Sliceable, Grateable, Meltable Cashew Cheddar Cheese!

3 Dec

P1150332s title

Ingredients (makes 1 block of cheese):

  • 1 Cup water
  • 1 Cup non-dairy milk
  • 1 Cup raw cashews, just covered in a bowl of water and soaked for at least 4 hours (then drain)
  • 1/4 Cup nutritional yeast
  • 3 Tablespoons tahini
  • 2 Tablespoons miso
  • 4 teaspoons agar agar powder
  • 1 teaspoon coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon rice vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon turmeric (for color)

Directions:

  1. In a medium sauce pan on medium-high heat, bring your water, non-dairy milk, agar agar, and coconut oil to a boil.  Reduce the heat to low and simmer for 8-10 minutes, continuously whisking.
  2. In your blender add your drained soaked cashews, nutritional yeast, tahini, miso, sea salt, rice vinegar, garlic powder, onion powder, liquid smoke, turmeric, and blend until the cashews start to break up.  Slowly pour your agar agar mixture into your blender and blend until smooth and creamy.
  3. Grease your cheese container (I used saran wrap and greased it then placed it in my glass dish, to be sure my cheese had a fool-proof exit strategy).  Carefully pour your cheese mixture into your dish and pop it in the fridge for at least 4-6 hours (I left mine in overnight).
  4. Serve over crackers,  grate & melt on your favorite meals, the possibilities are now endless!
  5. Enjoy eating whole!P1150320s P1150325s P1150326s P1150332s

6 Responses to “Sliceable, Grateable, Meltable Cashew Cheddar Cheese!”

  1. coeh February 17, 2015 at 12:20 am #

    i made this recently with a few changes based on taste and what i had/didn’t have , and it was great! these were the differences: i used chickpea miso rather than soy, i didn’t have rice vinegar so i used citric acid to add tartness, left out the onion powder because i didn’t have it, and used smoked paprika instead of liquid smoke (half the amount). i left out the nutritional yeast by accident initially, but it tasted really good without (after mixing, but before putting in fridge), so i didn’t add it. also, i feel that nutritional yeast sometimes has a nacho cheese taste specifically, so i wasn’t sure i wanted to add it based on that.

    anyway, thanks for the recipe! we have enjoyed it on sandwiches, crackers, and black bean soft tacos so far!

Trackbacks/Pingbacks

  1. I know it’s cheesy, but here is a grate collection of my cheese recipes! | Eating Whole - December 3, 2013

    […] Sliceable, Grateable, Meltable Cashew Cheddar Cheese! […]

  2. Roasted Cauliflower Au Gratin | Eating Whole - April 15, 2014

    […] Cup veganized cheddar cheese, […]

  3. Twice Baked Potato Stuffed with Baby Kale, Spinach, Cheddar | Eating Whole - April 15, 2014

    […] Cup veganized cheddar cheese (OR I recommend Follow Your Heart Cheddar Style Cheese), […]

  4. Pasta au Gratin: Oo you fancy, huh? | Eating Whole - April 18, 2014

    […] Cup veganized cheddar cheese, […]

  5. The Vegan Omelet | Eating Whole - June 9, 2014

    […] 1/2 Cup shredded vegan cheddar cheese […]

Questions? Comments? :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: