Emmentaler

 

Ingredients
1 cup plain, unsweetened nondairy yogurt (preferably homemade)
½ cup raw cashews
6 tablespoons tapioca flour
2/3 cup sauerkraut, drained
¼ cup plant butter
¼ cup dry white wine
¼ cup rejuvelac 
1½ teaspoons salt
¾ cup water
4 teaspoons agar powder, or ¼ cup agar flakes

Instructions
Put the yogurt, cashews, tapioca flour, sauerkraut, butter, wine, rejuvelac, and 1 teaspoon of the salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 24 to 48 hours, until slightly sharp in flavor.
Put the water and agar in a heavy medium saucepan and whisk until well mixed. Bring to a boil over medium heat. Pour in the yogurt mixture and mix well with a wooden spoon. Decrease the heat to medium and cook, stirring frequently, until thick, gooey, and glossy, 2 to 5 minutes. 4. Form the cheese. Pour into a glass or nonreactive metal mold and smooth the top. Let cool completely at room temperature. Cover and refrigerate for at least 4 hours, until firm.
Enjoy!
Wrapped in plastic wrap and stored in a ziplock bag, Emmentaler will keep for about 2 months in the refrigerator or 4 months in the freezer