pan you can lightly butter the bread.
- Combine all remaining ingredients, water to salt, in a small pot over medium-high heat. Whisk together as it comes to a boil and immediately turn down to low, stirring continuously for a minute or two, till the cheeze is thickened and creamy. Remove from heat.
- Heat a non-stick skillet, or regular if using margarine, on medium.
- Spread it on the bread to make sandwiches. This makes quite a bit of cheeze for two sandwiches, so you might want to spread it over three. (But it's so gooey when thick, yum)
- Grill on preheated skillet till golden, then flip and do other side. Serve immediately. Great with a salad or veggie sticks and dip.
Nutrition Facts : Calories 239.7, Fat 6.3, SaturatedFat 1.1, Sodium 281.7, Carbohydrate 35.7, Fiber 7.5, Sugar 4.1, Protein 12.7
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