Servings: About 1/2 lb servings Prep: 5 min Cook: 5 min Passive: 14 min

Vegan cheese? Whoever thought of such a thing? Shea Cope of A Plant Based Soul taught an incredible class at the Bob's Red Mill Cooking School and taught us how to make this luscious cheese. Rich, creamy and spreadable, be warned--this cheese is highly addictive, whether you're avoiding dairy or not! Make sure to set aside a day or two for the cheese to "age" before serving. This cheese is amazing spread on crackers or sliced fruit, but it is not suitable for slicing or grating.

Servings

n/a

Prep time

5 minutes

Cook time

5 minutes

Passive time

14 minutes

Ingredients

1 cup Cashews soaked overnight if not using a high-powered blender like a VitaMix
1 cup Water
1 tsp Salt
1/4 cup Refined Coconut Oil
1/2 tsp Onion Powder
2 Tbsp Nutritional Yeast
1 1/2 tsp Agar Agar
1/4 cup Tapioca Flour
2 tsp white vinegar
1 tsp Liquid Smoke

Instructions

Lightly grease your cheese mold (used for the cheese in photo: a round 2-cup plastic storage container) or line with plastic wrap.
Combine all ingredients (except for vinegar or liquid smoke) in a blender and blend until smooth and creamy.
Transfer to a saucepan and heat over medium-low heat. Whisk or stir with a spatula continuously.
When the mixture begins to thicken (pulls away from the saucepan), stir in the vinegar and liquid smoke. Remove from heat immediately.
Transfer the mixture to your mold and refrigerate, uncovered, for 7-8 hours or overnight (this allows the cheese to form a "rind" on top).
In the morning, remove your cheese from the mold (loosen the sides with a thin metal spatula or knife if necessary), place it upside-down on a plate, and refrigerate uncovered for 4-6 hours. This will expose the other sides to the cold refrigerator air and form a firmer exterior.
Store in an airtight container in the refrigerator.