{"id":4102,"date":"2020-06-26T19:55:01","date_gmt":"2020-06-26T19:55:01","guid":{"rendered":"https:\/\/thelovefood.pt\/?p=4102"},"modified":"2020-06-27T11:31:48","modified_gmt":"2020-06-27T11:31:48","slug":"receitas-vegan-queijo-vegan-fermentado","status":"publish","type":"post","link":"https:\/\/thelovefood.pt\/en\/2020\/06\/26\/receitas-vegan-queijo-vegan-fermentado\/","title":{"rendered":"Receitas vegan: queijo vegan fermentado"},"content":{"rendered":"<p>C\u00e1 est\u00e1 mais uma receita do meu livro novo ECOGUIA PARA MUDAR O MUNDO! Um queijo fermentado para barrar, absolutamente delicioso e vers\u00e1til e que se pode comer logo, sem esperar \ud83d\ude42<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1160\" height=\"1549\" data-src=\"https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-1160x1549.jpg\" alt=\"\" class=\"wp-image-4103 lazyload\" data-srcset=\"https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-1160x1549.jpg 1160w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-scaled-600x802.jpg 600w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-800x1069.jpg 800w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-1150x1536.jpg 1150w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-scaled.jpg 1533w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-320x427.jpg 320w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-560x747.jpg 560w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-1920x2565.jpg 1920w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-2300x3072.jpg 2300w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-3067x4096.jpg 3067w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-640x854.jpg 640w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-1120x1496.jpg 1120w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-1600x2137.jpg 1600w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-2320x3099.jpg 2320w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-1280x1708.jpg 1280w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-2240x2992.jpg 2240w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-3200x4274.jpg 3200w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-scaled-uai-900x1202.jpg 900w, https:\/\/thelovefood.pt\/wp-content\/uploads\/2020\/06\/manteiga-caju-f-scaled-uai-720x962.jpg 720w\" data-sizes=\"(max-width: 1160px) 100vw, 1160px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1160px; --smush-placeholder-aspect-ratio: 1160\/1549;\" \/><figcaption>foto B\u00e1rbara Tomaz<\/figcaption><\/figure>\n\n\n\n<p>Para uma ch\u00e1vena de queijo:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>250 g de tofu firme<\/li><li>3\/4 de ch\u00e1vena de caju ou am\u00eandoa sem pele demolhados 8 horas<\/li><li>1 dente de alho<\/li><li>sumo de 1 lim\u00e3o<\/li><li>1 c. sopa de vinagre de cidra<\/li><li>1 c- sopa de levedura nutricional<\/li><li>1 c. ch\u00e1 de sal marinho<\/li><li>1 c\u00e1psula de probi\u00f3tico<\/li><\/ul>\n\n\n\n<p>Triture todos os ingredientes excepto a c\u00e1psula de probi\u00f3tico.<\/p>\n\n\n\n<p>Adicione a c\u00e1psula e envolva com uma esp\u00e1tula.<\/p>\n\n\n\n<p>Deixe no frio. Poder\u00e1 comer logo, e v\u00e1 comendo durante 1 semana porque vai fermentando ao longo do tempo. Dura uma semana.<\/p>\n\n\n\n<p>Veja mais receitas no meu livro novo ECOGUIA PARA MUDAR O MUNDO, j\u00e1 nas bancas!<\/p>","protected":false},"excerpt":{"rendered":"<p>C\u00e1 est\u00e1 mais uma receita do meu livro novo ECOGUIA PARA MUDAR O MUNDO! Um queijo fermentado para barrar, absolutamente [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[20,203],"tags":[371,372,375,199,204,369,370],"class_list":["post-4102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saladas-e-entradas","category-queijos","tag-queijo-para-barrar","tag-fermentar-queijo","tag-queijo-vegetal","tag-fermentados","tag-queijo","tag-queijo-vegan","tag-queijo-vegan-fermentado"],"_links":{"self":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts\/4102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/comments?post=4102"}],"version-history":[{"count":1,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts\/4102\/revisions"}],"predecessor-version":[{"id":4104,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts\/4102\/revisions\/4104"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/media\/4103"}],"wp:attachment":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/media?parent=4102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/categories?post=4102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/tags?post=4102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}