I made this “cheese” recipe http://vedgedout.com/2012/10/22/smoked-coconut-gouda/ the other day from Somer’s blog. http://vedgedout.com/ Somer has a wonderful vegan blog, and you should all read it if you don’t already! Anyway, cheese made out of coconut cream? Well, why not? I left out the vegemite/ marmite in mine as they contain onions and garlic, and we didn’t have any vegan worcester sauce, but it was still sufficiently cheesy. I also used guar gum in place of xantham gum, and it seemed to do the trick!
I made this last Friday, and we’ve been eating it since. Today’s lunch features this cheese on buckwheat crackers (the ones I make all the time, here: https://aconsciouskitchen.wordpress.com/2012/09/15/beginnings-and-buckwheat-crackers/comment-page-1/) with roasted capsicum, toasted seeds, diced black olives and a salad of baby spinach, roasted pumpkin, more roasted capsicum, sundried tomatoes and asparagus. NOM!
This cheese grates! Hallelujah!