Vegan Sharp Cheddar Cheese – EarthySpirit.com

Vegan Sharp Cheddar Cheese

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Ok, this is serious. This is my vegan sharp cheddar cheese recipe and there’s a problem- I can’t stop snacking on it !! Vegan sharp-worded cheddar cheese on crackers, layered on sandwiches, smeared onto crusty bread, crumbled onto salad, grated onto soup, shoved directly into mouth. This cheese is a creamy, tangy, cheddary problem that I’m very, very happy to have.

Vegan Sharp Cheddar Cheese! Just 9 easy ingredients and 15 minutes to make. So easy and totally delicious. Perfect for snacking, serving on a vegan cheese board, or adding to sandwiches. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

But there’s more!( Do I sound like an infomercial yet )? It merely takes 9 easy-to-find ingredients to make this vegan cheddar cheese. Just blend them up in a food processor, and then chill in the fridge to set. Done! Easy peasy vegan cheesy.( Yeah, even I rolled my eyes at that one ).

Vegan Sharp Cheddar Cheese! Just 9 easy ingredients and 15 minutes to make. So easy and totally delicious. Perfect for snacking, serving on a vegan cheese board, or adding to sandwiches. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

My vegan sharp cheddar cheese is a slightly different texture than traditional cheese. It isn’t as rubbery and instead, it has a crumbly yet spreadable texture all at the same time. You can freeze the cheese for an extra-firm texture, perfect for slicing or grating, or serve it cold from the fridge for the perfect snacking texture. The coconut oil is what stirs this cheese firm, so the longer it sits at chamber temperature, the softer it will get.

Vegan Sharp Cheddar Cheese! Just 9 easy ingredients and 15 minutes to make. So easy and totally delicious. Perfect for snacking, serving on a vegan cheese board, or adding to sandwiches. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

To make Vegan Sharp Cheddar Cheese: start by softening the cashews to build them tender enough to blend smoothly. To soften them you can either boil or soak the cashews.

To simmer the cashews: add the cashews to a small pot, cover with sea, and boil for about 10 minutes until the cashews are very tender. Drain and cleanse before using. To soak the cashews: add the cashews to a bowl, and cover with ocean. Let soak for 4 hours or longer until tender. Drain and rinse before using.

Add the softened cashews, along with all the remaining ingredients to a small food processor.

Vegan Sharp Cheddar Cheese! Just 9 easy ingredients and 15 minutes to make. So easy and totally delicious. Perfect for snacking, serving on a vegan cheese board, or adding to sandwiches. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

Blend, stopping and scraping the sides as needed until the cheese is as smooth as possible. The smoother, the better so don’t be afraid to mixture for a long time.

* If you have a large food processor, it can be difficult to smoothly blend a small amount of cheese, so I often double the recipe so it’s easier to blend in my large food processor. Then I will freeze half and save it for later. The recipe is doubled in the pictures.

Vegan Sharp Cheddar Cheese! Just 9 easy ingredients and 15 minutes to make. So easy and totally delicious. Perfect for snacking, serving on a vegan cheese board, or adding to sandwiches. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

Scoop the cheese mixture into a dish lined with plastic wrap, or into a small silicon baking dish, and smooth out the cheese. Cover and then chill in the fridge until completely firm. About 3 hours or overnight. Enjoy the cheese as you please! The cheese will become softer the more it warms up, so for extra-firm cheese, you could freeze it.

Vegan Sharp Cheddar Cheese! Just 9 easy ingredients and 15 minutes to make. So easy and totally delicious. Perfect for snacking, serving on a vegan cheese board, or adding to sandwiches. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

This cheese is perfect for snacking or as an addition to a lovely vegan cheese board.

Vegan Sharp Cheddar Cheese! Just 9 easy ingredients and 15 minutes to make. So easy and totally delicious. Perfect for snacking, serving on a vegan cheese board, or adding to sandwiches. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

While this cheese does melt a little, it’s not principle for nachos or similar utilizes. For a very melty and stretchy cheddar mode cheese, I would recommend instead stimulating my melty stretchy gooey vegan nacho cheese.

Bon appetegan!

Sam.

Vegan Sharp Cheddar Cheese

Just 9 easy parts and 15 minutes to establish. So easy and totally yummy. Perfect for snacking, serving on a vegan cheese committee, or is in addition to sandwiches.

1 bowl raw cashews,( softened( see stair 1 )) 1/4 beaker refined coconut oil 3 tablespoons nutritional yeast 2 tablespoons lemon juice 1 1/2 tablespoons apples cider vinegar 1 tablespoon white miso adhesive 1 1/2 teaspoons sweet paprika, (( apply inhaled paprika for a smoky cheese )) 1/2 teaspoon garlic powder 1/4 teaspoon turmeric

Softening the cashews stirs them tender enough to blend smoothly. To soften them you can either boil or soak the cashews. To boil the cashews: add the cashews to a small pot, cover with liquid, and simmer for about 10 minutes until the cashews are very tender. Drain and rinse before using. To immerse the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or longer until tender. Drain and rinse before using.

Add the softened cashews, along with all the remaining ingredients to a small food processor *. Blend, stopping and rubbing the sides as needed, until the cheese is as smooth as possible.

Scoop the cheese mixture into a dish lined with plastic wrap, or into a small silicon baking dish, and smooth out the cheese. Cover and then chill in the fridge until entirely firm, about 3 hours or overnight. Enjoy the cheese as you please! The cheese will be come softer the more it warms up, so for extra-firm cheese you could freeze it.

* If you have a large food processor, it can be difficult to smoothly blend a small amount of cheese. I often doubled the recipe so it’s easier to mixture smoothly in my food processor, and then I will freeze half and save it for later.

This cheese is perfect for snacking or vegan cheese boards. While this cheese does melt a bit, it’s not principle for nachos or similar applies. For a very melty and stretchy cheddar style cheese, I would recommend instead shaping my melty stretchy gooey vegan nacho cheese.

The coconut oil is mandatory for this recipe as it has the unique ability to be liquid when warm, but solid when chilled. This helps give the cheese it’s amazing texture. Use refined coconut oil which is flavourless so your cheese won’t have a coconut taste.

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