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.
Vegan Sharp Cheddar Cheese
My Notes:
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 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
Courtney says
Listen to Sam, soak those cashews! I thought I'd be cute and not. "I have a Breville, she thought. It can handle it." But it indeed could not handle it.
The flavor is bomb. But even with 3x the oil its still grainy. We'll still eat it because it's delicious. But if you want to serve this to people, SOAK YOUR CASHEWS!
Katherine Palacios says
Hi Sam. I am always looking looking for vegan cheese recipes so I was really excited to try this. However, the vinegar flavor is overpowering to me. I only used 1tsp, not 1.5, and it still is too much. Is there anything I can do at this point to get rid of the vinegar flavor? I hate to throw away something that used an entire cup of cashews.
LMK
thanks
Jenni Baker says
Hi. I’m excited to try this-just recently needing to go dairy free.
But I’m also allergic to coconut-what can I use instead?
Thank you!!!
Brandon says
I made this recipe exactly as it's written except that I doubled the recipe and am so pleased that I did! It was very easy to whip up in my Vitamix. I made it in the morning, stored it in the fridge, and by dinner time I took it out to try it on some crackers. A smooth, firm texture with a bit of a flavorful zing. I proceeded to use it for grilled cheese, and after leaving it out just a bit to warm up, it was easily spreadable. The recipe above is enough for 4 grilled cheeses. Since I doubled the recipe, I have my other half that I've stored in the freezer for a later date. 10/10 will be making this again!
Michelle says
Can't find refined coconut oil?? I LOVE this cheese and make it regularly. However lately I have been unable to find refined coconut oil anywhere. Out of desperation I finally bought a bottle of liquid coconut oil, even though it isn't labeled as being refined (I assumed the process of making it liquid probably meant some refinement occurred.) Success! There's no coconut flavour, the cheese is delicious as always and interestingly enough, after using liquid coconut oil, the cheese doesn't firm up in the fridge as much as usual, which is fine by me because I spread it on crackers or bagels. So if you can't find refined coconut oil, buy the liquid kind!
Deb Z says
Hey Sam,
How firm is this cheese? Can I add Cappa Carregan (sp?) to make it even firmer and if so, how much? Can I sub Cappa for coconut oil? Not a big fan of the stuff. Thanks for all your generosity. How about working a a great beer cheese with a kick?
ModernChef says
You may use Kappa Carrageenan, 1 teaspoon is ample yet if you desire a firmer cheese, with a traditional cheese profile, use 1.5 teaspoons. In place of coconut oil, use sunflower oil, the flavour is neutral and far healthier an oil that coconut oil! Remember that Kappa Carrageenan requires heating to activate
properly.
Claire says
I am allergic to cashews, is there any substitute I could use? 🙂
Janet says
Hi Sam.....This is the best vegan cheddar ever, and very easy to make. I found it a touch on the sweet side and I really wanted to have it sharp like the MacLaren's Sharp Cheddar in the tub, from days gone by. I don't see why it should have been sweetish....I even asked several friends and they agreed. Is there anything I can do to make it sharper?
Celeste says
I am guessing using white vinegar instead of apple cider vinegar, smoked paprika or even cayenne would remove some sweetness. And some roasted red pepper might round out the flavor. Cashews are a sweet nut, so that might be the main reason you are finding it sweet. Maybe try doing it with sunflower seeds instead. Might be hard to do sunflower seeds in the food processor though. Just a few ideas. I don’t know what cheese spread tastes like. But old vegan cheese recipes often included roasted red pepper.
Coco G says
I have been vegan for 15 years and during that time have tasted a variety of cheese recipes. This one is definitely the best and is now my “go to” cheese recipe. I’ve now made it countless of times and each one has turned out perfectly. I make double the mixture and set two thirds of it in the fridge and have the remaining third as a mature cheese spread. I love the fact that it is so simple to make; no boiling or baking, and now keep all the ingredients in my kitchen all the time.
Destiny M Ramsey says
I have a child that is allergic to cashews. Can I sub something else? Soft tofu?
