Vegan Cashew Cheddar Cheese (oil-free, easy)

Block of vegan cheddar cheese on a cutting board

4.87 from 30 votes

Vegan Cashew Cheddar Cheese (oil-free, easy)

Healthy, delicious, easy-to-make Cheddar cheese, made with cashews! It is vegan, paleo, oil-free, and naturally gluten-free, too.

Course: Plant-Based Cheese

Cuisine: American

Keyword: blender, carrageenan free vegan cheese, cashew cheddar cheese, cashew cheese, Cheddar, dairy-free, easy, oil-free soy-free vegan cheese, oil-free vegan cheese, paleo cheese, plant-based cheese, soy-free oil-free carrageenan-free vegan cheese, soy-free vegan cheddar cheese, vegan cashew cheddar cheese, vegan cheddar cheese, vegan cheese, vegan cheese without carrageenan

Servings: ounces/ 453 g

Author: Camilla

Ingredients

1 cup 4 oz/112 g raw cashews
1 tablespoon powdered agar-agar or 3 tablespoons agar-agar flakes
1 cup 250 mL nondairy milk (I used cashew milk)
1/4 cup nutritional yeast
2 tablespoons 30 mL lemon juice
1 tablespoon 15 mL tomato paste
1 and 1/2 teaspoons sweet or smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon Dijon or yellow mustard
1/4 teaspoon turmeric
1/2 teaspoon fine sea salt

Instructions

Place the cashews in a mason jar or glass bowl. Add 2 cups (500 mL) boiling water. Let stand for 15 to 20 minutes until very plump. Drain and rinse the cashews.
Meanwhile, combine the agar agar and milk in a small saucepan. Cook and stir over low to medium heat until the agar is completely dissolved.
Continue stirring over low heat for 5 minutes longer until it just begins to bubble--the milk mixture should look slightly thickened (If it does not look thickened at all at this point, continuing cooking for another 30 to 60 seconds until it looks slightly thickened)
Place the drained cashews, nutritional yeast, and agar-milk mixture in a small blender ( a nutribullet-style blender works best). Blend until completely smooth, stopping to scrape down sides several times. Add the lemon juice, tomato paste, paprika, onion powder, garlic powder, mustard, turmeric and salt. Blend until completely smooth.
Taste the cheese; adjust the seasonings to taste.
Pour the cheese mixture into a small loaf pan (or any mold of choice) that has been lined with plastic wrap. Cover and refrigerate for at least 4 hours until firm.
Slice, grate, cube (or melt!) the cheese, as desired, for eating and cooking.

Notes

Overnight Soaking: If you prefer, soak the cashews in 2 cups cold water, at room temperature for 8 hours instead of using the quick soak method. Drain and rinse before using. I do not recommend soaking the cashews for longer than 8 hours (they can turn slimy).

Agar Agar Tip: Do not bring the milk agar agar mixture to a full boil, just a low rolling boil (a fewer bubbles, and the mixture is thickened slightly). Work quickly to trasfer it to the blender and blend.

Nutrition