Aged Miso Cheese
Author: 
Yield: 1 medium-size block
 
There are many types of starter cultures that can be used in plant-based cheese making. Miso is one of my favorites. Its mild, naturally aged, rich, slightly nutty flavor beautifully lends itself to aged plant-based cheeses. I recently started a new holiday tradition in which I begin making this cheese at the beginning of December. Once the initial culturing process is done, I form the cheese block, rub it with sea salt, and set it on a wire mesh rack in a cool space to allow it to ferment for the remaining days until Christmas Eve. Then Curtis and I enjoy a beautiful holiday cheese platter with this cheese as the star. With three weeks of aging time, it develops a firm texture and a sharp taste that is delightful with pomegranate arils (seeds), mandarin oranges, walnut halves, and figs, making it the perfect Christmas cheese and a wonderful, unique holiday tradition in our home.
Ingredients
  • 2 cups raw, unsalted cashews
  • 1 cup filtered water
  • 1 tablespoon dark miso
  • 3 teaspoons unrefined sea salt, divided
  • ½ cup coconut oil
Instructions
  1. In a glass or ceramic bowl with a lid, combine the cashews, water, and miso, and stir until they are combined. Cover and let sit for twenty-four hours.
  2. Pour the cultured cashews into a blender. Add 1 teaspoon of the salt as well as the oil, and blend until smooth. You may need to push the ingredients down with a spatula a few times to ensure a creamy, smooth consistency.
  3. Pour the cheese mixture into a cheesecloth-lined bowl that is the shape you’d like the finished cheese to be. Refrigerate for four to six hours, or until it is firm. Remove the cheese from the bowl, and peel away the cheesecloth.
  4. Gently rub the remaining 2 teaspoons of salt over the full surface of the cheese, including the bottom. Carefully place it on a wire rack in a cool, dark, and undisturbed place, and allow the cheese to air-dry for seven to twenty-eight days, or longer if desired. After you have aged the cheese, refrigerate and serve, or store in a covered container in the refrigerator for up to one month.
Notes
Excerpted from the book The Cultured Cook: Delicious Fermented Foods with Probiotics to Knock Out Inflammation, Boost Gut Health, Lose Weight & Extend Your Life. Copyright © 2017 by Michelle Schoffro Cook. Printed with permission from New World Library. www.newworldlibrary.com
Recipe by Chic Vegan at https://www.chicvegan.com/vegan-aged-miso-cheese-from-the-cultured-cook/