Air-dried Cheddar

Name: Air-dried Cheddar
Yield: Makes about 1 pound 6 ounces
Ingredients: 1½ tablespoons carrageenan powder, or 3 tablespoons agar powder; 5 tablespoons tapioca flour; 3 tablespoons canola oil (optional; see note); 1½ teaspoons salt, plus more as needed; ⅔ cup nutritional yeast flakes; ⅓ cup medium brown miso; 1 cup plain, unsweetened nondairy yogurt (preferably homemade); ¾ cup rejuvelac; 2 cups cashews, soaked in water for 3 to 8 hours and drained

Preparation info

Makes about
1 pound

Difficulty
Easy

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.

Ingredients

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

Vegan
cheese

Method

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

Part of

Air-Dried Cheeses

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