Vegan Cheddar Cheese Recipe
By Loving It Vegan
🔪Prep Time: 10 minutes
👩🍳Cook Time: 10 minutes
1 cup Raw Cashews (150g)
1/3 cup Water (80ml)
5 Tbsp Lemon Juice
2 Tbsp Coconut Oil
1/4 cup Tahini (60g)
1 Tbsp Soy Sauce or sub Tamari for gluten-free
1 Tbsp Tomato Paste
2 tsp Apple Cider Vinegar
1 Medium Red Bell Pepper deseeded and chopped, about 3/4 cup
2 and 1/2 tsp Salt
1/2 tsp Smoked Paprika
1/8 tsp Cayenne Pepper
1 Tbsp Dijon Mustard
1/4 cup Nutritional Yeast (15g)
1 tsp Garlic Powder
2 tsp Onion Powder
1 cup Water (240ml)
1 Tbsp Agar Agar Powder must be powder and not flakes*
1Add the cashews, 1/3 cup water, lemon juice, coconut oil, 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. Blend until smooth. Set aside, but do not remove from the blender.
2Add the 1 cup of water and agar agar powder to a saucepan and bring to the boil, stirring constantly. Once boiling let it boil for 1 minute.
3Remove from the heat and pour it into the blender on top of the cheese mix.
4Blend until smooth.
5Working quickly, as it will start to set very fast, pour it out into a round dish sprayed with non-stick spray.
6Smooth it down and then place it into the fridge to set.
7To remove from the bowl, turn it upside down onto a plate.
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