— Randall Best

We have one, uh, in our curriculum, but, uh, a good vegan cheese comes with using, in this case cashews that have been soaked properly, uh, where you're also using lemon juice and nutritional yeast and water. Those are the primary ingredients. And then letting it, uh, rest and cool completely. When I make, uh, vegan cheeses, I let them sit overnight. I'll recommend a great book to you. It's called This Cheese is Nuts. And the author, I believe is Julie P-I-A-T-T. It was written in 2017. She has a great recipe for cheddar cheese. I think. Here's my one, my one thing, I don't ever buy vegan cheeses in the grocery store because they are loaded with fat. If you're going to eat something that has that much fat in it, um, it's, it's not really, really worth it. Plus it also has a lot of preservatives. So I say to find a recipe that you like or get the book by Julie and see what you work with that creates something that you really, really enjoy. I will say that I sometimes make a cheddar cheese. It comes out more like a very hard spread than it does a hard cheese. So there are many ways to make vegan cheeses, and I think looking at that book might be a good way for you to go.