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Saturday, May 11, 2013

Sharp Cheddar

Sharp Cheddar

Here is the last recipe to the wine and cheese tasting. This recipe makes about 1 1/2 pounds, so the note here, is freeze half for up to 3 months. This recipe is not soy free.... Found in VegNews

2 cups raw cashews, soaked in water for at least 3 hours and drained
3/4 cup nutritional yeast
1 1/3 cups rejuvelac, divided
1/3 cup canola (I used olive oil, since I ran out of canola)
3 Tablespoons medium brown miso
1 1/4 teaspoons salt
8 teaspoons agar agar powder

1. In a high speed food processor or blender, combine cashews, nutritional yeast, 1/3 cup rejuvelac, canola or olive oil, miso and salt. Process until smooth and mixture will be thick.

2. Transfer mixture into a large glass bowl, cover with a towel and let rest for 24 to 72 hours at room temperature. Taste occasionally until desired level of sharpness.

3. In a medium saucepan, whisk together remaining 1 cup rejuvelac and agar. Bring to a boil continuing to whisk over medium heat for about 3 minutes until agar is dissolved and mixture is thick and bubbling. Reduce heat to low and add cheese mixture, whisking until smooth, remove from heat.

4. Pour cheese into a 9" round cake pan, lined with parchment paper. Let cool for 30 minutes at room temperature. Place in fridge for 3 to 4 hours until hard. Remove from pan, store in fridge wrapped in parchment paper for up to 4 weeks. For longer storage, seal in freezer safe plastic bag.


  1. I can't wait to try this! I have been wanting to do this, so I've been reading up on agar agar, and I've heard the powder just works better. Do you think the flakes would be OK? I can't find the powder anywhere near me. Thanks so much for taking the time to post the recipe :-)

  2. Sorry for the delay in responding. Between moving and fighting with the cable company to get my internet working has been a nightmare... I tried working with the flakes and to be honest, I had better results with the powder. If you are in Colorado Springs, Mountain Mammas carries the powder and I'm currently looking in San Antonio for it... I'll be updating the blog soon with new recipes and fresh pics (now that I'm settled)... =D