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Vegan Sharp Cheddar Cheese - 2 Ways

8/31/2017 0 Comments
 
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Vegan sharp cheddar cheese, that truly tastes like cheese. It is unreal. We used to have sharp cheddar cheese, crackers and wine when I first met my husband. We moved from vegetarian to vegan together and while I was sad to let the cheese go, recipes like this, make me not even miss it. I love that you can slice into the cheese ball have it on a cracker, what a treat. The spread or sauce is so gooey and delightful. Pizza, pasta, a drizzle here, there, everywhere. I think you'll love both varieties, step into vegan cheese heaven.  
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Raw, Vegan, Gluten-Free, Grain-Free, Sugar-Free, Soy-Free Options, Oil-Free Opt

Sharp Cheddar Cheese Ball:
  • 1 1/2 cups Raw Cashews , soaked for 4-6 hours
  • ¼ cup Nutritional Yeast
  • 1 tbsp Tamari 
  • 1 tbsp Apple Cider Vinegar or Lemon Juice
  • 1 tsp Sea Salt (may omit/use less for lower sodium)
  • 1 tbsp Fresh Onion or 1 tsp dried minced 
  • 1 tsp Dijon Mustard 
  • ½ tsp Chili Powder or Flakes
  • Dash of Cayenne
  • ¼ tsp Turmeric
  • ½ cup Soft Coconut Butter or Coconut Oil
  • 1/2 Cup Almonds - Chopped 

Directions: 
  1. Drain and rinse soaked cashews. Combine everything in a food processor or high speed blender. Process until completely smooth, scraping down the sides as needed. 
  2. Cover and place in fridge for 4-6 hours until firm, easily done overnight. 
  3. Scrape the cheese onto a clean place or surface, with wet hands form the cheese into a ball. Don't fret, it will be pretty in a minute. Wash hands.
  4. Press chopped almonds or your favorite into the cheese ball until completely covered. Serve with crackers, vegetables, bread or use as desired. 
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Vegan, Gluten-Free, Grain-Free, Sugar-Free, Soy-Free Options, Oil-Free Opt, Nut-Free

​Sharp Cheddar Cheese Sauce or Spread:
  • 1 Small Potato - Peeled and Chopped
  • ¼ cup Nutritional Yeast
  • 1 tbsp Tamari 
  • 1 tbsp Apple Cider Vinegar or Lemon Juice
  • 1 tsp Sea Salt (may omit/use less for lower sodium)
  • 1 tbsp Fresh Onion or 1 tsp dried minced 
  • 1 tsp Dijon Mustard 
  • ½ tsp Chili Powder or Flakes
  • Dash of Cayenne
  • ¼ tsp Turmeric
  • 1/3 Cup Dairy Free Milk or Potato Water (from boiling)
​
Directions: 
  1. Boil your potato until soft, about 10 minutes or more. Drain. 
  2. Combine everything in a food processor or high speed blender. Process until completely smooth, scraping down the sides as needed. 
  3. Use immediately as a sauce, store in the fridge (imagine on mac-n-cheese). 
  4. Opt: You can add 1/4 cup (or more if you fancy) coconut oil or coconut butter to firm it more into a spread. ​​

Notes: 
  • The cheese is firmest when cold.
  • No Tamari? Try Soy Sauce, Soy Free Chickpea Miso or Coconut Aminos.
  • No raw cashews? Roasted will work as well. If you aren't going for raw, try roasting your almonds for more flavor.
  • Both varieties make a great grilled cheese. One sticks together better the other is ooey gooey. 
  • Don't care about forming into a ball, use your favorite mold. Don't care about it being firm and want oil-free? Use dairy free milk vs. the oil/butter.
  • Adapted from my Guilt-Free Holiday Recipes eBook (free!).  
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