Vegan Cheddar Cheese brings a burst of cheesy goodness to every bite. This delectable cheese leaves a lasting impression on your palate. Indulge in the rich and flavorful world of vegan cheddar cheese. This plant-based cheese captures the essence of traditional cheddar making it a popular choice. Add it to your favorite entrees, layer it in a mouthwatering sandwich, or simply savor it on its own! .
Serving options for vegan cheddar cheese
Sandwiches, burgers and wraps: Top your veggie burgers, sliders or sandwiches with a slice of cheese. Add a layer of cheese to your favorite wraps and take them to the next level.
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Appetizers: Create a stunning vegan cheese board or charcuterie platter. Pair this cheddar cheese with crackers, olives, dried and fresh fruits. Or add this cheese when making cheesy appetizers.
Soups: Add grated or diced vegan cheese to soups, like potato soup, broccoli soup, or tomato soup. The cheese pairs well with Vegan Lentil Chili or Vegan Chili with Black Beans. You can also sprinkle it on top as a garnish before serving.
Salads: Use cheddar chees as a topping for salads. It pairs well with ingredients like fresh vegetables, nuts, seeds, and dressings.
Entrees, Main dishes and Sides: Use this cheddar to add to your dishes. Try it in recipes and use it to add flavor and garnish, too.
Storage tips
Refrigeration: Place the vegan cheese in an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator to maintain its freshness. Homemade vegan cheese tends to be more perishable than store-bought varieties, so it’s important to keep it refrigerated at all times. Generally, it is recommended to consume it within 5 to 7 days.
Vegan Cheddar Cheese
Equipment
- 1 Blender
- 1 saucepan
- 1 cheese mold or container
- 1 whisk
- 1 spatula and spoon
Ingredients
- 1 ¼ cups raw cashews, soaked in water for 4 -6 hours and drained
- ½ cup water
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 2 tablespoons tahini
- 1 tablespoons white miso paste
- 1 tablespoon coconut amino, tamari, or soy sauce
- 3 tablespoons coconut oil (melted)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon turmeric powder (for color)
- ½ teaspoon paprika or smoked paprika
- ⅛ teaspoon cayenne (optional)
- ½ teaspoon salt (adjust to taste)
- 1 cup water
- 2 tablespoons agar powder
Instructions
- In a blender or food processor, combine 1/2 cup water with the soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, coconut oil, tahini, miso paste, onion powder, garlic powder, turmeric powder, paprika, cayenne, and salt. Blend until smooth and creamy.
- In a small saucepan, whisk together the water and agar powder. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat and simmer for about 5 minutes until the agar powder is fully dissolved.
- Pour the cashew mixture into the saucepan with the agar mixture. Whisk everything together until well combined.
- Continue cooking the mixture over medium-low heat for about 5 minutes, stirring constantly, until it thickens and becomes gooey.
- Quickly transfer the mixture into a silicone mold or a lined loaf pan. Smooth the top with a spatula.
- Allow the cheese to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight, until completely set.
- Once the cheese is set, remove it from the mold or loaf pan. It can be sliced, grated, or used as desired.
