How to Make Vegan Cheese for Burekas – Nut-Free
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It's no coincidence that this post is going live 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 correspond from time to time about food, recipes, and flavors.
I asked her to send me a few words about herself, and I am bringing you her text exactly as she wrote it:
"I'm Aya, vegan for 7 years, a cook for a decade, and I live food anew every single day.
After transitioning to veganism, I had to reinvent everything I knew, and there's no greater joy—I discovered a new, interesting, and even tastier kitchen!"
You absolutely must go and 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, sambusak, etc.
ANDDDD you can also bake it "AS IS" in a baking dish with a few seeds and olive oil, then spread it onto 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 itself, but it still provides a deep flavor and unique aroma that helps this cheese be perfect for pastries like burekas.
If you don't want sauerkraut or don't have any, ask Aya what to substitute it with. I have no idea.
- Cornstarch
For the cheese to set, you need to use some kind of starch: it can be cornstarch, tapioca starch, potato starch, or if you have no other choice, plain white wheat flour.
- Don't skimp on the oil
This is what makes the cheese perfect for baking.
Nutritional values for vegan bureka cheese
Values per 100g of prepared cheese before baking
- 178 calories
- 5g protein
- 4g carbs
- 14g fat
If you're looking for a rice paper bureka recipe, 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 sauerkraut juice / lemon juice / vinegar
- 15 g cornstarch / tapioca starch / potato starch
- 90 g olive oil
Instructions
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Place all the cheese ingredients in a food processor and blend well until a smooth consistency is achieved.
For Baked Spreadable Cheese
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Transfer to an oven-safe dish, add a few pumpkin seeds, cracked black pepper, and olive oil, and bake at medium heat for about half an hour.
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Remove and let it cool on the counter before devouring (the cheese will set as it cools).
For Burekas
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Spread several tablespoons of the cheese onto rice paper or phyllo sheets.
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Roll them up.
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Bake at 180 degrees for about 8 minutes.
