Open Sesame Cheese by Jules Aron

Open sesame cheese from Vegan Cheese: Simple, Delicious Plant-Based Recipes by Jules Aron. I am so in love with this recipe and with the whole book <3.

I am a big fan of homemade vegan cheese 🙂 It is incredibly satisfying and easy to make, you get to play with the flavors and you get to have a delicious cheese to use over toasts, in grilled sandwiches, sauces… Naturally I was very excited when I learned that my incredibly talented friend Jules Aron has just released a cookbook on the subject: Vegan Cheese: Simple, Delicious Plant-Based Recipes. I seriously want to try everything in this book, they all look gorgeous and the few recipes I have tried so far have been amazing! Highly recommended 🙂

Here is the recipe for the open sesame cheese, it has the same ingredients as in the book and the instructions closely follow the book directions with maybe slight differences because this one is based on my notes while making it. Enjoy and make sure to check out everything else this book has to offer.

#vegan #plantbased #cheese

Open Sesame Cheese by Jules Aron
Course: Cheese
Cuisine: Vegan
Author: Maya Sozer
  • 1/2 cup raw unhulled sesame seeds
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1 tablespoon raw apple cider vinegar
  • 1/2 teaspoon paprika
  • 2 tablespoons minced onion
  • 1 teaspoon garlic
Agar Gel
  • 1 cup cold water
  • 1 tablespoon agar powder
Optional Topping
  • Freshly ground black pepper
  1. Add all ingredients, except those for the agar gel and the topping, in a high speed blender and set aside.
  2. To make the agar gel, whisk the cold water and the agar powder together in a saucepan and bring to boil. Lower the heat and let simmer, whisking often for 5 to 8 minutes to activate the agar. When it is ready, transfer the agar gel to the blender.
  3. Blend until the cheese mixture is homogeneous.
  4. Pour the mixture in a container or mold, add the optional toppings and cover.
  5. Refrigerate until firm and set, at least 2 to 4 hours.
  6. I will keep in the fridge for 1 to 2 weeks.

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