Closeup view of vegan cheddar cheese wheel. One piece cut out. Red grapes and crackers on the side.
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Smoky Vegan Cheddar Cheese

Smoky, sharp and sliceable - this Vegan Cheddar Cheese is a great choice for entertaining or everyday snacking.
Course Appetizer, Condiment
Cuisine American, Gluten-Free, Vegan
Keyword Cashew Cheese, Vegan Cheddar Cheese
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 People
Calories 103kcal
Author Melissa Huggins

Ingredients

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.
* Oil: Make sure to use refined coconut oil to avoid a subtle coconut taste.
* Prep time doesn't include chilling time.
 

Nutrition

Serving: 2ounces | Calories: 103kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Sodium: 294mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2% | Vitamin C: 8.8% | Calcium: 2.2% | Iron: 4.3%