Yogurt Monterey Jack

• blender or large bowl and whisk
• rubber spatula
• glass container with lid
• small bowl
• medium saucepan
• wooden spoon

• 1 c cashew yogurt or your favorite non-dairy yogurt
• ¾ c water, divided
• ½ c grapeseed, soy, or mild olive oil
• 1½ t salt
• 3 T tapioca flour
• 2 T agar powder*

Blend or whisk the yogurt with ¼ c water, oil, and salt, until smooth.

Pour into container, cover, and let sit at room temperature for 8 to 24 hours. Longer culturing = sharper cheese.

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 bubble, 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, 5-10 minutes.

Use immediately as a sauce or spread into the container and let cool, then refrigerate for at least 2 hours. It will last around 6 weeks in the refrigerator as long as it’s properly sealed.

This yogurt monterey jack doesn’t melt in the oven* but it melts beautifully in liquid. To make a pourable cheese sauce, combine 2-3 parts monterey jack with 1 part cashew milk over medium-low heat and whisk until creamy and smooth, about 3 minutes. Use immediately.

*The original recipe calls for carageenan, an ingredient I avoid. According to the author, this cheese will melt if you use carageenan (and ¼ c less water) rather than agar.

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

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More: Mock cheeses