Butternut Vegan Cheddar Cheese with Chives
Ingredients
1½ cups unsweetened, unflavored hemp, cashew, or almond milk
¾ cup butternut squash puree
4 teaspoons agar flakes
1 tablespoon tahini
½ teaspoon mild curry powder
½ teaspoon sea salt
2 tablespoons nutritional yeast
2 teaspoon lemon juice
½ cup finely chopped chives
Instructions
In a medium saucepan whisk together the first six ingredients (through salt) over medium. Bring to boiling, whisking constantly; reduce heat. Simmer, uncovered, 5 minutes more, whisking constantly.
Remove from heat. Whisk in nutritional yeast and lemon juice. Blend with an immersion blender 30 seconds or until very smooth and creamy. Stir in chives. Pour mixture into a 6-inch loaf pan. Cover and chill at least 3 hours or up to 3 days.
Unmold cheese onto a plate; slice and serve.