Name: Pub Cheddar with Chives
Yield: Makes about 1¼ pounds
Ingredients: 1 to 2 tablespoons medium brown miso; ½ cup rejuvelac; ⅔ cup nutritional yeast flakes; 2 cups raw cashews, soaked in water for 3 to 8 hours and drained; ½ cup minced fresh chives; 1 tablespoon carrageenan powder, or 2 tablespoons agar powder; ¾ cup ale or dark beer; 1 teaspoon salt

Preparation info

Makes about
1¼ pounds

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

The addition of beer and chives to Cheddar cheese creates a robust, complex flavor, accentuating the nutty notes of the cheese. This cheese goes well with hearty foods and, of course, a good beer. To make a rarebit sauce that’s great over potatoes and broccoli, heat this cheese with just enough beer to achieve a pourable consistency.

Ingredients

2 cups raw cashews, soaked in water for 3 to 8 hours and drained
⅔ cup nutritional yeast flakes
½ <

Method

Process the ingredients.

Put the cashews, nutritional yeast, rejuvelac, 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 a

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Pub Cheddar with Chives

Ingredients

Method

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