Nut Free Cheddar Cheese

30 May, 2023

Description:

I absolutely love cheese. Growing up in an all-Italian family, there wasn't a meal that didn't have cheese in it. Breakfast, lunch, dinner, dessert, it didn't matter! There was cheese in pretty much everything. Now, as someone who eats in the way of WFPB, it's a bit difficult to get ahold of cheese these days. So, I figured why not create my own. If other people can find a way to make cheese from animals, indeed, we can make some from plants too. And, well, we did it! Are you in disbelief? I would be too, but go ahead and give it a try. The results may surprise you.

Ingredients
- 2 cups of any plain unsweetened plant milk (I use unsweetened oat)
- 1/2 cup nutritional yeast
- 2 Tbsp Agar Agar powder (mix with 3 Tbs water to dissolve before adding to mixture)
- 1/2 lemon, juiced
- 1/2 heaping tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 3/8 cup veggie broth
- 1 1/2 tsp white miso paste (or any mild-flavored miso)
- 3 Tbsp cold water (cold is essential, this is for tapioca flour)
- 2 1/2 tablespoons tapioca flour
Instructions

1. In a saucepan on low heat, mix together all cheddar cheese base ingredients, and bring to a slow boil for 5 to 7 minutes, whisking frequently.
2. Add 2 1/2 tablespoons of tapioca flour to 3 cold tablespoons of water. Mix quickly, as it will harden fast. Once you have a smooth consistency, add to the cheese mixture and incorporate it well.
3. Pour hot mixture into a glass bowl or whatever cheese mold you plan to use, let sit on the counter for 15 minutes, then refrigerate for 2 to 4 hours.
4. Enjoy!