Vegan Cheddar Cheese

Source

Prep Time

Cook Time

10 min

Total Time

10 min

Ingredients

Display units in Metric

Serves Change

1	cup	(150g) Raw Cashews
¹⁄₃	cup	(80ml) Water
5	Tbsp	Lemon Juice
¹⁄₄	cup	(60g) Tahini
1	Tbsp	Soy Sauce (or Tamari)
1	Tbsp	Tomato Paste
2	tsp	Apple Cider Vinegar
1	Medium	chargrilled capsicum (skin off, deseeded and chopped, about 3/4 cup)
2		and 1/2 tsp Himalayan Salt
¹⁄₂	tsp	Smoked Paprika
¹⁄₈	tsp	Cayenne Pepper
1	Tbsp	Dijon Mustard
¹⁄₄	cup	(15g) Nutritional Yeast
1	tsp	Garlic Powder
2	tsp	Onion Powder
1	cup	(240ml) Water
1	Tbsp	Agar Agar Powder.

1. Add the cashews, 1/3 cup water, lemon juice, tahini, soy sauce, tomato paste, apple cider vinegar, red pepper, salt, smoked paprika, cayenne pepper, dijon mustard, nutritional yeast, garlic powder and onion powder to the blender jug. Do not remove from the blender when finished.

2. Add the 1 cup of water and agar agar powder to a pan and bring to the boil, stirring constantly. Once boiling let it boil for 1 minute. Remove from the heat and pour it into the blender on top of the cheese mix. You need to work very quickly here because the agar agar starts to set very fast.

Blend until smooth.

4. Pour it out into a round dish ( I usually put some baking paper underneath, so it doesn't stick.)

Smooth it down and then place it into the fridge to set.

This cheese can be sliced and grated. It makes a 600 gr block of cheese.

1. Add the cashews, 1/3 cup water, lemon juice, tahini, soy sauce, tomato paste, apple cider vinegar, red pepper, salt, smoked paprika, cayenne pepper, dijon mustard, nutritional yeast, garlic powder and onion powder to the blender jug. Do not remove from the blender when finished.
2. Add the 1 cup of water and agar agar powder to a pan and bring to the boil, stirring constantly. Once boiling let it boil for 1 minute. Remove from the heat and pour it into the blender on top of the cheese mix. You need to work very quickly here because the agar agar starts to set very fast.
Blend until smooth.
4. Pour it out into a round dish ( I usually put some baking paper underneath, so it doesn't stick.)
Smooth it down and then place it into the fridge to set.
This cheese can be sliced and grated. It makes a 600 gr block of cheese.

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