vegan cheddar cheese

Just 9 easy ingredients and 15 minutes to make. So easy and totally delicious. Perfect for snacking, serving on a vegan cheese board, or adding to sandwiches.

Vegan Sharp Cheddar Cheese

raw cashews, (softened (see step 1))

refined coconut oil

nutritional yeast

lemon juice

apple cider vinegar

white miso paste

sweet paprika, ((use smoked paprika

garlic powder

turmeric

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. 

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.

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.

Easy, melty, spreadable vegan cheese that looks and tastes like cheddar! Perfect for adding to grilled cheese, mac ‘n’ cheese, and more! Just 8 simple ingredients required.

Easy Vegan Cheddar Cheese (Spread &amp; Sauce!)

raw cashews

carrots

water

tapioca starch

yeast

½ tsp apple cider vinegar

tsp sea salt

tsp mustard

tsp ground turmeric ((optional // for color))

In a mixing bowl or liquid measuring cup, soak cashews and carrots in very hot water for 30 minutes (uncovered). Then drain and add to a high-speed blender with 1 cup water, tapioca starch, nutritional yeast, apple cider vinegar, sea salt, garlic powder, and dry mustard (turmeric is optional for deeper color). Blend on high until the mixture is smooth.

Taste and adjust flavor as needed, adding more apple cider vinegar for acidity, nutritional yeast for cheesiness, garlic powder for depth of flavor, or salt to taste.

Transfer to a medium saucepan and heat over medium heat. Cook, while whisking, for 1-2 minutes or until thickened to a spreadable consistency (see photo). It should resemble the texture of soft cooked polenta.

The cheese spread is now ready to use on things like grilled cheese sandwiches, or to add to cooked shells for quick vegan mac ‘n’ cheese (recipes to come!).

Store sauce covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month (let thaw in the refrigerator before use). In the fridge, it will thicken into a paste/spread as it chills.

https://www.youtube.com/watch?v=y9gi0epm4EQ

Easy, melty, spreadable vegan cheese that looks and tastes like cheddar! Perfect for adding to grilled cheese, mac ‘n’ cheese, and more! Just 8 simple ingredients required.

Full Recipe: https://minimalistbaker.com/easy-vegan-cheddar-cheese-spread-sauce/
 
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Easy Vegan Cheddar Cheese (Spread & Sauce!) | Minimalist Baker Recipes

Smoky red pepper vegan cheddar cheese. Firm and sliceable and totally delicious on crackers or sandwiches or grated on pizza.

Vegan Cheddar Cheese

(150 grams) Raw Cashews

(80 milliliters) Water

Lemon

Tbsp Coconut Oil

(60 grams) Tahini

Tbsp Soy Sauce*

Tbsp Tomato Paste

tsp Apple Cider Vinegar

Medium Red Bell Pepper (deseeded and chopped, about 3/4 cup)

Salt

tsp Smoked Paprika

Cayenne Pepper

Dijon Mustard

(15 grams) Nutritional Yeast

tsp Garlic Powder

tsp Onion Powder

(240 milliliters) Water

Tbsp Agar Agar Powder (not flakes)

Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, soy sauce, tomato paste, apple cider vinegar, red pepper, salt, smoked paprika, cayenne pepper, dijon mustard, nutritional yeast, garlic powder and onion powder to the blender jug. Blend until smooth. Set aside, but do not remove from the blender.

Add the 1 cup of water and agar agar powder to a saucepan and bring to the boil, stirring constantly. Once boiling let it boil for 1 minute.

Remove from the heat and pour it into the blender on top of the cheese mix.

Working quickly, as it will start to set very fast, pour it out into a round dish sprayed with non-stick spray.

Smooth it down and then place it into the fridge to set.

To remove from the bowl, turn it upside down onto a plate.

I just made this last night.  It tastes good, but is really salty.  I'm thinking of leaving out the added salt next time to see if that helps.

An easy way to make homemade vegan cheddar without nuts, gluten, or dairy.

coconut milk

water ((omit

agar agar powder ((or 6 tbsp agar agar flakes))

salt

paprika (or smoked paprika)

onion powder

miso

squirt spray oil ((to coat the cheese mold))

+ 1 teaspoon. tapioca starch (aka tapioca flour) ((optional))

Prepare a cheese mold by spraying a smooth glass container with a little oil.

Pour all of the ingredients except for the water and miso into a medium-sized saucepan.

Stir the ingredients and turn on the heat to medium.

