So, I made a sunflower seed cream and I thought maybe I can try to make yet another vegan cheese! and yeah, indeed, adding vinegar + lime juice + miso paste creates a very tangy and delicious cheese that feels like goat cheese!

Are you into vegan cheese? have a look at vegan mozzarella, queso dip, and light queso dip!

What are the ingredients or vegan goat cheese?

• Sunflower seeds I think they work better than cashews in this case, they are more “savory”
• Lime juice and vinegar, to make it tangy, and a bit sour
• Miso paste, for that cultured taste!
• Psyllium husks if you want it a bit less creamy and with more body
• Unrefined coconut oil to make a solid block and give it a form
• Basil leaves to give it that fresh taste

Making vegan goat cheese

Get your ingredients

Soak the sunflower seeds for about 6 hours or boil them for 20 minutes. Melt the coconut oil (if you are making the log version)

Put all the ingredients but the psyllium husk in the blender, and blend until creamy (about 1 minute), then blend again for 1 minute to make sure it is really creamy!

Add the psyllium husk and blend until it is integrated (30 secs to 1 minute at high speed). Put it immediately into molds! or it will start to set! leave it in the fridge for 30 minutes so it solidifies.

If you want to make a “log version” you can use parchment paper to create the log, simply put the cheese straight from the blender when it is not yet set and give it form with your hands.

Once this is done, you can even give it some texture and making it more smooth by using your hands with some drops of water:

Enjoy the creamy cheese!

Or the solid version!

Recommendations

• Use a good quality high-speed blender. I use the bullet blender from Nutri Ninja. This will make the cheese smoother!
• You do need to have at least a 4/5 cup of seeds to get the blender going. But you can make first the “cream” by putting the seeds with some water, and then remove as much as you want to use it for other stuff (I like it in coffee!) and then add a proportion of the other ingredients if you use coconut oil, you need to use much less water, just add little by little until the blender starts going. The quantities are approximate and vary from blender to blender. I use about 1/5 cup with the bullet blender
• You can use brown miso paste (like I did for the creamy version because I bought it wrong lol) but it will turn a little bit brown
• All the not optional ingredients are really not optional this will taste completely different without the lime juice, vinegar, and the miso paste (perhaps this last one can be skipped though…)
• This is a delicious creamy side, it will not taste that close to goat cheese, but it does feel very creamy and it is very delicious!
• If you add the psyllium husks and coconut oil, make sure you put it into your molds immediately after blending as it will start to set!
• Soaking the seeds makes them more tender than boiling them, but if you have a powerful blender, it will not make a big difference (I usually just boil them, who has time to soak them anyway? lol)

We hope you love this recipe as much as we do , it’s:

• Tangy, cheesy, fresh, quick to make, dairy-free, nut-free!
• Very cheap! this can be part of a plant-based on a budget recipe!
• You can include it in your Whole30 diet if you skip the miso haha
• Although internationally this taste more like creamy vegan goat cheese, If you are Mexican, this will probably feel like a vegan requeson

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Vegan goat cheese

This is a vegan version of goat cheese. Also feels like requeson if you are Mexican!

Course Appetizer, Side Dish

Cuisine International

Keyword goat cheese, snacks, Vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 180kcal

Equipment

• High speed bullet blender or food processor

Ingredients

• 4/5 cup Sunflower seeds
• 2 tbsp Lime juice
• 2 tbsp White vinegar Cider vinegar will also work, it'll make it a bit more "sweet", though!
• 1 tbsp White miso paste For a cultured flavor. Skip for Whole30
• 1/3 cup Water Or just enough to blend the seeds, you'll need much less if you use coconut oil and psyllium husk

To make it solid:

• 1.5 tablespoon Psyllium husks Optional, for a more gelatinous consistency
• 4/5 cup Refined coconut oil Optional, to make it solid to form blocks

Instructions

• Make sure you have all the ingredients
  
• Soak the sunflower seeds for about 6 hours or boil them for 20 minutes
• Melt the coconut oil
• Put all the ingredients but the psyllium husks and blend at high speed for 1 minute, then blend again until it is smooth (Note! you can blend first the seeds with the water and then add the rest of the ingredients if you want to use the creamy sunflower seed for other purposes and make less of this recipe)
• If you are making the solid version, you'll need much less water due to the coconut oil! make sure to add just enough to get your blender going, I use about 1/5 cup, but this depends on the blender!
• Add the psyllium husks and blend for another minute
• If you added psyllium husks and coconut oil, I recommend you to leave it in the fridge for about 30 minutes so it gets the proper consistency! put it into molds immediately after blending or it'll start to set!
• Also, if you want to make the classig log version, you can use parchment paper to give it form, and your hands with some drops of water to smooth the surface of the cheese
  
