Smoked Oil-Free Melty “Cheddar”

Smoked Oil-Free Melty “Cheddar”

(Adapted From Miyoko Schinner’s Homemade Vegan Pantry cookbook)

Ingredients:

  • 1 cup cashews
  • 1 cup juice from sauerkraut
  • 1 teaspoon sea salt
  • 3 tablespoon nutritional yeast
  • 2 tablespoons white, yellow or chick pea miso
  • ½ cup plus 2 tablespoons water
  • 1 tablespoon agar powder
  • 2 tablespoons tapioca or arrowroot powder
  • ½ – 1 teaspoon liquid smoke

Directions:

  1. Place the cashews, sauerkraut juice, salt, nutritional yeast, miso in a blender and puree until smooth.
  2. Pour into 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.
  3. Put the ½ cup water in a small sauce pan 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 has 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.
  4. When the agar is fully dissolved, pour in the cultured mixture. Whisk quickly and add liquid smoke. While the mixture heats, dissolve the tapioca in the remaining 2 tablespoons water and add to the mixture.
  5. 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 way paper and store it in the refrigerator for 2 to 3 weeks.