Vegan Cheddar Cheese

October 28, 2019

Vegan Cheddar Cheese

Let’s face it, for a lot of us cheese is life. It could arguably be one of the main reasons a lot of people hesitate in going fully vegan. Who can live without pizza? Or a cheeseboard with a glass of wine? While the real deal is hard to beat, this recipe for a vegan cheddar cheese certainly is a contender. 

Be sure to let us know what you think! 

Vegan Cheddar Cheese



  • 1 cup (150g) Raw Cashews
  • 1/3 cup (80ml) Water
  • 5 Tbsp Lemon Juice
  • 2 Tbsp Coconut Oil
  • 1/4 cup (60g) Tahini
  • 1 Tbsp Soy Sauce* or tamari
  • 1 Tbsp Tomato Paste
  • 2 tsp Apple Cider Vinegar
  • 1 Medium Red Capsicum (deseeded and chopped, about 3/4 cup)
  • 2 and 1/2 tsp Salt
  • 1/2 tsp Smoked Paprika 
  • 1/8 tsp Cayenne Pepper
  • 1 Tbsp Dijon Mustard
  • 1/4 cup (15g) Nutritional Yeast
  • 1 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 cup (240ml) Water
  • 1 Tbsp Agar Agar Powder (not flakes)



  1. Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, soy sauce, tomato paste, apple cider vinegar, red capsicum, salt, smoked paprika, cayenne pepper, dijon mustard, nutritional yeast, garlic powder and onion powder to the blender jug. Blend until smooth. Set aside, but do not remove from the blender.
  2. Add the 1 cup of water and agar agar powder to a saucepan and bring to the boil, stirring constantly. Once boiling let it boil for 1 minute.
  3. Remove from the heat and pour it into the blender on top of the cheese mix.
  4. Blend until smooth.
  5. Working quickly, as it will start to set very fast, pour it out into a round dish sprayed with non-stick spray.
  6. Smooth it down and then place it into the fridge to set.
  7. To remove from the bowl, turn it upside down onto a plate.

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