4.95 from 59 votes
| 117 Comments
Ok, this is serious. This is my vegan sharp cheddar cheese recipe and there's a problem- I can't stop snacking on it!! Vegan sharp cheddar cheese on crackers, layered on sandwiches, smeared onto crusty bread, crumbled onto salad, grated onto soup, shoved directly into mouth. This cheese is a creamy, tangy, cheddary problem that I'm very, very happy to have.
But there's more! (Do I sound like an infomercial yet)? It only takes 9 easy-to-find ingredients to make this vegan cheddar cheese. Just blend them up in a food processor, and then chill in the fridge to set. Done! Easy peasy vegan cheesy. (Yeah, even I rolled my eyes at that one).
My vegan sharp cheddar cheese is a slightly different texture than traditional cheese. It isn't as rubbery and instead, it has a crumbly yet spreadable texture all at the same time. You can freeze the cheese for an extra-firm texture, perfect for slicing or grating, or serve it cold from the fridge for the perfect snacking texture. The coconut oil is what makes this cheese firm, so the longer it sits at room temperature, the softer it will get.
To make Vegan Sharp Cheddar Cheese: start by softening the cashews to make them tender enough to blend smoothly. To soften them you can either boil or soak the cashews.
- To boil the cashews:add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse before using.
- To soak the cashews:add the cashews to a bowl, and cover with water. Let soak for 4 hours or longer until tender. Drain and rinse before using.
Add the softened cashews, along with all the remaining ingredients to a small food processor.
Blend, stopping and scraping the sides as needed until the cheese is as smooth as possible. The smoother, the better so don't be afraid to blend for a long time.
* If you have a large food processor, it can be difficult to smoothly blend a small amount of cheese, so I often double the recipe so it's easier to blend in my large food processor. Then I will freeze half and save it for later. The recipe is doubled in the pictures.
Scoop the cheese mixture into a dish lined with plastic wrap, or into a small silicon baking dish, and smooth out the cheese. Cover and then chill in the fridge until completely firm. About 3 hours or overnight. Enjoy the cheese as you please! The cheese will become softer the more it warms up, so for extra-firm cheese, you could freeze it.
This cheese is perfect for snacking or as an addition to a gorgeous vegan cheese board.
While this cheese does melt a bit, it's not ideal for nachos or similar uses. For a very melty and stretchy cheddar style cheese, I would recommend instead making mymelty stretchy gooey vegan nacho cheese.
Bon appetegan!
Sam.
4.95 from 59 votes
(click stars to vote)
Vegan Sharp Cheddar Cheese
Just 9 easy ingredients and 15 minutes to make. So easy and totally delicious. Perfect for snacking, serving on a vegan cheese board, or adding to sandwiches.
Prep: 15 minutes mins
Chilling time: 3 hours hrs
Total: 15 minutes mins
Prep: 15 minutes mins
Chilling time: 3 hours hrs
Total: 15 minutes mins
Servings: 6
PRINT PIN COMMENT
Ingredients
- 1 cup raw cashews,, softened (see step 1)
- ¼ cup refined coconut oil
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon white miso paste
- 1 ½ teaspoons sweet paprika,, (use smoked paprika for a smoky cheese)
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
US Customary - Metric
Instructions
Softening the cashews makes them tender enough to blend smoothly. To soften them you can either boil or soak the cashews.To boil the cashews:add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse before using.To soak the cashews:add the cashews to a bowl, and cover with water. Let soak for 4 hours or longer until tender. Drain and rinse before using.
Add the softened cashews, along with all the remaining ingredients to a small food processor*. Blend, stopping and scraping the sides as needed, until the cheese is as smooth as possible.
Scoop the cheese mixture into a dish lined with plastic wrap, or into a small silicon baking dish, and smooth out the cheese. Cover and then chill in the fridge until completely firm, about 3 hours or overnight. Enjoy the cheese as you please! The cheese will be come softer the more it warms up, so for extra-firm cheese you could freeze it.
Notes
*If you have a large food processor, it can be difficult to smoothly blend a small amount of cheese. I often double the recipe so it's easier to blend smoothly in my food processor, and then I will freeze half and save it for later.
This cheese is perfect for snacking or vegan cheese boards. While this cheese does melt a bit, it's not ideal for nachos or similar uses. For a very melty and stretchy cheddar style cheese, I would recommend instead making my melty stretchy gooey vegan nacho cheese.
The coconut oil is mandatory for this recipe as it has the unique ability to be liquid when warm, but solid when chilled. This helps give the cheese it's amazing texture. Use refined coconut oil which is flavourless so your cheese won't have a coconut taste.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 221kcal | Carbohydrates: 10g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Sodium: 109mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 1.9mg | Calcium: 8mg | Iron: 1.9mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American, British, Canadian
Course: Snack
Author: Sam Turnbull
Cuisine: American, British, Canadian
Course: Snack
« Banana Peel Bacon
Vegan Buttery Soft Pretzels »
GET A FREE COOKBOOK!
Claim a complimentary eCookbook featuring 30 rave-reviewed vegan recipes! Simply enter your name and email and we'll send it to you ASAP! 🎉📩
Reader Interactions
Comments
Ruth says
Can. you give a substitute for miso paste?
Reply
Jess @ IDTLC Support says
Sauerkraut could be a good substitute, or even a small bit of soy sauce.
Reply
Terri says
Finally a delicious, sliceable cashew cheese. Thank you!Reply
Jess @ IDTLC Support says
Thanks for your review, Terri!
Reply
Aurélie says
It doesn't specifically say if the coconut oil should be melted before using to make the cheese? I'm going to assume so and try it that way...
Reply
Sam Turnbull says
The coconut oil doesn't need to be melted as it will melt into the mixture while blending. However, if you want to melt it first, there is no harm in that. Enjoy!
