Oil-Free Melty “Cheddar”

Oil-Free Melty “Cheddar”

Original recipe from Miyoko Schinner’s Homemade Vegan Pantry

Adapted by Mariola Pratt

Ingredients:

• 1 cup raw, unsalted cashews
• 1 cup juice from sauerkraut
• 1 teaspoon salt
• 3 tablespoons nutritional yeast
• 2 tablespoons white, yellow, or chickpea miso
• ½ cup plus 2 tablespoons water
• 1 tablespoon agar powder
• 2 tablespoons arrowroot starch

Directions:

Place the cashews, sauerkraut juice, salt, nutritional yeast, and miso in a blender and puree until smooth. Pour into a clean container or jar, cover with a lid, and let sit at room temperature for 1 or 2 days, until the mixture has thickened, risen, and formed air pockets and is tangy.

Put the ½ cup water in a small saucepan with the agar powder. Whisk to combine. Cover the pot with a lid and bring to a simmer over low heat. Don’t peek for 3 to 4 minutes, then check to see if it is bubbling away. At first, if you peek too early, it may look as if it is solidified. However, if you let it simmer over low heat for a couple of minutes more, it will start to liquefy again and bubble away. When the agar powder is fully dissolved, pour in the cultured mixture. Whisk quickly. While the mixture heats, dissolve the arrowroot starch in the remaining 2 tablespoons of water, and add to the mixture. Continue cooking until the mixture is stretchy and shiny. Pour into a glass container of choice. Refrigerate until set, at least 4 hours. Wrap the cheese in wax paper and store it in the refrigerator for 2 to 3 weeks.

Makes about 1 pound.