to make the vegan cheddar

Place the cashews, kimchi or sauerkraut juice, salt, nutritional yeast, white miso in a blender and blend until smooth. Pour into a sterilised jar, cover with a lid, and let sit at room temperature for two days. Put 1/2 cup water in a saucepan with the agar powder. Whisk to combine, cover with a lid, and simmer 4 minutes until the air is fully dissolved and the mixture is bubbling. Pour in the cashew mixture and whisk quickly. While it heats through dissolve the tapioca starch into 2 tbsp water and add to the mixture. Continue cooking until the mixture is stretchy and shiny. Pour into a glass bowl of your choice and let set 4 hours in the fridge. Once set, wrap it in wax paper and keep for up to 3 weeks.


Andy’s Sugar Safe® tips:

This vegan cheddar is made with fermented foods. Not only do these enhance food preservation, but eating them can boost the number of beneficial bacteria, or probiotics, in your gut. Probiotics are associated with a number of health benefits, including improved digestion, better immunity and even increased weight loss.