Perfect Pareve Cheese (non-dairy)

I’ve been lactose intolerant for about 20 years. It’s very common among Ashkenazi Jews. My father and grandfathers going back six generations to 1764 were all born in Amsterdam. That means I grew up loving good cheeses with all their different textures and flavors.

I’m quite happy without the milk products, but sometimes you just feel like some cheese out of nostalgia.

My wife loves making her own homemade versions of things so we can avoid all the chemical additives and usually too much salt and sugar in most commercial products.

Recently she discovered this recipe for “mock cheese” which has the texture of  a soft mozzarella.

It slices beautifully, holds its shape, has a bit of tang and goes great with our homemade capers. Great for snacking or along with eggs for breakfast.

Ingredients:

• 1 cup of chickpeas soaked overnight (better to soak even longer, but remember to change the water)
• ¾ cup water
• 2 tbsp nutritional yeast
• 1 tsp salt
• 1 clove garlic
• 1 tbsp lemon juice
• 1 tbsp Galilee Green extra virgin olive oil

Directions:

1.  Blend all the ingredients until they are perfectly smooth.
2. Use a nonstick pan to cook the mixture over low heat for about 10 to 15 minutes.
3. Stir constantly to prevent lumps from forming.
4. Cook the cheese until the mixture thickens.
5. Use some GGOO to ‘grease’ a mold or bowl and add the mixture.
6. Refrigerate for two or more hours.

Enjoy! We found it was even better on the second or third day!

You can add aromatic herbs or the spices that you like the most to give it a special touch.