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YumThis 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.
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 cheese for quite awhile 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 it with my Brown Rice Crackers and it was such a delightful treat.
To make this Vegan Cheddar Cheese, I blended 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. I boiled the agar powder in water and immediately add it to the cashew sauce. I then blend again until smooth. I used a high-speed blender. I then poured the cheese mixture into a mold and refrigerate for a couple hours.
Please note: The recipe calls for agar powder, if using agar flakes, use 3 times the amount instead.
- Energy:
- 118 kcal / 493 kJ
- Fat:
- 8 g
- Protein:
- 4 g
- Carbohydrate:
- 8 g
Ingredients
- 1/2 cup water
- 1-2 tablespoons agar powder
- 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
- Preparation:
- 10 min
- Cooking:
- 2 h
- Ready in:
- 2 h 10 min
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.
- Mix cold water with agar powder in a saucepan, bring to boil on medium stirring constantly. Remove from heat and immediately add to cheese sauce.
- Process until smooth.
- Pour mixture into an oiled container and refrigerate for at least 1 hour.
- Alternatively, especially when using a regular blender, process all the ingredients including agar powder in a blender until smooth. Pour sauce into a non-stick sauce on medium heat whisking constantly until thick and bubbly. Immediately pour into an oiled container and refrigerate for an hour.
Notes
I hate bell peppers but often see them in cheese recipes. Why is that? Will I be able to taste it? If I leave it out will it not be right? I’ve been really struggling looking for a good hard cheese & getting stuck.
Kyla, the bell pepper is for color and added nutrients but you can leave it out and it won’t affect the taste at all. For a melty cheese substitute agar with Kappa carrageenan.
What do you consider a high speed blender?
Jane the two high-speed blenders that I like and I have used are Blendtec and Vitamix brands. When you blend nuts or vegetables with liquid they should have a creamy finish. When you blend a grain for instance oats, you should end up with oat flour.
Michelle, I am allergic to cashews. :c Is there another nut I can substitute for them? Everywhere I look for a “cheese” recipe then seem to all use cashews.
Lisa, I use almonds in place of cashews. If you can get almond flour that’s even better.If you are using whole almonds blanch the almonds first, remove skin, then use a high-speed blender to process. You might need to blend, take a break then blend again until its smooth.
Hi can you tell me if the non GMO cornstarch would be gluten free and if not what can I use to replace this?
Thank you for all your wonderful recipes!
Heather
Heather this brand is gluten-free http://www.hodgsonmillstore.com/en/non-gmo-verified/gluten-free-non-gmo-corn-starch-71518-02101-001_group
Does this cheese melt and shred as well as slice?
It shreds very well but if you want it to melt you would have to substitute the agar flakes with Kappa carrageenan.Check out https://www.artisanveganlife.com/more-cheesy-tips/
How much do I sub?
Have made this morning. Used plastic food grade white cheese molds. No need for oiling them. Cheddar now wrapped up with paper towels and air drying for about 72 hours in cooler. Will send picture when completed along with opinion of taste test.
Wow Bob, I’m so curious to know how they turn out after air drying, will love to see the photos!
I will try this tomorrow. Are you using refined coconut oil?
Awesome, I used unrefined coconut oil.
I love this recipe, thank you for sharing!