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Cheese, cheese and more Cheese

How do you keep milk fresh? Leave it in the cow! And if you think that’s cheesy, then these recipes are even cheesier!

Swiss cheese

By Jules Aron

Makes 450g (1lb) block | Prep 20 mins plus chilling | Cook 5 mins | Calories 176 (per 100g)


65g (2¼oz) raw Brazil nuts, soaked for 6 hours, drained and rinsed (see tips below)

115ml (4fl oz) water, filtered

15g (½oz) nutritional yeast

3 tbsp fresh lemon juice

2 tbsp tahini

1 tsp dry mustard

½ tsp sea salt

½ tsp garlic powder

1 tbsp onion powder

¼ tsp ground coriander


230ml (8fl oz) cold water, filtered

1½ tbsp agar powder

1 Place all the cheese ingredients in a blender. Process until completely smooth. Leave the mixture in the blender.

2 To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes, then bring to a boil. Lower the heat and simmer, whisking often, for 5-8 minutes, to activate the agar.

3 Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it is homogeneous. Pour into a container, cover, and let the cheese set in the refrigerator, at least 2-4 hours.

4 Wrap the cheese in waxed paper. Store in a sealed container in the fridge. Keeps, refrigerated, for 1-2 weeks.

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About Vegan Food & Living Magazine

Missing cheese since you went vegan? You no longer have to as the May issue of Vegan Food & Living is dedicated to getting you making cheese from the comfort of your own home. We've got recipes for everything from smoked hickory to herbed feta and Swiss cheese, and if you don't have time to make it yourself, we put cheese to the test to find the best varieties available to buy. Also this issue, we find out if you need to take supplements or if you can get everything you need from your diet, we find out how to live ethically on a budget, 10 ways to make yourself happy today and how to attract more men to the vegan movement.