(I have also revised my ingredient glossary page on this website to give new info on carrageenan-- http://www.bryannaclarkgrogan.com/page/page/628669.htm#64275)

Anyway, I just thought I would post the newest versions (easier to make!) of all 4 here, so you can have them all in one place! Do read the page above (and the info on agar, too, on that page, if you are unfamiliar with it.)

THESE CHEEZES ARE NON-SOY, btw.

FOR A “SMOKED CHEESE”: add 1/4 tsp. liquid smoke to any of the variations or main recipe.

The carrageenan (Irish Moss) powder (or the other options for this) makes a very runny mixture when it melts, and the agar doesn’t really melt well, so a combination is best.

BRYANNA’S VEGAN “SHARP CHEDDAR” (with milder variation)
©Bryanna Clark Grogan 2006

NOTE: FOR A MILDER “CHEDDAR”, use 1/4 cup tahini only, and blend 1/4 cup raw cashews with the hot mixture until creamy and smooth before adding the tahini and other ingredients. You can also omit the mustard and 1/2 T. of the miso for a milder flavor. You may need a pinch more salt if you omit some of the miso.

1 1/2 cups water
1 and 1/8 tsp. agar powder
2 tsp. powdered Irish moss or carrageenan (see above)
DO NOT USE MORE AGAR INSTEAD
1/2 c. tahini
1/4 c. chopped canned pimientos (rinsed and drained)
OR roasted red peppers from a jar (ditto on rinsing, etc.) OR ajvar (Balkan eggplant and red pepper relish)
1 and 1/2 T. light miso
1/2 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
2 T. lemon juice
1/4 c. nutritional yeast flakes
1/2 tsp. Dijon mustard

Mix the agar and carrageenan (or other option) with the water in a 1 qt. microwave-proof bowl. Soak for 5 minutes. Microwave for 2 minutes at full power, OR stir constantly in a medium pot on the stove until the agar and carrageenan is dissolved (it will feel silky and sticky rather than grainy when rubbed between your fingertips).
Place the hot mixture and all the remaining ingredients in a food processor or blender and process until very smooth. Pour into a rectangular mold or container that has been light sprayed with oil.

Chill until firm, at least 4 hours.

Invert onto serving platter. It can be sliced (even with a cheese slice) or spread. Also freezes well and can be grated while frozen.

Yield: 1 and 1/2 cups

Nutrition Facts
Nutrition (per 2 Tbs.): 72.6 calories; 58% calories from fat; 5.1g total fat; 0.0mg cholesterol; 171.0mg sodium; 112.1mg potassium; 4.9g carbohydrates; 1.8g fiber; 0.3g sugar; 3.1g net carbs; 3.5g protein; 1.5 points.

BRYANNA’S MILD WHITE VEGAN CHEESE (use like mozza)
©Bryanna Clark Grogan 2006

1 1/2 cups cold water
1 and 1/8 tsp. agar powder
2 tsp. powdered Irish moss or carrageenan (see Ingredient Glossary page)
DO NOT USE MORE AGAR INSTEAD
2/3 cup raw cashews, soaked in boiling water for a few minutes and drained well
3/4-1 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
2 tsp. lemon juice
2 T. nutritional yeast flakes

Mix the agar and carrageenan (or other option) with the cold water in a 1 qt. microwave-proof bowl. Soak for 5 minutes. Microwave for 2 minutes at full power, OR stir constantly in a medium pot on the stove until the agar and carrageenan is dissolved (it will feel silky and sticky rather than grainy when rubbed between your fingertips).

Place the hot mixture and cashews in a blender and blend until the mixture is smooth and creamy. You may have to stop the machine and scrape the sides with a rubber spatula a time or two. Add all of the remaining ingredients and process until very smooth. Pour into a rectangular mold or container that has been light sprayed with oil.

Chill until firm, at least 4 hours.