Bianca says
Try sunflower seeds or lupini beans 🙂
Mandy says
OMG!!!! How will I EVER lose weight making your delicious recipes Sam? This morning I made your vegan sharp cheddar. Its firming-up in the fridge now but honestly, I'm not sure I will be able to wait 3 hours to see it firm enough to become a block!!! Yum yum! My spatula has been (licked) clean and all small leftover bits from my Vitamix have been "sampled"....you know....just to make SURE the final product will be tasty! Haha!
I've never had luck with store-bought vegan cheeses. Gross additions and never once have I re-purchased one. I almost gave up trying to find a cheese substitute....so....thanks for this one! Another hit!
Colleen says
Wow! I made delicious homemade vegan cheddar cheese!! And with ingredients I had in the house!
That's why we love you, Sam- you help us look good as we whip us deliciousness.
I just blew everyone's mind when I made a Beautiful board for the football playoffs and this cheese was at the center! Tastes so yummy and spreads so easily! Thanks for the win!! Football
dawn says
i seriously dislike coconut oil. will a different oil work with this recipe?
Chloe says
Question: Do you vent your affiliates that pop up on your site to make sure they’re not scams? For example, Annie Cloth. They have an F rating with Better Business Bureau and online reviews.
I know you’re out to make additional money, but you’re one of, if not the top vegan blogger. IMHO
Before everyone starts hating on me, this is MY opinion. I come to your site because you’re the best. I think you should vent your affiliation with companies. It’s your name. I hate seeing these companies taking advantage of people.
I KNOW I SHOULD DO MY OWN RESEARCH but this is my take on this.
I tried this recipe. Got it’s ok from my hubby and my son devoured it. I’ll make a double batch next time.
Thanks.
Sam Turnbull says
Hi Chloe, while I do have ad blocks, unfortunately, some bad ads still sneak through. As everyone sees different ads, there is also no way that I would be able to block them all based on what I see either. If you see any offending ads again, please feel free to take a screen shot and email it to hello@itdoesnttastelikechicken.com so we can try to get it blocked. The ads on my site help support the work that I do so that I can continue to provide free vegan recipes.
Lyn says
After watching the blue cheese making process on Instagram, I decided to look at the other cheese recipes as I really would love to stop buying shredded and sliced cheese at the store.
Low and behold, I came across this recipe.
At some point, I want to buy a vitamix, but until then I rough chop my cashews, soak overnight and then boil for 5 minutes before using them. They finally get soft enough for my food processor and/or blender to work.
So, I made this recipe and ABSOLUTELY LOVE IT! I took the freeze route and it tastes so much like cheddar cheese, I'm in heaven.
Good bye store bought cheese! This stuff is so easy and tastes great. Spreads like a charm!
Sam Turnbull says
Wonderful, Lyn! So happy you enjoyed 🙂
Andrea says
Is it possible to substitute the coconut oil with another type of oil, such as avocado or olive?
Riss says
Would distilled white vinegar give the same results as ACV?
Ruth says
Hi Sam, love your cookbook and website! I made the cheddar cheese yesterday and used it in macaroni and cheese today, it was delicious!! Thanks so much for sharing your knowledge. I am headed to London, eventually, and I am using your blog for restaurant ideas
Sam Turnbull says
Wonderful! Enjoy!
Molly says
I’m dying to try this recipe, as I can’t find a good cheddar in the store! Can this one be grated like a block of non vegan cheddar?
Sam Turnbull says
No this one is softer and spreadable. Enjoy!
Roy says
Hello Sam, I made your tofu bites other night and since then have become a new fan.
I’ve never made vegan cheese before, but I suspect it might taste good with the tiniest bit of liquid smoke. Do you think that would work? I tend to have a lot of liquid smoke as many vegan recipes call for it.
Sam Turnbull says
Glad you enjoyed Roy! Yes, it would make it taste like a smoked cheddar 🙂
Julianne says
I like the sound of this recipe as I don't like the rubbery, jelly-like texture that results from ones using agar or carrageenan. I've seen a similar recipe which also used some corn starch to add firmness. Is this worth trying?
Chuck says
Sam, have you experimented with using carrageenan and tapioca for a stretchy meltable version? I'm looking to wean myself off chao slices and violife, not because they're not delicious, but retail vegan cheese is an expensive habit 🙂 Thanks for the recipe!
Sam Turnbull says
Yes, I have a stretchy nacho cheese recipe here. Enjoy!
