Canyon Cheddar
This is my plant-based, oil-free, Canyon Cheddar. It's just the right amount of salt, tang, structure, and it looks wonderful, too! I find that it ages best for a couple of weeks refrigerated in wax paper, which will continue to improve the flavor and density of this absolutely delightful plant-based cheese.
Equipment
- Wax paper
Ingredients
Canyon Cheddar Base
- 1 cup water
- ¼ cup cashews (soaked in hot water 10 minutes)
- ¼ cup blanched almond flour (I store in the freezer)
- 2 tbsp nutritional yeast
- 2 tbsp cornstarch
- 1 tsp sea salt
- 2 tsp chickpea miso (or yellow or white miso, this link is to the exact miso I use and I am not affiliated with this company)
- 2 tbsp white wine vinegar (I like madhava brand)
- ¼ tsp mustard powder (optional, for complexity)
- ½ tsp annatto powder (optional, but recommended for color)
Agar Mix
- ½ cup water
- 1 tbsp agar powder
Instructions
- Blend 'Canyon Cheddar Base' ingredients (1 cup water though annatto) in a high-powered blender for about 60 seconds.
- Add agar and ½ cup cool water in saucepan, whisk, turn on medium heat.
- Whisk frequently 5-10 minutes until aroma mostly dissipates. Note: mixture will thicken greatly.
- Add agar mixture to the blender with the rest of the blended ingredients, blend 30-60 seconds.
- Move mixture to a saucepan over medium heat, stirring frequently for for just a few minutes to activate the cornstarch. It should only just come to a simmmer, and not simmer for beyond a minute or two.
- Pour mixture into a glass dish and chill several hours.
- Remove from dish directly onto wax paper and store refrigerated. This cheese can be enjoyed immediately, but the flavor and texture will continue to develop over the next 1-2 weeks into a sharper, somewhat refined aged taste.
Notes
This recipe is fairly forgiving. I have made variations dozens of times. This particular blend hits the mark on salt, tang, structure, and appearance. I love it!
This plant-based cheese does not readily melt, but if you want to melt it, you can grate it and melt it with liquid (water, plant-based milk) to create a cheese-style sauce. You can also make a mac and cheese using plant milk, water, pasta, and this as finely grated cheese stirred into the hot al dente pasta. I plan to add a recipe for that, keep an eye out!
Nutrition
Serving: 1ounce
Tried this recipe?Let us know how it was!