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Extra Old Vegan Cheddar Recipe

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This recipe for Extra Old Vegan Cheddar, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tillie McMillan

Category:
Category:

Ingredients:  
Ingredients:  

Cashew Cream
1 1/2 cups raw cashews
1 cup hot water

1 quantity cashew cream (above)
1/2 cup refined coconut oil
3 Tlb nutritional yeast flakes
2 Tlb white miso
2 tsp onion powder
2 tsp dry mustard powder
1/2 tsp salt
1/3 cup plain soy yogurt

Directions:
Directions:

Cashew Cream:
1 1/2 cups raw cashews in 1 cup water. Bring to a boil and cook 20 minutes till cashews soft. Be careful not to burn. Then use an immersion blender and blitz till smooth and creamy Then place all ingredients into food processor and whizz in food processor till well mixed. Transfer to a non-reactive bowl and cover with cling wrap (be sure its tight) and set it to culture. This will take anywhere between one and three days depending on temp of house. Once it has reached your desired tanginess, give it a stir to knock out any air bubbles. Smooth the top and place cling wrap right on top(touching) and put in fridge. Longer if you want it to be firmer and deeper flavoured. After 2 to 3 week it can be sliced for use in sandwiches etc. Left at room temp it will be more like a spread (cheeze whiz) If you want to grate it, freeze it first and grate while frozen. Store in zip loc bag or air tight container

Personal Notes:
Personal Notes:

Matilda said she loved this stuff! So this one is for her. I also liked it.

 

 

 

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