Vegan Almond “Cheese” with Garlic Powder
vegan
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© Courtesy of Neun Zehn Verlag Vegan Almond “Cheese” (Queso vegano de Almendras) from the cookbook “Vegane Tapas” page 8
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Nutritional Information per person
Convert per 100g
|
2000 kcal | |
|---|---|---|
| Energy | 167 kcal | 8.3% |
| Fat/Lipids | 13 g | 19.1% |
| Saturated Fats | 1.1 g | 5.3% |
| Carbohydrates (inc.dietary fiber) | 9.2 g | 3.4% |
| Sugars | 1.4 g | 1.6% |
| Fiber | 3.8 g | 15.2% |
| Protein (albumin) | 5.7 g | 11.5% |
| Cooking Salt (Na:394.3 mg) | 1'002 mg | 41.7% |
| Essential Nutrients per person with %-share Daily Requirement at 2000 kcal | |||
|---|---|---|---|
| Vit | Vitamin E, as a-TEs | 6.7 mg | 56.0% |
| Sodium, Na | 394 mg | 49.0% | |
| Min | Manganese, Mn | 0.70 mg | 35.0% |
| Fat | Linoleic acid; LA; 18:2 omega-6 | 3.2 g | 32.0% |
| Min | Copper, Cu | 0.29 mg | 29.0% |
| Elem | Magnesium, Mg | 92 mg | 24.0% |
| Vit | Riboflavin (vitamin B2) | 0.30 mg | 21.0% |
| Prot | Tryptophan (Trp, W) | 0.05 g | 21.0% |
| Elem | Phosphorus, P | 128 mg | 18.0% |
| Prot | Phenylalanine (Phe, F) | 0.29 g | 18.0% |
Detailed Nutritional Information per Person for this Recipe
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Nutritional Information per person
| Essential fatty acids, (SC-PUFA) | 2000 kcal | |
|---|---|---|
| Linoleic acid; LA; 18:2 omega-6 | 3.2 g | 32.0% |
| Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.01 g | 1.0% |
Nutritional Information per person
| Essential amino acids | 2000 kcal | |
|---|---|---|
| Tryptophan (Trp, W) | 0.05 g | 21.0% |
| Phenylalanine (Phe, F) | 0.29 g | 18.0% |
| Threonine (Thr, T) | 0.15 g | 16.0% |
| Isoleucine (Ile, I) | 0.19 g | 15.0% |
| Leucine (Leu, L) | 0.37 g | 15.0% |
| Valine (Val, V) | 0.22 g | 13.0% |
| Lysine (Lys, K) | 0.15 g | 8.0% |
| Methionine (Met, M) | 0.04 g | 4.0% |
Nutritional Information per person
| Vitamins | 2000 kcal | |
|---|---|---|
| Vitamin E, as a-TEs | 6.7 mg | 56.0% |
| Riboflavin (vitamin B2) | 0.30 mg | 21.0% |
| Folate, as the active form of folic acid (née vitamin B9 and | 28 µg | 14.0% |
| Vitamin C (ascorbic acid) | 5.2 mg | 7.0% |
| Niacin (née vitamin B3) | 0.94 mg | 6.0% |
| Thiamine (vitamin B1) | 0.06 mg | 5.0% |
| Pantothenic acid (vitamin B5) | 0.22 mg | 4.0% |
| Vitamin B6 (pyridoxine) | 0.06 mg | 4.0% |
| Vitamin K | 1.1 µg | 1.0% |
| Vitamin A, as RAE | 0.32 µg | < 0.1% |
| Biotin (ex vitamin B7, H) | 0.05 µg | < 0.1% |
Nutritional Information per person
| Essential macroelements (macronutrients) | 2000 kcal | |
|---|---|---|
| Sodium, Na | 394 mg | 49.0% |
| Magnesium, Mg | 92 mg | 24.0% |
| Phosphorus, P | 128 mg | 18.0% |
| Calcium, Ca | 93 mg | 12.0% |
| Potassium, K | 239 mg | 12.0% |
Nutritional Information per person
| Essential trace elements (micronutrients) | 2000 kcal | |
|---|---|---|
| Manganese, Mn | 0.70 mg | 35.0% |
| Copper, Cu | 0.29 mg | 29.0% |
| Iron, Fe | 1.9 mg | 13.0% |
| Zinc, Zn | 0.98 mg | 10.0% |
| Selenium, Se | 1.4 µg | 3.0% |
| Fluorine, F | 47 µg | 1.0% |
| Iod, I (Jod, J) | 0.16 µg | < 0.1% |
Ingredients (for servings, )
| For the almond “cheese” mixture | |
|---|---|
| 5 ½ oz | Almonds |
| 1 | Lemon, raw, without peel (2.0 oz) |
