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Chez Dugas

Canyon Cheddar

Cheeses

Plant-based cheddar-style cheese that slices clean and tastes better with a brief time aging.

Cook: 30 mins
Total: 30 mins
Yield: 12 slices
Aged Canyon Cheddar

Notes

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.

Ingredients

Instructions

  1. Blend Canyon Cheddar Base ingredients until very smooth, about 60 seconds.
  2. Whisk agar powder with 1/2 cup water in a saucepan over medium heat.
  3. Cook 5–10 minutes, whisking often, until thickened and aroma mostly dissipates.
  4. Add agar mixture to blender and blend 30–60 seconds.
  5. Return mixture to saucepan and heat, stirring, just until it reaches a brief simmer to activate cornstarch.
  6. Pour into a glass dish and chill several hours until firm.
  7. Unmold onto wax paper and refrigerate. Keep stored dry, wrapped in wax paper.
  8. Cheese flavor will deepen over the next 7-14 days.

Makes 12 slices