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    Home » Recipes » Vegan Cheese

    Vegan Cheddar Cheese

    Published on December 13, 2018 by Kate, Updated on May 13, 2021 - 25 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    photo collage of vegan cheddar cheese for pinterest

    A quick and easy way to make the best sliceable, shreddable, meltable vegan cheddar cheese!  It's got just a bit of tang, lots of flavor, and that chewy-cheesy texture we all crave!

    overhead shot of vegan cheddar cheese sliced, cubed and grated agains a marble background

    This vegan cheddar is AMAZING shredded in broccoli salad, sliced in sandwiches, or served cubed or sliced for snacking or a vegan charcuterie board!

    What is vegan Cheddar Cheese made of?

    1. Refined Coconut Oil  – Please don’t miss the word refined.  It doesn’t taste like coconut but it still turns solid at cooler temps and just has that wonderful richness.
    2. Tapioca Flour - This helps solidify the cheese, and also adds a ‘stretchiness’ to the texture.
    3. Kappa Carrageenan – This ingredient is what makes the cheese able to go from liquid to solid and back to melted state.  It’s a wonder ingredient and not widely sold.  (Find it on Amazon or Modernist Pantry).
    4. Mellow White Miso Paste - while there are other flavor ingredients included, this one really helps add a depth to the 'cheesy' flavor.  (Don't confuse with dark or red miso - very different flavors!)
    5. Raw cashew pieces - This is the base of this cheese. Don't worry, the cheese doesn't taste like cashews. Just soak them in hot water for 5 minutes, and rinse well. This helps get rid of the cashew taste and softens them, making it easier to blend them into a smooth cashew paste.

    overhead shot of vegan cheddar cheese on a slate cheese board with apples and crackers surrounding

    Related recipe: Vegan Mozzarella

    How to make vegan Cheddar Cheese:

    The simplicity of this process is going to blow your mind.  No 'cooking' needed!

    Step #1:  Soak cashews in hot water for 5 minutes.  Rinse and drain.

    overhead shot of cashews soaking in clear bowl for vegan cheddar cheese making

    Step #2:  Add drained cashews and all other ingredients except water to your blender.

    overhead shot of ingredients for vegan cheddar cheese making in blender

    Step #3:  Boil water and add (carefully) immediately to blender.  Place blender lid on tightly(!) and blend until completely smooth for approximately 1-2 minutes.  Stop once to scrape down the sides of the blender if needed.

    overhead shot of vegan cheddar cheese blended up smooth in blender

    Step #4:  Pour right away into a mold - either glass, silicone, or metal as you prefer.  (No need to line or grease mold.)

    side overhead shot of pouring vegan cheddar cheese into clear bowl mold

    Step #5:  Chill for at least 4 hours for optimal firmness and then use a butter knife to assist vegan cheddar cheese block to flip onto a plate.  Slice, grate, and devour!

    overhead shot of vegan cheddar cheese in a mold for refrigeration

    Pro cooking tip:  This cheese starts to set immediately as soon as it begins to cool, so the faster you can get your cheese from the blender to the mold, the smoother the surface of the cheese will be.  The great part is that the other side is always perfect.  Just flip it over!!

    side overhead shot of thin slices of vegan cheddar cheese with cheddar cheese cubes in the background on small bronze plate

    Related recipe: Vegan pepper Jack cheese

    What does vegan cheddar cheese taste like?

    This vegan cheddar cheese recipe is mild but full of flavor.  It's got a little tangy kick, and an awesome slightly chewy texture.

    How long does this vegan cheddar cheese last and how do I store it?

    The cheese will last around 5 days in the refrigerator.  I recommend wrapping your finished cheese in a paper towel, and then tightly in plastic wrap.  Change the paper towel every few days if you think of it.  This will help to absorb and moisture if the cheese 'sweats' at all.

    Can you freeze vegan cheese?

    Sure!  It does get a little softer in texture after thawing, but if you think you can’t eat it all, by all means freeze it!  (Most people have trouble making it last that long tho!  Check out the comments below! )

    side overhead closeup of vegan cheddar cheese shreds on a marble background

    Does this vegan cheddar cheese melt?

    This cheese will melt if it doesn't dry out first.  For example, it will melt well when used in lasagna, will soften over a baked potato, and works well in quesadillas.  However if it is spread on top of pizza in the oven, it may dry before it can melt.  If you want a more melty cheese as opposed to a block cheese, I would recommend decreasing the Kappa Carrageenan in the recipe to 1 tablespoon.

    Can I use Agar Powder in place of the Kappa Carrageenan?

    This is a common reader question.  Agar does replace Kappa Carrageenan fairly well in this recipe - the result is not quite as firm or as melty.  Use double the amount recommended for Kappa Carrageenan when replacing with agar.  (I don't believe that agar is fully activated using this method, but it still does amazingly well.)

    side overhead closeup of slices of vegan cheddar cheese as well as crackers and cheese wedges on slate board

    Can’t wait for you all to try this vegan cheddar cheese recipe!  Happy vegan cheese making!

