Cheddar Cheese Vegan Recipe: Easy, Delicious, and Healthy

Craving the rich, tangy flavor of cheddar cheese but following a vegan lifestyle? You’re in luck!

This cheddar cheese vegan recipe is a perfect dairy-free alternative that doesn’t compromise on taste or texture. Using wholesome plant-based ingredients, this homemade vegan cheddar melts beautifully and offers that sharp, savory bite you love in traditional cheddar.

Whether you’re vegan, lactose-intolerant, or simply exploring healthier options, this recipe is a game-changer for sandwiches, sauces, and even snacks.

Forget about store-bought vegan cheeses that can be loaded with preservatives and artificial flavors. This recipe is simple, natural, and customizable.

Plus, it’s packed with nutrients like cashews and nutritional yeast, making it a nourishing addition to your meals. Get ready to impress family and friends with your culinary creativity and enjoy the deliciousness of cheddar cheese without any animal products!

Why You’ll Love This Recipe

This vegan cheddar cheese recipe is a crowd-pleaser for many reasons. First, it has a wonderfully creamy texture that melts just like real cheddar, perfect for grilled cheese or nachos.

It’s also incredibly easy to make with just a handful of ingredients you probably already have on hand.

Another great advantage: it’s versatile! Use it as a dip, spread, or melting cheese.

It’s also free from common allergens like soy and gluten, making it accessible to many dietary needs. You’ll enjoy the sharpness and depth of flavor thanks to the nutritional yeast, smoked paprika, and lemon juice that mimic the tangy complexity of aged cheddar.

If you want to explore more plant-based delights, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Ingredients

• 1 cup raw cashews (soaked for at least 4 hours or overnight)
• 1/4 cup nutritional yeast (for cheesy flavor)
• 1/2 cup water (adjust for desired consistency)
• 2 tablespoons tapioca starch (for stretchiness and meltability)
• 1 tablespoon lemon juice (adds tanginess)
• 1 teaspoon apple cider vinegar (enhances sharpness)
• 1 teaspoon smoked paprika (for color and smoky flavor)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon turmeric (for color, optional)

Equipment

• High-speed blender or food processor
• Small saucepan
• Whisk or silicone spatula
• Measuring cups and spoons
• Mixing bowl
• Container or mold for setting the cheese

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover with water. Let them soak for at least 4 hours or overnight for creamier texture. Drain and rinse before using.
2. Blend the base: In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, smoked paprika, onion powder, garlic powder, turmeric (if using), and salt. Add 1/4 cup of water and blend until completely smooth. If needed, add more water a tablespoon at a time to help blend but keep it thick.
3. Cook the cheese mixture: Transfer the blended mixture to a small saucepan. Whisk in the tapioca starch until fully combined with no lumps. Cook over medium heat, stirring constantly. After about 3-5 minutes, the mixture will start to thicken and become stretchy and gooey — this is the tapioca starch activating.
4. Set the cheese: Once thickened, pour the hot mixture into your chosen container or mold. Smooth the top with a spatula. Allow it to cool at room temperature for 10-15 minutes, then cover and refrigerate for at least 2 hours to firm up.
5. Serve and enjoy: After chilling, the vegan cheddar is ready to slice, shred, or melt. Use it in sandwiches, sauces, or as a cheese board addition.

Tips & Variations

For a sharper cheddar flavor, increase the nutritional yeast to 1/3 cup or add a pinch of mustard powder.

Want a smoky twist? Add a dash of liquid smoke or smoked salt instead of regular salt.

If you prefer a firmer cheese, add 1 tablespoon of agar agar powder dissolved in hot water alongside the tapioca starch during cooking.

Feel free to experiment with spices like cayenne for heat or kala namak (black salt) for an eggy flavor if desired. This base recipe is a fantastic platform for your creativity.

Nutrition Facts

Serving Suggestions

• Spread on crackers or toasted bread for a quick snack.
• Use as a melted cheese substitute in grilled sandwiches or quesadillas.
• Mix into vegan mac and cheese for a creamy, cheesy sauce.
• Add dollops on top of baked potatoes or roasted vegetables.
• Use as a dip for fresh veggies or chips at your next party.

For more delicious vegan cheese and dairy-free recipes, check out our Garden Vegetable Cream Cheese Recipe for Fresh Spreads and the Vegetable Crackers Recipe for Healthy Homemade Snacking to enjoy with your vegan cheddar.

Conclusion

This cheddar cheese vegan recipe is a fantastic way to enjoy the familiar flavors of cheddar without any animal products. It’s creamy, tangy, and melts beautifully, making it a versatile addition to your plant-based kitchen.

Whether you’re new to vegan cooking or an experienced chef, this recipe is easy to make, customizable, and sure to impress even non-vegans.

By making your own vegan cheese, you gain control over the ingredients, ensuring a fresh and wholesome product every time. Plus, it’s a fun and rewarding kitchen project that can elevate countless dishes.

Don’t forget to explore other plant-based recipes like our Vegan Bread Machine Recipe for Soft, Delicious Loaves for perfect sandwich bread to pair with your homemade cheddar. Happy cooking and enjoy your tasty, cruelty-free cheese!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cheddar Cheese Vegan Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and tangy vegan cheddar cheese alternative made from cashews and nutritional yeast. Perfect for spreading, melting, or adding to your favorite dishes.”, “prepTime”: “PT15M”, “cookTime”: “PT10M”, “totalTime”: “PT25M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 cup raw cashews (soaked for 4 hours)”, “1/4 cup nutritional yeast”, “1/4 cup water”, “2 tablespoons lemon juice”, “1 tablespoon apple cider vinegar”, “1 teaspoon smoked paprika”, “1 teaspoon garlic powder”, “1 teaspoon onion powder”, “1/2 teaspoon salt”, “1/2 teaspoon turmeric”, “1 tablespoon tapioca starch”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Drain and rinse soaked cashews.”}, {“@type”: “HowToStep”, “text”: “Combine all ingredients in a blender until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour mixture into a saucepan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Cook, stirring constantly until thick and stretchy.”}, {“@type”: “HowToStep”, “text”: “Transfer to a mold and refrigerate for 2 hours.”}, {“@type”: “HowToStep”, “text”: “Slice and serve as desired.”}], “nutrition”: {“calories”: “150”, “proteinContent”: “5g”, “fatContent”: “12g”, “carbohydrateContent”: “8g”}}