Reply
Christine P says
Hello Sam! I am interested in trying this recipe soon but am wondering if it tastes like coconut? I can’t eat many vegan cheeses that use coconut oil because I can taste it - I know refined is supposed to have less of a taste but thought I’d ask first. Thank you!
Reply
Jess @ IDTLC Support says
When using refined coconut oil, most readers agree that they can't detect any coconut flavor.
Reply
Gayle says
I love this recipe! It actually solves my cheese cravings-which is a big deal. I'm lactose intolerant.. Good recipes are really important to me. Good recipes mean good health...because if I feel deprived I tend to eat things I shouldnt and get sick.In fact, let me take this opportunity to thank you Sam. Your recipes convinced me that being dairy free, and vegan is do-able. I make many of your recipes regularly. And they are delicious I am really grateful! Your recipes are keeping me healthy. Thank you Sam!
See AlsoFinnish Summer Vegetable SoupReply
Jess @ IDTLC Support says
We're so happy to hear you are loving the recipes, Gayle!
Reply
Angie in Delta BC says
This will be my first attempt at making vegan cheese. Wondering how long this lasts in the fridge?
Reply
Dixie says
can this be grated and added in broccoli cheese soup or will it be an oily mess?Reply
Sam Turnbull says
I haven't tested it, but that should work 🙂
Reply
Nina says
Love this recipe, and it is so tasty. Is there anything else I can add to it to get a firmer texture when set? As in more of a hard cheese. Thank you!Reply
Jess @ IDTLC Support says
It should be quite solid. Did you use coconut oil?
Reply
Catherine Sheehan says
Sam, this is the most fabulous thing ever! (like when I discovered Korean gochujang a few weeks ago!) From a lifelong cheese addict (and I mean lifelong; I am old!), this may have saved me for "the rest of it" (as we say in Newfoundland)., AND I had all the ingredients!
I know it's not cheese, but what it is is YUMMY!!
Thank you, thank you!
Newfoundlander living in Victoria BC.
Reply
Jess @ IDTLC Support says
We're so thrilled to hear this recipe meets your cheese needs!
Reply
Chris says
tasty and easy to make! I like that there are no fancy gelling agents required.Reply
Erika says
Where did I go wrong?!?!?!?
Twice i’ve tried a cheese recipe and twice all the oil wont incorporate with the cashews!!!! I don’t understandReply
Jess @ IDTLC Support says
Sorry to hear it! What oil are you using?
Reply
Erika Bourgeois says
Unrefined coconut oil… I wonder if my machine just gets too hot… I am so determined to get the consistency right!
Erika Bourgeois says
**refined coconut oil
Jess @ IDTLC Support says
The machine getting too hot shouldn't be an issue as the cheese mixture will be warm and then set when chilled. Are you using raw cashews or are they perhaps roasted?
Margie says
I try to not use coconut oil because it is high in saturated fat. What oil could be used instead in making these cheeses?
Reply
Audrey says
Made this for our cheese board at Thanksgiving this year and it was a hit! Everyone thought it was delicious. Will definitely be making again!! 🙂Reply
Sam Turnbull says
Yay!! So happy to hear that 🙂
Reply
Jasmine S. says
Is is good for making a grilled cheese?
Reply
Annie says
I can't find miso in my area. Can you suggest and alternative, please?
Reply
Sam Turnbull says
You could try sauerkraut. Enjoy!
Reply
Courtney says
Listen to Sam, soak those cashews! I thought I'd be cute and not. "I have a Breville, she thought. It can handle it." But it indeed could not handle it.
The flavor is bomb. But even with 3x the oil its still grainy. We'll still eat it because it's delicious. But if you want to serve this to people, SOAK YOUR CASHEWS!
Reply
Bill says
I don't know what a Breville is but get a Vitamix. No soaking and no graininess
Reply
Katherine Palacios says
Hi Sam. I am always looking looking for vegan cheese recipes so I was really excited to try this. However, the vinegar flavor is overpowering to me. I only used 1tsp, not 1.5, and it still is too much. Is there anything I can do at this point to get rid of the vinegar flavor? I hate to throw away something that used an entire cup of cashews.
LMK
thanksReply
Celeste says
A 100%vegan diet needs saturaded fats so your body can make cholesterol. There is no animal cholesterol in the vegan diet. Your body needs some cholesterol. I got very sick years ago bc I had no cholesterol at all in my body.
Reply
Jenni Baker says
Hi. I’m excited to try this-just recently needing to go dairy free.
But I’m also allergic to coconut-what can I use instead?
Thank you!!!
Reply
Brandon says
I made this recipe exactly as it's written except that I doubled the recipe and am so pleased that I did! It was very easy to whip up in my Vitamix. I made it in the morning, stored it in the fridge, and by dinner time I took it out to try it on some crackers. A smooth, firm texture with a bit of a flavorful zing. I proceeded to use it for grilled cheese, and after leaving it out just a bit to warm up, it was easily spreadable. The recipe above is enough for 4 grilled cheeses. Since I doubled the recipe, I have my other half that I've stored in the freezer for a later date. 10/10 will be making this again!Reply
Michelle says
Can't find refined coconut oil?? I LOVE this cheese and make it regularly. However lately I have been unable to find refined coconut oil anywhere. Out of desperation I finally bought a bottle of liquid coconut oil, even though it isn't labeled as being refined (I assumed the process of making it liquid probably meant some refinement occurred.) Success! There's no coconut flavour, the cheese is delicious as always and interestingly enough, after using liquid coconut oil, the cheese doesn't firm up in the fridge as much as usual, which is fine by me because I spread it on crackers or bagels. So if you can't find refined coconut oil, buy the liquid kind!Reply
« Older Comments
