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Recipe

Colby Cheese

A very mild yellow cheese that is excellent sliced and served on cracker, or top off a sandwich.

Colby Cheese

Ingredients

  • 1-1/2 cups water
  • 4 tablespoons agar-agar flakes (Eden®), or kudzu root starch, or arrowroot starch
  • 1/2 cup roasted red peppers (remove skin, ribs, and seeds), or diced cooked carrots (retain cooking water for recipe)
  • 1/2 cup raw cashews, or raw almonds, or raw skinless Brazil nuts, or canned Cannellini (white kidney) beans, or cubed cooked rutabaga
  • 1/4 cup nutritional yeast flakes (Bragg®)
  • 2 tablespoons cashew butter, or nut/seed butter of choice, or bean butter, or rutabaga butter
  • 3 tablespoons 100% pure organic lemon juice
  • 2 teaspoons onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • Pure olive oil for storage container

Method

  1. Select a 3-cup capacity storage container; lightly coat inside with pure olive oil; set aside.
  2. In food processor or blender, combine roasted red peppers, raw cashews, nutritional yeast flakes, cashew butter, lemon juice, onion powder, sea salt, garlic powder, and mustard powder; grind until smooth.
  3. In small saucepan, bring water and agar-agar flakes to boil; reduce heat; simmer 10 minutes; stir often.
  4. Add hot liquid to food processor or blender; process until well combined and smooth.
  5. Pour immediately into prepared container; set aside to cool.

Once cooled, cover; refrigerate several hours or overnight prior to consumption. Refrigerate in airtight container up to 7 days. To serve, turn out of container and slice. Use as Colby cheese. Servings: 3 cups. Preheat: Medium-high. Prep Time: 10 minutes. Cooking Time: 10 minutes.

To freeze: cool completely; slice into desired quantity; place portions into plastic freezer bags; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen. Store up to 3 months.

Note

To use agar powder or unflavored gelatin of choice: omit agar-agar flakes; add 3 tablespoons agar powder (NOW®), or unflavored gelatin of choice during step 3.

Omit Cannellini (white kidney) beans; add rinsed and drained canned: Navy beans, or Pinto beans, or Black-eyed peas in same quantity as called for; proceed with recipe as stated.

Agar melts at 185°F (85°C), and solidifies between 90 - 104°F (32 - 40°C).

Any kind of miso can be used to make this recipe, however chickpea miso is the only miso free of soy. Several varieties of wheat-free soy-based miso are available, and can be used in equal replacement.