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.
Servings ounces
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
- 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.
