On a sunny Saturday in June Gloucestershire Vegan Group were lured back to the Brewery Bar at Stroud Brewery for round-two of their delicious vegan beer and pizza. We arrived early to beat the pizza-rush, armed with our own fave cheese substitute for Velo Bakery to sprinkle liberally over our selection of pizzas before cooking in their on-site wood-fired pizza oven. All of Stroud Brewery bottled beer is vegan (and organic), which provided a great range of choice for us to try. Since our last visit Stroud Brewery have added the Organic Lager and the Stroud Organic Ale to their range, both of which were great to drink on a warm evening on their wooden decked beer garden.
We’re also excited to learn about the special beer they’ve been brewing up in collaboration with Asparagasm – vegan and wheat free pale ale – we can’t wait to try it!
A big hit on the evening was Sheila’s home-made cheese – here’s the recipe:
Sheila’s vegan cheese
2 handfuls of cashew nuts
1 handful of yeast flakes
Olive oil to mix
1 generous teaspoon yeast extract
1 mean teaspoon of turmeric
2-3 teaspoons tomato puree
Grind the cashew nuts in a blender
Add yeast flakes, add olive oil to give desired consistency.
Add Marmite, turmeric and tomato purree.
Adjust ingredients to taste.
Best used raw, shame to cook
Very simple cheap Vegan cheese
Soya flour, oil & yeast extract
Mix ingredients to taste
Can be made runny and spreadable
Or use a solid vegan margarine to make a sliceable cheese.
Fine for cooking.
Making your own vegan cheese is fun, not to mention cost-effective compared to buying shop-bought cheese substitutes. There are loads of different methods, and non-dariy cheese can be made from a variety of ingredients. If you’re interested in making your own, you can try recipes from the excellent ‘Artisan Vegan Cheese‘ by the inspiring vegan chef Miyoko Schinner.