Debra says
how long will this cheese last in the fridge? and can it be frozen?
Sam Turnbull says
Yes it can be frozen and it should keep for 5 - 7 days in the fridge 🙂
Maureen Cram says
When you talk about a small food processor, how many cups would that be? Thinking about getting a smaller sized one for tasks like this. So should it be 2, 3 or 4 cups do you think?
Sam Turnbull says
I don't have one myself, but I think a little dude like this one would be perfect for making smaller batches of things.
Michelle says
I've been meaning to try this for a while and today was the day! Turned out great and I'm glad I took your advice and made a double batch! Had some on my bagel this morning (before I had chilled it) and it was delish! Once again, thank you Sam for another great recipe! You make being vegan sooooo easy!
Sam Turnbull says
Aww that makes me so happy! Glad you enjoyed it 🙂
Karen says
I made this but didn’t use refined coconut oil. Lesson learned. Tastes too much like coconut. Goggled the difference and refined has no taste. Otherwise it turned out great.
Sam Turnbull says
Haha, yeah, there is a big difference!! Refined coconut oil has no taste. Enjoy!
SOPHIA GRANDE says
Are there any more inexpensive substitutes for cashew? I'm drawn to many vegan recipes but cashews where I am are SO expensive! Almost the same as buying premade food.
Thanks!
Sam Turnbull says
You can sub them for blanched almonds, macadamia nuts, or try a recipe like my sunflower seed cheese instead.
Grace says
This recipe sounds so good. I have all the ingredients. What size mold should I use for the single batch.
Annie says
Hi Sam, How long can this stay in the freezer?
I made it but want to keep it for Thanksgiving next Thursday.
Thanks!
Sandra says
Delicious! Thank you for an amazing recipe.
Sam Turnbull says
You're welcome, Sandra!
Sam Turnbull says
I would say about a month 🙂
Annie says
Thank you. It was Perfect, Came out well after about 10 days in the freezer and the absolute hit of the Thanksgiving Dinner (only 2 committed plant based eaters present out of 15). Many requests for the recipe so I talked up your blog. Am about to make another batch for my vegan son who’s come to stay for Christmas. Thanks so much for all you do Sam! ❤️
Sam Turnbull says
Wonderful! Thrilled it was such a hit, Annie 🙂
Kim Gratz says
This cheese is the Bomb! My husband and I loved it! I am going to experiment with this and add maybe onion and chives for another flavor option, and also roll it in chopped nuts and use it as a spread with crackers. This is our new "go to" cheese. Love it!
Sam Turnbull says
Aww yay1! So thrilled you loved it so much 🙂
JANE says
Hello, I made the cheese, it's delicious thank you. I've read the article but I must've missed some info? How long does it keep in the fridge for?
Sam Turnbull says
It should keep for about 1 week. Enjoy!
Dot says
Will it taste the same without the miso paste? That's the only ingredient I don't have on hand.
Thank you
Dot
Sam Turnbull says
No, the miso adds an aged umami taste which helps give a real cheese vibe. I'm sure it will still be good, but it won't be the same.
Gus says
I substituted soy sauce for the miso paste for this same reason and it turned out pretty decent...missing a bit of the classic cheesy/aged/fermented funk, but still good. It’ll do.
Laura says
I made this to pile on top of a giant plate of Vegan Cincinnati Chili, and it was delish! I used 1/2 sunflower seeds instead of cashews, and it turned out fine. I do wish I had doubled it because my blender had trouble with such a small amount, but no less yummy! I'll be linking back to this recipe in my blog post! Thanks for this recipe!
Laura says
That's 1/2 CUP of sunflower seeds! 🙂
Sam Turnbull says
So happy you loved it, Laura 🙂
Jacquie says
I have bunches of almonds. Do you think substituting almonds (with a little extra soaking time) for the cashews would yield similar results? I find sometimes the substitution works...and sometimes not.
Thoughts?
Sam Turnbull says
Hi Jacquie, yes almonds can work as a good substitute. They should be blanched (skins removed) for the best texture and colour. Hope that helps 🙂
Rachel says
Has anyone tried culturing this or any other of Sam's cheeses? I love the base of many of these cheeses but lately I've been making cashew based sour cream and that tang of probiotic takes it over the top. I wonder if that would work here (2-3 probiotic capsules emptied/stirred into cashew cream. let sit room temp 2-3 days covered with a cloth). I may try and report back!