• If you added the psyllium husk and the coconut oil, you will get this result
  
• Enjoy
  

Video

https://youtu.be/D10zFi-qMJs

Notes

• You can substitute the sunflower seeds with cashews, but, in my opinion, sunflower seeds have a more adequate flavor for this recipe
• I love adding some basil leaves to decorate the cheese! it also gives it a great flavor
• This goes great with crackers, spreading it on bread, adding it to soups, with sweet potato rounds!
• Soaking the sunflower seeds can work better if you don’t. have a powerful blender, also, I find that my Ninja bullet blender works wonders to make it very smooth! if you have one, definitely use the bullet blender
• This is a very cheap, nut-free, dairy-free, agar agar free, probiotic free vegan goat cheese!
• If you don’t add the psyllium husks or the coconut oil, this will feel like creamy goat cheese, if you add them it will be more solid and characteristic of “normal” goat cheese
• Calories area approximate, depends on how much water you need to get your blender going, if you actually use the coconut oil, it will certainly have more!

The post Easy 30 minutes vegan goat cheese appeared first on Natural goodness | Fuss free recipes everyone can make.

This is an absolute game-changer vegan mozzarella recipe, it is super easy to make, stretchy, gooey, and delicious, I hope you are as excited as I am for finding how to make this! Psyllium husks and sunflower seeds are the base of this recipe!

Into vegan cheese? check all our recipes here!

Uses for psyllium husks

Psyllium is a form of fiber made from the husks of the Plantago ovata seeds. They can be used to make a diverse range of vegan “gelatinous” recipes, from desserts, to, yes, cheese! If you mix a teaspoon in water, it will eventually become coloidal, making it very useful for vegans.

Side effects of psyllium husks

It is generally safe to eat, but it can have some side effects:

• Abdominal pain
• Diarrhea
• Gas
• Loose stools
• Frequent bowel movements

Benefits of psyllium husks

• Improves digestive health
• Helps with heart issues (helps to reduce cholesterol)
• Aids weight loss
• Can help with glycemic balance

For more information on the benefits and side effects, check this post from Healthline.

Where can you buy psyllium husks?

This depends a lot on where you live! You are very likely able to buy it from Amazon, or if you live in the UK (like me!) get it from shops like Planet Organic. Psyllium husks are cheap, around £ 5 for a bag that can last for many, many batches of vegan mozzarella!

Note: I am using psyllium husks, not psyllium husks powder, the powder is more powerful, so you would need less, but I haven’t tried with this, so at the moment, I don’t know the quantities!

Let’s make vegan mozzarella cheese!

Get your ingredients:

1 cup sunflower seeds
2 tbsp Psyllium husks
1 tbsp Apple cider vinegar
1 tbsp Lemon juice
1 teaspoon Himalayan salt
1 teaspoon Garlic powder (or a minced clove of garlic) Optional
1 teaspoon Black pepper Optional
5 g Fresh oregano leaves Optional
400 ml Boiling water

Put the sunflower seeds to boil with water for about 20 minutes, or soak them overnight (this second method is preferred, it will leave them softer)

If you don’t have a super powerful blender, the key to make the cheese more smooth is to remove some of the seeds shells. They’ll come out to the center of the pot while you boil them, so you can remove them with a wooden spoon

While the seeds are boiling, add 400ml (1 3/5 cup) of boiling water in a bowl and add the 2 tablespoons of psyllium husk and let it rest for about 15 minutes (basically… while seeds are boiling!)

After boiling the seeds, you can cool them down to prepare them for the blender by putting them in a strainer and running cold water over them

Add the sunflower seeds, the garlic powder, apple cider vinegar, lemon juice, salt, pepper and oregano leaves to the blender. Note: If you have a Nutri Ninja blender like me lol I discovered that the bullet blender yields much smoother results! so use that one if you can

Blend at low speed for about 10 seconds, then use a rubber spatula to integrate everything well. Blend again for 2 minutes at high speed to integrate well. Note that you may need to add some water at this point in order for the blender to blend properly

Add half of the psyllium husk with water mix (now it should be a jelly solid thing!) to the blender and blend for about 2 minutes at high speed until it is well integrated!

Add the remaining psyllium husk with water and blend at high for another 2 minutes. It should be very smooth! like in the picture!

Transfer to a bowl and to make the block smooth, press a bit with a rubber spatula

Put the bowl in the freezer for about 20 minutes, or in the fridge for about 30-40 minutes

Enjoy with pasta, pizza, or anything you normally use mozzarella for!

We hope you love this recipe as much as we do , it’s:

• Stretchy
• Gooey
• Melty
• Absolutely fabulous on pizza, pasta, as a side with veggies, fruits or anything else
• Super delicious and customizable! Nothing like the vegan cheese you buy in stores!
• No cashew cheese!
• Cheap vegan cheese
• It goes great with a Mexican vegan steak!
• Very healthy and requires no flour, no starch!
• WFPB (whole foods plant-based) whole30 and paleo diet compliant!

