Burrata

 

Ingredients
1 cup of cooked cassava, drained
4 tablespoons of unsweetened plant-based milk
1/4 cup of neutral taste vegetable oil
1 cup sweet starch 
1/2 cup sour starch
1 teaspoon salt
The juice of 1/2 lemon
1 tablespoon of nutritional yeast
1/5 teaspoon turmeric powder

Instructions
Blend the cooked cassava, the oil, and the milk until smooth. Reserve.
In a bowl add the remainder of the ingredients and mix well using your hands.
When all the ingredients are well incorporated, transfer the cheese to a greased mold, cover with aluminum foil or a cling film, and put it in the fridge for at least 3 hours.
NOTE: Some people are sensitive to uncooked cassava starch so it's best to grill the cheese before eating it. 

Provolone Whiz

 

Ingredients
8 oz vegan provolone cheese
4 oz water
1/2 teaspoon sodium citrate

Instructions
Add all ingredients to a saucepan. Cook over medium heat, whisking til everything combines and becomes a silky smooth sauce.
Enjoy!

Taco Bell Nacho Cheese Sauce

 

Ingredients
8 oz vegan cheddar cheese
1/2 cup unsweetened plant milk
2 tablespoons Churn Style Butter
1 to 3 tablespoons jalapeño pepper brine
1/8 teaspoon cayenne pepper
1/8 teaspoon sugar

Instructions
Add all ingredients to a saucepan over medium heat. Cook til cheese is melted, stirring occasionally. Adjust seasoning to taste, and serve when sauce becomes smooth and creamy.
Enjoy!

Humbolt Fog

 

Ingredients
1 cup Cultured Cashew Cheese
1/4 cup Churn Style Butter
1/2 teaspoon salt
1/8 teaspoon Penicillium candidum
1/8 teaspoon Geotrichum candidum
Coconut ash for dusting

Instructions
Blend cheese, butter, salt, and P. candidum and G. candidum til creamy and smooth.
Line a cheese mold with cheesecloth. Add cheese to halfway mark and dust with ash. Fill the rest of the mold with cheese, dust top with ash, and refrigerate til firm.
Remove cheese from mold, and place on a bamboo mat. Dust top and sides with ash.
Flip the cheese every day til the white rind coats the ash.
When the cheese has become more firm and dry, daily flipping can cease.
Allow the rind to develop in a cool place like an unheated garage, but cover the cheese with a loose cover to keep the dust off but allow good air circulation. As the cheese ages you may flip it once a week.
Once the rind is fully formed the cheese will be ready to eat, after a month or so, but it may be kept at 50 to 55° F for much longer.
When it is ready to eat, wrap it in breathable cheese wrap and refrigerate.
Enjoy!

Camembert

 

Ingredients
1/ cup Cultured Cashew Cheese
1/2 cup Plant Milk Yogurt
1/4 cup Churn Style Butter
1/2 teaspoon salt
1/8 teaspoon Penicillium candidum
1/8 teaspoon Geotrichum candidum

Instructions
Blend cheese, yogurt, butter, salt, and P. candidum and G. candidum til creamy and smooth.
Line a cheese mold with cheesecloth. Add cheese to lined mold and refrigerate til firm.
Remove cheese from mold, and place on a bamboo mat. Wrap side of cheese with a strip of paper and tie with twine to help shape the soft cheese.
Flip the cheese every day. Change the paper wrapper if it gets wet.
When the cheese has become more firm and dry, daily flipping can cease.
Allow the rind to develop in a cool place like an unheated garage, but cover the cheese with a loose cover to keep the dust off but allow good air circulation. As the cheese ages you may flip it once a week.
Once the rind is fully formed the cheese will be ready to eat, after a month or so, but it may be kept at 50 to 55° F for much longer.
When it is ready to eat, wrap it in breathable cheese wrap and refrigerate.
Enjoy!

