Adventures in Vegan Cheesemaking: Vegan Muenster Cheese:

 I know you guys love vegan cheese recipes, so here's another! This is a mild cheese. It tastes a little like muenster cheese, or at least like muenster and provolone had a baby. Hope you like it.

Ingredients:

1 1/2 cups water

1 cup raw cashews, soaked in water for at least an hour 

1/3 cup nutritional yeast

2 tbsp. sesame tahini

1 1/2 tbsp. agar powder*

1 tbsp. sauerkraut starter**

2 tsp. lemon juice

1 tsp. Kosher salt

1/4 tsp. garlic powder

A few dashes of smoked paprika

Dash of seasoned salt (optional)

Instructions:

1. Grease whatever container that you plan on using for the cheese, and sprinkle it with paprika. Add the water and agar to a medium saucepan. Dissolve the agar, and bring it to a boil. Reduce heat to low and simmer for about 5 minutes, stirring frequently.

2. While the agar mixture is cooking, add the remaining ingredients (minus the paprika) to your food processor. Process the mixture for a minute or so.

3. Once the agar mixture is ready, pour it in the food processor with everything else, and process it until it has reached a smooth consistency.

4. Pour the mixture into your container, sprinkle the top with paprika, and let it set for 5 minutes. Once those 5 minutes are up, place the container in the fridge, and let it cool uncovered for a few hours.*** You can cover it after that, and then use it however you want. It slices, shreds, and melts.

NOTES:
*If you're using agar flakes, use 5 tbsp.
**What I'm referring to as "sauerkraut starter" is the juice from raw sauerkraut. For a more distinct and sour flavor, add more of the juice.
***At first the cheese didn't have the sour flavor that I was seeking to achieve, so I let it sit out on the counter for about 5 hours after it set, and it tasted more like cheese.