Easy Vegan Hard Cheddar

🌿 FULL RECIPE🌿

Prep time: 15 minutes  Total time: varies
Serves: 1 vegan cheese wheel

INGREDIENTS 

1/2 cup tofu (sub Cashews cream if soy free) 
1 cup room-temperature unsweetened plant based milk

1 teaspoons Miso Paste (Gluten Free Vegan)

3 tablespoons Nutritional Dry Yeast 

1 tablespoons mushroom powder

1 tablespoons Vegan Worcestershire Sauce

1/4 cup water

2 teaspoons Smoked Paprika
1 teaspoon garlic powder 

⅓ cup refined* Coconut Oil, melted *

1/2 tsp lactic acid 

1 cup of Potato  Starch

3 tablespoons Kappa Carrageenan

Instructions  

1. Start this recipe the night before by soaking  tofu in 1 cup of  water and 1/2 cup of apple cider vinegar overnight. This is going to give the sharp cheddar taste. If you want a stronger flavor leave the tofu to ferment for up to 2 weeks. 

2. The following day. Drain the soaked tofu and add to a high speed blender. Keep the marinade to ferment more tofu or to use as a base for a dressing. 

3. Next add in all other ingredients and blend on high speed, scraping down the sides from time to time, until you get a smooth texture. 

4. Transfer to a pot set over medium heat and simmer for 2-3  minutes, stirring constantly to activate the kappa carrageenan.

5. When the cheese starts to become stretchy and stick to the pan grease a small bowl or mold and add in the mixture. 

6. Place in the fridge to set for at least and hour. Once firm transfer to a cheese cloth and allow to sit overnight.
   I left mine to sit and firm for a week, flipping it over every day. Make sure the cheese stays dry covered. 

7. The longer this sits the firmer it becomes. Shred over you favorite dish, serve on a cheese platter or melt it down and enjoy. 

🍍 Pro Tips:
*Keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.*Use whatever shape that you wish for a cheese mold – glass or ceramic work best.
*It is important to use refined coconut oil which has been de-flavored so your cheese does not taste like coconut.
*If you have a soy allergy this can be subbed for cashews or sesame seeds.

*Sub the Kappa Carrageenan  with Agar Agar.  for  This will result in a less firm, more rubbery cheese.
*Sub potato starch for tapioca flour.  If you only have tapioca flour double the amount, for potato starch only add in 1 more tablespoon.
*Adding the miso at the end avoids killing the beneficial probiotic in the miso. 

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!