Vegan Cheddar Cheese

This vegan cheddar cheese is truly a game changer. After countless tries at cheese-making, I am so happy with how this one turned out. It is quite rich and have that cultured flavor alongside a texture that is spreadable but still with some structure. Made with all the good stuff, you will appreciate a wholesome plant-based cheese alternative that also loads you up on probiotics. I have been using it successfully on pizza, toasts, mac&cheese sauce or many other dishes that could use the cheesy goodness. It takes some prep time and a little aging time to culture it but the process is super simple and consistent. See the full recipe below.

#vegan #plantbased #cheese #cheddar

5 from 1 vote
Vegan Cheddar Cheese
Prep Time
20 mins
Total Time
20 mins
Course: Cheese
Cuisine: Vegan
Servings: 2 cups
Author: Maya Sozer
  • 2 cups raw cashews soaked overnight
  • 1/4 cup brown rice soaked overnight
  • 1/3 cup olive oil
  • 1/3 cup nutritional yeast
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons chickpea miso
  • 1/4 cup water
  • 1/2 teaspoon good quality salt
  • 2 probiotic capsules
  1. Put all the ingredients in a high speed blender and blend until smooth.
  2. Transfer the mix into a bowl using a silicone or wooden spoon.
  3. Cover the top of the bowl with kitchen towel or cheesecloth, and secure with a rubber band.
  4. Let it wait on the counter top for 48 hours.
  5. After the 48 hour culturing, the cheese is ready to enjoy.

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6 thoughts on “Vegan Cheddar Cheese

  1. Looks great!
    In a hot summer day, should i let the cheese wait on the counter? It’s super hot now (about 30 degrees). Also, where can i find chickpea miso? Can i use rice miso?

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