Vegan Sharp Cheddar Cheese

Name: Vegan Sharp Cheddar Cheese
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup raw cashews, (softened (see step 1)); 1/4 cup refined coconut oil; 3 tablespoons nutritional yeast; 2 tablespoons lemon juice; 1 1/2 tablespoons apple cider vinegar; 1 tablespoon white miso paste; 1 1/2 teaspoons sweet paprika, ((use smoked paprika for a smoky cheese)); 1/2 teaspoon garlic powder; 1/4 teaspoon turmeric

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 6

Author : Sam Turnbull • It Doesn't Taste Like Chicken

easy chimichurri quick

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup raw cashews, (softened (see step 1))1/4 cup refined coconut oil3 tablespoons nutritional yeast2 tablespoons lemon juice1 1/2 tablespoons apple cider vinegar1 tablespoon white miso paste1 1/2 teaspoons sweet paprika, ((use smoked paprika for a smoky cheese))1/2 teaspoon garlic powder1/4 teaspoon turmeric

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Instructions

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Step 1

Softening the cashews makes them tender enough to blend smoothly. To soften them you can either boil or soak the cashews. To boil the cashews: add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse before using. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or longer until tender. Drain and rinse before using.

Step 2

Add the softened cashews, along with all the remaining ingredients to a small food processor*. Blend, stopping and scraping the sides as needed, until the cheese is as smooth as possible.

Step 3

Scoop the cheese mixture into a dish lined with plastic wrap, or into a small silicon baking dish, and smooth out the cheese. Cover and then chill in the fridge until completely firm, about 3 hours or overnight. Enjoy the cheese as you please! The cheese will be come softer the more it warms up, so for extra-firm cheese you could freeze it.