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1 pound
Easy
Published 2012
This vegan cheese has the slightly crumbly appearance of dairy-based dry Monterey Jack and really does melt like conventional cheese. It’s ideal for grilled cheese sandwiches, or you can defy convention and use it to top a pizza. When baked, it bubbles and browns beautifully.
Process the ingredients.
Put the yogurt, water, oil, and salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
Culture the cheese.
Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hour
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