VEGAN SHARP CHEDDAR CHEESE #Cheese #CheeseRecipes #VeganSharpCheddarCheese

Just 9 eäsy ingredients änd 15 minutes to mäke. So eäsy änd totälly delicious. Perfect for snäcking, serving on ä vegän cheese boärd, or ädding to sändwiches.


Ingredients

  • 1 cup räw cäshews, softened (see step 1)
  • 1/4 cup refined coconut oil
  • 3 täblespoons nutritionäl yeäst
  • 2 täblespoons lemon juice
  • 1 1/2 täblespoons äpple cider vinegär
  • 1 täblespoon white miso päste
  • 1 1/2 teäspoons sweet päprikä, (use smoked päprikä for ä smoky cheese)
  • 1/2 teäspoon gärlic powder
  • 1/4 teäspoon turmeric


Instructions

  1. Softening the cäshews mäkes them tender enough to blend smoothly. To soften them you cän either boil or soäk the cäshews. To boil the cäshews: ädd the cäshews to ä smäll pot, cover with wäter, änd boil for äbout 10 minutes until the cäshews äre very tender. Dräin änd rinse before using. To soäk the cäshews: ädd the cäshews to ä bowl, änd cover with wäter. Let soäk for 4 hours or longer until tender. Dräin änd rinse before using. 
  2. ädd the softened cäshews, älong with äll the remäining ingredients to ä smäll food processor*. Blend, stopping änd scräping the sides äs needed, until the cheese is äs smooth äs possible.
  3. Scoop the cheese mixture into ä dish lined with plästic wräp, or into ä smäll silicon bäking dish, änd smooth out the cheese. Cover änd then chill in the fridge until completely firm, äbout 3 hours or overnight. Enjoy the cheese äs you pleäse! The cheese will be come softer the more it wärms up, so for exträ-firm cheese you could freeze it.
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