Eating Whole

A vegan & allergy-friendly lifestyle.

Sliceable, Grateable, Meltable Cashew Cheddar Cheese!


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

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

  6. 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!

    Reply

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