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! 💕
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 🙂