![]() ![]() Shred some to melt on top of your casseroles.Make an epic oil-free grilled cheese or grilled ham and cheese.Add some grated cheddar to your pizza or pasta dishes.Melt it onto your veggie burgers to make delicious cheeseburgers.Shred it onto tacos, burritos, nachos, and tostadas.Serve it cold sliced onto crackers or slices of crusty bread.Then cover and refrigerate for 3 to 4 hours to firm up before using. Let the cheese cool at room temperature for 30 minutes. I have some small rectangular glass storage containers that I like to use. Transfer the cheese mixture to glass or metal containers. ![]() You may need to simmer it while stirring for a couple of minutes after it starts boiling. But keep heating and stirring until the mixture comes to a boil, becomes smooth and a bit glossy, and starts to pull together. Then drain and rinse.Īs the mixture heats, it will become lumpy. If you forget to do this, pour boiling water over them and let them sit for 15-20 minutes. Soak them in water overnight in the refrigerator. If you don’t have a high speed blender, you will need to soak your cashews before blending. Tapioca Flourand Kappa Carrageenan – to make the cheese firm and meltable.Ī high speed blender like a Vitamix or Blend Tec is highly recommended for this recipe.Lactic Acid Powder – to add tang without adding other flavors.Garlic Powder and Onion Powder – for some savory taste.(I forgot to add the salt in the above photo.) It also helps bring out the other flavors. Salt – because cheddar cheese is salty.White miso – adds a savory umami flavor.Some fresh lemons are more sour than others. Lemon Juice – I used bottled lemon juice because it’s easier to control the flavor.Nutritional Yeast – to give the cheesy, umami flavor.Soaking the cashews will result in a softer cheese, since the cashews absorb excess water. If you have a less powerful blender, you will need to soak them. If you have a high speed blender, you do not have to soak the cashews for this recipe. ![]()
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