Smoky Vegan Cheddar Cheese Recipes
SMOKY VEGAN CHEDDAR CHEESE
Steps:
- Lightly grease a round 2-Cup Glass Container or something similar. Set aside.
- To soften cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
- Drain cashews and discard soaking water. Add all ingredients to a High-Speed Blender (*except the water and agar agar powder). Blend on high until smooth, about 1-2 minutes. Set aside.
- Add the water to a medium pot over medium heat. Whisk in the Agar Agar Powder until dissolved. The agar will thicken and start to appear gel-like after 2-3 minutes. When it gels, pour in the blended cheese mixture. Stir together well using a Silicone Spatula. Taste for seasoning and add more if needed.
- Cook until the cheese slightly thickens up, about 2-3 minutes. Stir often so it doesn't stick or burn. Remove from heat.
- Pour evenly into your prepared container. Let it cool at room temperature for 25-30 minutes before placing it in the fridge. Cover and Chill for 4-6 hours. *I put a paper towel between the cover and the cheese to help absorb condensation.
- To remove cheese, turn the container upside down onto a small plate. Give it a few taps. The cheese will slowly slide out on the plate. If it doesn't come out, you can gently use a butter knife to release the edges.
Nutrition Facts : ServingSize 2 ounces, Calories 103 kcal, Carbohydrate 7 g, Protein 3 g, Fat 7 g, SaturatedFat 3 g, Sodium 294 mg, Fiber 1 g, Sugar 1 g
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- Blend everything together in a high-speed processor/blender. Only keep the tapioca starch and agar agar aside.
- When you achieve a smooth, runny consistency, add the tapioca and agar agar. Blitz for a few seconds to incorporate them well into the mix.
- Pour the mixture in a pot and heat up over medium-high fire. Stir continuously. Remove from the fire when the mixture thickens and becomes more stretchy.
- Pour into your desired mould. I used a 6" tart tin; alternatively, you can also use a bowl. Let cool off to room temperature. Then refrigerate.
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