| 1 tsp, whole | Cumin seeds |
| 1 tsp, ground | White pepper (0.08 oz) |
| 1 tsp | Garlic powder or granules (0.11 oz) |
| 1 tsp | Salt (0.21 oz) |
| For the consistency | |
| 1 ⅓ tbsp | Agar-agar (0.56 oz) |
| 400 ml | Tap water (mineral water, drinking) (14 oz) |
| 1 tsp | Olive oil (0.16 oz) |
Equipment
- mortar or rolling pin or coffee grinder, electric
- blender or hand-held blender / immersion blender
- stove
- refrigerator
- citrus juicer (lemon squeezer)
- saucepan
Type of preparation
- cook
- chop or grind
- blanch
- blend
- squeeze
- cool
- bring to a boil
- purée
Preparation
For the almond “cheese” mixture
Blanch the almonds in boiling water for 1 minute and then remove the skin.You can also soak the almonds overnight in a bowl with warm water and then remove the skin.
Squeeze the lemon juice using a citrus juicer and then pour the juice in a bowl.
If you don’t have any fresh lemons, you can also use about 3 tbsp of store-bought lemon juice (for a recipe that serves six).
Grind the cumin in a mortar. Add the almonds, spices, freshly squeezed lemon juice, and the salt to the blender.
If you don’t have a mortar or an (electric) coffee grinder, you can also use a meat mallet (the flat side) or a rolling pin to crush the cumin seed. It works well to put the cumin seed in a sturdy plastic bag so that it is then ready to be used or transferred to a container for storage.
For the consistency
Place the agar-agar and the water in a saucepan and heat 3-4 minutes until it begins to thicken. Then add directly to the other ingredients in the blender and puree until the mixture is smooth.Grease a round glass baking pan with a little oil and then pour the mixture in. Let cool in the refrigerator for at least 2 hours. Serve and enjoy.
Vegan almond “cheese” with garlic powder is as satisfying as dairy cheese and is also a good choice for cheese connoisseurs who are net yet eating a vegan diet.
Agar-agar: The ingredient agar-agar is a natural thickener that is extracted from the cell walls of certain species of algae. Like pectin, it is a good vegetarian/vegan substitute for gelatin. For example, it can be used to thicken panna cotta or for making jam. Both agar-agar and pectin have to be heated in order to dissolve and work as thickeners. You can learn more about agar-agar by reading the information we have provided for this ingredient.
Gelling properties: The gelling properties of the various agar products vary quite a bit. It is therefore best to first try out new products by heating the agar-agar and water mixture for about 2 minutes and then spooning about 1 tbsp of the mixture onto a cold plate. The mixture should gel within 3 minutes. If the result is not firm enough, you can add more agar-agar (first mix with cold water and let cook for 2 minutes). If the result is too firm, you can add a little liquid.
Lemon juice: If you don’t have any lemons available, you can also use store-bought lemon juice. A lemon that weighs about 60 g yields around 3 tbsp lemon juice.
Alternative to blanching: Instead of blanching the almonds, you can also soak them overnight in a bowl with warm water and remove the skin the next morning.
Vegan “cheese” varieties: You can also add spices, herbs, and nutritional yeast to the almond “cheese”. Experiment with different varieties.
