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Vegan soy paneer

updated

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Ingredients for 1 servings:

  • 2 liters of soy milk (soy drink)
  • 4 tbsp lemon juice
  • 10 tbsp vinegar
  • 1 tbsp salt
  • 1 tbsp tahini
  • Herbs to taste
  • Spice(s) to taste

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour

vegan Indian cream cheese, light and creamy

Bring the soy milk to a simmer in a saucepan. Add the lemon juice and vinegar and stir. Simmer for about 30 minutes. Then let it cool and filter through a cheesecloth, squeezing out any curdled particles. Transfer the mixture to a mixing bowl, stir in the salt, tahini, herbs, and spices, and wrap it in a second cheesecloth. Refrigerate the wrapped “cheese” mixture overnight and place a weight on top. The next day, the paneer is ready to slice. Unfortunately, this cheese doesn’t melt, but it’s an excellent substitute for cream cheese, for example, as a spread or for stuffed mushrooms.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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