I was SO pleased with the meltable mozzarella that I’m now on a bit of a Miyoko Schinner jag. The next vegan cheese I’m trying (from her Artisan Vegan Cheese) is the Meltable Vegan Cheddar!
Meltable Vegan Cheddar
- 1 cup plain soy yogurt
- ½ cup water
- 6 TBS nutritional yeast flakes
- ½ cup canola oil
- 2.5 TBS brown miso
- 1 tsp salt
- 5 TBS tapioca flour
- 1 TBS kappa carrageenan powder
- 1/2 tsp xanthan gum
Put the “Stage 1” ingredients in a blender and process until smooth and creamy.
Transfer to a heavy medium saucepan and whisk in the tapioca flour and carrageenan. For a stretchier consistency, whisk in the optional xanthan gum. Cook over medium heat, stirring almost constantly with the whisk, until very smooth, thick, gooey, and glossy, 3 to 5 minutes.
4. Form the cheese:
Pour the mixture into a glass container (like this adorable little brie baker) and smooth the top. Let cool completely at room temperature. Cover and refrigerate for at least 3 hours, until firm.
Wrapped in plastic wrap and stored in a ziplock bag, meltable cheddar will keep for about 4 weeks in the refrigerator.
Update: My niece, Dana, and her boyfriend, Keith, were up for the day today (Sunday, August 21st) and we tried the cheddar melted on black bean burgers and it was delicious! Keith (not a vegan) even enjoyed it!
Here’s a pic of my cutie-pie from a few months ago…
Oh, and I’ve started up a batch of rejuvelac in order to make some Sharp Vegan Cheddar.
Rejuvelac “is a raw food made by sprouting a grain, soaking the sprouted grain in water for about two days at room temperature, and then reserving the liquid.” Some people (likely hippies and crazy people) ACTUALLY DRINK IT, but I’m using it to make sharp cheddar…in a few days.
You can use any whole grain to create rejuvelac, so I used quinoa.