Sam Turnbull says
I've never tried but in this recipe, I use the lemon juice, apple cider vinegar, and white miso paste to add those tang fermented tastes. 🙂
Vickie says
Gosh something went wrong! Mine tastes like Cashew butter rather than cheddar! What did I do wrong?
Sam Turnbull says
Hi Vickie, it's very difficult to know without being in the kitchen with you, but it sounds like the spice measurements may have been off as that's where most of the flavour comes from. Hope that helps!
JD says
Or your spices were old and lost their flavor!
Lori says
This is so delicious! It's my favorite cheese recipe now. Thank you! I have liked every recipe of yours that I've tried
Sam Turnbull says
That's so awesome, Lori!! Thrilled you are enjoying my recipes so much 🙂
Sheree-Lee Cote says
Hi Sam
Just made your Vegan Sharp Cheddar Cheese. One question...I followed the instructions to the letter, however my cheese turned out not as solid as your looked (being able to chunk or slice it). My cheese was sort of solid, but more along the lines of a spreadable cheese?? Not sure why..any ideas?
Sam Turnbull says
Hi Sheree-Lee! It just depends on how cold the cheese is. To firm it up, even more, you can pop it in the freezer for a bit. Enjoy!
Juliet says
I followed the recipe according to all instructions, using professional tools and fresh spices and it came out extremely sour 🙁
Suzy says
Sam! This Wisconsin girl is lovin' this cheddar! I was leery to be honest, but I just sliced off a small piece and I can say "oh yes...you nailed it!" I started out trying to use my 2 cup food processor and it was too small. So I went with the 4 cup (yes, I have 3 food processors...I know, I know...). The size worked fine, but it did take quite a while. When little swirls of smoke came from the back of the processor, I just walked away for a while. I needed to be sure that the creaminess would be there without any hint of nut meat. I think a good 4-6 cup processor would be perfect, and I may double the recipe next time just so I can use the Big Boy and walk away while she's whirring. I think I'll prefer it on crackers as opposed to just plain. But I can't wait to serve this to my friends! Thank you from America's Dairyland!
Sam Turnbull says
Haha! Awesome! So very happy you love it, Suzy! Yes I normally use my big food processor and make a double batch so I can let that beast run for as long as needed 🙂
Shannon says
Hi! I also live in Wisconsin!! I want to make this and take it to a thanksgiving party. Im the only vegan/ vegetarian in my family. Not sure if anybody else will try it thou. I myself thou is super excited to try this!
Sam Turnbull says
I bet everyone will love it 🙂
Sandi says
Hello. Love your recipes. I can’t eat cashews or almond. Hoping you could put a substitute for some recipes. I have used macadamia nuts but they are super expensive. Are there any other alternatives.
Thanks.
Sam Turnbull says
Hi Sandi, I haven't done much experimenting myself, but I have heard others have used sunflower seeds or pumpkin seeds with success. Of course, the results will be different.
Dimy says
I feel like it will be very soft and won't hold together, won't it?
Sam Turnbull says
Nope, the coconut oil makes it firm up beautifully 🙂
Sandy says
Is there a way to make this without the oil? Would it still set?
Sam Turnbull says
No, the oil is key for this recipe, but you could try my nacho cheese recipe for an oil-free cheese. EnjoY!
Gayla says
I gave up dairy years ago, and have done without cheese because I don't like buying the processed non-dairy cheese. Who knows what's *really* in it?
This was quick & tasty, made with ingredients I already had, and gives the "cheese satisfaction" without any added salt. Loved it.
Next time I'll make a double batch!
Sam Turnbull says
Wonderful!! So happy you enjoyed it so much, Gayla! 🙂
Maggie says
The only problem is the fat....is there a substitute?
Sam Turnbull says
Not for this recipe, but you could try my nacho cheese recipe which is oil free. Enjoy!
Vinny says
What would the vegan do without Sam’s always creative & ever expanding repertoire?!
I use these molds for vegan cheeses and will definitely honor this recent Sampost with these festive floral shapes.
Sam Turnbull says
Haha, so happy you love my recipes so much, Vinny 🙂