Vegan Everyday Cheese

Makes 2 1/2 cups

The viscous quality of aquafaba - the liquid we typically pour off from a can of chickpeas or other beans - proves to be a terrific emulsifier in this nondairy, non-nut-milk cheese that is a worthy substitute for mozzarella and other mild white cheeses.

You can use aquafaba from canned beans (chickpeas or garbanzo beans are the most commonly used, as the liquid has a fairly neutral flavor) or from homemade beans. When using homemade beans, remember that the aquafaba comes from the cooking, not soaking, liquid. You will need an instant-read thermometer.

Powdered agar is available at natural and health food stores.

MAKE AHEAD: The cheese needs to be refrigerated in an airtight container for at least 6 hours and up to 2 weeks.

Ingredients

¾ cup aquafaba (see headnote)

4 teaspoons powdered agar (see headnote)

1 ½ teaspoons white or chickpea miso

1 tablespoon plus 1 ½ teaspoons nutritional yeast

1 tablespoon tapioca starch

1 ¼ teaspoons sea salt

¾ cup unsweetened plain soy milk or almond milk

3 tablespoons refined coconut oil, liquefied

½ cup plus 1 tablespoon unsweetened plain nondairy yogurt

Steps

Stir together the aquafaba and powdered agar in a medium saucepan; let sit for 3 minutes, to thicken.

Combine the miso, nutritional yeast, tapioca starch and salt in a small container.

Combine 1/4 cup of the soy or almond milk with the coconut oil in a liquid measuring cup.

Heat the agar mixture over medium heat, whisking thoroughly to incorporate. Once it begins to bubble, cook undisturbed for 1 minute. Then, while whisking vigorously, add the milk-oil mixture in a slow, steady stream.

Add the nutritional yeast mixture and whisk until smooth, then gradually whisk in the remaining 1/2 cup of milk, bringing the mixture back to bubbling. Cook for 5 minutes, until the cheese reaches a temperature of 195 degrees, stirring constantly to avoid scorching. Whisk in the yogurt and return the cheese to barely bubbling.

While the cheese is still hot, transfer it to a 2 1/2-cup heatproof container. Allow to cool to room temperature, then cover and refrigerate for at least 6 hours (or until firm). Store in an airtight container for up to 2 weeks.

Nutrition | Per 2-tablespoon serving: 25 calories, 0 g protein, 1 g carbohydrates, 3 g fat, 2 g saturated fat, 0 mg cholesterol, 160 mg sodium, 0 g dietary fiber, 0 g sugar

Adapted from "Aquafaba" by Zsu Dever (Vegan Heritage Press, 2016).