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Home » Vegan Recipes » Vegan Cheese » Vegan Port Wine Cheese

March 31, 2013

Vegan Port Wine Cheese

POSTED BY: ERIN WYSOCARSKI | UPDATED ON: MARCH 31, 2013 | 25 COMMENTS

Vegan Port Wine Cheese

The first time I tried roasted red pepper hummus, I had to keep rechecking the package ingredients to make sure it didn’t have any actual dairy or whey in it, because it just tasted so cheesy to me. Since then, I’ve used roasted red peppers and raw cashews (because of its neutral taste and high fat content) to replicate this flavor in things like this dish, and this one, as well as a coating for kale chips—simply because it tastes so rich and complex. Here I’ve incorporated that same concept into a port wine cheese ball. This mixture is packed with quinoa and raw tahini for bulk, an array of nuts for texture, and a splash of port wine to give it a depth of flavor and a little boozy kick.

Vegan Port Wine Cheese

INGREDIENTS
1 cup vegetable or Imagine brand No-Chicken broth
1/2 cup quinoa
1 cup raw cashews
10 oz. prepared roasted red peppers
3 TB port wine
1/3 cup nutritional yeast
3 TB raw tahini
1/2 tsp salt
1 cup walnuts, roughly crushed
3/4 cup almonds, crushed into a fine powder.

METHOD
To make the quinoa, place the broth into a small saucepan over medium heat. While you wait for the broth to come to a small boil, place the quinoa into a fine-mesh strainer and rinse well under cold water to remove the bitter saponin coating. Then transfer the quinoa to a medium-sized skillet over medium-low heat. Toast for a few minutes. By now, your broth should be at a low boil. Scrape the quinoa into the broth, stir and cover it with a tight lid. Reduce the heat to low and allow to simmer for 15-20 minutes. All of the broth should be fully absorbed by the quinoa. Set aside to cool.

Place the raw cashews into a food processor and grind into a fine powder. Add in the roasted red peppers and port wine. Pulse until fully combined. Add in the nutritional yeast, tahini and salt, then pulse again. Transfer to a medium-sized bowl, and stir in the crushed walnuts and cooled quinoa.

Place in the freezer for about an hour to allow the mixture to slightly firm up so you can form it into two large cheese balls or several small cheese balls. They can then be placed into the refrigerator or set out at room temperature for 45 minutes before rolling them in the crushed almonds to serve. This can alternatively be served as a cheesy spread—just place it directly into the refrigerator after combining the mixture.

Vegan Port Wine Cheese

Filed Under: Vegan Cheese, Vegan Meal Prep, Vegan Recipes, Vegan Umami

Filed Under: Vegan Cheese Vegan Meal Prep Vegan Recipes Vegan Umami

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Hi! I'm Erin and this is Jeff. I love creating vegan recipes for those who love to cook and eat, and Jeff enjoys photographing them. We're so glad you're here!

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Comments

  1. Wendy Jacinto says

    November 26, 2014 at 1:53 am

    Thanks, I'm trying it as a thanksgiving appetizer!

    Reply
  2. Wendy Jacinto says

    November 25, 2014 at 5:12 am

    So I ended up buying Trader Joe's pre-cooked quinoa. Will that not work because it wasn't cooked with broth?

    Reply
    • erinwyso says

      November 25, 2014 at 2:37 pm

      Wendy, that should be fine. You can always add a little more tahini if you need it thicker or a little broth if you need it thinner. Good luck and I hope you enjoy!

      Reply
  3. paula roth says

    November 28, 2013 at 6:59 pm

    just made and it is in the freezer. divine! cant wait

    Reply
    • erinwyso says

      November 28, 2013 at 8:16 pm

      I hope you enjoy, Paula!

