COOKBOOK RECIPES

Meltable Cheddar

1 cup plain unsweetened nondairy yogurt

½ cup water

6 tablespoons nutritional yeast

1⁄3 cup canola oil

2 to 3 tablespoons medium brown miso

1 teaspoon salt 5 tablespoons tapioca flour 1 ½ tablespoons carrageen powder

½ teaspoon xanthan gum (optional)

Put the yogurt, water, nutritional year, oil, 2 tablespoons of the miso and the salt into a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender bar and move the mixture toward the blades. Taste and add more miso if desired (I added another tablespoon).

Transfer the cheese to the 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.

Pour the mixture into a glass or nonreactive metal mold and smooth the top. (I used a glass container that is usually intended for leftovers). Cover and let cool completely at room temperature. Refrigerate for at least 3 hours, until firm.

Wrapped in plastic and stored in a Ziploc bag, Meltable Cheddar will keep for about 4 weeks in the refrigerator.

Meltable Muenster

1 cup plain unsweetened nondairy yogurt

½ cup water

1⁄3 cup canola oil

¼ cup tapioca flour 1 tablespoon nutritional yeast

1 tablespoon carrageen powder

1 teaspoon salt

Put all the ingredients in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender bar and move the mixture toward the blades.

Pour the mixture into a heavy medium saucepan. Cook over medium heat, stirring almost constantly with a wire 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. 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.

Wrapped in plastic and stored in a Ziploc bag, Meltable Muenster will keep for about 4 weeks in the refrigerator.

Note: If you want a reddish tint on the surface of the cheese to resemble traditional Muenster, lightly sprinkle paprika on the outside.