20 December 2008
Smoky Cheddar, Vegan Style
This one is just a quick note, really. While making Richards Fake Cheese, I decided I wanted something a little different. So, I made the cheese as normal, and poured all of it off into a container to harden except the last cup of it.
To this cup of fake cheese, I added 1/2 tsp of Smoked Sweet Paprika, and a single drop of bottled liquid smoke. Liquid smoke is overwhelmingly strong, so one drop is all you need. Pour it into a spoon to make sure you don't accidentally get too much into the cheese mixture.
Pulse the food processor a few times to mix it all up, and our the smoky cheese off into a separate container to firm up.
We recommend the smoked paprika from the Spice House . It is amazingly smoky and fragrant and a joy to use.
Obviously, the sky is the limit here. Maybe, you could have added some finely diced jalapeno for 'pepper jack' cheese, chipotle powder for a chipotle nacho sauce, or your favorite herbs, etc. It's easy to experiment, and failures are small enough to toss out with no huge regrets!