This vegan nut-free cheddar cheese does everything dairy cheese does--it melts, shreds, and slices, but it’s totally free of any nuts, oil, or animals!
1/2 of a 16 oz block firm tofu (about 198g or 8 oz) (see note 1)
1-1/2 cups unsweetened unflavored non-dairy milk
Juice of 1 medium lemon
1/2 cup nutritional yeast
1-1/2 tbsp onion powder
1 tbsp garlic powder
1 tsp turmeric, optional
1 tsp sea salt, to taste
3/4 tsp smoked paprika
1/4 cup tapioca starch / flour (see note 2)
2 tbsp kappa carrageenan (totally safe to eat, see note 3)
Categories
Vegan Cheese
Cuisine
American
Steps
First, add your tofu, non-dairy milk, nutritional yeast, and spices to the blender. Squeeze half of the lemon in, blend and taste. Now add more of anything you like to get the flavor you desire. Make sure this is all smooth before you go to the next step.
Now add the tapioca starch and the kappa carrageenan. Try to blend until smooth. You’ll find at this point your blender may be putting up a fight mixing it. It’s thick, and getting thicker as the kappa carrageenan works its magic.
Now, pour the mixture into a small pot or saucepan. Make sure to use a spatula to scrape out any leftover mixture in the blender.
Heat the cheese over medium high heat, stirring constantly once it gets hot. Keep stirring until it begins to curdle or stick together in clumps. Turn the heat down to medium now--it’s almost done. Keep stirring and you’ll notice the texture go from clumpy to shiny, thick, and glossy. It will be stretchy, and start to pull away from the inside of the pot. Transfer the mixture to a glass or ceramic container with a lid.
Cover and refrigerate for at least 3-4 hours and test it. I usually do mine overnight. It should be relatively hard to the touch, with some give but not a lot.
To remove the set cheese from the container, run a butter knife around the inside perimeter. Flip the container upside down onto a cutting board and tap the container several times onto the board. For troubleshooting, see the article above this recipe.
Enjoy! This cheese shreds, melts, slices, and cubes. My favorite way to eat this cheese is either with crackers or in this refreshing vegan watermelon feta salad.
This cheese will last for up to one week in the fridge in an airtight container (you can use the same one you used for setting it if you like, I usually do).
Nutitrion
Serving Size: 1 Wedge Slice
Calories: 94 calories
Carbohydrates: 11.1 g
Protein: 6.9 g
Fat: 2.6 g
Saturated Fat: 0.3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 456.9 mg
Sugar: 1.3 g
Reviews
Joanna on 2020-07-20 (5 stars): I’ll be definitely trying this. I’m obsessed with cheese but lately my gut doesn’t love dairy so I’m looking for substitutes. This sounds dreamy. Thank you!
Rhonda Albom on 2020-07-20 (5 stars): I use dairy free cheese. This recipe is easy and quick.
Lillie on 2020-07-21 (5 stars): Perfect timing since I'm living right now with my in-laws who are vegan and am looking for more things to cook for them!
Brianna on 2020-07-21 (5 stars): Oooh, my vegan sister will absolutely love this!
Amy on 2020-11-09 (5 stars): This is Amazing! I’ve been Vegan for 10 years & this is the First recipe that tastes Great & has Great texture! ❤️🍷.
Lois on 2020-12-24 (5 stars): What would the tofu substitutes, of cashews or white beans measurements be, and will the cheese still melt using them. I'm cooking for a person with soy allergies.
Kris on 2021-01-25 (5 stars): As a plant-based newbie, I spent A LOT of time wading through PB cheese recipes. This recipe is awesome - quick, easy, and minimal "special" ingredients needed. I did not read the comments before I made it, so I pressed the tofu. I also only used 1 tsp of lemon juice. It came out great and I will definitely be trying the other cheese recipes here!
Lisa on 2022-05-25 (5 stars): I made this yesterday and it was very easy and turned out perfect! It did make quite a lot (three Charlie Bingham ceramic dishes). I’d be interested to hear if freezing worked for anyone.
Wilma on 2023-11-21 (5 stars): This sounds amazing.
My two ( yes TWO) grown children have dairy AND other food sensitive conditions ( daughter eats low FODmap) SO I am trying to put together a cookbook that EVERYONE can enjoy.
