@arisummerland So, this is the vegan cheese recipe I'd like to try out. I like that it involves cultures!
Hickory Smoked Vegan Cheese
ByThomas Pagot
Published
July 21, 2017
"Infused with the most warming smokiness.
"This is the kind of cheese that brings back memories of smoked cheddar or even bacon. This smoked cheese is seriously delicious. The natural smoking process gives it a warm, comforting flavor you can’t get with flavorings like liquid smoke or smoked salt, for example.
"It’s incredibly savory, bold, and cheesy. It’s so rustic that I could imagine that cheese on Bilbo’s table in Hobbiton, served alongside some drinks and loaves of freshly baked bread.
"Made with simple, wholesome ingredients.
"The advantage of this recipe is that it doesn’t require any specific mold or hard-to-find ingredients. All you need are cashews, white miso, nutritional yeast, and acidophilus (or mesophilic culture). Compared to my previous cheese recipes, you don’t even have to take care of the temperature or humidity that much.
"You just have to be patient as this smoked cheese is aged for a total of three weeks, smoked after two, and edible one week after the smoking process. If you can wait for one to two additional weeks, it will be worth it, as the flavors gain in complexity as time passes.
"Plus, if you can age it for the total recommended time, it becomes sliceable. It’s firm on the edges and just slightly tender on the inside, like real dairy cheese!"
https://fullofplants.com/hickory-smoked-aged-vegan-cheese/
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