Vegan Cheddar Cheese

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Vegan Cheddar Cheese

Cook Time: 10 min

Total Time: 10 min

Serves: 6 Scale Update


  • 1 cup (150g) Raw Cashews
  • 13 cup (80ml) Water
  • 5 Tbsp Lemon Juice
  • 14 cup (60g) Tahini
  • 1 Tbsp Soy Sauce (or Tamari)
  • 1 Tbsp Tomato Paste
  • 2 tsp Apple Cider Vinegar
  • 1 Medium char grilled capsicum (skin off, de-seeded and chopped, about 3/4 cup)
  • 2 and 1/2 tsp Himalayan Salt
  • 12 tsp Smoked Paprika
  • 18 tsp Cayenne Pepper
  • 1 Tbsp Dijon Mustard
  • 14 cup (15g) Nutritional Yeast
  • 1 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 cup (240ml) Water
  • 1 Tbsp agar-agar powder


  1. 1. Add the cashews, 1/3 cup water, lemon juice, 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. Do not remove from the blender when finished.
  2. 2. Add the 1 cup of water and agar-agar powder to a pan and bring to the boil, stirring constantly. Once boiling, let it boil for 1 minute. Remove from the heat and pour it into the blender on top of the cheese mix. You need to work quickly here because the agar-agar starts to set very fast.
  3. Blend until smooth.
  4. 4. Pour it out into a round dish (I usually put some baking paper underneath, so it doesn’t stick.)
  5. Smooth it down and then place it into the fridge to set.
  6. This cheese can be sliced and grated. It makes a 600 gr block of cheese.

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