You could buy a number of plant-based cheeses at the store, but you’d be hard-pressed to find one as affordable as this homemade variety. With just a few simple ingredients, you can make your own cheddar cheese and be in control of the spice level. Dial it down if you’re making it for kids, or give your friends a spicy kick! This plant-based cheese is fantastic schmeared across crackers, crostini, sliced baguettes, bean burgers, and more.
Makes one wheel
1 1/2 cups raw cashews, soaked in boiling-hot water for 30 minutes
3 tablespoons sun-dried tomatoes
1/4 cup + 2 tablespoons nutritional yeast
1 tablespoon tahini paste
1 teaspoon white vinegar
1 teaspoon spicy mustard
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/2 cup melted coconut oil
1 jalapeno, de-seeded and minced
1. Drain and rinse the cashews.
2. Place cashews in a food processor with sun-dried tomatoes, nutritional yeast, coconut oil, tahini, vinegar, mustard, and spices and blend until completely smooth.
3. Transfer the mixture to a bowl and stir in the minced jalapeños. Transfer to an airtight container. Refrigerate for at least 4 hours until the cheese is firm enough to mold.
4. Shape the cheese into a ball or rectangle. It’s now ready to serve!
5. The plant-based cheese will keep in the refrigerator in an air-tight container for up to 5 days.
Recipe reposted with permission of Rick LeBeau, a Switch4Good team member and founder of Rickaroons. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!