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Simple Smoky Vegan Cheddar Cheese

smokycheddar17_1024x1024_a*1 round of cheddar (6")

A simple and delicious, melty Vegan smoked cheddar cheese. Perfect for using as cheese slices, grated and melted over a variety of dishes. This recipe is dairy-free, vegan, gluten-free, and wonderfully melty. Plus, it's so much better than store-bought options that are often loaded with palm oil, additives and/or artificial flavors.


INGREDIENTS

  • 5 cups full fat coconut milk
  • 1 cup cashew nuts, pre-soaked
  • 1 lemon
  • 1/3 cup coconut oil, unflavored
  • 2 tbsps. nutritional yeast
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. miso paste
  • 2 tsps smoked paprika
  • 2 tsps liquid smoke
  • 1/2 tsps turmeric powder
  • 1 tsp salt
  • 2 tbsps. tapioca starch
  • 2 tbsps. agar powder


INSTRUCTIONS

  1. Blend everything together in the Nutramilk processor. Only keep the tapioca starch and agar aside.
  2. When you achieve a smooth, runny consistency, add the tapioca and agar. Blitz for a few seconds to incorporate them well into the mix.
  3. Pour the mixture in a pot and heat up over medium-high fire. Stir continuously. Remove from the fire when the mixture thickens and becomes more stretchy.
  4. Pour into your desired mould. I used a 6" tart tin; alternatively, you can also use a bowl. Let cool off to room temperature. Then refrigerate.
  5. Keep in the fridge for up to 5 days. It's also possible to freeze it for up to 3 months.