Yeyo Meltable Muenster Cheese

1 cup pure Yeyo
½ cup of water
½ cup of canola oil
¼ cup of tapioca flour
1 tablespoon of nutritional yeast
1 tablespoon of carrageenan powder (kappa)
1 tablespoon of salt
Adapted from Miyoko’s kitchen founder Good for: Pizza, Lasagne, Pasta bakes (mac n cheese etc), toasted sandwiches Tasting notes: This cheese has a rich umami flavor and melty texture. Much less plasticky than other commercial vegan cheeses. However, it does not turn stringy like mozzarella.
1.Process the ingredients
Put all ingredients in blender. Process until smooth and creamy, occasionally scraping the sides to move mixture towards blades.
2.Cook the mixture
Pour mixture into heavy saucepan, cook over medium heat and stir slowly and constantly with wire whisk until mixture is very smooth, glossy, and gooey (approx. 3-5 mins). It’s important to cook until there is a very obvious sheen, otherwise the cheese won’t melt well.
3.Form the cheese
Pour the mixture into glass or nonreactive metal old and smooth the top. Let cool to room temperature, cover and refrigerate to set for at least 3 hours.

Storage: Wrapped in plastic wrap and stored in a sealed ziplock, the cheese can last for 4 weeks in the fridge. Yeyo notes - you can freeze this cheese. Result afterwards is a more concentrated flavor and drier texture after melting.

Other notes: Sprinkle with paprika if a reddish tint is desired (as is typical of muenster)