Vegan Cheddar Cheese
An incredible plant-based and oil-free cheddar-style cheese that shreds and melts well – great on tacos, omelets, and casseroles!
Equipment
- high speed blender
Ingredients
- ½ cup raw cashews
- ½ cup potatoes diced
- ¼ cup carrots diced
- 1 ½ cups plant milk
- ¼ cup tapioca starch*
- 2 Tbsp nutritional yeast
- 1 Tbsp fresh lemon juice
- 1 Tbsp apple cider vinegar
- 1 Tbsp white miso paste
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika**
- 1 Tbsp + 1 tsp kappa carrageenan*** optional
- 1 tsp salt optional
Instructions
- Boil the cashews, potatoes, and carrots in a saucepan until carrots and potatoes are fork tender, about 10 minutes. Drain and rinse well.
- Put the cooked potatoes, carrots, and cashews back in the saucepan. Pour in the milk and bring to a low boil. Remove from heat.
- Place all of the ingredients (including the hot milk, potatoes, carrots, and cashews) into a high-speed blender and blend on high speed for 1-2 minutes, until very smooth.
- Immediately pour into a glass or plastic bowl, mold, or container; and allow to cool completely. Then refrigerate for at least 3 hours.
- Once the cheddar is firm, you can slice or shred and use in any recipe that calls for it, though the flavor improves with time and is best the next day.
- Store in a covered container or wrapped in a paper towel in the refrigerator for up to 4-5 days.
Notes
* I use expandex tapioca starch.
** I sometimes like to use smoked paprika.
*** Kappa Carrageenan is necessary for shred-able and sliceable cheese. If you omit it, the mozzarella cheese will remain in a soft sauce state. It’s still delicious but will need to be spooned or poured onto your pizza or lasagna. You may also substitute with 3 Tbsp agar agar, if desired, but it may result in a softer less melty cheese.