Ever wondered how easy it would be to make a vegan cheddar cheese that was melty as well as tasty?
This is a recipe I have used for quite some time now and do recommend it. Before you go diving into it let me say that the taste is more perhaps like a smoked cheddar. It’s really very tasty, easy to make, (although not quick), and lasts for awhile as long as it’s refrigerated.
So I made some last Sunday …. Sunday is always a good day for me to spend in the kitchen making stuff, like cookies or heaps of patties I can then freeze, sauces and, of course vegan cheese e.g. Feta – click for recipe, and this Vegan Cheddar.
It’s not as hard as cheddar, but it can be grated giving softer “strings” which is good for melting through a sauce. Put into a basic white sauce to make it a “cheese sauce”. I’ve grated it into pies to have the vegan version of “Mince and Cheese” pies … a Kiwi tradition! And it’s also awesome in toasted sandwiches (toasties). It melts better if grated rather than sliced.
So here’s how to make a great vegan cheddar cheese – with tips and photos …..
Put the following into a food processor.
- 1 1/2 cups raw Cashews soaked overnight, drained and rinsed.
- 2 packed Tblsp Sundried Tomatoes – dry packaged is best or if you can’t get them that way, really press as much oil out as you can to get them as dry as possible.
- 1/4 cup Nutritional Yeast, also known as Savoury Yeast.
- 1 Tblsp Sherry (optional), if you don’t use Sherry then 1 Tblsp water.
- 1 heaped Tblsp White Miso.
- 1 Tblsp raw Apple Cider Vinegar.
- 1 teaspoon Sea Salt.
- 1 teaspoon Onion powder.
- 1/2 teaspoon dry ground Mustard powder.
- 1/4 teaspoon Turmeric
- dash of Black Pepper.
- It will take time to process and you will need to stop and scrape down the sides. Process until smooth and everything is well blended.
- 1/2 cup refined Coconut Oil.
- Process again until all is mixed through.
- Place into a container that is lined with baking paper or aluminum foil.
- Shape into a “loaf” shape.
- Refrigerate for at least 4 hours.
- Very important to soak the cashews for at least 4 hours … the longer the better.
- I find it easier to snip the sundried tomatoes with scissors.
- The black pepper is for triggering the Turmeric to release its health giving properties … you really don’t need much, just one grind is sufficient.
And the bonus? Because it has miso in it which is fermented – it’s great for gut health!!!! This is my kind of cheese 🙂
Enjoy Great Food!