Sharp Cheddar Vegan Cheese Alternative
 
Prep time
Cook time
Total time
 
This recipe is from Artisan Vegan Cheese by Miyoko Schinner. Reprinted with permissions from the publisher, Book Publishing Co.
Author:
Serves: 1 pound
Ingredients
  • 2 cups raw cashews, soaked in water for 3 to 8 hours and drained
  • ⅔ cup nutritional yeast flakes
  • ½ cup rejuvelac (see recipe below)
  • ½ cup canola oil (optional; see note below)
  • 1 to 2 tablespoons medium brown miso (use a chickpea or brown rice miso for soy-free)
  • 1 teaspoon salt
  • 1 tablespoon carrageenan powder
  • 1⁄2 teaspoon xanthan gum
Instructions
Process the ingredients.
  1. Put the cashews, nutritional yeast, rejuvelac, optional oil, 1 tablespoon of the miso, and the salt in a blender.
  2. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
  3. Taste and add more miso if desired.
Culture the cheese.
  1. Transfer the mixture to a clean glass bowl or container, cover, and let rest at room temperature for 24 to 72 hours, depending on how sharp a flavor you want and the ambient temperature (fermentation will proceed more quickly at warmer temperatures).
Thicken the cheese.
  1. Transfer the cheese to a heavy medium saucepan and stir in the carrageenan and xanthan gum with a wooden spoon.
  2. Cook over medium heat, stirring almost constantly. The mixture will be very thick, grainy, and difficult to stir at first.
  3. Keep cooking and stirring until it is smooth and glossy and starts to pull away from the sides
  4. of the pan, 3 to 5 minutes.
Form the cheese.
  1. Transfer to a glass or metal mold and smooth the top.
  2. Let cool completely at room temperature.
  3. Cover and refrigerate for at least 6 hours, until firm.
Notes
Storage: Stored in a covered container, soft Sharp Cheddar will keep for about 4 months in the refrigerator or freezer. To store hard Sharp Cheddar, wrap it in plastic wrap and put it in a ziplock bag; it will keep for the same amount of time and will become increasingly firm, especially after 3 months.

Crock-Style Cheddar: For a softer, spreadable “crock-style” cheese, omit the carrageenan and xanthan gum. After step 2, cover and refrigerate. The cheese will thicken as it chills, but it won’t be firm enough for slicing.

Oil Note: The optional oil will improve the cheese’s ability to melt and give it a smoother mouthfeel. However, I generally don’t use the oil. Omitting the oil won’t affect the flavor of the cheese, and it will still soften if heated. If you wish to heat the cheese, be aware that a skin will form on top, so it is best to spread the warm cheese with a knife.

Carrageenan Substitute: Miyoko originally gave a substitute of 2 tablespoons agar powder as an option, but you have to dissolve it in ⅔ cup water like she does in this recipe before you use it. This does add more liquid to the recipe though, which will make it softer. If you aren't vegan, gelatin is an easier substitute.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sharp-cheddar-vegan-cheese-alternative