The Keto Vegan

#74 Keto Kitchen Magic: Tofu Cheese and Accidental Houmous Triumphs!

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Welcome to The Keto Vegan Podcast! I’m Rachel, your host and guide through the delicious world of plant-based, low-carb living. Today, we’re diving into a kitchen experiment that turned out to be a double win. You know those moments when you’re trying to make one thing and accidentally create something else that’s just as good? Well, that’s exactly what happened to me this week.

It all started with my mission to craft the ultimate vegan cheese using tofu—rich, creamy, and totally keto-friendly. But here’s the twist: somewhere along the way, I stumbled upon a recipe tweak that led to a surprise discovery—a keto houmous! Yes, you heard that right. It’s smooth, garlicky, and perfect for those low-carb crackers or crudites.

In this episode, I’ll share the step-by-step process for both recipes, the lessons learned along the way, and a few tips to elevate your vegan keto game. Whether you’re here for the cheese, the houmous, or just a bit of culinary inspiration, you’re in for a treat.

So grab your apron, and let’s get stuck in! By the end of this episode, you’ll be ready to whip up two versatile and downright delicious creations to add to your keto vegan repertoire.

 

Ingredients

  • 1 16-oz block extra firm tofu
  • 1/2 cup refined coconut oil
  • 2 Tbsp lemon juice
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp mellow white miso paste
  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup plain unsweetened non-dairy milk

    • Instructions

    • BLEND: Add all ingredients to your food processorand process starting on a low speed and slowly increasing to high. Blend on high for about 4-5 minutes, stopping to scrape the sides down as needed. The mixture will get really smooth and shiny towards the end which is exactly what we want! If it’s not shiny yet, keep blending.
    • SET: If you just want to use this cheese as a spread, transfer the mixture to a large airtight container. If you want a cheese that holds its shape on a platter or can be moulded into a log, transfer the mixture to a silicone mold or plastic-lined airtight container. Cover and place it in the fridge for at least3-5 hours to fully set.  If you’re shaping the vegan goat cheese, I would let it set in the fridge for at least 6-8 hours.
    • SHAPING(optional): To make this vegan goat cheese substitute look as legit as possible, you can also mold it into those classic goat cheese logs once it’s set. Just pop the cheese out of the silicone mold or lift it out of the plastic-lined container. Then, use your hands to form the mixture into 2-4 tubes. Wrap these tubes in plastic and place them back in the fridge for at least another 60-90 minutes before serving. 
    • SERVE: When you're ready and the tofu cheesehas firmed up, remove it from the fridge and unwrap it or pull it out of the silicone mold as needed. Serve as a spread with a cheese knife onto crostini, crackers, bread, cucumbers, or all your favourite veggies. Use it to veganize all your favourite recipes that call for soft goat cheese!
    • STORE: Store leftovers in an airtight container in the fridge for 5-7 days. You can also freeze leftover cheese in an airtight container for up to 8 weeks. Defrost in the fridge until thawed through. This takes about 3-4 hours depending on the size of the serving you’re defrosting.

      • Nutrition

      Serving: 1/3 of 1 tube

      Calories: 125kcal Carbohydrates: 2g Protein: 2g Fat: 12g Saturated Fat: 8g Polyunsaturated Fat: 3g Sodium: 504mg Sugar: 1g
      From <https://www.plantpowercouple.com/recipes/vegan-goat-cheese/#recipe>

       

      https://www.plantpowercouple.com/

      Valuable Resources

      For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how

      For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how

       

      Host Bio

      Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.

      Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan

      Watch here: https://www.youtube.com/@TheKetoVegan/podcasts

      Facebook group: https://www.facebook.com/groups/821471059206067

      Email: [email protected]

      https://theketovegan.podbean.com/

       

      #KetoVeganCheese #DairyFreeKeto #VeganCheeseLovers #PlantBasedKetoSnacks #LowCarbCheese #KetoCheeseIdeas #VeganKetoDietTips #NonDairyCheese #KetoFriendlyCheese #CheesyAndVegan #KetoCheeseBoard #VeganKetoMeals #KetoCheeseAlternatives

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