Brie

 

 

Ingredients

1/2 cup Cultured Cashew Cheese
1/2 cup Plant Milk Yogurt
1/4 cup Churn Style Butter
1/2 teaspoon salt
1/8 teaspoon Penicillium candidum

Instructions
Blend cheese, yogurt, butter, salt, and P. candidum til creamy and smooth.
Line a cheese mold with cheesecloth. Add cheese to lined mold and refrigerate til firm.
Remove cheese from mold, and place on a bamboo mat. Wrap side of cheese with a strip of paper and tie with twine to help shape the soft cheese.
Flip the cheese every day. Change the paper wrapper if it gets wet.
When the cheese has become more firm and dry, daily flipping can cease.
Allow the rind to develop in a cool place like an unheated garage, but cover the cheese with a loose cover to keep the dust off but allow good air circulation. As the cheese ages you may flip it once a week.
Once the rind is fully formed the cheese will be ready to eat, after a month or so, but it may be kept at 50 to 55° F for much longer.
When it is ready to eat, wrap it in breathable cheese wrap and refrigerate.
Enjoy!

Baked Macaroni and Cheese wuth Ritz Cracker Topping

 

Ingredients
3 cups rejuvelac
2 cups unroasted cashews
1 cup nondairy yogurt
1/2 cup plant butter
1/2 cup rejuvelac
1/3 cup nutritional yeast
1/3 cup toasted pine nuts 
2 tbsp mellow white miso paste
1 tsp salt
1 tsp annatto extract
1 tsp agave nectar
1/2 tsp dry mustard powder
a pinch of nutmeg

2 cups organic elbow macaroni
Salt and pepper to taste

1 cup Ritz cracker crumbs
1 tbsp melted vegan butter
 
Instructions
Soak cashews in rejuvelac overnight. Remove soaked cashews from liquid, and reserve 1/2 cup. Combine all the ingredients in a blender, and add the reserved rejuvelac. Blend at high speed to completely blended and very creamy. Adjust the color with the annatto extract  so that it resembles American cheese. 
You can place this in the fridge immediately, or allow it to culture for another day or two, if you want a sharper flavor.
Preheat oven to 350° F.
Bring two quarts of water to a rolling boil in a large saucepan, and add macaroni. Stir and boil for six minutes, or til it is done to your liking.
Drain.
Add 1 to 2  cups of the cheese mixture you made previously, and adjust the seasoning with salt and/or pepper.
Mix the Ritz cracker crumbs with the melted butter. Stir til combined.
Place the macaroni and cheese sauce in a baking dish and sprinkle the crumbled Ritz cracker and butter mixture all over the top. Cover and bake at 350° F for 30 minutes.
Remove cover and broil on high til the cracker topping gets toasted golden brown.
Sprinkle with paprika and parsley flakes.
Enjoy!

Cassava Fondue

Ingredients
1/2 cup cassava flour
1 cup plant yogurt
1-1/2 cups Rejuvelac, whey, or water
2 cloves garlic
1/4 cup almond oil
1/4 cup white wine
a splash of Kirsch
1/2 tsp white wine vinegar
1/4 tsp white pepper
1/8 tsp nutmeg
salt to taste

Instructions
Place all ingredients in a blender. Blend 1 to 2 minutes.
Pour into a saucepan and cook over medium heat for five minutes, til smooth and creamy. Adjust for seasoning. Thin with additional whey or other liquid if necessary.
Transfer to a fondue pot. Keep hot.
Enjoy!

Liptauer Cheese Spread

 

Ingredients
8 ounces vegan cultured cashew cheese (softened)
4 ounces vegan butter
2 tablespoons  vegan sour cream
2 tablespoons finely chopped cornichons
2 tablespoons minced shallots
1 tablespoon Dijon mustard
2 teaspoons sweet Hungarian paprika
1 teaspoon cracked caraway seeds
1 teaspoon chopped drained capers
Salt and freshly ground pepper

Instructions
In a bowl, mix all of the ingredients until blended.
Enjoy!

