Name: Rice Cheeses
Yield: Each flavor makes approximately 2 cups
Cuisine: American
Ingredients: 1 cup rice, cooked in 6 cups water; 2 teaspoons apple cider vinegar; 2 teaspoons lactic acid; 2 teaspoons tomato paste; ¼ teaspoon black pepper; 2 teaspoons salt; 3 tablespoons nutritional yeast; ½ teaspoon cream of tartar; 1 tablespoon coconut oil; 1 teaspoon apple cider vinegar; ¼ cup Cultured Coconut Milk; ¼ teaspoon dry mustard; ⅓ cup dehydrated potato flakes; 1 can full-fat coconut milk (approximately 13 ounces), refrigerated overnight; 1 tablespoon apple cider vinegar; 1 cup Bulk Base; 1½ teaspoons turmeric powder; 1 teaspoon 20 billion CFU probiotic powder, or 2 capsules vegan-friendly 10 CFU probiotic loose powder pills, capsules removed; 1 teaspoon garlic powder; 1 tablespoon nutritional yeast; 2 teaspoons onion powder; ½ teaspoon lactic acid; 1 teaspoon salt; 1½ teaspoons carrageenan

Preparation info

Each flavor makes approximately
2 cups

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Ingredients

Cultured Coconut Milk

1 can full-fat coconut milk (approximately 13 ounces), refrigerated overnight
1

Method

Whisk the coconut milk with the probiotic powder. Let culture in the fridge for at least 12 hours, but no more than 20 hours. Too little and your culture hasn’t gotten strong enough; too much and you’ll end up with an overly powerful and sour culture.
Combine the ingredients for the Bulk Base, or use from a previous batch.
Combine all ingredients for