Cook your cheese sauce until it has slowly boiled for 6 minutes while stirring frequently.  (It needs to boil for 6 minutes to fully melt and activate the agar agar).

Mix the miso and water until the miso is dissolved completely. Pour mixture into the cheese sauce.

Stir the cheese sauce until the miso is incorporated.

Pour the cheese into the chosen mold.

Cool for about 15 minutes on the countertop and then cover and put it in the refrigerator for 2-3 more hours until it cools and sets completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1675349461/iqPvdwNw7.mp4

A quick and easy cheddar flavored vegan cheese made from coconut milk.

This vegan nut-free cheddar cheese does everything dairy cheese does--it melts, shreds, and slices, but it’s totally free of any nuts, oil, or animals!

Vegan Nut-Free Cheddar Cheese

unsweetened unflavored non-dairy milk

lemon

turmeric,

tsp sea salt,

tsp smoked paprika

tapioca starch / flour (see note 2)

tbsp kappa carrageenan (totally safe

First, add your tofu, non-dairy milk, nutritional yeast, and spices to the blender. Squeeze half of the lemon in, blend and taste. Now add more of anything you like to get the flavor you desire. Make sure this is all smooth before you go to the next step.

Now add the tapioca starch and the kappa carrageenan. Try to blend until smooth. You’ll find at this point your blender may be putting up a fight mixing it. It’s thick, and getting thicker as the kappa carrageenan works its magic.

Now, pour the mixture into a small pot or saucepan. Make sure to use a spatula to scrape out any leftover mixture in the blender.

Heat the cheese over medium high heat, stirring constantly once it gets hot. Keep stirring until it begins to curdle or stick together in clumps. Turn the heat down to medium now--it’s almost done. Keep stirring and you’ll notice the texture go from clumpy to shiny, thick, and glossy. It will be stretchy, and start to pull away from the inside of the pot. Transfer the mixture to a glass or ceramic container with a lid.

Cover and refrigerate for at least 3-4 hours and test it. I usually do mine overnight. It should be relatively hard to the touch, with some give but not a lot.

To remove the set cheese from the container, run a butter knife around the inside perimeter. Flip the container upside down onto a cutting board and tap the container several times onto the board. For troubleshooting, see the article above this recipe.

Enjoy! This cheese shreds, melts, slices, and cubes. My favorite way to eat this cheese is either with crackers or in this refreshing vegan watermelon feta salad.

This cheese will last for up to one week in the fridge in an airtight container (you can use the same one you used for setting it if you like, I usually do).

I’ll be definitely trying this. I’m obsessed with cheese but lately my gut doesn’t love dairy so I’m looking for substitutes. This sounds dreamy. Thank you!

I use dairy free cheese. This recipe is easy and quick.

Perfect timing since I'm living right now with my in-laws who are vegan and am looking for more things to cook for them!

Oooh, my vegan sister will absolutely love this!

This is Amazing!  I’ve been Vegan for 10 years &amp; this is the First recipe that tastes Great &amp; has Great texture! ❤️🍷.

What would the tofu substitutes, of cashews or white beans  measurements be, and will the cheese still melt using them. I'm cooking for a person with soy allergies.

As a plant-based newbie, I spent A LOT of time wading through PB cheese recipes. This recipe is awesome - quick, easy, and minimal "special" ingredients needed. I did not read the comments before I made it, so I pressed the tofu. I also only used 1 tsp of lemon juice. It came out great and I will definitely be trying the other cheese recipes here!

I made this yesterday and it was very easy and turned out perfect! It did make quite a lot (three Charlie Bingham ceramic dishes). I’d be interested to hear if freezing worked for anyone.

This sounds amazing.

My two ( yes TWO) grown children have dairy AND other food sensitive conditions ( daughter eats low FODmap) SO I am trying to put together a cookbook that EVERYONE can enjoy.

https://content.jwplatform.com/videos/wy9XcX52.mp4

This vegan nut-free cheddar cheese does everything dairy cheese does--it melts, shreds, and slices, but it’s totally free of any nuts, oil, or animal products! In 10 minutes of prep time and a brief time in the refrigerator, you can enjoy a delicious vegan cheddar on pizza, pasta, grilled cheese and more!

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Top 5 vegan cheddar cheese recipes from across the web

The most viewed vegan cheddar cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Sharp Cheddar Cheese

Easy Vegan Cheddar Cheese (Spread &...

Vegan Cheddar Cheese

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Vegan Nut-Free Cheddar Cheese

The most viewed vegan cheddar cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine