This recipe comes straight from the Artisan Vegan Cheese cookbook. It is from the Almost-Instant Cheeses chapter, so it doesn’t have as much depth as the aged and cultured cheeses. But it is still incredibly yummy and is a great vegan cheese recipe to start with. Enjoy!
cup rejuvelac or cup plain unsweetened nondairy yogurt or 1 tsp freshly squeezed lemon juice
3 tbsp medium brown miso
roasted bell pepper, skinned and seeded
1tsp prepared mustard
cup refined coconut oil or canola oil (optional but gives the cheese a better feel)
1 tbsp agar powder or 3 tbsp agar flakes
1 tbsp carrageenan powder
Cook the oats. Put the water and oats in a heavy medium saucepan and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer, stirring frequently, until thick, about 5 minutes
Process the Ingredients: Transfer to a blender. Add the nutritional yeast, rejuvelac, miso, bell pepper, salt, mustard and optional oil. Process until smooth and creamy.
Thicken the Cheese: Transfer to a heavy medium saucepan and whisk in the agar and carrageenan. Cook over medium heat, stirring frequently with the whisk, until thick, 4 to 5 minutes
Form the Cheese: Pour the mixture into a glass or nonreactive metal mold and smooth the top. Cover and let cool completely at room temperature. Refrigerate for at least 6 hours, until firm.
Storage Notes: Wrapped in plastic wrap and stored in a ziplock bag, Oat American Cheese will keep for about 2 weeks in the refrigerator or 4 months in the freezer.