Cooked - Vegan Suisse Cheese (Thermomix Method - Original NDE Recipe)

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Vegan Suisse Cheese (Thermomix Method - Original NDE Recipe)

1.0

½ cup organic refined coconut oil (melted) - 100 g

1 ⅓ cup pure unsweetened soymilk - 315 ml

¼ cup tapioca flour - 32 g

2 Tbsp nutritional yeast flakes - 15 g

2 Tbsp mellow white miso paste - 30 g

2 Tbsp extra-dry vermouth - 32 ml

4 tsp kappa carrageenan - 5 ml

½ tsp fine sea salt or kosher salt - 3 g

½ tsp dry ground mustard - 1 g

¼ tsp ground coriander (seeds) - 0.5 g

Heat coconut oil and add 100 g coconut oil to the Thermomix bowl. Heat 2 min / 60°C / speed 2 until melted and clear. Scrape down.
Add soymilk, tapioca, nutritional yeast, miso, vermouth, kappa, salt, mustard, and coriander.
Blend 20 sec / speed 6, scrape down, then 10 sec / speed 8 until smooth and uniform.
Cook 8 min / 90°C / speed 3 with the measuring cup off. The mixture will become glossy, elastic, and thick. If still loose after 8 min, cook an additional 1-2 min.
Pour immediately into the prepared 2-cup (500 ml) mold. Tap gently to remove bubbles.
Cool at room temperature for 30 min, then refrigerate at least 6 hours or overnight until firm.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧀Cheese

CuisineVegan

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 35 weeks ago

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