Vegan Cheddar Cheese

Vegan Cheddar Cheese

This cheese, is amazingly easy to make, and tastes absolutely super. I highly recommend only making very small amounts, otherwise, you will eat it all way too fast!!

UPDATE: substitute the tofu for the thick part of coconut milk. when you buy it, don't shake it up and be sure to spoon out that dense creamy milk

Ingredients & Tools Needed

Ingredients 1/2 Cup (113 g.) Cashews 1/4 Cup (57 g.)  Almonds 1/2 Cup  (113 g.) Soft Tofu 1/4 (57 g.) Olive oil 1/4 (57 g.) Coconut Milk 1/3 Cup  (76 g.) Sundried Tomatoes 1/4 Cup  (57 g.) Nutritional Yeast 1 tbsp (15 g.) Miso Paste 1 tbsp (15 g.) Paprika 1 tbsp (15 g.) Onion Powder 1 tbsp (15 g.) Chili Flakes 1/2 tsp (2.5 g.) Sea Salt 1/2-1 tsp (7-15 g.) Smoked Chipotle Powder 1/4 tsb (1.25 g.) Tumeric

Cooking tools Food processor or blender Sushi rolling mat Plastic wrap Knife to chop Chopper for nuts or chop with knife

Preparation

1. Soak cashews for 3+ hours.
   The longer you let them soak, the softer they will become. If you want a crunchy texture to your cheese then soak them for less time. I recommend soaking as long as you can wait because you will have plenty of crunch from the almonds
   
   
2. Chop sundried tomatoes. This just makes it easier and more consisten when putting in the food processor, but its not 100% necessary
   
   
3. Process all ingredients except almonds. For the oil, add 1/2 at the start of processing, then slowly add in the remaining oil until you get that perfect consistency you want.
   
   
   
   
4. Place cheese in the refrigerator for a few hours. It will help with the consistency of the cheese. It isn't necessary to do this, but it also rolls easier if you do.
5. Chop Almonds... these will form the crust around the outside of the cheese. You are welcome to make them as coarse or fine as you like.. I like a little crunch so mine are chunk
   

   
6. After time has passed and the cheese has rested in the refrigerator, take your sushi mat and lat it out flat putting a sheet of plastic wrap on it, just as you would when making sushi. But, you do not need to wrap it tightly as we are only making one simple roll.
   
7. Spread the chopped almonds out on the mat. You want them to cover a long area because we will want the cheese to stay on them as we roll it.
   (Sorry, I forgot to take a photo of this step, but you can see what I mean in step 8)
8. Lay your cheese on the nuts and if there are any nuts left over, simply put them on the top of the cheese. Do not worry, excess chopped nuts will just fall off, unless you make the roll really tight, to which some will embed in to the cheese deeper, which is also ok :)
   
9. Now, just like a sushi roll, roll your cheese. It will help if you hold the plastic wrap with your fingers a bit so it doesn't roll around in to the cheese.
   

That is it, you are now down... 

I would love to have your feedback. What you liked, didn't like. Did you try it with olive oil or coconut oil?