Vegan Shredded Cheddar Cheese
Ingredients
- 1 1/3 cups refined coconut oil
- 2 2/3 cup soymilk must have soy as the only ingredient, see notes
- 1/2 cup tapioca starch also called tapioca flour
- 3 tbsp kappa carrageenan
- 2 tbsp nutritional yeast flakes
- 2 tbsp white miso paste
- 4 tsp paprika smoked paprika for smoky flavor
- 2 1/2 tsp salt
- 2 tsp garlic powder
- 1/2 tsp turmeric
- 3 tbsp lemon juice
Instructions
- Mix all together in a blender except lemon juice and blend on high to combine, about 1/2 to 1 minute.
- Transfer to a saucepan and cook on low to medium heat stirring constantly with a whisk to prevent burning. Cook 3-5 minutes or until quite thick. Transfer to greased glass dish or dishes and place in refrigerator. Allow to firm 4 hours or overnight.
- Slice, shred, or freeze your cheese as desired.
Notes
Soymilk: For this recipe to work, you must use soymilk that has soybeans as the only ingredient. At the moment, I know of three options for this kind of soymilk:
- WestSoy at WalMart
- Trader Joe's brand name soymilk in the green carton
- EdenFoods Eden Soy (can be purchased online)