Easy Vegan Sharp Cheddar ( sliceable, shredable, dairy, nut and gluten free)

coconut oil

🥗Healthier: avocado oil

💰Cheaper: olive oil

Avocado oil provides a similar texture with a healthier fat profile.

cashews

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in calories and cost-effective.

Start the night before by soaking 1/2 cup of tofu, 1/2 cup of apple cider vinegar, and 1 cup of water overnight.

The following day, drain and soak the tofu and add it to a high-speed blender.

Keep the marinade to ferment more tofu or use it as a base for a dressing.

Add 1 cup of unsweetened plant-based milk to the blender.

Flavor the cheese with 1 teaspoon of vegan miso paste, 3 tablespoons of nutritional dry yeast, 1 tablespoon of mushroom powder, 1 tablespoon of vegan worcestershire sauce, 2 teaspoons of smoked paprika, and 1 teaspoon of garlic powder.

Pour in 1/3 cup of refined melted coconut oil to add fat.

Add 1 cup of potato starch and 3 tablespoons of cappuccino to bind the mixture.

Include 1/2 teaspoon of lactic acid for acidity and sharpness.

Add 1/4 cup of water and blend until smooth.

Transfer the mixture to a pot over medium heat and melt in some vegetable carotene for color (optional).

Simmer for 2 to 3 minutes, stirring consistently to activate the kappa carrageenan.

When the cheese starts to become stretchy and stick to the pan, grease a small bowl or mold and add in the mixture quickly.

If the mixture becomes clumpy, throw it in the blender and pulse until smooth.

If it starts to set in the mold before you're ready, throw it back in the pot to reheat.

Place in the fridge to set; the longer it sits, the firmer it becomes, but it's ready to shred after an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens