Aquafaba Cheddar

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blend softened cashews and aquafaba in a high speed blender until as smooth as possibly. Strain through a fine mesh sieve to remove any large particles and return to blender. It should be very smooth after blending. You may find there are still a few cashew particles if you’re using a lower quality blender or food processor, which is why I recommend straining.

Step 2

Add lactic acid (or 1 tbsp lemon juice), tomato paste, miso, onion powder, nutritional yeast, paprika, turmeric and salt and pulse in a blender to combine.

Step 3

Add coconut oil, tapioca starch, and carrageenan, and blend again very briefly. Mixture will be smooth and a little thick.

Step 4

Heat in a medium saucepan over medium-low heat while stirring regularly. It will look like quite lumpy as the tapioca starch activates. Continue to stir, and it will eventually turn glossy and smooth, like melted cheese. When it reaches 170°F, it is done. You will see it begin to bubble around the edges and maintain its thickness. Quickly add the apple cider vinegar and remove from heat. If your emulsion breaks (the oil starts to separate), remove from heat and stir quickly to recombine. If it’s already too far gone, you can use an immersion blender to combine it again.

Step 5

Pour into a mold. Refrigerate for a few hours to fully firm up the cheese before slicing or grating.

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