Classic Smokehouse Cashew Cheese

Classic Smokehouse

Ingredients

• 1 cup unsweetened cashew milk (I use Elmhurst)
• 1/2 cup COLD water, divided
• 2 tbsp white vinegar
• 1/2 cup raw cashew pieces
• 1 garlic clove
• 1 small shallot
• 1-2 tbsp nutritional yeast
• 1/4 tsp salt
• 1 tbsp agar powder

Method

1. To high powered blender add the milk, 1/4 cup of the water, vinegar, cashew pieces, garlic, shallot, nutritional yeast and salt. Process several minutes until mixture changes consistency and then thickens somewhat. Be patient. Emulsification will take up to seven (7) minutes. You’ll know it’s ready when the churning liquid doesn’t dance as high in the blender jug and steam seeps from the lid. When it doubt, process longer.
2. While the mixture churns in the blender prepare a large non-stick skillet by whisking together 1/4 COLD cup water and agar until completely combined.
3. Add the cheese mixture to the agar mixture and whisk gently until well combined.
4. Cook over medium heat, stirring constantly, until coagulated into a solid mass.
5. Turn the mixture into a heat-safe glass bowl (I use Pyrex) and set aside until cool enough handle. Refrigerate uncovered until thoroughly chilled.
6. Prepare smoker per manufacturer directions (I use this one https://amzn.to/4bUVKKs).
7. Carefully turn the cheese out of the bowl. Slide a butter knife around the edges to loosen cheese wheel if needed. Place cheese into smoker and smoke to desired depth of flavor and color.
8. Open the smoker lid and allow the cheese to come to room temperature. The cheese will be soft! Carefully remove it from the smoker & refrigerate until firm. Wrap in cheese paper and refrigerate.