Vegan Cheddar Cheese
This sliceable vegan cheddar cheese wheel features a rich, smoky red pepper flavor profile. Firm enough to grate but soft enough to mash, this cashew-based alternative is perfect for crackers, sandwiches, or melting onto pizzas. A stunning addition to any plant-based cheese board that is sure to impress.
Instructions
- 1
Place the raw cashews (1 cup), water (0.33 cup), lemon juice (5 tbsp), coconut oil (2 tbsp), tahini (0.25 cup), soy sauce (1 tbsp), tomato paste (1 tbsp), apple cider vinegar (2 tsp), red bell pepper (1 medium), salt (2.5 tsp), smoked paprika (0.5 tsp), cayenne pepper (0.125 tsp), dijon mustard (1 tbsp), nutritional yeast (0.25 cup), garlic powder (1 tsp), and onion powder (2 tsp) into a high-speed blender. Blend until perfectly smooth and set aside in the blender.
- 2
Add water (1 cup) and agar agar powder (1 tbsp) to a saucepan. Bring to a boil over medium heat while stirring constantly. Boil for 1 minute until the mixture becomes thick and gelatinous.
- 3
Immediately pour the boiling agar mixture into the blender on top of the cheese base. Blend quickly until uniform.
- 4
Working fast, pour the cheese into a round dish lightly coated with non stick spray (1 spray). Smooth the surface and refrigerate until set and firm.
- 5
Once firm, turn the dish upside down onto a plate to release the cheese wheel. Slice and serve as desired.
Nutrition Facts
Per portion