RECIPES BY PERE PLANAGUMÀ “VEGAN CHEESES”.

Vegan cheese is a non-dairy, plant-based product. There are many types of vegetarian cheeses, from fresh soft cheeses to hard fermented cheeses that can be grated. The main characteristic of vegan cheese is the exclusion of all animal products.

Vegan cheese can be made from plant-based ingredients such as proteins, fats and milk (plant-based milk).

The nutritional value of vegan cheese varies, compared to non-vegan cheeses, most vegan cheeses contain no cholesterol and less saturated fat, most are low in calcium.

COCONUT MILK BURRATA

Ingredients:
For the outer sheet of burrata:

• 4 gr. TÖUFOOD Käppa
• 1/2 L. coconut milk
• 50 g fresh basil
  For the burrata filling:
• 8 gr. TÖUFOOD Fishgël
• 2 gr. TÖUFOOD Agär

Procedure:
Outer layer of burrata:
Disperse 4 g of Käppa in 1/2 litre of coconut milk and bring to the boil.
Once it starts to boil, infuse with 50 g of fresh basil. Cover and set aside for 5 minutes.
After this time, strain.
Once strained, place a sheet of film on top, in the form of 15 cm discs.
Leave to cool.
Burrata filling:
Disperse 8 g of Fishgël and 2 g of Agär in 1/2 litre of coconut milk.
Bring to the boil.
Strain and keep cold in a tupperware container.
After 12 hours, beat the gel in a blender until you obtain a creamy texture like whipped cream.

Place a heaped tablespoon of this whipped cream on top of the gelled coconut milk and basil disc.

Close the disc with the help of cling film, giving it the shape of a “false burrata”.

RICE MILK TOFU

Ingredients:

• 5 gr. TÖUFOOD Iöta
• 2 gr. TÖUFOOD Agär
• 1 L. rice milk
• 1.5 g salt
  Procedure:
  Disperse the 5 g of Iöta together with 2 g of Agär in a litre of rice milk.
  Add 1.5 g of salt.
  Stir until it comes to the boil.
  Strain and place in a rectangular tupper, so that you can cut cubes of 2 x 2 cm.
  Leave to cool.
  Cut the cubes and place them in oil infused with spices.

OAT MILK MOZZARELLA

Ingredients:

• 8 gr. TÖUFOOD Iöta
• 1 L. oat milk
• 3 g salt
  Procedure:
  Disperse the 8 g of Iöta in 1 litre of oat milk. Add 3 g of salt.
  Bring to the boil.
  Place a sheet of cling film in small empty bowls and place 30 g of the hot texturised oat milk inside.
  Close the film with a tie.
  Cool for one minute in water and ice.