Vegan Sharp Cheddar Cheese - 2 Ways

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.  

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. 

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!).