Author: Ok, this is serious. This is my vegan sharp cheddar cheese recipe and there's a problem- I can't stop snacking on it!! Vegan sharp cheddar cheese on crackers, layered on sandwiches, smeared onto crusty bread, crumbled onto salad, grated onto soup, shoved directly into mouth. This cheese is a creamy, tangy, cheddary problem that I'm very, very happy to have.
But there's more! (Do I sound like an infomercial yet)? It only takes 9 easy-to-find ingredients to make this vegan cheddar cheese. Just blend them up in a food processor, and then chill in the fridge to set. Done! Easy peasy vegan cheesy. (Yeah, even I rolled my eyes at that one).
My vegan sharp cheddar cheese is a slightly different texture than traditional cheese. It isn't as rubbery and instead, it has a crumbly yet spreadable texture all at the same time. You can freeze the cheese for an extra-firm texture, perfect for slicing or grating, or serve it cold from the fridge for the perfect snacking texture. The coconut oil is what makes this cheese firm, so the longer it sits at room temperature, the softer it will get.
To make Vegan Sharp Cheddar Cheese: start by softening the cashews to make them tender enough to blend smoothly. To soften them you can either boil or soak the cashews.
- To boil the cashews: add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse before using.
- To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or longer until tender. Drain and rinse before using.
Add the softened cashews, along with all the remaining ingredients to a small food processor.
Blend, stopping and scraping the sides as needed until the cheese is as smooth as possible. The smoother, the better so don't be afraid to blend for a long time.
* If you have a large food processor, it can be difficult to smoothly blend a small amount of cheese, so I often double the recipe so it's easier to blend in my large food processor. Then I will freeze half and save it for later. The recipe is doubled in the pictures.
Scoop the cheese mixture into a dish lined with plastic wrap, or into a small silicon baking dish, and smooth out the cheese. Cover and then chill in the fridge until completely firm. About 3 hours or overnight. Enjoy the cheese as you please! The cheese will become softer the more it warms up, so for extra-firm cheese, you could freeze it.
This cheese is perfect for snacking or as an addition to a gorgeous vegan cheese board.
While this cheese does melt a bit, it's not ideal for nachos or similar uses. For a very melty and stretchy cheddar style cheese, I would recommend instead making my melty stretchy gooey vegan nacho cheese.
Bon appetegan!
Sam.
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Vegan Sharp Cheddar Cheese
Servings:
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Ingredients
- 1 cup raw cashews,, softened (see step 1)
- ¼ cup refined coconut oil
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon white miso paste
- 1 ½ teaspoons sweet paprika,, (use smoked paprika for a smoky cheese)
- ½ teaspoon garlic powder
- ¼ teaspoon ground turmeric
Instructions
- Softening the cashews makes them tender enough to blend smoothly. To soften them you can either boil or soak the cashews. To boil the cashews: add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse before using. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or longer until tender. Drain and rinse before using.
- Add the softened cashews, along with all the remaining ingredients to a small food processor*. Blend, stopping and scraping the sides as needed, until the cheese is as smooth as possible.
- Scoop the cheese mixture into a dish lined with plastic wrap, or into a small silicon baking dish, and smooth out the cheese. Cover and then chill in the fridge until completely firm, about 3 hours or overnight.
- Enjoy the cheese as you please! The cheese will be come softer the more it warms up, so for extra-firm cheese you could freeze it.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Ella says
Thanks for this recipe! I was wondering whether you'd recommend letting it chill in an airtight container or not - that's what I usually do, but I wondered if letting the air get to it would make it harden better? Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ella! I recommend storing it in an airtight container in the fridge. Letting air get to it can dry it out too much rather than helping it firm up nicely 😊
Kitchengardenplanet says
Looking forward to trying this with the miso, as my recipe is exactly the same but excludes this. NOTES: Use annatto, not turmeric, for color. Annatto is not only what's actually used to color cheddar (turmeric makes it look fake as it's what's used to color yellow mustard). Also, our Breville food processor has a mini-prep insert which is perfect for smaller quantities 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes annatto is a great option if you have it!! Enjoy!!
Debi says
By far, your recipe is the best for firm sharp cheddar cheese. Thank you for sharing it. Question: How long does it last in the fridge?
Question: Best way to wrap and store it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Debi! So happy you’re loving the cheese, that makes my day. 😊 It will keep well in the fridge for about 5–7 days. For storage, wrap it tightly in plastic wrap or place it in an airtight container so it doesn’t dry out. You can also freeze it for longer storage (up to 2–3 months). Just thaw in the fridge and enjoy!
Lizzie says
My go-to cheese, I love this one.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it Lizzie 🙂
Sue says
Hi Sam, thanks for the recipe. Just wondering if I can sub the lemon juice with lime juice?
Re the White miso which I don't have, I noted the recommendation to use Chickpea miso as a sub. I also have Red miso - is that a good sub or should I stick with the Chickpea?
Many thanks.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sue, I wouldn’t use lime here as it will change the flavor too much, stick with lemon for that cheddar tang. Red miso is quite strong, so chickpea miso will be the better sub. Enjoy!
Marie says
Sounds great! Roughly how long will this keep for in the fridge?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marie, it will keep well in the fridge for about a week, or you can freeze it for longer storage 🙂
Marie says
Thank you! 😊
Gena says
Can I sub a different ingredient for the miso paste?
