Cheddar

savoryhard

Dec 26

Written By Bert Pieters

This cashew based smoky cheddar will make you go nuts. And vegan.

INGREDIENTS

150 gr of raw cashews

80 ml water

5 tbsp of lemon juice, freshly juiced

2 tbsp of coconut oil (no need to melt)

50 gr of tahini

1 tbsp of soy sauce

1 tbsp of tomato paste

2 tsp of apple cider vinegar

1 big red bell pepper, deseeded and chopped into chunks

2,5 tsp of sea salt

1/2 tsp of smoked paprika

pinch of cayenne pepper

1 tbsp of dijon mustard

15 gr of nutritional yeast

1 tsp of garlic powder

2 tsp of onion powder

240 ml of water

1 tbsp of agar agar

PREPARATION

Add the cashews (if you don’t have a superpowerful blender, it might be better to soak them the night before), ⅓ cup water, lemon juice, coconut oil, tahini, soy sauce, tomato paste, apple cider vinegar, red pepper, 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.

Add the 240 ml of cold water and agar agar powder to a saucepan and bring to the boil, stirring constantly. Once boiling let it boil for 1 minute. You will notice it getting thick and gelatinous. Do not stop stirring.

Remove from the heat and pour it into the blender on top of the cheese mix.

Blend until smooth.

Working quickly, as it will start to set very fast, pour it out into a silicone tray or cake tray lined with parchment paper.