Sharp Cheddar

Sharp Cheddar
Vegan

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.

Basic Cashew Cheese

Basic Cashew Cheese
Vegan; Makes 1 pound

This is the base for the sun-dried tomato basil and cashew chevre with lemon zest and peppercorns. The longer you soak the cashews, the softer they are and the easier they break down. This means you can get a creamier texture.

2 cups raw cashews, soaked in water for 3-8 hours and drained
pinch of salt
1/4 to 1/2 cup of rejuvelac

1. Put the cashews and salt in a food processor and process. Pour in just enough of the rejuvelac to process the cashews. Process until smooth and creamy, occasionally stopping to scrape the sides of the food processor. Repeating the blending process if needed.

2. To culture the cheese, transfer to a clean glass bowl, cover, and let rest at room temperature for 8 to 36 hours depending on how sharp a flavor you want. The cheese will thicken as it cultures.

3. If you will be using the cheese as a base for another recipe, simply cover and store it in the fridge for up to 2 weeks. Otherwise, transfer to a glass mold and smooth the top. Cover and let firm for at least 6 hours.

Rejuvelac

Rejuvelac
Makes about 5 cups

This is what you will use as the culturing agent for the recipes that follow. Keeps for about 4 weeks covered and stored in the fridge. The process took me about 3 days in total but can take as up to 6 days.

1 cup whole grains (I used quinoa. Brown rice, Kamut berries, millet, oat groats, rye berries, wheat berries or a combination will also work.)

6 cups filtered water

1. Soak and sprout the grains. Put the grains in a 1 quart and add water to cover. Place a double layer of cheesecloth over the mouth and secure with a rubber band. Let the grains soak for 8-12 hours. Drain, then add just enough water to moisten the grains but not so much that they immersed in water. Put the jar in a warm place out of direct sunlight for 1 to 3 days and rinse the grains once or twice a, each time draining well and then adding just enough fresh water to moisten them. Continue the process until the grains begin to sprout.

2. Culture the rejuvelac. Divide sprouted grains equally between two 1 quart glass jars. Pour 3 cups of the filtered water into each jar. Cover each jar with fresh cheesecloth and secure with rubber bands. Put the jars in a warm place out of direct sunlight for 1 to 3 days. The water turn cloudy and white, and the liquid will have a slightly tart flavor, somewhat like lemon juice. Strain the liquid into clean glass jars and discard the grains.