The boost of veganism in recent years has seen an increase in creative meat and dairy replacements.
There are many new and inventive products on the market to cater for vegans and those wishing to move away from dairy.
Cheese is a staple for most households and is a great compliment to a meal or as a snack.
This Alkaline Vegan Cheese is not only simple to prepare, it’s packed with essential nutrients and each ingredient is on Dr. Sebi’s Nutritional Guide.
Here’s the gear you’ll need to get started:
Equipment
– A Blender
– A Pan
– Stovetop / Hob
Ingredients
Remember, to keep in line with Dr. Sebi’s Alkaline Nutrition Plan, use organic, non-canned fresh ingredients for optimal health.
We recommend storing the alkaline vegan cheese in glass to avoid any toxicity from plastic.
– 1 1/2 cups / 12oz / 340 grams of Chickpea/Garbanzo Flour
– 3 tablespoons of Onion Powder
– 1 1/2 cups / 12oz / 350ml of Still Spring Water
– 1 teaspoon of Sea Moss.
– 1 teaspoon Sea Salt
– Juice of 1 Key Lime
Method
The method is really simple, preparation takes only 10-15 mins, the rest is leaving the cheese to set.
1- Add all of the ingredients into a blender and blend until smooth.
2- Pour the mixture into a pan and keep stirring while heating on a low heat for 10 mins or until mixture has thickened.
3- Pour the thickened mixture into a container, use a rectangular or square tub to create a cheese block.
4- Leave the cheese to set in the refrigerator for 2 hours then slice, grate or nibble and enjoy!
This alkaline vegan cheese is the perfect topping for a vegan quinoa burger.
