I’ve been wanting to try out this vegan cheese making thing for some time now. It has seemed quite hardcore and like you need so many specific ingredients and tools. I knew I’d get to it one day, but I anticipated many days of operation and even some failed attempts.
This has been my breakout vegan cheese recipe! It’s super easy, tastes absolutely delicious, and goes down very well, even with non-vegans.
One of my favorite things about this recipe is it’s really quite a quick recipe for a vegan cheese. Often you need “maturing” time and to let it sit in the fridge for multiple days before you can eat the final product.
Thanks to the agar powder this one will set in the fridge in 1-2 hours, into a perfect satisfyingly firm cheese.
At first glance, it may look like quite a lot of ingredients to put into one thing. But trust me, the depth of flavor (ooh fancy) in this cheese is amazing. The smoked paprika adds that smoky cheddar flavor to it. The bell pepper adds color and a fresh taste.
This cheese slices beautifully to have on a cheese board with crackers which is what I like to do when I eat it.
It is firm enough to grate, and will slightly melt on top of a pizza (although it won’t spread). It will keep in the fridge for a week.
I recommend sticking to this original recipe, but as long as it’s not an essential part of the recipe, you can probably leave out some of the ingredients. Cashews and bell pepper are essential to the bulk of this recipe. If you leave out the agar agar powder you will not get the formed cheese block we are going for here.
Agar Powder (or agar-agar powder) is a red algae, traditionally used in Japanese cuisine. Usually used as a plant-based substitute for gelatin, and comes in powder or flake form.
Mixed with boiling water, once cooled agar will make a jelly consistency. This is what makes this cheese into a “block”! The powder is the best one to use rather than the flakes for this recipe.
You must work quickly when working with the boiled agar powder. Once it comes off the heat it will start to firm up right away. So as soon as the powder is dissolved, work fast and pour the mixture into the blender, blend together, and pour into the greased mold.
This recipe yields about a 20 oz block of cheese. I used a glass container that is about 5 inches round and 2 1/2 inches deep, with a lid over the top. You can use plastic or a reusable wrap over the top if you need it.
Alternatively, you could use two or three ramekins to make smaller portions. The cheese can be frozen if needed. There was certainly no need to be frozen at my house!
The first time I made this recipe, I thought it was quite a large portion and we’d maybe get through half of it, then save the second half in the fridge. But we powered through the entire thing in one sitting!
Vegan Sliceable Cheddar Cheese
Super easy, fast, vegan, sliceable red pepper cheddar cheese. Serve on crackers, in sandwiches, or atop pizza.
Ingredients
- 1 Cup Raw Cashews
- 1/3 Cup Water
- 1/4 Cup Tahini
- 5 TBS Lemon Juice
- 2 TBS Coconut Oil
- 1 TBS Soy Sauce*
- 2 tsp Apple Cider Vinegar
- 1 TSB Tomato Paste
- 1 Medium Sized Red Bell Pepper (deseeded and chopped)
- 2 1/2 tsp Salt
- 1/8 tsp Cayenne Pepper
- 1/2 tsp Smoked Paprika
- 1 TBS Dijon or Whole Grain Mustard
- 1/4 Cup Nutritional Yeast
- 1 tsp Garlic Powder
- 2 tsp Onion Powder
Agar Mixture
- 1 Cup Water
- 1 TBS Agar-Agar Powder (not flakes)
Instructions
- Grease a 5" round by 2" deep container with non-stick cooking spray.
- Add the cashews, 1/3 water, tahini, lemon juice, coconut oil, soy sauce, apple cider vinegar, tomato paste, bell pepper, salt, cayenne pepper, paprika, mustard, nutritional yeast, garlic powder, and onion powder in a high powered blender**. Blend until very smooth.
- Mix the 1 cup of water and agar-agar powder in a saucepan and bring to a boil. Let boil for about 1 minute.
- Remove the agar mixture from the heat and pour it into the blender with the cheese mixture.
- Blend until smooth. Making sure there is no agar mixture separated from the cheese mixture.
- Working quickly (the agar will set as it cools) pour the cheese mixture from the blender into the greased container. Smooth down if needed.
- Cover and let sit in the fridge until set (about 1-2 hours).
- When ready to serve, place a plate over the top, flip over, and let it fall onto the plate.
Notes
*To make this recipe gluten-free use a gluten-free soy sauce or a Tamari sauce.
**If you don't have a high powered blender such as a VitaMix, soak the cashews overnight so they don't overwhelm your blender.