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.
  1. 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.

Then add:

  • 1/2 cup refined Coconut Oil.
  1. Process again until all is mixed through.
  2. Place into a container that is lined with baking paper or aluminum foil.
  3. Shape into a “loaf” shape.
  4. Refrigerate for at least 4 hours.

Tips:

  • 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.

Photos:

how to make Vegan cheddar cheese

Ingredients and recipe … Check!

how to make Vegan cheddar cheese

Snip those SD tomatoes!

how to make Vegan cheddar cheese

Start processing … From this –

how to make Vegan cheddar cheese

To this – mmmm smoooooth

how to make Vegan cheddar cheese

Into the container

how to make Vegan cheddar cheese

Package it up and into the fridge!

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!

Ciao
Fee




Save

Save

Save

Save

Save

Save

Like
Like Love Haha Wow Sad Angry
1