This vegan cheddar cheese is truly a game changer. After countless tries at cheese-making, I am so happy with how this one turned out. It is quite rich and have that cultured flavor alongside a texture that is spreadable but still with some structure. Made with all the good stuff, you will appreciate a wholesome plant-based cheese alternative that also loads you up on probiotics. I have been using it successfully on pizza, toasts, mac&cheese sauce or many other dishes that could use the cheesy goodness. It takes some prep time and a little aging time to culture it but the process is super simple and consistent. See the full recipe below.
- 2 cups raw cashews soaked overnight
- 1/4 cup brown rice soaked overnight
- 1/3 cup olive oil
- 1/3 cup nutritional yeast
- 3 tablespoons apple cider vinegar
- 3 tablespoons chickpea miso
- 1/4 cup water
- 1/2 teaspoon good quality salt
- 2 probiotic capsules
Put all the ingredients in a high speed blender and blend until smooth.
Transfer the mix into a bowl using a silicone or wooden spoon.
Cover the top of the bowl with kitchen towel or cheesecloth, and secure with a rubber band.
Let it wait on the counter top for 48 hours.
After the 48 hour culturing, the cheese is ready to enjoy.