So What Do You Eat Then?
  • So What Do You Eat Then?
  • The Recipes
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    • Seasonal Suggestions
  • The Components
    • Not-Meat
    • Not-Eggs
    • Not-Dairy

Not-Cheese


Ingredients

  • 100g Soya Flour
  • 1 pint of cold water
  • Juice of 2 Lemons
  • Your choice of flavourings (see below)
Picture

Method

  • Add a little cold water to the flour and stir to make a paste.
  • Continue adding the water until the full pint is blended into the flour
  • Bring to the boil over a medium to high heat, stirring continuously
  • Cook for a further 5 minutes, stirring continuously
  • Remove from the heat and allow to cool while you juice the lemons
  • Prepare a sieve (over a large mixing bowl) lined with a piece of wet cheesecloth or muslin
  • Stir the lemon juice into the flour mixture and pour the liquid into the muslin
  • Leave to drain and firm up. This can be left overnight ideally but at least 2-3 hours (add any flavourings mid-way through this process)
  • Squeeze any remaining liquid from the not-cheese for the firmest possible consistency

Cooking Temperature: Medium

Cooking Time: 10 mins (plus draining)

Serves: 6-8

Keeps For: 1 week, covered and refrigerated


Tips and Comments

  • Makes a good Not-Cheesecake filling if slightly sweetened with a little icing sugar!
  • Can be made with various flavourings including pretty much any herb you fancy; experiment!
  • Nutritional Yeast is a particularly good addition; this stuff looks like fish food flakes and could have a more appetising name but is an excellent source of B vitamins amongst other nutrients and adds a cheesy, nutty, savoury flavour. See Not-Dairy for more.
  • Soya flour can be bought in larger supermarkets and health food shops.
  • If you're desperate, a piece cut from an old pair of (clean!) tights will just about do instead of muslin to drain the mixture.
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