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Vegan Pub Cheddar with Chives


  • 2 cups raw cashews, soaked in water for 3 to 8 hours and drained
  • 2/3 cup nutritional yeast flakes
  • ½ cup rejuvelac
  • 1 to 2 tablespoons medium brown miso
  • 1 teaspoon salt
  • 3/4 cup ale or dark beer
  • 1 tablespoon carrageenan powder, or 2 tablespoons agar powder
  • ½ cup minced fresh chives
  • 1 cup slivered almonds


Process the ingredients

  • Put the cashews, nutritional yeast, rejuvelac, 1 tablespoon 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.

Culture the cheese

  • Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 24 to 48 hours, depending on how sharp a flavor you want and the ambient temperature (fermentation will proceed more quickly at warmer temperatures). At this point, the cheese can be refrigerated for up to 48 hours.

Thicken the cheese

  • Pour the ale into a heavy medium saucepan and stir in the carrageenan with a wooden spoon. Bring to a simmer over medium-high heat. Stir in the cheese. Decrease the heat to medium-low and cook, stirring constantly, until smooth and glossy, 3 to 5 minutes. Remove from the heat and stir in the chives.

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 24 hours.
  • Dump slivered almonds into a bowl. Form cheese into a ball (this can get messy) and roll in almonds.
  • Serve and impress everyone!