Recipe by Chef Cindy
There are two foods that are hard to live without – bread and cheese. Add in a glass of wine, and that’s complete heaven for most of us! SO how can you manage a vegan diet without cheese – it depends on the flexibility of your expectations. If you’re on the hunt for vegan cheeses that match the flavors similar to – Manchego, Smoked Truffle Gouda, Creamy Brie, or Drunken Goat Cheese, you may be disappointed. But if you’re open to a new taste experience, you will be pleasantly surprised. It’s fine to indulge once in a while if you’re a flexitarian but if you’re to become more eco-conscious about dairy consumption then try this delicious Vegan Cheddar Cheese Recipe!
The vegan cheese market has improved over the past few years but so far nothing beats the taste of homemade “nut” cheese. You can use a variety of nut or grain milk to make cheese but almond milk is by far a favorite. Try this recipe and you too will agree!
How to make Vegan Cheddar Cheese
First, in order to make Vegan Cheddar Cheese, you need to start with making your own nut milk. The process is relatively easy but if you are short on time, you can use store-bought nut milk. My favorite is the Pacific Foods brand but the 365 Whole Foods brand works well also. I always recommend making more than you need in your recipe when making nut milk. The remaining amount can always be incorporated and utilized in other recipes.
Then mix and heat a few other vegan cheese ingredients for thickening and flavor – agar flakes, arrowroot, chickpea flour, nutritional yeast flakes, garlic, oil, vinegar, and sea salt.
Pour the mixture into Silpat molds, refrigerate for 30 minutes, pop out of mold and use in a recipe.
What can you do with leftovers?
Cooking this in large batches is recommended so they can be used in other recipes. What’s great is leftover vegan cheddar cheese can be frozen for up to 3 months.
When in need of cheese again, defrost for 1 hour in the refrigerator and you are ready to enjoy!
Need a recipe to use your Vegan Cheddar Cheese? Why not make a yummy Vegan Roasted Shiitake BLT with Cheddar Cheese!
What if you don’t have a Silpat?
No worries if you don’t have a Silpat mold. You can pour the mixture into a heat proof glass dish, refrigerate for 30 minutes, slice and serve.
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Vegan Cheddar Cheese made with Almond MilkPrint Recipe
- 1 ½ cups almonds soaked overnight
- 4 cups water
- 6 tablespoons agar flakes
- 6 tablespoons arrowroot
- 3 tablespoons chickpea flour
- ¼ cup nutritional yeast flakes
- ¼ cup neutral oil canola
- 1 tablespoon brown rice vinegar
- 2 ½ teaspoons sea salt
- 1 tablespoon garlic powder