Sharp Cheddar Vegan Cheese Alternative

Name: Sharp Cheddar Vegan Cheese Alternative
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 3
Cuisine: Global
Ingredients: 1 Tbsp brown miso (use a chickpea or brown rice miso for soy-free); 118 milliliters canola oil (optional; see note below); 1 Tbsp carrageenan powder, or 2 tablespoons agar powder; 158 milliliters nutritional yeast flakes; 473 milliliters raw cashews, soaked in water for 3 to 8 hours and drained; 1 teaspoon salt; 1 liters filtered water

Sharp Cheddar Vegan Cheese Alternative is a gluten free and vegan main course. One serving contains 865 calories, 21g of protein, and 76g of fat. This recipe serves 3. A mixture of brown rice miso, canolan oil, nutritional yeast flakes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the alum powder you could follow this main course with the Cranberry Cake as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Put the cashews, nutritional yeast, rejuvelac, optional oil, 1 tablespoon of the miso, and the salt in a blender.Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.Taste and add more miso if desired.

Ingredients you will need

Nutritional Yeast

Cashews

Miso

Salt

Cooking Oil

Equipment you will use

Blender

Transfer the mixture to a clean glass bowl or container, cover, and let rest at room temperature for 24 to 72 hours, depending on how sharp a flavor you want and the ambient temperature (fermentation will proceed more quickly at warmer temperatures).

Equipment you will use

Bowl

Transfer the cheese to a heavy medium saucepan and stir in the carrageenan and xanthan gum with a wooden spoon.Cook over medium heat, stirring almost constantly. The mixture will be very thick, grainy, and difficult to stir at first.Keep cooking and stirring until it is smooth and glossy and starts to pull away from the sidesof the pan, 3 to 5 minutes.

Ingredients you will need

Xanthan Gum

Cheese

Equipment you will use

Wooden Spoon

Sauce Pan

Frying Pan

Transfer to a glass or metal mold and smooth the top.

Let cool completely at room temperature.Cover and refrigerate for at least 6 hours, until firm.

Put the grains in a 1-quart glass jar and add water to cover.

Ingredients you will need

Grains

Water

Place a double layer of cheesecloth over the mouth of the jar and secure it with a rubber band.

Equipment you will use

Cheesecloth

Let the grains soak for 8 to 12 hours.

Ingredients you will need

Grains

Drain, then add just enough water to moisten the grains but not so much that they are immersed in water.

Ingredients you will need

Grains

Water

Put the jar in a warm place out of direct sunlight for 1 to 3 days and rinse the grains once or twice a day, each time draining well and then adding just enough fresh water to moisten them.Continue this process until the grains have begun to sprout (they will have little tails emerging).Divide the sprouted grains equally between two 1-quart glass jars.

Ingredients you will need

Grains

Water

Pour 3 cups of the filtered water into each jar. Cover each jar with fresh cheesecloth and secure it with rubber bands.

Ingredients you will need

Filtered Water

Equipment you will use

Cheesecloth

Put the jars in a warm place out of direct sunlight for 1 to 3 days. The water will turn cloudy and white, and the liquid will have a slightly tart flavor, somewhat like lemon juice.Strain the liquid into clean glass jars and discard the grains.

Ingredients you will need

Lemon Juice