The 8th Day of Christmas - Maids' Buckets of Aqaufaba cheese

On the eighth day of Christmas, I made my loved ones, Eight Maids' Buckets of Aquafaba cheese

Seven bowls of Swans of swimming soup

Six Chocolate eggs

FIVE Golden Onion Rings

Four Calling non-bird pies

Three French Crescents

Two turtle candies

And a pear muffin

Ingredients:
• 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes
• 1 cup aquafaba (preferably chickpea or other light colored bean)
• 2 tbsp tapioca starch
• 1 tbsp nutritional yeast
• 2 tbsp tomato paste
• 1 tsp miso paste
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp turmeric (for color)
• 3/4 tsp salt*
• 6 tbsp refined coconut oil, liquid
• 1 tsp raw apple cider vinegar

*You may need to adjust the salt level a bit lower if using salted aquafaba.

Directions:
1. Blend softened cashews and aquafaba in a high speed blender until as smooth as possibly. Strain through a fine mesh sieve to remove any large particles and return to blender. It should be very smooth after blending. You may find there are still a few cashew particles if you’re using a lower quality blender or food processor, which is why I recommend straining.

2. Add tapioca starch,  tomato paste, miso, onion powder, nutritional yeast, paprika, turmeric and salt and pulse in a blender to combine.

3. Add coconut oil and blend again very briefly. Mixture will be smooth and a little thick.

4. Heat in a medium saucepan over medium-low heat while stirring regularly. It will look like quite lumpy as the tapioca starch activates. Continue to stir, and it will eventually turn glossy and smooth, like melted cheese. When it reaches 170°F, it is done. You will see it begin to bubble around the edges and maintain its thickness. Quickly add the apple cider
vinegar and remove from heat. If your emulsion breaks (the oil starts to separate), remove from heat and stir quickly to recombine. If it’s already too far gone, you can use an immersion blender to combine it again.