Fontina Vegan Cheese

Debs the Brit

1 cooked medium potato

1½ cup V-milk

3 tblsp Potato Starch

⅓ cup + 2 tblsp Tapioca Starch

1 tblsp Salt

½ clove Garlic

2 tblsp Rejuvelac (or Nutritional Yeast)

1 tsp Maple Syrup

3 tblsp White Miso

3 tsp Agar Agar

⅓ cup Refined Coconut Oil (non coconut flavour)

Juice 1 lemon

Blend ALL ingredients

ADD mixture to pan & continuously stir over low/medium heat until cheese mixture as thick as possible

Pour into container & allow to cool & add powder from probiotic capsule & mix well & cover with parchment paper & refrigerate

Following day remove from container & wrap block in kitchen paper towel to absorb moisture & return to fridge

Following day remove from container & cut block in half & return to fridge uncovered for a day to form a rind on each side. Flip block to ensure each side dries & forms rind

Following day re-wrap block in dry kitchen paper towel & wrap block in brown paper & return to fridge

Check block every 3rd day to re-wrap in dry kitchen paper towel & re-wrap in brown paper & return to fridge

Label with date, in case you make new batch, & cheese should be ready to eat in 2 weeks

Credit: YouTube's 'Connie's Rawsome Kitchen' ❤

Aging: 12 days similar to Brie

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