Vegan Sharp Cheddar (melts and stretches like real cheese!)

The best way to describe this cheese is that it's similar to Daiya cheese products in that it melts, stretches, mimics real dairy cheese in every way possible.. but is made up of a short list of wholesome ingredients and nut based proteins vs. a long list of chemicals and added flavors. After adding this into a grilled cheese, I literally felt like I was eating a real grilled cheese with ooey gooey melted cheese slices. This original recipe is supposed to be "sharp cheddar" but it's actually pretty mild and reminds me more of an American cheese or mild cheddar flavor. Try it out and see for yourself! The process is extremely fun and rewarding, and once you start, you'll be absolutely addicted to vegan cheese making! This recipe is one of many I've taken from my favorite cheese making book: This Cheese is Nuts! Enjoy :)




Ingredients:

1 cup raw cashews

¼ cup coconut oil, plus extra for greasing your pan

1 cup raw almonds

1 cup filtered water

¼ cup tapioca starch (this stuff can be found in the health food or baking section of most grocery stores, even Walmart sells it!)

OPTIONAL: 3 beta carotene gel caps, gel inside the caps squeezed out (this is to give the cheese a bright orange color like real cheddar, but if you don't have it no worries, I didn't use it and my cheese came out pale yellow like most cheese varieties)

1 teaspoon himalayan salt

2 ½ tablespoons agar-agar flakes (you can find these at most health food stores. they're a bit pricey but a little goes a long way and once you buy a pack it'll last you a long time for vegan cheese making and vegan home-made pore strips!)

1 tablespoon apple cider vinegar


Directions:

The night before (or a few hours ahead of time) soak your cashews in a covered and refrigerated bowl with filtered water. *** if you're in a rush and skip this step, the cheese will still be delicious just not as perfectly smooth. Blend for an extra few minutes in a high powered blender to achieve the smoothest taste ***

IF you're making a solid cheese mold, lightly oil a 4" springform pan with coconut oil. The springform pan will allow you to remove your finished cheese round as one piece. If you don't have one you can use a glass bowl around the same size and just cut or scoop out the cheese to use once it's set.

Boil 4 cups of water in a saucepan over medium heat. Add all the almonds and blanch them for 1 minute. Drain them in a colander and peel the skins off with your fingers (you can rinse them with cold water if they're too hot to handle). Skins can be composted.

Drain your cashews. In a blender or food processor add your cashews, almonds, water, tapioca starch, beta-carotene (if using), coconut oil salt and agar-agar. Blend on high until smooth.

Transfer mixture to a saucepan and heat on medium-low heat stirring continuously until thick and cheesy. Fold in the vinegar and continue to mix until well incorporated. Taste test. Add more salt if needed or a little more vinegar for a more "sharp" flavor.

If you want a warm, stretchy, gooey cheese use it as is, right now! Perfect in a sandwich, on some bread, in a cheese sauce, with scrambled tofu... mmm! If you want it to be a solid and cuttable cheese, or have some leftovers, proceed to next step.

Pour the mixture into your springform pan or bowl. Let it cool, and then refrigerate overnight to set.

The next day, run a sharp knife around the edge of the pan. Remove the ring of the mold and use a knife to separate the cheese from the bottom metal round. Put on cutting board or plate to cut and serve. If bowl was used to set you can cut out pieces of cheese from there but it won't be a perfect round. At this point your cheese is all ready to enjoy!

**To age your cheese so it can be grated, place in a humidifier or wine cooler at 54 degrees F for 1-3 weeks. Salt the cheese every few days to prevent mold. Once aged sufficiently, cut into 8 wedges, place in plastic wrap and store in the refrigerator for 24 hours before grating.**

Here is the delicious melted cheese in a grilled cheese sandwich! Use as you would use regular cheese! If you make this recipe let me know what you think of it :)