Process until smooth and creamy, stopping as needed to completely blend the mixture. At least four hours after soaking the cashews, put the cashews, water, probiotic powder, nutritional yeast, miso, and salt into a blender.In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead. If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. The spots appeared because the air flow to that specific area was not optimal, but do not worry– the spots are merely superficial and will not cause any damage to the cheese if removed! Simply scrape these off gently with a knife and continue to let the cheese air dry. Note: during the air-drying process, particularly when the cheddar cheese is flipped at the four-day mark, you may notice a few orange or white spots on the new top, original underside of the cheese. The cheese will hold together even better once it has been chilled. Simply leave the cheese alone while it is drying, and then, when you are putting the cheese away into the refrigerator, cut the cheese into quarters and gently push the pieces together. Although a regular lined mold will work well, if you are going to make a lot of cheese, I highly recommend getting a silicone mold for your cheese block!Īdditionally, please know that when the cheddar cheese is air drying, it is normal for the cheddar cheese to darken in color (this occurs as the cheese oxidizes and forms a rind) and develop numerous lines and cracks throughout the cheese. I have used everything from casserole dishes to Pyrex bowls as molds, so just look in the cupboard and decide the shape you would like for the cheese! The first time I made this cheese, I did not line my glass casserole dish with plastic wrap or cheesecloth… and I ended up having to save the cheese as a spread because I messed up the molding so badly when I was trying to remove the cheese. One thing to remember when you are ready to cook and mold the cheese, is to either use a silicone mold like these or to line a glass or metal pan with plastic wrap or cheesecloth. So, yes, there is a great deal of time between some of the steps, but the actual hands on time it takes to make the cheese is very minimal! Once it is chilled, you salt the cheese and leave it to dry for eight days, flipping after four days. Once poured into the mold and cooled to room temperature, the you chill the cheese for four hours. The mixture sits for two days and then you cook it on the stove with the tapioca and agar powder. However, if you break it up into days and steps, it is not complicated at all! The first day (or overnight) you soak the cashews, and the following day you blend the cashews, yogurt, probiotic powder, water, miso, salt, and nutritional yeast in a blender.
Now, less than a year later, I have even had people eat my homemade, vegan cheeses without realizing that the cheeses were vegan! So, if dairy cheese is the reason you have not become vegan yet, I promise that vegan cheeses can fill any cheese craving!Īt first glance, the recipe for this cheddar cheese may look overwhelming because of the length of time between steps. In fact, this dilemma kept me from making the leap from vegetarian to vegan for over a year! However, when I discovered that cheeses could be made from nuts, seeds, vegetables, and tofu, I gave up dairy cheese and was determined to makes vegan cheeses that could substitute dairy cheeses. I was perfectly fine without eggs, milk, or meat products, but I did not see how I could live the rest of my life with out the sharp, earthy, and umami tastes of cheese. I even pour straight nutritional yeast onto my rice because I love the cheesy flavor so much!Ĭheese was the one and only food that held me back from deciding to become a vegan. The crisp, watery taste of cucumber perfectly compliments the salty cheese flavor.), etc.
I eat cheese with crackers, avocado, noodles, nuts and seeds, cucumber slices (yes, you read that right, cucumber! I know it sounds weird, but try it before you make a decision against it. Trust me, this aged cheddar cheese is amazing and will satisfy all your cheese cravings!
Yes, you read that right! Vegans can have delicious aged cheddar cheese too! This slice-able, dry, and sharp cheddar cheese is perfect on crackers, with fresh fruit and raw nuts, or on a cold sandwich.
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