Cheddar Cheeze

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Pine nuts are so small and tender, they don’t need to be soaked before using to make this cheese. Agar flakes lend firmness and sliceability and eliminate the need for a straining step. Try adding other ingredients, such as chopped jalapeño chiles, cumin or caraway seeds, or a dash of smoked paprika.

  • 2-oz. servingServings


  • 1 1/4 cups unsweetened plain soymilk
  • 1/4 cup agar flakes
  • 1/2 cup raw pine nuts
  • 1/3 cup canola oil
  • 1/4 cup fresh lemon juice
  • 3 Tbs. dry white wine
  • 3 cloves garlic, peeled
  • 2 tsp. granulated onion
  • 1 3/4 tsp. salt
  • 3/4 tsp. ground black pepper


1. Line 2- to 3-cup rectangular (or whatever shape you prefer) container with 2 layers cheesecloth, allowing cheesecloth to hang over sides.

2. Whisk together soymilk and agar flakes in saucepan. Bring to a simmer over medium heat, and cook 8 minutes, or until agar dissolves completely and mixture is thick, stirring frequently.

3. Blend nuts, oil, lemon juice, wine, garlic, granulated onion, salt, and pepper in blender or food processor

5 minutes, or until smooth, scraping down sides frequently. Add soymilk mixture, and blend 2 minutes more, or until smooth. Transfer mixture to cheesecloth-lined container; smooth top. Fold overhanging cheesecloth over cheese. Refrigerate 1 hour, or until firm. Unwrap, slice, and serve.

Nutrition Information

  • Serving Size: Makes 1-lb. block
  • Calories: 167
  • Carbohydrate Content: 5 g
  • Fat Content: 16 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 522 mg
  • Sugar Content: 1 g