Vegan Sharp Cheddar Cheese
Indulge in the rich, tangy flavors of homemade Vegan Sharp Cheddar Cheese, a dairy-free delight that's perfect for slicing, shredding, or snacking. Made with wholesome ingredients like raw cashews, nutritional yeast, and kappa carrageenan for a perfectly firm texture, this plant-based cheese delivers the bold cheddar taste you love without any dairy. A hint of smoked paprika and turmeric adds depth and a vibrant orange hue, while apple cider vinegar and lemon juice provide the signature sharpness. Quick and easy to prepare in just 25 minutes (plus chilling time), this vegan cheese is perfect for sandwiches, charcuterie boards, or melting over your favorite dishes. Try this meltable, creamy, and completely customizable recipe for a guilt-free cheesy pleasure!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 3 cups Water
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 0.25 cup Nutritional yeast
- 2 tablespoons Kappa carrageenan
- 2 tablespoons Freshly squeezed lemon juice
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground turmeric (for color)
- 2 tablespoons Tapioca starch
Instructions
Place the raw cashews in a medium bowl and cover with 2 cups of warm water. Soak for 2 to 4 hours or overnight for a creamier texture. Alternatively, use the quick-soak method by pouring boiling water over the cashews and letting them sit for 30 minutes. Drain and rinse the cashews thoroughly.
Transfer the soaked cashews to a high-speed blender. Add the plant-based milk, nutritional yeast, lemon juice, apple cider vinegar, salt, garlic powder, smoked paprika, ground turmeric, and tapioca starch.
Blend the mixture on high speed until it becomes completely smooth and creamy. This should take 2 to 3 minutes. Scrape down the sides of the blender if necessary to ensure all ingredients are incorporated.
Pour the blended mixture into a medium saucepan. Stir in the kappa carrageenan to help the cheese set into a firm consistency.
Place the saucepan over medium heat and cook, stirring constantly, for 5 to 7 minutes. The mixture will thicken quickly, taking on a stretchy and glossy consistency. Be sure to stir vigorously to prevent lumps.
Once the mixture is smooth and thickened, immediately transfer it to a lightly greased mold or container of your choice. Use a silicone mold for easy removal, or line a small loaf pan with parchment paper.
Smooth the surface of the cheese using a spatula, and let it cool at room temperature for about 15 minutes.
Once cooled, transfer the mold to the refrigerator and allow the cheese to set for at least 2 hours, or until firm.
Remove the cheese from the mold and slice, shred, or enjoy it as desired. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2201 mg | 96% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 10.1 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 634 mg | 49% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