Invert onto serving platter. It can be sliced (even with a cheese slice) or spread. Also freezes well and can be grated while frozen.

Yield: 1 and 1/2 cups

Nutrition Facts
Nutrition (per 2 tbs.): 49.2 calories; 61% calories from fat; 3.6g total fat; 0.0mg cholesterol; 119.8mg sodium; 85.3mg potassium; 3.2g carbohydrates; 0.6g fiber; 0.5g sugar; 2.5g net carbs; 2.1g protein; 1.2 points



BRYANNA’S VEGAN “GRUYERE” (A MORE ASSERTIVE WHITE CHEESE) ©Bryanna Clark Grogan 2006

1 1/2 cups water
1 and 1/8 tsp. agar powder,
2 tsp. powdered Irish moss or carrageenan (see Ingredient Glossary page)
DO NOT USE MORE AGAR INSTEAD.
1/4 cup raw cashew pieces, soaked in hot water and well-drained
1/4 c. tahini
1 and 1/2 T. light miso
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. salt
3/4 T. lemon juice
2 T. nutritional yeast flakes

Mix the agar and carrageenan (or other option) with the water in a 1 qt. microwave-proof bowl. Soak for 5 minutes. Microwave for 2 minutes at full power, OR stir constantly in a medium pot on the stove until the agar and carrageenan is dissolved (it will feel silky and sticky rather than grainy when rubbed between your fingertips).

Place the hot mixture and cashews into the blender and blend until creamy-smooth. Add all of the remaining ingredients and process until very smooth. Pour into a rectangular mold or container that has been light sprayed with oil.

Chill until firm, at least 4 hours.

Invert onto serving platter. It can be sliced (even with a cheese slice) or spread. Also freezes well and can be grated while frozen.

Yield: 1 and 1/2 cups

Nutrition Facts
Nutrition (per 2 Tbs.): 55.3 calories; 59% calories from fat; 3.9g total fat; 0.0mg cholesterol; 164.4mg sodium; 79.5mg potassium; 3.8g carbohydrates; 1.1g fiber; 0.4g sugar; 2.7g net carbs; 2.4g protein; 1.2 points.


BRYANNA'S VEGAN "JACK CHEESE"
©Bryanna Clark Grogan 2006

1 1/2 cups cold water
1 1/8 teaspoons agar powder
2 teaspoons powdered Irish moss or carrageenan(see Ingredient Glossary page)
DO NOT USE MORE AGAR INSTEAD
2/3 cup raw cashews, soaked in boiling water for a few minutes and drained well
1 1/2 tablespoons light miso
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons lemon juice
2 tablespoons nutritional yeast flakes
OPTIONAL: "Pepperjack" variation, 3 tablespoons drained minced jalapeños

Mix the agar and carrageenan with the cold water in a 1 qt. microwave-proof bowl. Soak for 5 minutes. Microwave for 2 minutes at full power, OR stir constantly in a medium pot on the stove until the agar and carrageenan is dissolved (it will feel silky and sticky rather than grainy when rubbed between your fingertips).

Place the hot mixture and cashews in a blender and blend until the mixture is smooth and creamy. You may have to stop the machine and scrape the sides with a rubber spatula a time or two. Add all of the remaining ingredients and process until very smooth. For the

Optional “Pepperjack”,
briefly pulse in the jalapeños briefly.

Pour into a rectangular mold or container that has been light sprayed with oil.

Chill until firm, at least 4 hours.

Invert onto serving platter. It can be sliced (even with a cheese slice) or spread. Also freezes well and can be grated while frozen.

Yield: 1 and 1/2 cups

Nutrition Facts
Nutrition (per 2 Tbs.): 53.5 calories; 58% calories from fat; 3.7g total fat; 0.0mg cholesterol; 161.3mg sodium; 89.8mg potassium; 3.7g carbohydrates; 0.8g fiber; 0.7g sugar; 3.0g net carbs; 2.4g protein; 1.2 points.