Pub Cheddar (vegan)

Ingredients

• • 2 Cups raw cashews

  • 1/2 Cup nutritional yeast flakes

  • 1/2 Cup wheat berry rejuvelac

  • 2 Tbsp medium brown miso

  • 1 Tsp non-iodized salt

  • 3/4 Cup beer (dark is best)

  • 1 1/2 Tbsp carrageenan powder (or 3 tbsp agar agar powder)

  • 1/2 Cup fresh chives, finely chopped

Preparation

• 1. Soak the cashews in filtered water for about 8 hours, then drain.

  2. In a blender, add cashews, yeast, rejuvelac, miso, and salt.

  3. Blend on high, stopping to scrape down sides, until very smooth.

  4. Pour into glass bowl, cover, and set in a warm (22-24 C) for about 48 hours. If needed, you can refrigerate for up to 48 hours afterwards.

  5. In a medium sauce pan, mix together the cheese, beer, and carrageenan.

  6. Cook on medium heat until mixture is smooth and glossy, and starts pulling away from the sides of the pot.

  7. Remove from heat, fold in chives, and pour into glass or stainless steel mold.

  8. Smooth the top, and let cool completely at room temperature, then cover and refrigerate for at least 24 hours.