Canyon Cheddar
Plant-based cheddar-style cheese that slices clean and tastes better with a brief time aging.
Canyon Cheddar Base:
1 cup
water
1/4 cup
raw cashews (soaked in hot water 10 minutes)
1/4 cup
blanched almond flour
2 tbsp
nutritional yeast
2 tbsp
cornstarch
1 tsp
sea salt
2 tsp
chickpea miso
2 tbsp
white wine vinegar
1/4 tsp
mustard powder
1/2 tsp
ground annatto or cheese coloring (optional, recommended for color)
Agar Mix:
1/2 cup
water
1 tbsp
agar powder
- Blend Canyon Cheddar Base ingredients until very smooth, about 60 seconds.
- Whisk agar powder with 1/2 cup water in a saucepan over medium heat.
- Cook 5–10 minutes, whisking often, until thickened and aroma mostly dissipates.
- Add agar mixture to blender and blend 30–60 seconds.
- Return mixture to saucepan and heat, stirring, just until it reaches a brief simmer to activate cornstarch.
- Pour into a glass dish and chill several hours until firm.
- Unmold onto wax paper and refrigerate. Keep stored dry, wrapped in wax paper.
- Cheese flavor will deepen over the next 7-14 days.
• Cook: 30 mins • Total: 30 mins
Makes 12 slices
Kitchen & Pantry Picks
Raw cashewsAlmond flourNutritional yeastWhite wine vinegarMustard powderGround AnnattoAgar powderhigh-speed blendersaucepanwhiskglass dishwax paper
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Notes from Craig
Can be eaten right away, but flavor and texture improves after a week wrapped in wax paper.
To use as a sauce, grate and melt in a saucepan over medium-low heat with water or plant milk, whisking frequently.
Can I use yellow or white miso instead? Yes, but chickpea hits more cheddary notes. South River chickpea miso is the best.