Vegan Sharp Cheddar Cheese

Name: Vegan Sharp Cheddar Cheese
Total time: 3 h 30 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

itdoesnttastelikechicken.com

Your recipes

Total: 210

Servings: 6

Cost: $4.99 /serving

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

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.