Dairy Free Beer Cheddar (Gluten/Grain/Egg Free)
I didn't think my homemade dairy free cheddar could get any better, BUT IT DID. The beer adds another level of complexity to the flavor. This cheese can stand on its own on a cheese plate (see photo).
By the way, I used a gluten-free IPA in this recipe with fantastic results. However, I'm sure it would work well with a light beer. If anyone tries this with a stout, let me know how it turns out!
· 1 3/4 cups gluten-free beer
· 1/2 packed cup blanched almond flour
· 1/8 tsp salt
· Nut milk bag or cheese cloth (optional)
· 3 tbsp grass-fed gelatin for a block of cheddar OR (1 tbsp + 1 tsp gelatin for a Velveeta texture)
· 1/4 cup nutritional yeast flakes
· 1/2 cup coconut oil
· 1/4 cup tapioca flour
· 1 tbsp chickpea miso paste
· 1 tbsp tomato paste
· 1 tsp sea salt
· 1/2 tsp mustard powder
· 1/2 tsp garlic powder
· 1/8 tsp cayenne pepper
· 1 tsp turmeric powder
· 1 tsp lemon juice
· 1 tsp raw apple cider vinegar
1. Add the beer, almond flour, and 1/8 tsp sea salt to a blender and blend until completely smooth.
2. If you're using a high powdered blender like a Vitamix or Blendtec, you don't need to strain it. If you're using a regular blender, you will need to strain the beer/almond base through a nut bag or cheese cloth in order separate the liquid from the nut pulp. Set aside.
3. Have a small springform pan ready. Or use a small container/mold lined with overflowing parchment paper (in order to easily remove the cheese once finished).
4. Add all the ingredients, including 1 1/3 cup of the beer/almond base, (EXCEPT the lemon juice and apple cider vinegar) to a medium pot on medium heat and whisk for about 5 minutes until thick.
5. Once thick, remove from heat. Do not overheat or you may break the emulsion.
6. Whisk in the lemon juice and apple cider vinegar and pour into your springform pan or mold.
7. Refrigerate for 24 hours and keep chilled.
8. If omitting the gelatin and using as a sauce, do not refrigerate. Use right away or store it and melt when needed.