Air-dried Cheddar

Preparation info
  • Makes about

    1 pound

    • Difficulty


Appears in
Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

  • About

This Cheddar undergoes double culturing—first for two to three days prior to forming the cheese, then for several more days as it air-dries. The reward is a sliceable, sharp Cheddar that’s perfect for sandwiches or for a cheese plate.


  • 2 cups cashews, soaked in water for 3 to 8 hours and drained
  • 1 cup plain, unsweetened nondairy yogurt<


  1. Process the ingredients.

    Put the cashews, yogurt, rejuvelac, nutritional yeast, miso, optional oil, and 1 teaspoon of the salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the