Strawberry Cream Cheese

 

Ingredients
8 oz vegan cream cheese
3 tbsp no sugar added strawberry preserves

Instructions
Allow the cream cheese to come to room temperature.
Add the preserves, and gently fold in, leaving swirls of fruit marveling the cheese.
Enjoy
Store in a covered container in the refrigerator for up to one week.

Vesuvius Black Ash

 

Ingredients
8 oz cultured cashew cheese, cultured for 1 to 3 days
1 tsp mellow white miso paste
1 drop food grade essential oil of oregano
activated charcoal powder

Instructions
Add all ingredients to a bowl and mix well. When measuring the oregano oil, add one drop to a spoon rather than directly into the cheese to ensure only one drop gets in. Even one extra drop will be too strong.
Transfer cheese to a mold lined with cheesecloth, cover, and refrigerate overnight.
When firm, unmold cheese and coat with the activated charcoal. Cover with plastic wrap, return cheese to the refrigerator, and allow to rest for a day to hydrate the charcoal powder.
Enjoy!
Wrapped in plastic wrap and stored in a Ziploc bag, Vesuvius Black Ash will keep in the refrigerator for 2 weeks, or the freezer for 4 months.

Winter Truffle

 

Ingredients
8 oz Chèvre cultured for 1 to 3 days
1 tbsp truffle oil
1 tsp mushroom powder
1 tsp chopped white truffles
1/4 tsp truffle salt

Instructions
Mix all ingredients very well. Taste for seasoning and adjust if necessary.
Transfer to a mold lined with cheesecloth, cover, and refrigerate overnight.
Enjoy!
Wrapped in plastic wrap and stored in a Ziploc bag, Winter Truffle will keep in the refrigerator for 2 weeks, or the freezer for 4 months.

Fresh Mozzarella

 

Ingredients
2 cups raw cashews, soaked in water for 3 to 8 hours and drained
½ cup buttermilk
1 teaspoon plus 1 pinch salt
6 tablespoons tapioca starch
2 tablespoons carrageenan
½ to 1 teaspoon xanthan gum
1 cup water
4 cups ice water

Instructions
Put the cashews, buttermilk and a pinch of salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades. Add ½ teaspoon of the xanthan gum and process until thickened and gooey.
Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hours, depending on how sharp a flavor you want and the ambient temperature (culturing will proceed more quickly at warmer temperatures). Mozzarella should have a mild flavor, so don’t let it ferment so long that it becomes tangy.
Transfer the mixture to a blender. Add the 1 cup  water, tapioca starch, and carrageenan into the blender and process until smooth and thoroughly combined.
For a stretchier consistency, an additional ¼ to ½ teaspoon of xanthan gum and process until thoroughly combined.
To make a brine, put the ice water and 1 teaspoon of salt in a large bowl and stir until the salt dissolves.
Pour the cheese mixture into a saucepan and cook over medium high heat til thick and satiny, stirring constantly, about 3 to 5 minutes. Form the cheese into balls using a small ice-cream scoop, dropping them into the brine as you go. They will harden almost instantly. Cover and refrigerate, keeping the cheese stored in the brine.
Enjoy!
Covered and stored in the brine, Fresh Mozzarella will keep for about 2 weeks in the refrigerator. The brine will help it retain its shape and preserve its freshness.

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

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.

Gruyère

 

Ingredients
2 cups cashews, soaked in water for 3 to 8 hours and drained
½ cup rejuvelac
¼ cup plant butter, warmed or melted
2 tablespoons nutritional yeast flakes
1 to 2 tablespoons medium brown miso
1 teaspoon salt
½ teaspoon xanthan gum

Instructions
Put the cashews, rejuvelac, butter, nutritional yeast, 1 tablespoon of the miso, and the salt and xanthan gum 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 to a clean glass bowl or container, cover, and let rest at room temperature for 12 to 24 hours, depending on how sharp a flavor you want and the ambient temperature (fermentation will proceed more quickly at warmer temperatures). The cheese will darken slightly, thicken to a spreadable consistency, and develop a rich but not overly tangy flavor. Cover and refrigerate. The cheese will continue to thicken as it chills.
Enjoy!
Stored in a covered container, Soft Gruyère will keep for about 2 months in the refrigerator or 4 months in the freezer.

