As an Italian, cheese is vital to many delicious recipes I enjoy. But as a person with a dairy sensitivity, my love for health grew far beyond my love for traditional cheese. 

When I transitioned to a plant-based lifestyle, I quickly learned that animal products, especially dairy, played a major role in my body’s inflammation. This inflammation affected my physical and mental health, which influenced me to write How to Eat for Mental Health.

When discussing a transition to a plant-based lifestyle, the number one thing I hear from people is, “I’m addicted to cheese; I just can’t give it up.”

They’re right; cheese is hard to give up, but that’s because its compounds are literally addicting. When you consume cheese, casein breaks down into compounds known as casomorphins (1). Casomorphins can cross the blood-brain barrier and attach to dopamine receptors in your brain, creating a dopamine response related to feelings of pleasure and reward (2). In mammals, casomorphins stimulate a strong bond between mother and baby and ensure that infants drink their mother’s nutrient-rich milk (3). Interesting, right?

So yes, cheese is delicious, but it’s also addicting and may negatively influence your health. Of course, not all bodies are the same, and not everyone reacts the same. Nonetheless, it’s important to at least be aware, just in case it does impact you. 

Anyway, without further ado, I introduce my cashew-based smoked cheddar cheese. This recipe is plant-based, vegan-friendly, and can be made free from coconut, dairy, gluten, grain, and soy. It takes 15 minutes to prepare, 40 minutes to cook, and makes about 20 ounces of flavor-packed cheese.

INGREDIENTS

• 1 cup raw cashews (soaked and rinsed)
• 2 cups filtered water
• 1/2 cup nutritional yeast (I use Anthony’s Non-Fortified Nutritional Yeast)
• 1/4 cup refined coconut oil or vegetable shortening
• 4 tbsp. lemon juice
• 2 tbsp. apple cider vinegar
• 2 tsp. liquid smoke (I use Wright’s Hickory Liquid Smoke)
• 1 – 2 tsp. smoked paprika (for a less smokey flavor option, see notes)
• 1 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/4 tsp. turmeric powder
• 1 tbsp. arrowroot powder (I use Anthony’s Arrowroot Flour)
• 1 tbsp. agar agar powder (I use Kate Naturals’ Agar Agar Powder)

INSTRUCTIONS

1. If you haven’t already, soak the cashews in boiling water for at least 30 minutes (this will help absorb nutrients while softening them for the next step).
2. Add all ingredients except the arrowroot and agar agar powder to a high-speed blender. I use the Pampered Chef’s Deluxe Cooking Blender and usually double-blend the mixture to ensure there are no remaining cashew chunks. The blending process may take between 10 and 20 minutes, and the result should be a very smooth, runny consistency.
3. When the desired consistency has been achieved, add the arrowroot and agar agar powder. Blitz for a few seconds to incorporate them into the mix.
4. Pour the mixture into a pot and heat over medium-high heat, stirring continuously. Remove from the heat when the mixture thickens to a cheese sauce consistency (this took me about 40 minutes). 
5. Immediately pour into a mold (I use silicone baking bowls because removing the cheese is easier, but a Tupperware or even a bowl will work, too). Let sit in the refrigerator for at least 2-3 hours. 

NOTES

• For a less smoky flavor, combine paprika and smoked paprika (ex., 1 teaspoon paprika, and 1/2 teaspoon smoked paprika). If you’re not a fan of smokey flavors at all, just swap smoked paprika for regular paprika.
• Keep in the fridge for up to 7 days or freeze it for up to 3 months.

Cook ModePrevent your screen from going dark

Pin Recipe Print Recipe

No ratings yet

Cashew-Based Smoked Cheddar Cheese

This flavor-packed cashew-based smoked cheddar cheese alternative is plant-based and vegan-friendly. It can be made free from coconut, dairy, gluten, grain, and soy. This recipe takes 15 minutes to prepare, 40 minutes to cook, and two hours to chill, making about 20 ounces of cheesy deliciousness.

Prep Time15 minutes mins

Cook Time40 minutes mins

Chill Time2 hours hrs

Total Time2 hours hrs 55 minutes mins

Servings 20 ounces

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 1 cup raw cashews (soaked and rinsed)
• 2 cups filtered water
• 1/2 cup nutritional yeast (I use Anthony’s Non-Fortified Nutritional Yeast)
• 1/4 cup refined coconut oil or vegetable shortening
• 4 tbsp. lemon juice
• 2 tbsp. apple cider vinegar
• 2 tsp. liquid smoke (I use Wright's Hickory Liquid Smoke)
• 1 – 2 tsp. smoked paprika (for a less smokey flavor option, see notes)
• 1 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/4 tsp. turmeric powder
• 1 tbsp. arrowroot powder (I use Anthony’s Arrowroot Flour)
• 1 tbsp. agar agar powder (I use Kate Naturals' Agar Agar Powder)

Get Recipe Ingredients

Instructions

• If you haven’t already, soak the cashews in boiling water for at least 30 minutes (this will help absorb nutrients while softening them for the next step).
• Add all ingredients except the arrowroot and agar agar powder to a high-speed blender. I use the Pampered Chef's Deluxe Cooking Blender and usually double-blend the mixture to ensure there are no remaining cashew chunks. The blending process may take between 10 and 20 minutes, and the result should be a very smooth, runny consistency.
• When the desired consistency has been achieved, add the arrowroot and agar agar powder. Blitz for a few seconds to incorporate them into the mix.
• Pour the mixture into a pot and heat over medium-high heat, stirring continuously. Remove from the heat when the mixture thickens to a cheese sauce consistency (this took me about 40 minutes).
• Immediately pour into a mold (I use silicone baking bowls because removing the cheese is easier, but a Tupperware or even a bowl will work, too). Let sit in the refrigerator for at least 2-3 hours.

Notes

• For a less smoky flavor, combine paprika and smoked paprika (ex., 1 teaspoon paprika, and 1/2 teaspoon smoked paprika). If you’re not a fan of smokey flavors at all, just swap smoked paprika for regular paprika.
• Keep in the fridge for up to 7 days or freeze it for up to 3 months.

Join The Holistic Hipppie Community & Let’s Connect