Yogurt Cheddar Cheese Ⓥ

• blender
• rubber spatula
• glass or ceramic container with air-tight lid
• small bowl
• medium saucepan
• whisk
• wooden spoon

• 1 c cashew yogurt
• ¾ c water, divided
• 6 T nutritional yeast
• 1/3 c grapeseed, soy, or mild olive oil
• 2-3 T brown miso
• 1 t salt
• 5 T tapioca flour
• ½ t xantham or guar gum (optional, to make the cheese a bit stretchy)
• 1½ T agar powder

Blend yogurt, ¼ c water, nutritional yeast, oil, 2 T miso, and salt until smooth. Taste and add more miso and/or salt to taste.

Transfer to container, cover, and let culture at room temperature for 24-48 hours. Longer culturing = sharper cheddar.

Measure tapioca and xantham into the bowl and set next to the stove alongside the cultured cheese.

Place remaining ½ c of water in the saucepan over medium-low heat and slowly add the agar, whisking constantly until you have a thick paste, about 2 minutes. If it seems very dry, add a tiny bit more more water, 1 t at a time.

Slowly pour in the cheese, whisking constantly. When the mixture is hot and smooth, trade the whisk for the wooden spoon.

Gradually add the tapioca, stirring constantly. If the mixture starts to boil, reduce the heat. You want it to be very hot without actually boiling.

Continue cooking and stirring until the mixture thickens and starts to look glossy, 3-5 minutes.

Use immediately as a sauce or spread into the container and let cool, then refrigerate for at least 3 hours. It will last around 4 weeks in the refrigerator as long as it’s properly sealed.

Adapted from the recipe for “Meltable cheddar” in Artisan Vegan Cheese – read my review.

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