    Other vegan cheese recipes you will love:

    • Vegan mozzarella cheese
    • Vegan pepper Jack cheese
    • Vegan smoked Gouda cheese
    • Vegan nacho cheese sauce
    • Vegan cream cheese

    If you’ve tried this Vegan Cheddar Cheese recipe or any other recipe on the blog then don’t forget to use the stars to rate the recipe and let me know how you got on in the comments below.  I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    Vegan Cheddar Cheese

    This firm vegan Cheddar Cheese is flavorful and tangy.  It slices, shreds, and melts and pairs well with crackers or can be used as a dairy cheese replacement in many recipes!  Made in 5 minutes in your blender!
    4.72 from 25 votes
    Print recipe Leave a comment
    Course: Appetizer, Snack
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes
    Refrigerator time: 4 hours
    Total Time: 5 minutes
    Servings: 10 people
    Calories: 89kcal
    Author: Kate

    Ingredients

    Add to blender:

    • ½ cup raw cashew pieces
    • ¼ cup tapioca flour
    • ¼ cup nutritional yeast flakes
    • ¼ cup refined coconut oil
    • 1 ½ tablespoon kappa carrageenan
    • 2 tablespoon mellow white miso
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon lemon juice
    • 1 tablespoon canned pimientos
    • 1 teaspoon sea salt
    • 1 teaspoon seasoned salt, I use Johnny's
    • 1 teaspoon onion powder
    • ½ teaspoon garlic powder

    Reserve until ready to blend:

    • 1 ½ cups boiling water

    Instructions

    • Soak cashews in hot water for 5 minutes.  Rinse and drain.  Add cashews and all other ingredients except water to your blender.
    • Boil water and add (carefully) immediately to blender.  Place blender lid on tightly (!) and blend until completely smooth for approximately 1-2 minutes.  Stop to scrape down sides once if needed.
    • Pour right away into a mold - either glass, silicone, or metal as you prefer.  (No need to line or grease mold.)
    • Chill for at least 4 hours for optimal firmness and then use a butter knife to assist vegan cheddar cheese block to flip onto a plate.  Slice, grate, and devour!

    Notes

    Pro cooking tip:  This cheese starts to set immediately as soon as it begins to cool, so the faster you can get your cheese from the blender to the mold, the smoother the surface of the cheese will be.  The great part is that the other side is always perfect.  Just flip it over!!
    Storage:  The cheese will last around 5 days in the refrigerator.  I recommend wrapping your finished cheese in a paper towel, and then tightly in plastic wrap.  Change the paper towel every few days if you think of it.  This will help to absorb and moisture if the cheese 'sweats' at all.
    You can freeze this cheese but it does get a little softer in texture after thawing, but if you think you can’t eat it all, by all means freeze it!  

    Does this vegan Cheddar Cheese melt?

    This cheese does melt if it doesn't dry out first.  For example, it will melt well when used in lasagna, will soften over a baked potato, and works well in quesadillas.  However if it spread on top of pizza in the oven, it may dry before it melts.  If you want a more melty cheese as opposed to a block cheese, I would recommend decreasing the Kappa Carrageenan in the recipe to 1 tablespoon.

    Can I use Agar Powder to replace the Kappa Carrageenan?

    This is a common reader question.  Agar does replace Kappa Carrageenan fairly well in this recipe - the result is not quite as firm or as melty.  Use double the amount recommended for Kappa Carrageenan when replacing with agar.  (I don't believe that agar is fully activated using this method, but it still does amazingly well.)

    Nutrition

    Serving: 2tablespoons | Calories: 89kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Sodium: 422mg | Potassium: 64mg | Vitamin C: 0.6mg | Calcium: 4mg | Iron: 0.5mg

     

    More Vegan Cheese Recipes

    • Vegan Cheese Dip
    • Best Vegan Feta
    • Herbed Vegan Cheese
    • Best Vegan Cream Cheese

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      Recipe Rating




    1. Andrea E

      September 15, 2021 at 4:19 pm

      5 stars
      So easy and so delicious. I intended to follow the recipe, honest, but after most of the stuff was in the blender I could not find my coconut oil! I figured the worst that could happen was that the cheese wouldn't get as firm. I added a few glugs of olive oil instead, and followed the recipe. It turned out really well. The flavor is outstanding.

      Reply
    2. Maria

      July 10, 2021 at 8:00 am

      5 stars
      I made it! and is really good! next time I would decrease the amount of apple cider vinegar to 1/2 tbsp. I used 1tbsp of Kappa carrageenan and it worked! lovely texture and it melts!! Thank you. I'm looking forward to try the Gouda cheese. I have GERD and tbe6se cheeses changed the game for me!!!

      Reply
    3. Rose

      June 04, 2021 at 5:34 pm

      5 stars
      Oh my! Idk why it took me sooooo long to try this one. It’s every bit as fast and easy as your mozzarella recipe and It. Is. DELICIOUS!!! Taste and texture totally on point!!! Thank you for sharing!=)))

      Reply
    4. maria

      February 23, 2021 at 1:47 am

      Hi , can add more cashews to increase the protein content?

      Kind regards

      Maria

      Reply
    5. Simone

      February 13, 2021 at 2:55 pm

      I just made your recipe but instead of cashews I used hazelnuts and I used agar agar. I blended everything with half cup water and in a sauce pan i put 1 cup water wit the agar agar and let it boil. And then i cooked the mixture also until it became stretchy and then put it in my mold.

      Reply
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