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Mozzarella was easy, but cheddar not so much. I've been working on making a vegan cheddar that not only tastes like dairy cheddar, but also slices, shreds and melts too. After several failed attempts...success. No cooking required, just 3 minutes in a blender.


1 Tbsp psyllium powder

1/2 cup raw cashews + 1/2 cup boiling water

1 Tbsp apple cider vinegar

1 Tbsp tomato paste

1 Tbsp chopped roasted red pepper

1/4 cup nutritional yeast

1.5 Tbsp Kappa Carrageenan

1 Tbsp agar agar powder (not flakes)

2 Tbsp white miso paste

1 Tbsp lemon juice

1 tsp agave

2 tsp sea salt

1 tsp mustard powder

1 tsp paprika

1/2 tsp smoked paprika

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp celery salt

1/8 tsp tumeric

1/3 cup flavorless coconut oil (melted)

1 2/3 cup boiling water


1. Soak cashews in 1/2 cup boiling water for 10 minutes. Wisk together psyllium powder with 3 Tbsp water to thicken.

2. Drain cashews then blend all ingredients, including 1 2/3 cup boiling water on high for 3 to 4 minutes.

4. Spray container with a little cooking spray. Pour cheese mixture into container. Let cool on counter then cover and refrigerate overnight.

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