Time: 18 hours 25 minutes
Complexity: easily
Servings: 6 - 8

This vegan cheddar looks like the real thing and has a classic taste! It's made with raw cashews and sweet potatoes, which give it a firm texture and just the right color, while a few natural flavors infuse it with that cheesy flavor. This vegan cheddar is molded, so when you slice it, it looks like a real wheel of cheese. It looks great on a cheeseboard as an appetizer, but it can also be sliced ​​for sandwiches.

Ingredients:

• 1 cup raw cashews
• 3 cups vegetable broth
• 1 cup boiled, peeled, diced sweet potato (about 140 g)
• 1/4 cup tahini
• 1/4 cup nutritional yeast*
• 2 tablespoons lemon juice
• 2 teaspoons red miso paste
• 1.5 tsp mustard
• 1.5 tsp coarse salt
• 1 tsp onion powder
• 1 teaspoon turmeric
• 0.5 tsp garlic powder
• 1 tbsp. l. agar-agar
• Vegetable oil to grease the ramekins
• Special equipment: ramekin with a diameter of 18 cm; powerful blender

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cashew nuts, sweet potato, tahini, miso (soybean paste), lemon juice, onion powder, garlic powder, turmeric

We recommend

Preparation:

Step 1
• Place the cashews in a medium bowl and pour in 4 cups of water. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Step 2
• Grease an 18-cm ramekin with vegetable oil and set aside. Drain the cashews and transfer them to a high-power blender.
Step 3
• Add the vegetable broth, sweet potato, tahini, nutritional yeast, lemon juice, miso paste, mustard, salt, onion powder, turmeric, and garlic powder and blend, stopping and stirring with a spatula as needed, until smooth.
Step 4
• Transfer the mixture to a large saucepan and bring to a boil over medium heat. Add the agar agar and simmer, stirring constantly, until the mixture thickens, 5-7 minutes. Pour the mixture into the prepared pan and let it sit at room temperature for 30 minutes.
Step 5
• Cover with plastic wrap and refrigerate for 10 hours. Transfer the cheese to a serving platter and serve.
  
  
  Note *
  
  Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds.

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