Vegan Cheddar Cheese without Oil
This tangy Vegan Cheddar Cheese is firm, sliceable, and grateable! It's perfect on some crackers, in a grilled cheese sandwich, on a snack tray, or anywhere you want some cheesy goodness!
Servings: 20
Calories: 42.1kcal
Ingredients
- 1 ¾ cups water
- ¾ cup raw cashews
- ½ cup nutritional yeast
- 3 tablespoons lemon juice
- 1 tablespoon white miso
- 1 teaspoon lactic acid powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
- 3 tablespoons tapioca starch
- 2 tablespoons Kappa Carrageenan
Instructions
- Place all ingredients in a high speed blender and blend until smooth.
- Pour the contents of the blender into a medium saucepan and heat over medium heat, stirring constantly. As the mixture heats, it will become lumpy, but then smooth out. Keep stirring constantly until the cheese boils, becomes smooth, and pulls away from the sides of the pot. If you stop cooking too soon, it will not firm up properly. remove from heat and pour into glass containers.
- Pour the cheese into glass or metal containers and allow to sit at room temperature for 30 minutes. Then cover and refrigerate for 3 to 4 hours to firm up.
Notes
This cheese melts fairly well in grilled cheese sandwiches and quesadillas. When melting on top of foods like nachos or pizza, it does not spread. Because the cheese is oil free, the surface of the cheese dries as it melts, preventing it from spreading.
I have not tested this recipe with agar agar in place of the kappa carrageenan. It should work, but the cheese might not melt as well.
Nutrition
Calories: 42.1kcal | Carbohydrates: 4.2g | Protein: 2.2g | Fat: 2.1g | Saturated Fat: 0.4g | Sodium: 148.3mg | Potassium: 39.75mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 0.74IU | Vitamin C: 0.37mg | Calcium: 14.58mg | Iron: 51mg