      Reply
  4. Anonymous says

    November 26, 2013 at 9:34 pm

    I'm curious as to what brand of port you used seeing as how nearly all brands use gelatin……I've yet to find vegan port in stores :/

    Reply
    • erinwyso says

      November 26, 2013 at 10:40 pm

      I would get this question now! The bottle was tossed a few months ago, but I believe it was a single quinta port. Check out Barnivore for more vegan brands/options: http://www.barnivore.com/search?utf8=%E2%9C%93&keyword=port+wine&commit=Search

      Reply
  5. Lyle says

    May 8, 2013 at 9:50 pm

    I had the same problem as Leila; it came out the consistency of jam, (I used jarred roasted peppers packed in very little water). However, it is so delicious that i am using it as a wrap filler and chip dip. Any ideas to thicken? BTY, very nice photo.

    Reply
    • erinwyso says

      May 8, 2013 at 11:29 pm

      Hmmm … I am not sure what could have happened with the consistency. Maybe add a little more quinoa and place into the freezer for 20 minutes to allow it firm up? Although, I now want to make it again and have it not be so firm, so I can use it as a wrap spread/filler — excellent idea!

      Reply
  6. Vince says

    May 6, 2013 at 2:42 am

    Love your food photography!

    Reply
  7. Leila A. Fortier says

    April 11, 2013 at 1:33 pm

    Yay! I finally got a hold of some nutritional yeast so I can have my try at some vegan cheese recipes! I have been longing to try this one since you posted it. I was surprised at how good it came out. I was really skeptical. I had used jarred roasted pepper, and I think there may have been too much oil in it, because I needed to add 4x the yeast to thicken it. I think next time (if I use jarred roasted peppers again) I will add twice the quinoa instead? But again…a small glitch that I was able to work around, and was pretty pleased with the result. Anything that can keep me craving real cheese is nothing short of a miracle being Italian. Can't wait to try some of your other ones!

    Reply
  8. erinwyso says

    April 11, 2013 at 5:16 pm

    Glad it worked out, Leila! Is this your first time using nutritional yeast? It's one of my favorite ingredients to work with — so cheesy and rich! The roasted red peppers I used were just packed in some kind of non-oily and non-briny solution — glad you were able to adjust the other components to get a good result!

    Reply
  9. christine says

    April 1, 2013 at 7:33 pm

    these look lovely enough to take over to my parents when I next visit:)

    Reply
    • erinwyso says

      April 1, 2013 at 9:50 pm

      thank you, christine — I hope you enjoy! : )

      Reply
  10. Jill says

    April 1, 2013 at 7:30 pm

    It never actually says when to put the quinoa into the cheese…

    Reply
    • erinwyso says

      April 1, 2013 at 9:49 pm

      Thanks Jill, it's updated now!

      Reply
    • Jill says

      April 1, 2013 at 10:22 pm

      Thanks!

      Reply
  11. Angry Asian says

    April 1, 2013 at 2:39 pm

    this is really interesting! so you don't soak the cashews at all?

    Reply
    • erinwyso says

      April 1, 2013 at 9:49 pm

      You could soak them here, but you may have to add a little more nuts so the mixture will adhere correctly.

      Reply
  12. Anonymous says

    April 1, 2013 at 1:31 pm

    This looks wonderful! What, if anything, can I substitute for the port wine? My family and I don't consume vino… 🙁 Netty

    Reply
    • erinwyso says

      April 1, 2013 at 9:47 pm

      Thank you! You can just leave the port wine out — it will still taste good!

      Reply
  13. Caitlin says

    April 1, 2013 at 11:12 am

    you are so innovative! these little cheese balls look and sound awesomely textured and perfect for spreading on crackers, or eating alone!

    Reply
    • erinwyso says

      April 1, 2013 at 9:50 pm

      thanks Caitlin! : )

      Reply
    • Zukcocatering says

      November 11, 2015 at 10:36 pm

      Wow! Did it as a vegan finger food party. Was great.
      Zukcocatering, from Israel

      Reply
    • erinwyso says

      November 11, 2015 at 11:28 pm

      Love to hear that! So happy it was enjoyed.

      Reply

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Welcome to my little corner of the internet where I whip up delicious vegan dishes that feature vegan seafood, comforting classics, and crave-worthy umami flavors. You'll discover fresh and creative recipes here—all made with plants!

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