Hard Gruyère
Instructions
For a firmer cheese that can be sliced, culture it for 24 to 48 hours, until the desired sharpness and flavor have developed. Transfer to a heavy medium saucepan and stir in 1 tablespoon of carrageenan powder or 2 tablespoons of agar powder with a wooden spoon. Cook over medium heat, stirring almost constantly, until the mixture is glossy and gooey and starts to pull away from the sides of the pan, 4 to 5 minutes. Transfer to a glass or nonreactive metal mold and smooth the top. Let cool completely at room temperature. Cover and refrigerate for at least 6 hours, until firm.

Sliceable Cheddar

Ingredients
1 cup potato starch
1/4 cup cornstarch
1 tsp lactic acid
1 tbsp nutritional yeast
1 tbsp green olive brine
1/4 cup descented cocoa butter
2 cups water
1/4 tsp annatto extract

Instructions
Blend dry ingredients. Mix oil and extract with water.
Add liquid to dry mix and whisk well.
Add to a saucepan and cook over medium heat til smooth.
Pour into a mold and chill overnight in the refrigerator.
Enjoy!

Popcorn Parmesan

 

Ingredients
1/3 cup of popcorn kernels
3 tablespoons vegan butter
About 1 cup water, added little by little
1 teaspoon (or more) of salt
1/4 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 tablespoon nutritional yeast
a few drops lemon juice

Instructions
Grind popcorn kernels into granular pieces in a blender or food processor.
Add the butter to a skillet, over medium heat, when the butter is melted add the ground popcorn.
Stir for about 5 minutes. Add a little bit of the water, lower the heat and allow it to cook, it’ll take about 20 minutes. Keep adding water until the popcorn is cooked through and soft to the touch.
Add the salt, white pepper, garlic powder, onion powder, nutritional yeast, and a few drops of lemon juice.
Turn off the heat and enjoy!

Macadamia Nut Parmesan

 

Ingredients
1 cup macadamia nuts
1 cup nutritional yeast flakes
1/2 teaspoon garlic powder
1/2 teaspoon miso powder
salt to taste

Instructions
Put all the ingredients in a food processor. Process until the ingredients are thoroughly combined and the texture is granular.
Stored in a covered container in the refrigerator, Macadamia Nut Parmesan will keep for 6 to 8 weeks.

Aged Parmesan Cheese

 

Ingredients
2 cups Plant Milk Yogurt Cheese
6 tablespoons nutritional yeast flakes
¼ cup medium brown miso
1/4 cup plant butter
2 tbsp carrageenan
½ teaspoon salt, plus more as needed

Instructions
Put the yogurt cheese, nutritional yeast, and miso in a medium bowl. Mix well.
Put a piece of parchment paper over a drying rack. Gather the mixture into a ball and transfer it to the covered rack. Flatten it to form a brick or round about ½ inch thick.
Sprinkle about ¼ teaspoon of the salt evenly over the top.
Put the rack and cheese in a cool place with good air circulation. Let air-dry for 24 hours. The cheese will become somewhat firm, and the top will be dry enough that the cheese can be flipped over. Use the parchment paper to flip the cheese over directly onto the rack; discard the parchment paper. Wash your hands well, rinse them thoroughly, and while they are still wet, sprinkle the remaining ¼ teaspoon of salt over your palms. Rub the salt over the top and sides of the cheese. Let air-dry for 10 to 14 days, flipping the cheese over every 2 days and checking daily for mold or other unwanted surface growth. If there’s any sign of mold or other growth, scrape or cut it off as soon as it appears and sprinkle a bit more salt on the surface. The cheese is ready when it is hard and quite dry throughout (slice and check).
Wrapped in plastic wrap and stored in a ziplock bag, Parmesan will keep for about 4 months in the refrigerator or freezer.