In this post, we’ll take a look at the key ingredients to make vegan cheese burgers, and we’ll show you how to do it yourself.1.
How to get your dairy products ready.1) Make sure you have the following ingredients: 1) cheese 1) milk, 1) butter 1) sour cream, 1.5 tsp ground cumin 2) garlic salt 1) water (3 cups)2) flour, 1 tsp baking powder 1) corn starch 1) flour 1) soy sauce, 1 tbsp.
3) water, 1/2 tsp salt, 1 1/4 tsp black pepper, salt 1.
Cut a 1-inch-thick piece of cheese into 1-by-1-inch cubes and slice into 4 pieces.2) Add a pinch of salt and water to a medium bowl, stir to combine, then add the ingredients for the remaining cheese cubes.3) Put the cheese cubes in a large pan over medium heat, cover, and simmer until it starts to brown and the cheese starts to turn golden brown (about 30 minutes).4) Remove from the heat and let cool to room temperature.5) Take a medium saucepan, heat 2 tbsp.
of the olive oil over medium-high heat and add 1 tsp.
Add the rest of the oil and cook for about 1 minute.6) Add the onions, garlic, and bell peppers, and cook until they begin to brown.
Then add the sour cream and cumin.7) Add salt and cook, stirring constantly for about 15 minutes, until the sourcream and cilantro are lightly browned.8) Remove the mixture from the saucepan and add the remaining oil.
Pour the mixture into a medium-sized bowl and add flour, baking powder, cornstarch, salt, and pepper.
Add a splash of water to bring it to a smooth consistency.
Let sit at room temperature for 5 minutes.9) Stir in the milk and sour cream.10) Add 3/4 cup of the flour mixture, a splash more of the water, and stir well.
Add 2 tbsp of the soy sauce and the water.
Mix well to combine.11) Fold in the remaining flour and the remaining soy sauce.
You should now have a dough like consistency that will hold together.12) Place the dough in a greased 8×8 baking pan and set aside.13) Place 1/3 cup of your remaining sour cream in a small bowl.
Put a small amount of the remaining sourcream into each cheese cube.
Then roll the dough into a thin, flat cylinder about 3/8-inch thick.
Cut the cheese into quarters and place in a dish.
Lay the cheese on the bottom of the dish and top with the remaining 1/8 cup of sourcream.14) Top the cheese with the sour creams.
Cover and let rise for 1 hour at room temp.
Then remove the cheese from the oven and let sit for 10 minutes before cutting into 4 cubes.15) Once the cheese has risen, remove the cubes from the baking dish and add a splash water.
Place the cheese in a medium sized bowl and cover with plastic wrap.
Let the cheese rise for about an hour before cutting.16) Take your cheese cubes and roll each into 4 1-ounce-thicks.
Remove the cheese and place them on a plate.
Remove one of the cubes, then place a piece of foil over the top of the cheese.
Use a sharp knife to cut through the foil to expose the cheese inside.
The foil should be fairly thin, about 1/16-inch.17) Top each cheese with a sprinkle of cilantro, a bit of ground cheddar, and a drizzle of cumin, if desired.
You can also add a bit more cilantro if you like.18) Place your vegan cheese chips in a bowl, and cover the top with a towel to absorb any excess water.
This will keep the cheese cool and moist.19) Let the chips rise for another hour or two, and then remove them from the refrigerator.20) Once your vegan cheeses are ready to be eaten, they can be stored at room temperatures for up to 3 days.21) If you’re making vegan cheese for a vegan party, consider serving the cheese as an appetizer or a side dish.
Serve the cheese chilled.22) Make a vegan cheeseburger.
In this recipe, we’re making a vegan burger that uses tofu, so it’s gluten-free and vegan.
If you prefer, you can use regular tofu, or you can substitute one of our favorite brands: Tofu Protein.
We used Trader Joe’s Tofurky, and it came out pretty good.