We first saw this vegan cheese recipe by Miyoko Schinner in the September/October 2012 issue of Veg News.  You need to plan ahead to serve this appetizer, but it is very much worth the wait.  The recipe yields one 6 inch round, but we suggest making more!             

 

• 1 cup raw cashews soaked in water for 3 hours and drained

• 1 cup water

• 1/2 cup plain unsweetened soy yogurt

• 1/2 cup refined coconut oil

• 1 teaspoon nutritional yeast flakes

• 1  1/4  teaspoons salt, divided

• 2 tablespoons tapioca flour

• 1 teaspoon agar flakes

 

1. In a blender, combine the cashews, water, yogurt, coconut oil, nutritional yeast, and 1 teaspoon salt and process until smooth. Transfer mixture to a large bowl, cover with plastic wrap or a towel, and let sit at room temperature for 24 to 36 hours. Taste occasionally until it develops desired flavor.

2. Pour mixture into a medium saucepan. Use a whisk to mix in tapioca flour and agar, then heat over medium heat, stirring frequently. Cook until mixture is thick and pulls away from the side of the pan, about 5 minutes.

3. Line a 6-inch cake pan with cheesecloth and pour in hot cheese. Spread mixture evenly, cover with cheesecloth, and let cool in refrigerator until firm. The inside will still be soft.

4. Remove cheesecloth. Wet hands, then sprinkle them with remaining 1/4 teaspoon salt and rub wet salt over cheese. Place cheese on a wire rack and let sit in a cool corner for 24 hours. Flip cheese over and let rest 12 hours until it appears dry. Wrap in wax paper and store in refrigerator for up to 2 weeks. For longer storage, freeze in a sealed plastic bag.