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1 pound
Easy
Published 2012
Rich and full flavored, this vegan version of Cheddar continues to age and improve in the refrigerator for weeks or even months. What distinguishes it from store-bought vegan Cheddar equivalents is that the sharpness is not feigned by adding acidic ingredients; it’s the result of an actual aging process. I often make this several weeks before I want to serve it because it just keeps getting better—deeper, sharper, and more complex in flavor.
The only reason I’ve never aged it more t