Yes, I know. You must be thinking how can cheese be vegan? That’s what I thought, until I got samples of multiple-award-winning, 100% dairy-free Sheese Vegan Cheeses for product review. These imported cheeses are made of soy milk, along with other ingredients and tastes just similar to natural cheese using milk. Although I chose smoked cheddar cheese, edam cheese and blue style cheese for my review, there are other great flavours to tickle your tastebuds as well! These are strong cheddar, medium cheddar, Cheshire and cheddar with chives, among the hard cheeses. If you are a fan of cream cheese, try the vegan cream cheese (original), which is so soft and creamy: just perfect for making a scrumptious vegan cheesecake in a healthier way! Not only that, Sheese is going to add a new, amazing flavour of sweet chilli cream cheese very soon in place of the Mexican style flavour. The existing products also include garlic and herb and cheddar spread.
Sheese is available at the following shops and restaurants in Hong Kong:
Great Food Hall
Basement, Two Pacific Place, 88 Queensway, Hong Kong
Tel: 2918 9986
The Loving Hut in Wanchai
Shops B&C, G/F, The Hennessy, 256 Hennessy Road,
Wan Chai, Hong Kong (MTR Wan Chai Station,
Exit A3 (Restaurant at Johnston Road next to Caltex Gas Station)
Tel: 2692 6641
Just Green Organic Convenience Store in Central
No. 52 Graham Street, Soho,
Central (between Staunton Street and Hollywood Road)
Tel: 2801 5611
Apart from these, Sheese is also available in The Loving Hut in Kowloon Bay and Tai Po, Harvester in Sheung Wan, Ali Oli in Sai Kung, Little Giant in Causeway Bay and Great Perfection Natural and Fine Food in Kowloon. The products can be purchased in Macau a well from ParknShop Superstore Flower City, Taipa. To order by email or phone, please click here to know more.
I personally liked the Edam, smoked cheddar and the blue style cheeses very much: these have just the right kind of matured-cheese taste, just right for my culinary experiment using Sheese vegan cheeses!
However, I picked up Sheese smoked cheddar cheese and the edam for making a popular Korean street food called dukbokki (pronounced as topokki or ddukbokki), which is one of my favourites. This is an amazing dish using Korean rice cakes and Korean hot pepper paste (gochujang) as the indispensable ingredients. Being an Indian (since we like our food to be hot and spicy!), I did not find gochujang to be “that” hot: in fact, I was relishing spoonfuls of pickle-like gochujang just like that! It has a typical hot-sweet-n-sour note which I fell in love with!
I really wanted to make a completely vegan version of dukbokki for my vegetarian and vegan friends and now I got the right ingredients together! I decided to add Sheese cheeses for a creamy, cheesy flavour to the traditional dukbokki, giving dukbokki a more “cosmopolitan” flavour, which worked out fantastic!
It is a common practice to add anchovies, dried seaweed and chicken stock for preparing the dukbokki. Obviously, I did not use any of these. So how did I give the traditional dukbokki a vegan twist? Scroll down and you’ll see how easy it is!
Vegan Cheese dukbokki (Korean Rice Cakes with Vegan Cheese)
- Korean rice cakes: almost ½ pack (400 g)
- Sheese dairy-free edam cheese (chopped finely): ¼ cup
- Sheese dairy-free smoked cheddar cheese (chopped finely): ¼ cup
- Grated carrot: ¼ cup
- Korean hot pepper paste (gochujang): 2.5 tbsp (adjustable)
- Sugar: 1.5 tbsp
- Soy sauce: 1 tbsp
- Vegetable stock: 1.5 cup cups
- Sake: ½ cup
- Sweet potato (peeled and cubed): 1 (small)
- Pear (cubed): ½
- Onion (finely chopped): ½ cup
- Garlic (crushed): 2 tbsp
- White button mushrooms (chopped): ¾ cup
- Baby green brassica: 8
- Chives (chopped): ½ cup
- Tofu (cubed): ½ cup
- Enoki mushrooms: handful
- Salt: according to taste
- Oil: 1.5 tbsp
Rinse the rice cakes in warm water for 1 minute and discard the water. Heat oil in a pan and add the chopped onions, garlic and salt. Sauté for 2 min and add the grated carrot. Continue to sauté for 3 min and then add the rice cakes, taking care that the oil coats the rice cakes evenly (to prevent them from sticking to each other).
Add the brassica, white button mushrooms, tofu, pears, chives and sweet potato now, followed by the gochujang, sake and vegetable stock after 5 min of sautéing.
Stir and cover to let it boil for 10 min. Open the lid and add the sugar, enoki mushrooms and soy sauce and stir well. Cook with lid open and on a medium flame, till the soup is reduced to almost half.
Add the Sheese vegan cheeses and continue to cook till the dukbokki is almost dry.
Garnish with chopped chives and chillies.