This cheese is not for the faint-hearted! It is smoky, rich, salty, tangy and really bold. All thanks to intensive aromas of miso and added liquid smoke. It is creamy but holds its shape well so it can be sliced. It tastes fantastic with crackers or some vegetables, but one of my favourite ways to eat this smoked vegan miso cheddar is to grill in between slices of some amazing bread. There is something really satisfying in biting into warm, oozing cheese trapped in between thick, crunchy, crispy sourdough slices. This smoked vegan miso cheddar style block is a perfect combination of creaminess and sharpness, with some familiar fermented notes.
What’s miso got to do with that?
You may ask, yourself- miso in cheese? How? Why? Yes, absolutely, especially when trying to recreate strong vegan cheeses, such as cheddar. Because miso is already fermented, it adds this distinct flavour we all expect from cheese, plus, it is salty, tangy and most of all, full of umami. Rich, deep, very adult notes that transform the ordinary cashew cheese into something truly special. Experiment with different types of miso here, from yellow mellow, through light brown, slightly tangier, and then there’s red, or very dark brown, something for connoisseurs! The darker the miso, the longer it has been fermenting, resulting in deeper, richer, sharper flavours. This smoked vegan miso cheddar allows for flexibility- use as little or as much miso as you love, but do not overdo it, so you don’t end up with solidified miso block. We are aiming here for a balance between creaminess, cheesiness (thank you nutritional yeasts), smokiness and a slight sharpness.
Cheating with fermenation
Just like with my most favourite recipe of all time, vegan feta, this smoked vegan miso cheddar needs a magic ingredient- sauerkraut juice. Full of natural bacterias and probiotics, this already fermented water will do its magic. Combined with miso, they will create delicious intense aromas similar to cultured cheese, but without all the troubles and long wait. Can you skip sauerkraut juice? Not really, you can experiment with juice from sauer fermented cucumbers- not the gherkins thou, we are talking very traditional Eastern ferments, but they are much harder to get. Sauerkraut is widely available these days and much easier to make at home.
How to use this smoked vegan miso cheddar
- melts well so wonderful in grilled sandwiches pressed in between good sourdough
- perfect for pizza or flatbread
- delicious with crackers as a part of cheeseboard
- make a more sophisticated version of my mac’n’cheese and slice it on top before baking
- great with good quality pasta, some olive oil and garlic
What to expect from this smoked vegan miso cheddar
- melts well
- it is easy to make
- lasts in the fridge for up to 3 weeks
- it is tangy and sharp
- made with no oil
- it is gluten-free
- can be made with different types of miso
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