This flavorful Vegan Cheddar Cheese recipe is so yummy, that even the pickiest eater will love it! It is smooth, creamy, sharp and reminiscent of the cheese I grew up eating.
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
This Vegan Cheddar Cheese recipe is so easy to prepare and it actually tastes better than most commercial recipes. It is sliceable, so it is perfect to serve with sandwiches or as an appetizer.
I have been wanting to make sliceable vegan cheese for quite a while after purchasing agar powder from my local Asian market. Agar powder can also be found online here.
My cheese sauce recipe from my Vegan Mac and Cheese recipe is so delicious, I decided to make the sliceable Vegan Cheddar Cheese by modifying the recipe. The result was spot on, it was so delicious that even my daughter, who is very picky, loved it.
I served my vegan cheese with my Brown Rice Crackers and it was such a delightful treat.
What is Vegan Cheese?
Vegan cheese is plant-based cheese made for people who are avoiding animal products in their diet.
It is also great for people who are dairy-free or lactose intolerant, those who are transitioning to a vegan lifestyle and those who are exploring non-traditional foods.
Cheese is basically made from the coagulation of proteins. In traditional cheese, this protein is casein which is derived from animal milk.
Rennet, a group of enzymes which is produced from the stomach of cows, is added to coagulate the casein. This is what causes curdling and cheese production.
However, vegan cheese doesn’t contain any animal protein. Instead, thickeners, oils, and plant proteins are used to produce a firm vegan cheese.
What is Agar-Agar?
Agar-Agar, also known as, Japanese gelatin, vegetable gelatin, Chinese isinglass, China glass, is the ingredient of choice for making solid vegan cheese, it is a jelly-like product from seaweed. It is basically the vegan version of gelatin.
Agar-agar is sold in Asian supermarkets and most health food stores, it is sold in powdered form, flakes or bar. It is also great in puddings, soups, mousse. For every 1 teaspoon of powdered form, you will need 1 tablespoon of flakes or 1/2 bar.
How To Make Vegan Cheddar Cheese
To make this vegan cheese recipe:
- Blend cashews, water, nutritional yeast flakes, bell pepper, cornstarch, tapioca starch, coconut milk, coconut oil, lemon juice, onion powder, garlic powder, and salt until very creamy.
- Boil the agar powder in water and immediately add it to the cashew sauce.
- Blend the agar/cashew mixture again in a high-speed blender until smooth.
- Pour the cheese mixture into a mold and refrigerate for a couple of hours.
How Long Does Homemade Vegan Cheese Last In The Fridge?
Your vegan cheese should last around 5-7 days in the refrigerator stored in a covered container.
Other Amazing Vegan Cheese Recipes To Try
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Categories
- Categories: Gluten-Free, Vegan
- Courses: Appetizer, Side Dish, Snack
- Cuisine: American
- Seasons: Christmas, Thanksgiving
Nutrition
(Per portion)- Energy: 118 kcal / 493 kJ
- Fat: 8 g
- Protein: 4 g
- Carbs: 8 g
Cook Time
- Preparation: 10 min
- Cooking: 2 h
- Ready in: 2 h 10 min
- For: 1
Ingredients
- 1/2 cup water
- 1/2 cup cashews
- 1/2 cup red bell pepper, chopped seeds removed
- 1/4 cup nutritional yeast flakes
- 2 tablespoons lemon juice
- 2 tablespoons coconut milk
- 2 tablespoons coconut oil
- 1 tablespoon tapioca starch
- 1 tablespoon non-GMO cornstarch
- 1 teaspoon granulated onion powder
- 1 teaspoon granulated garlic powder
- 1 teaspoon salt
- Pinch Cayenne pepper, optional
- 1/2 cup water
- 2 tablespoons agar powder
Instructions
- If using a high-speed blender, add water, cashews, bell pepper, nutritional yeast flakes, lemon juice, coconut milk, coconut oil, tapioca starch, cornstarch, onion powder, garlic powder, salt, and cayenne pepper. Process until smooth and creamy. Set aside.
- Mix cold water with agar powder in a saucepan, bring to boil on medium stirring constantly. Immediately add the cheese sauce and stir constantly with a whisk.
- Pour mixture into an oiled container or silicone loaf mold and refrigerate for at least 1 hour.
Notes
1. The recipe calls for agar powder, if using agar flakes, use 3 times the amount instead.
2. If you prefer a sharper flavor then add extra lemon juice.
I love making my own vegan cheese, and usually ferment the nuts and liquid with the juice from a non pasteurized LIVE ferment… sauerkraut, or any veggie ferment, vegan yogurt, rejuvelac, etc., for 12 to 48 hours to develop a traditional cheesy tartness rather than using an acid like lemon or vinegar. After it becomes as tart as desired, I add in the remaining ingredients, and finish the recipe. BTW, dijon mustard and light miso also add great flavors!
At the time I made this recipe, I find I didn’t have the patience for making fermented cheese. I love lemon, and fresh ingredients even though I know the role that good bacteria plays in the diet. I don’t cook with vinegar, so that’s a no-no but nothing beats lemons and bell pepper in my recipe. They are high in Vitamin C, which helps to boost the immune system. So fresh is my go-to and let the body do the rest.
what brand of coconut milk did you use? full fat or lite?
I use full-fat coconut milk.
Can someone please explain a little bit more what is Agar and Kappa? What do you need double of exactly? First timer lol can’t wait to try this out
Hi Michelle,
Is this canned coconut milk for this recipe?
Deb yes, the full-fat version.I hope you enjoy!
Does this melt well for cooking needs?
It definitely doesn’t melt like traditional cheese, as a. matter of fact I don’t know any very cheese that does and I have tried every one on the market. But the taste is phenomenal.