Hard vegan cheeses are easier than most people think.

Agar is vegan gelatin that you can easily find online or in your local asian food market that helps the cheese to solidify. You can find it in powdered or flake form.

I love this recipe because you can slice and even shred this cheese. If you are not a fan of smokey cheeses, just eliminate the liquid smoke and you will still be left with a tasty cheddar, perfect for sandwiches, cheese plates, tacos, and more.

Also this recipe uses triple filtered coconut oil. I buy mine at Trader Joe's. Triple filtered coconut oil does not have a coconut flavor like regular coconut oil, so if you choose to use regular, you may find the cheese will have a hint of coconut flavor to it.

INGREDIENTS:

1/2 cups plus 2 tablespoons dry cashews
1/4 cup nutritional yeast
1 teaspoon salt
1 teaspoon onion powser
1/2 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon ground turmeric
1 teapspoon liquid smoke
1 and 3/4 cups almond or coconut milk
8 teaspoons of agar powder
1/4 cup triple filtered coconut oil
2 teaspoons light miso paste
1 tablespoon apple cider vinegar

COOKING INSTRUCTIONS:

In a food processor, combine cashews, nutritional yeast, onion powder, salt, garlic, paprika, and turmeric. Pulse until the nuts are well ground. DO NOT OVER PULSE. You don’t want to end up with cashew butter.
In a medium sized sauce pan, combine milk, agar, and oil, and bring to a boil. Reduce heat and simmer for 5 minutes. You want the mixture to thicken to a thin pudding like consistency.
Add the liquid mixture to the nut mixture in the food processor, along with the miso, liquid smoke, and vinegar.
Mix for a few minutes until all of the ingredients are well incorporated, and smooth.
Pour the cheese mixture into 2 - 3 ramekins or small bowls, and let cool uncovered in the refrigerator for serval hours to firm up.
Store in an air tight container for up to one week in the refrigerator.