Smoky Vegan Cheddar Cheese
Smoky, sharp and sliceable - this Vegan Cheddar Cheese is a great choice for entertaining or everyday snacking.
Servings 8 People
Calories 103kcal
Ingredients
- ½ cup raw cashews , soaked in hot water for 15-20 minutes
- ½ cup non-dairy yogurt , unsweetened
- ⅓ cup soy milk , unsweetened
- 3-4 tablespoons lemon juice , fresh-squeezed (I used 4)
- 2 tablespoons coconut oil , refined
- 2 tablespoons jarred pimientos
- 1 ½ teaspoons apple cider vinegar , more to taste
- 3 tablespoons nutritional yeast
- 1 ½ tablespoons tapioca flour/starch
- 1 teaspoon sea salt , more to taste
- 1 teaspoon smoked paprika
- ¾ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ¼ teaspoon cayenne pepper (*optional)
- ⅓ cup water
- 2 ½ teaspoons agar agar powder
Instructions
- Lightly grease a round 2-Cup Glass Container or something similar. Set aside.
- To soften cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
- Drain cashews and discard soaking water. Add all ingredients to a High-Speed Blender (*except the water and agar agar powder). Blend on high until smooth, about 1-2 minutes. Set aside.
- Add the water to a medium pot over medium heat. Whisk in the Agar Agar Powder until dissolved. The agar will thicken and start to appear gel-like after 2-3 minutes. When it gels, pour in the blended cheese mixture. Stir together well using a Silicone Spatula. Taste for seasoning and add more if needed.
- Cook until the cheese slightly thickens up, about 2-3 minutes. Stir often so it doesn’t stick or burn. Remove from heat.
- Pour evenly into your prepared container. Let it cool at room temperature for 25-30 minutes before placing it in the fridge. Cover and Chill for 4-6 hours. *I put a paper towel between the cover and the cheese to help absorb condensation.
- To remove cheese, turn the container upside down onto a small plate. Give it a few taps. The cheese will slowly slide out on the plate. If it doesn't come out, you can gently use a butter knife to release the edges.
Notes
*Cashews: To make things easier, you can prep ahead, and pre-soften your cashews by placing them in cool water for 4-6 hours (or overnight in the fridge). Then they'll be ready to pop in the blender right away.
- If you don't have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 12 hours or more.
Nutrition
Serving: 2ounces | Calories: 103kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Sodium: 294mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 7.3mg | Calcium: 22mg | Iron: 0.8mg