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Smoky Vegan Cheese | Julie's Kitchenette

Quick Homemade Smoky Vegan Cheese


  • Author: Julie Hasson
  • Yield: 1 Block 1x

Description

This recipe is adapted with permission from Somer McCowan’s awesome Smoked Coconut Gouda (Part Deux). This cheese is great out of hand, or slice and shred it wherever you crave melted cheese! And don’t miss the beer cheddar variation at the bottom!


Scale

Ingredients

2 cups water
1/2 cup raw cashews
3 tablespoons nutritional yeast flakes
2 tablespoons virgin coconut oil, melted
1 tablespoon liquid smoke
2 teaspoons sea salt
2 teaspoons smoked paprika
1 teaspoon granulated onion
1 teaspoon lactic acid
3 tablespoons tapioca starch
2 tablespoons kappa carrageenan


Instructions

In the jar of a strong blender, combine the water, cashews, nutritional yeast flakes, coconut oil, liquid smoke, salt, smoked paprika, granulated onion, and lactic acid, and blend until super smooth and there aren’t any bits of nuts. Add the tapioca and carrageenan, and blend for 5 to 10 seconds until smooth.
Pour the cashew mixture into a large saucepan, and bring to a simmer over medium heat, whisking continually. Continue cooking, whisking continuously, for about 7-9 minutes until the mixture has thickened nicely and is very glossy.
Pour the cheese into a smallish container that can contain a minimum of 2 cups volume. I like small loaf pans or glass bowls.
If properly cooked, the cheese will start to set right away. Allow the cheese to set at room temperature for 30 minutes. Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.
If the cheese doesn’t set up properly that means you haven’t cooked it long enough, if this happens to you, throw it back into the saucepan and cook for a few minutes more! It’ll re-melt and then you can pour it back into the mold for it to solidify.

Remove the cheese from the mold and serve.


Notes

Variation:

Beer Cheddar: Substitute 1 cup dark beer (GF or regular) for 1 cup water. Increase nutritional yeast flakes to 1/4 cup, reduce liquid smoke to 1 teaspoon, reduce smoked paprika to 1 teaspoon, increase lactic acid to 1 1/4 teaspoons and add 1/4 teaspoon granulated garlic.

  • Category: Vegan Cheese

Keywords: vegan cheese, quick vegan cheese, smoky vegan cheese, homemade