Yum, Homemade Vegan Cheese!

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I had been wanting to venture into making a firm cheese at home for awhile now. The cheeses I make are of the sauce or dip variety and are delish, but I wanted to try something new.
I saw this cheese recipe on Vegangela's blog and knew I would be making it soon. It's alot simpler than other recipes I've seen and I already had all the ingredients on hand. Well, everything except almond milk, but I had raw almonds, so I quickly made some. The recipe calls for soy milk, but I wanted to use almond.
I'm so glad I made this and was blown away by it's flavor! Why haven't I been making my own hard cheese all along?? The flavor possibilities are endless and I will definitely be experimenting more!

I halved the original recipe from Ann Gentry and then took a third of what I had and added about 1tbs chopped sundried tomatoes and about 5 large basil leaves(chiffonade cut). I used a saran wrap lined tea cup for the sundried tomato/basil one and a lined bowl for the regular one. I was glad I listened to Vegangela and worked fast, because it does start to set quickly!

I un-molded the tea cup and put it on the platter. For the bigger one, I cut it down into a block first and sliced some of it.

It slices really smooth and has such a wonderful texture! You can pick the slice up and eat it or smear it on a cracker or apple slice.


Since making this cheese, I've tried using it on a pizza as well as melting it on a cracker in the mic. Both ways worked well!
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