Vegan Cheddar: Meltable!!

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

Ingredients:

Stage 1:

  • 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

Stage 2:

  • 5 TBS tapioca flour
  • 1 TBS kappa carrageenan powder
  • 1/2 tsp xanthan gum

Directions:

1.  Process the ingredients:

Put the “Stage 1” ingredients in a blender and process until smooth and creamy.

2. Culture the cheese:
Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 24 to 48 hours, until mildly sharp in flavour. I just took the blade out of the food processor, replaced the cover, and let it sit for the prescribed time.
CDnceZ2De0YwAYCVWL7rgGwWUDqQaWJvp6Jj8pJ3EitDDd3Kospr3DClnjQEL3syU2K-J1XPAA-bpBDwk50j2zXgo8exipdB-nUE5wzRPqEVe-maGfPGTwXOXhryBULmJB8Bta5uKmRdvH2o84S8JEnaHsRP_ikFlpzPT-Jnev-6yaLkZm6ElZvPktlto7yR0TxHPWR7P6K8w2CU-HuZL85rt6Pi-Oz1
3. Thicken the cheese:

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.

fb9LHLNJkcOuBGAN75qaiH1XCflVtZoU_WYg7ZoVW7RTUA3vqumEG3ezub9fuWoxKxww4h4QRPnGc6-t9HEervgreChvvc01iDc3SDFHvexWUKaOPhRQwQ5pjz1lQdgEHsuJQ0ByHW42uiBpsNUD0YlLAEFA_T8FndNAJcXpH3MQNqLK6afvJiPEEyDmXj90YN5bM7VZds0nDk4biCfjKPOGHlKHhtEF

a7M1byopbZ9_qLUOuWFW4ePr72upRtvUsuAiOpVl7mGi9W3jihv4-H4VQ8iiySQUUgJd0kI43JLyd_xwChE81Emr4za5J-eiqR0kHP2OHH-SxR2IkgtLGz8EwQquvfSxIpo954p9gqZFybR44UXJ3Y9o5jPEYk80FAlqgLvZpQ01cWdnTdmucuYeTWbIkjfiQf3EygiIRE_V9LADn86M4-wpb7XnQyZH

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…

IMG_0699

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.

uDifCyyg-DpRfc1rkyNDB5L25cQNDhGpu-vgZ2fcrAJTyxCICQP2v8pguAQpMgJW2VU5FVWCvJLujAngn9TMR-c1I_R8HqTvyKG_rCxajesQqyaeE70HmIWuth75L432L9ICK9dOc_sOZ7d3_fZSG7Q9hCO4hf8F4mH8FKqnCfDLmjMMfBndD59NJ6f3WoTx8tHzVXc2IZdV1QLVATOHAy2YZtOgr5uv

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s