Pub cheddar with chives.

This is a knock-your-socks-off recipe, too good not to share! I am indebted as ever to Miyoko Schinner's 'Artisan Vegan Cheese'...

1) Blend 2 cups of raw cashews (soaked in water 3 to 8 hours and drained), 2/3 cup nutritional yeast flakes, 1/2 a cup of rejuvelac, 1- 2 tablespoons of medium brown miso, 1 teaspoon salt. Aim for an even, smooth creamy blend. Taste and add more miso if needed.

2) Culture the cheese.
Put the cheese into a clean glass bowl, cover and leave at room temperature for 24 to 48 hours, depending upon the sharpness of flavour you want. A warmer environment also speeds up the culturing process...  It can be refrigerated up to 48 hours prior to the next stage.

3) Thicken the cheese.
Into a saucepan of 3/4 cup of ale or dark beer ('fursty ferret' for my cheese) stir in 1 tablespoon carrageenan powder with a wooden spoon. Bring to a medium-high simmer. Stir in the cheese. Lower the heat, stir constantly, until smooth and glossy for 3 to 5 minutes. Remove from the heat and stir in 1/2 cup minced fresh chives.

4) Form the cheese.
Pour it into a glass mold and smooth the top. Cool it completely at room temperature. Cover and refrigerate for at least 24 hours.

This is so tasty it doesn't live long in our fridge! Words cannot express the pure joy of vegans encountering this cheese. Whilst mine has been more of a spreading texture (more work still to do on this), the taste is magnificently cheddary, so much so that my dairy-eating-one is very happy with it...