This recipe is from the Artisan Vegan Cheese from Miyoko Schinner with a small modification:
Ingredients:
- 1 pound Basic Cashew Cheese cultured for 12-24 hours
- 1 cup refined coconut oil warmed or melted
- 1 teaspoon nutritional yeast flakes
- 1/4 tsp miso
1. Flavor the cheese
Put the Basic Cashew Cheese, coconut oil, nutritional yeast and 1 tsp miso in a blender or food processor and process until smooth and well combined. The mixture will be fairly runny.
2. Form the cheese
Line two 6-inch cake pan with cheesecloth or plastic wrap. Pour the mixture into the pan and spread it evenly. Cover and refrigerate for at least 8 hours, until firm. Let sit at room temperature for 1 hour before serving.
Enjoy!
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