Meltable Cheddar

 

Ingredients
1 cup plain, unsweetened nondairy yogurt (preferably homemade,)
½ cup water
6 tablespoons nutritional yeast flakes
1/3 cup vegan butter
2 to 3 tablespoons medium brown miso
1 teaspoon salt
5 tablespoons tapioca flour
1½ tablespoons carrageenan powder
½ teaspoon xanthan gum (optional)

Instructions
Put the yogurt, water, nutritional yeast, butter, 2 tablespoons of the miso, and 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. Taste and add more miso if desired.
Transfer the mixture to a clean container, cover, and let rest at room temperature for 24 to 48 hours, depending on how sharp a flavor you want.
Transfer to a heavy medium saucepan and whisk in the tapioca flour and carrageenan. For a stretchier consistency, whisk in the optional xanthan gum. Cook over medium heat, stirring almost constantly with the whisk, until very smooth, thick, gooey, and glossy, 3 to 5 minutes. It’s important to cook it until there is an obvious sheen, or the cheese won’t melt well. 4. 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 3 hours, until firm.
Enjoy!
Wrapped in plastic wrap and stored in a ziplock bag, Meltable Cheddar will keep for about 4 weeks in the refrigerator.