Jess @ It Doesn't Taste Like Chicken says
Sauerkraut or olive brine can often be used as a substitute.
Genesis says
Awesome thank you!
Hilly says
Hiya,
I've just made this recipe, as I was craving something sharp and cheesy and I went searching!
I didn't want to use coconut oil, as my hubby needs to watch his cholesterol, so I missed it out and just added some plant milk instead.
What I ended up with was an ever so tasty Cheddary spread and it really hit the spot!
We're in the UK and know the taste of a good Cheddar, but we obviously haven't had it for a very long time, so this is just FAB.
Thanks so much.
Hilly and Dave in Norfolk, UK. xxx
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear it hit the spot, Hilly and Dave! 🧀 Love that you made it your own—and greetings to Norfolk from Canada! 💛
Lisa Elvington says
I only have unrefined coconut oil, will it work? Thanks so much really looking forward to try this and all of your recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lisa, texture wise it will work, however it will make your cheese have a strong coconut flavor/smell so it might not be the best tasting. I would recommend waiting until you have refined coconut oil on hand. I hope that helps 🙂
Bonnie says
Omgoodness delicious:))) I’ve made the recipe twice now. First time exactly as printed. Second time I used the Vitamix for a smoother consistency. It’s a little more work to go slowly and keep pressing the mixture down…well worth the extra few minutes. The texture is smoother and more cheese like. We love love love this recipe. I’ve been lactose intolerant for so long and this is an absolute treat. I make crackers from veggies, flax, quinoa that we serve it with…all of our family and friends are enjoying it also. Enjoy:)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh pairing it with homemade crackers and everything. Sounds absolutely perfect! So thrilled you love it so much Bonnie!!! Thank you for the review 🙂
Alf says
I am going to make this but I am curious if I could sub the apple cider vinegar for rice vinegar? And, do you think citric acid would be ok instead of the lemon? hmmm... i dont want to mess it up bc it could discourage me making the recipe later as written, which I do want to do. what do you think? 5 stars bc c'mon , it's always good here.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alf, Thanks so much for the 5 stars before even trying it, you're the best! 😊 I totally get wanting to experiment but also not wanting to mess up your first go. For the best results, I definitely recommend trying the recipe as written first so you get the full intended flavor and texture. That said, if you're in a pinch: rice vinegar could work in place of apple cider vinegar. It’s a bit milder but still tangy. As for citric acid, I wouldn’t recommend it as a swap for lemon juice here, since lemon adds both brightness and a bit of body to the flavor that citric acid alone doesn't quite mimic. Hope that helps. And I’d love to hear what you think once you try it!
lydia baxter says
Could I use cacao butter instead of coconut oil
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi lydia, no I do not think that would be a good substitute as the chocolate taste wouldn't compliment the cheese flavors. I would stick to coconut oil for this recipe!
Renee says
I have 100% cacao butter and it’s white and neutral tasting - not like cacao powder which is chocolatey. But the cacao butter is similar to coconut oil in a solid/liquid sense, so makes me wonder if it would work as a substitute in the cheese?? I may just have to give it a try!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Let us know how it turns out if you do! I would love to hear 🙂
Cathy says
thank you for sharing your recipe. I just made it and it's so delicious I didn't even wait for it all to set up and get firm.
Jess @ It Doesn't Taste Like Chicken says
We're so glad you like it!
Karen says
Thank you for the recipe. Is there a substitute for the miso paste or can I just omit?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karen, miso is what give the cheese the tangy umami taste so it is pretty important to get the correct flavor. There isn't really a good substitute, but if you are soy free you could try chickpea miso. You can omit the miso if preferred but just note that it won't have as much depth of flavor. I hope that helps!
Christine says
My favourite cashew-based cheese hands down!
Donna K says
First time making the recipe and it was quite delicious!
Courtney Moses says
I’ve made this cheese several times to bring to events with non vegans and it gets devoured every time. The taste is spot on for a sharp cheddar. It’s seriously addictive!
Linda says
Looks delicious. I really want to make this but I do not have a food processor. Will the recipe work in a Vitamix?
Bonnie says
Hi Linda:) Yes I recently made this recipe in the Vitamix. It’s a little bit more work-but I really like the texture. It’s a thick mixture so I went slow and had to keep pressing the mixture down. It had a beautiful creamy smooth texture and set up very nicely. Good luck:))) Bonnie
Sue says
Absolutely delicious and does taste sharp. I am allergic to cashews, is there anything I could substitute for them? I really want a sharp cheddar and the other "no nut" recipes don't come close to yours before I realized cashews made me break out with cold sores
Jess @ It Doesn't Taste Like Chicken says
You can sub them for blanched almonds, macadamia nuts, or try a recipe like the sunflower seed cheese instead.
Mrs Susan Tuffnell says
Have you ever tried to heat the mixture and add a tbs of agar powder to it or tapioca flour to make it firmer and sliceable?
Jess @ It Doesn't Taste Like Chicken says
Check this recipe for inspiration!
Andrew says
Made this three times now. I now make 2bl or 3pl batches. I put some in a small jar in the fridge for spreading and freeze the rest in 1/4 cup moulds for slicing or cooking with. I just made Mac n cheese with some frozen. A bit of noodles, magerine and almond milk.
Jess @ It Doesn't Taste Like Chicken says
That sounds like a great plan!