Vegan Cheddar Cheese Recipe

Soak the cashews in water for at least 4 hours or overnight to soften them.

Drain and rinse the soaked cashews.

In a blender, combine the soaked cashews, nutritional yeast, water, lemon juice, garlic powder, onion powder, turmeric, salt, and cayenne pepper (if using).

Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.

Taste and adjust seasoning if necessary, adding more salt or lemon juice to taste.

Transfer the mixture to a bowl and refrigerate for at least 1 hour to firm up.

Once chilled, the vegan cheddar cheese is ready to use.

Serve on crackers, in sandwiches, or as a dip for vegetables.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

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