Vegan Cheddar Cheese

I could not get a good picture of the cashew cheese! In the picture(and kinda in real life too) it looked pretty bad. Kinda like an off-white lump of nothing. It tasted good though! It's one of those things though-if you are weird about that kind of stuff you are better off thinking of it as a spread or a topping. I chilled mine into a block and shredded it-which it did BEAUTIFULLY I must say-into corn tortilla quesadillas. I thought it tasted akin to american cheese-but then again I haven't had cheese in a really long time so I may not be the best judge! I figured I would give a kind of pros and cons list to help you out:

PROS:

• It was pretty easy to make


• It shredded and melted nicely


• It would be a great topping for all of those naked vegan pizzas out there!


• I enjoyed the flavor-mild ,creamy and nutty

CONS:

• It is a little expensive to make-the agar mostly


• Cheese people who think it will taste like cheddar will be disappointed

Oh on another note-I halved the recipe. The original made 4 cups! Even halved,it made a lot. In my opinion, I say try the recipe.I enjoyed it and I have big plans for my brick. I'm going to melt some on broccoli,make a pizza and probably shred and freeze some. Since I copied the recipe exactly,I wont put it here but here is the book I got it from. I also made the BBQ tofu last night from the book and it turned out great.