Nourishing, satisfying, straightforward-to-make vegan cashew Cheddar cheese! It is oil-free, naturally gluten-free, and straightforward to make, too.
It’s Time for DIY Vegan Cheddar Cheese
I am not sure what took me so long to try making plant-based cheese. All that I can say is that I wish I had started sooner, because the process is so plain and, more importantly, the cheese is so satisfying!
If you have been on the fence, too, I urge you to give it a try.
Cashew Cheddar Cheese Benefits
My straightforward Cashew Cheddar Cheese is a great place to begin. It is:
- Vegan
- Paleo
- Oil-free
- Grain-free
- Packed with nutrition
- Great for slicing, shredding, cubing or melting
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- Raw cashews
- Agar-agar (powder or flakes)
- Plain nondairy milk (I used cashew milk)
- Nutritional yeast (this lends cheese-y flavor)
- Lemon juice
- Tomato paste
- Sweet or smoked paprika
- Onion powder
- Garlic powder
- Dijon or yellow mustard
- Turmeric (for color)
- Salt
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
Making the cheese involves blending and chilling, plus 2 additional, yet still plain, steps.
Step One: Quick-Soak the Cashews
Place the raw cashews in a glass measuring cup, bowl, or a large mason jar. Cover the cashews with boiling water. Let the cashews stand in the boiling water for a few minutes until they are plump. Drain the cashews.
Step Two: Prepare the Agar (Plant-Based Gelatin)
Second, prepare the gelatin, which helps to hold the cheese together. The gelatin in this recipe is 100% plant-based (vegan): agar agar. Agar is an all-natural product, made from various forms of seaweed.
Agar is available in both powdered form or flakes. You can use either, but the quantities will be different depending on which type is used. For every teaspoon of powdered agar you will need to use 3 teaspoons of agar flakes.
Like traditional gelatin, agar must be dissolved and heated in order to work.
For this cheese, the agar is dissolved and simmered in nondairy milk. Any plain, nondairy milk will work, but I recommend something other than full-fat coconut milk–unless you are specifically opting for a coconut-flavored cheese :).
Step Three: Blend the Cashews
Blend the agar-milk mixture, drained cashews, and nutritional yeast in a high speed blender until completley smooth. This forms the creamy base of the cheese, as well as the essential cheese flavor (courtesy of the nutritional yeast).
Step Four: Add the Remaining Ingredients
Add the remaining ingredients to the blender to create a distinctive, sharp Cheddar flavor.
I use tomato paste (for umami and color), lemon juice and mustard for sharpness, and garlic powder, onion powder, chili powder and turmeric for tang and depth. The turmeric also provides bold, yellow-orange color.
Step Four: Pour the Cheese into a Mold
Pour the cheese mixture into any mold of your choice, such as a loaf pan or a circular mold (for a wheel of cheese).
I used two small loaf pans (5×3-inches /12.5x 7.5 cm). I recommend lining the pans with plastic wrap, for straightforward removal. Oiling the mold or pan will also suffice.
Step Five: Chill the Cheese
Chill the cheese for at least 4 hours until firm and set, and then unmold.
If there are marks from the mold or plastic wrap, you can dip a knife in hot water to smooth them out.
Enjoy this cheese!!!
More Satisfying & Straightforward Vegan Cheese Recipes to Try:
- Vegan Cashew Boursin Cheese
- Chickpea Flour Feta Cheese
- Chickpea Flour Cheddar Cheese
- Vegan Parmesan Cheese
- Vegetable Nacho Cheese Dip
- Straightforward Cashew Cream Cheese
- Chickpea Flour Queso
- Chipotle Cheese Bread Bites
Vegan Cashew Cheddar Cheese (oil-free, straightforward)
- Servings: 16 ounces/ 453 g
Ingredients
- 1 cup 4 oz/112 g raw cashews
- 1 tablespoon powdered agar-agar or 3 tablespoons agar-agar flakes
- 1 cup 250 mL nondairy milk (I used cashew milk)
- 1/4 cup nutritional yeast
- 2 tablespoons 30 mL lemon juice
- 1 tablespoon 15 mL tomato paste
- 1 and 1/2 teaspoons sweet or smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Dijon or yellow mustard
- 1/4 teaspoon turmeric
- 1/2 teaspoon fine sea salt
Method
- Place the cashews in a mason jar or glass bowl. Add 2 cups (500 mL) boiling water. Let stand for 15 to 20 minutes until very plump. Drain and rinse the cashews.
- Meanwhile, combine the agar agar and milk in a small saucepan. Cook and stir over low to medium heat until the agar is completely dissolved. Continue stirring over low heat for 5 minutes longer until it just begins to bubble–the milk mixture should look slightly thickened (If it does not look thickened at all at this point, continuing cooking for another 30 to 60 seconds until it looks slightly thickened)
- Place the drained cashews, nutritional yeast , and agar-milk mixture in a small blender ( a nutribullet-style blender works reliable). Blend until completely smooth, stopping to scrape down sides several times. Add the lemon juice, tomato paste , paprika, onion powder, garlic powder, mustard, turmeric and salt. Blend until completely smooth.
- Taste the cheese; adjust the seasonings to taste.
- Pour the cheese mixture into a small loaf pan (or any mold of choice) that has been lined with plastic wrap. Cover and refrigerate for at least 4 hours until firm.
- Slice, grate, cube (or melt!) the cheese, as desired, for eating and cooking.
Notes
Overnight Soaking: If you prefer, soak the cashews in 2 cups cold water, at room temperature for 8 hours instead of using the quick soak method. Drain and rinse before using. I do not recommend soaking the cashews for longer than 8 hours (they can turn slimy). Agar Agar Tip: Do not bring the milk agar agar mixture to a full boil, just a low rolling boil (a fewer bubbles, and the mixture is thickened slightly). Work quickly to trasfer it to the blender and blend.
