How to Make Vegan Cheese for Burekas – Nut-Free
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It's no coincidence this post is going up on a Saturday morning.
Because honestly, vegan cheese for burekas is as essential as it gets.
Just like burekas on a Saturday morning.
Full Disclosure:
Before I dive into the cheese, I should mention that this recipe belongs to Aya Kahila Sirkis. We message each other from time to time about food, recipes, and flavors.
I asked her to send a few words about herself, and here they are in her own words:
"I'm Aya, a vegan for 7 years, a chef for a decade, and I live for food every single day.
After transitioning to veganism, I had to reinvent everything I knew. There's no greater joy than that; I discovered a new, interesting, and even more delicious kitchen!"
And you simply must go follow her because she knows a thing or two about food.
This cheese is perfect for baking inside dough like burekas (I made mine with rice paper), but you can obviously use phyllo sheets, quiches, sambousek, etc.
ANDDDD you can bake it AS IS in a baking dish with a few seeds and olive oil, and then spread it on a slice of bread once it sets.
A Bit About Vegan Cheese for Burekas
- Sauerkraut?
Yes! It's delicious and you don't really taste the cabbage, but it provides a deep flavor and unique aroma that makes this cheese perfect for pastries like burekas.
If you don't want sauerkraut or don't have any, ask Aya what to replace it with. I have no idea!
- Cornstarch
To get the cheese to set, you need to use some kind of starch: it can be cornstarch, tapioca starch, or if you have no other choice, white wheat flour.
- Don't skimp on the oil
This is what makes the cheese perfect when baked.
Nutritional Values for Vegan Burek Cheese
Values per 100g of prepared cheese (before baking):
- 178 kcal
- 5g Protein
- 4g Carbohydrates
- 14g Fat
If you want a recipe for rice paper burekas, you can find one on Ori Shavit's website
The Vegan Toning Challenge – Starting this coming Sunday – New Spring Menu
How to Make Vegan Cheese for Burekas
Ingredients
- 500 g firm tofu
- 350 g unsweetened soy milk
- 15 g salt
- 70 g sauerkraut
- 10 g cabbage juice / lemon juice / vinegar
- 15 g cornstarch / tapioca / potato starch
- 90 g olive oil
Instructions
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Transfer all the cheese ingredients to a food processor and blend well until a smooth consistency is reached.
For Baked Spreadable Cheese
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Transfer to a baking dish, add some pumpkin seeds, ground black pepper, and olive oil, and bake at medium heat for about half an hour.
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Remove and let cool on the counter before devouring (the cheese will set once it cools).
For Burekas
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Spread a few tablespoons of cheese on rice paper or phyllo sheets.
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Roll it up.
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Bake at 180 degrees for about 8 minutes.