Did you Like this recipe? make sure you check our easy pasta sauce!. If you are looking for more ideas to use psyllium husks, try our vegan flan recipe as well!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Easy and stretchy vegan mozzarella cheese!

The most delicious, stretchy, healthy and easy to make vegan mozzarella!

Course Side Dish

Cuisine International

Keyword Mozzarella, Plant based, Vegan cheese

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting time 20 minutes minutes

Total Time 55 minutes minutes

Servings 7 people

Calories 120kcal

Cost 6

Equipment

• High speed blender

Ingredients

• 1 cup Sunflower seeds
• 2 tbsp Psyllium husks
• 1 tbsp Apple cider vinegar
• 1 tbsp Lemon juice
• 1 teaspoon Himalayan salt
• 1 teaspoon Garlic powder (or a minced clove of garlic) Optional
• 1 teaspoon Black pepper Optional
• 1 teaspoon Fresh oregano leaves Optional
• 1.5 cups Boiling water

Instructions

• Put the sunflower seeds to boil for 20 minutes, check them periodically so they don't run out of water! Note: if you have time, it is better to soak them overnight in a big pot, it will make it easier and the result will be smoother
  
• The key to make it a bit smoother, is to remove some of the seed shells. they'll come out at the center of the boiling pot, so just remove them with a wooden spoon. If you soak them, the shells will also come to the surface of the pot, so just remove the water and the shells when draining them
• Put the 400ml of boiling water in a bowl, and mix the 2 tablespoons of psyllium husks. Mix it well with a spoon, and let it to rest for about 30 minutes
  
• Once the seeds are ready, remove the water and cool them using cold water
  
• Add the sunflower seeds, garlic powder, apple cider vinegar, lemon juice, salt, pepper and oregano leaves to the blender
  
• Blend at low speed first for about 10 seconds, then integrate everything with a rubber spatula. Blend again for 2 minutes at high speed to integrate everything very well
• Add half of the psyllium husks mixed with water to the blender, and blend for another 2 minutes at high speed. Everything needs to be very well integrated, if not, blend again until it looks very smooth.
  
• Add the remaining contents of the psyllium husks mixed with water to the blender, and blend at high speed for other 2 minutes. Look at how amazing it looks now!
  
• Transfer to a bowl, and to make the block smooth, press a bit with a rubber spatula from the top of the bowl
  
• Put the bowl in the freezer for about 20 minutes
• Enjoy with fruit, pasta, pizza, it can melt very well! and it tastes amazing! If you leave it for another day, the flavor is stronger and it gets a bit mode solid!
  

Video

https://youtu.be/SBP7-MZ6vHU

Notes

• You will get smoother results if you soak the sunflower seeds overnight with plenty of water. Also try to remove the shells coming on the top if you use this method
• Using sunflower seeds makes this recipe absolutely cheap and very delicious! however it is not completely smooth, so if you don’t like that texture, I suggest that you try with cashews
• You can make it even easier by using cashew butter, mixed with water. You would use 100g of cashew butter + 50 ml of water to replace the soaked sunflower seeds
• This ends up super stretchy and easy to melt! it really is a game changer for those looking for a mozzarella cheese
• Also, it won’t taste like mozzarella, but it will have a similar consistency, and also, I really believe it triggers the same tasting emotions that mozzarella cheese do, give it a try with your favorite wine and other sides or add it to your pizza/pasta and let me know what you think!
• It keeps well in the fridge for about a week, I haven’t tried to freeze it, because I finish it in 3-4 days!
• I really like it with garlic powder pepper and oregano leaves, this is where you get creative and use whatever flavour you want to put into the cheese
• I noted that using a bullet blender gives smoother results! so if you have a bullet but high-speed blender, then you may get better results

The post Easy and stretchy vegan mozzarella cheese! appeared first on Natural goodness | Fuss free recipes everyone can make.

Are you looking for the perfect Superbowl snack? This is a delicious low-calorie queso dip that will help you if you are looking for something tasty and very low in calories

Into vegan cheese? check all our vegan cheese here!

Aubergines turned out to be a great substitute for cashews or pumpkin seeds when you are making these dips. They still make you feel very full, but with very few calories, one medium-sized aubergine has only 110 calories! If you are interested in more details about aubergines (eggplant) read this thorough article by Healthline.

If you are not looking to cut down in calories, you can also try this pumpkin seed queso that is also delicious!

This recipe is

• Spicy
• A great snack
• Cheesy
• Feels very Mexican
• Can be adapted to whole30/paleo diets

Now I leave you with the recipe:

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Low calorie vegan queso dip

Delicious vegan queso chipotle dip, ideal for your Superbowl nights, or for meeting with friends while cutting a lot of calories!

Course Dip, Snack

Cuisine International

Keyword Mexican Vegan, Plant based, Queso dip, Vegan

Prep Time 25 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 80kcal

Cost 5

Equipment

• Blender

Ingredients

• 2 Medium-sized aubergines (eggplant)
• 1 teaspoon Vegan stock powder (bouillon) Make your own from vegetable scrapes for making it whole30 compliant
• 1 teaspoon Chipotle flakes Use a fresh chipotle for making it whole30 compliant
• 1/3 teaspoon Garlic powder (or 1 medium garlic clove roasted) Use the garlic clove to make it whole30 compliant
• 1/2 Cup Warm water Not boiling!
• 1 teaspoon Yeast flakes Optional
• 2 teaspoon Olive oil Optional (substitute with 1/4 cup of water for making it whole30 compliant)

Instructions

• Cut the aubergines in circles
  
• Add the oil to the pan and the aubergines. Roast until they are golden brown
  
• Remove the skin of the aubergines (eggplants) and let them to cool down for 5 minutes
• Add the aubergines, bouillon, chipotle flakes, garlic powder, yeast flakes and water in the blender
  
• Blend for about 1 minute, add more water, little by little if it turns difficult to blend
• Enjoy immediately with your favorite totopos!
  

Video

https://youtu.be/fJgwLiRV1is

Notes

• Calories are approximate, it depends on how much you eat, and it does not include the totopos! I still think this is a great dip if you are cutting on calories!
• I recommend eating this immediately. You can keep it in the fridge for about a week, but it will turn a bit “gelatinous” so you may need to blend it again, or heat it at low strength in the microwave.
• This is very light in calories! aubergines give it the perfect texture!
• If you are looking for a seed based queso, try our recipe with pumpkin seeds.

The post Low-calorie vegan queso dip appeared first on Natural goodness | Fuss free recipes everyone can make.

I made a delicious vegan seed-based queso dip (no cashews!) for a barbecue. The inspiration came because I made pumpkin-seed milk two times, and I was left with the “strained” seeds. Turning them into a queso dip, was probably the best idea!

If you are looking for a great vegan dip for your barbecues or parties, look no more, and give this a try!

Into vegan cheese? check all our vegan cheese here!

Cashews have been the go-to to make this kind of dips, but I thought I could give this a try, and it was a great success. The secret trick was to use chipotle flakes, for a spicy Mexican flavour, vegan stock for making it savoury, and, of course, yeast flakes for cheesiness!

Cashews are very high in calories, they have around 553 per 100g according to Google. Pumpkin seeds have much less at 446 per 100g. But if you are looking for something really low in calories, check our delicious low-calorie queso!

I also think that the flavour of the pumpkin seeds makes them suitable for this cheese. Give it a try and let me know what you think! You can substitute the pumpkin seeds with sunflower seeds if you prefer them!

I recommend you to have this with the Mexican vegan steak, or the Vegan scrambled eggs as well!

We hope you love this recipe as much as we do , it’s:

• A healthy option for commercial quesos!
• It feels very Mexican
• Can be made whole30 compliant
• Spicy (chipotle!)
• Nut-free, cashew-free, soy-free, dairy-free!

Here is the recipe, I hope you enjoy it on your next party or complement other like pasta dishes with it!

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Vegan seed-based queso dip (no cashews!)

Delicious vegan queso using pumpkin seeds, or sunflower seeds as a base!

Course Dip, Side Dish

Cuisine Mexican inspired, Vegan

Keyword Queso dip

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 150kcal

Cost 3

Equipment

• High speed blender

Ingredients

• 1 cup Strained reminders of pumpkin milk / sunflower seed milk (or just 1 cup of sunflower or pumpkin seeds)
• 1/3 cup Nutritional yeast flakes
• 1 teaspoon Chipotle flakes (or a medium-sized chipotle chili for making it whole 30 compliant)
• 1 tbsp Vegan stock powder (or your own made stock for making it whole 30 compliant)
• 1/2 cup Of water (or more if you want it more liquid)

Instructions

• Put 1/4 of water and everything else in the blender
  
• Blend for 2 minute on high-speed. Then make sure everything is integrated and use a spatula if neccesary. Blend again on high for one minute if you want a smoother texture
• Add the rest of the water
• Blend for another 1 minute

Notes

• The taste is similar to “commercial” queso dips, but much healthier!
• This goes very well with tortilla chips, crackers, or even with pasta, if you add enough water, it will turn into a sauce!
• Use it for the summer-solstice events as a snack!

The post Vegan seed-based queso dip (No cashews!) appeared first on Natural goodness | Fuss free recipes everyone can make.