Posted in Recipes

Cheddar Style Cheese (Vegan)

√ It can be sliced and it melts yummily.

√ Great for toasted sandos, nachos, tacos, cheese sauce, pizza etc

√ Very quick and easy once you have the ingredients.  For a more simple recipe that doesn’t set solid but is excellent for cheese sauce, see this vegan mozzarella link.


Don’t stress too much about getting quantities exactly right, I make this up as I go along based on a few different recipes and it has always worked… so far!

  • 1.5 cups of raw cashews (from Indian/Middle Eastern or Asian grocer – or health food store if you can get a personal loan big enough). Soak a couple of hours if you  don’t have a high speed blender.
  • 1 cup of tapioca flour (also called tapioca starch. From Asian grocer or international foods section in supermarket)
  • 1/4 cup or heaped tablespoon each of miso paste and coconut oil (deflavoured)
  • 1 small sachet of agar powder (I think mine equals about 2 tsps.  Once again cheapest place is from Asian shops)
  • 1 -2 tsp each of apple cider vinegar and vegie stock (or ‘nutritional’ yeast).  Start with one spoon of each and taste the mix after blending and adjust to taste.
  • 1 clove of garlic
  • Little bit of turmeric powder and/or yellow mustard.
Mustard and turmeric for colour

Put in all in blender and top up to the 750ml mark with water. I use boiling water cause it’s much quicker and easier but this may craze the plastic on your blender.  Your call.  Check colour and taste at this point and pimp as required.

Put in medium-large saucepan on medium-high heat and once the heat starts to kick in, stir.  Keep stirring, don’t stop!!  A flat base wooden spoon is best.  In a few minutes you will feel the tapioca start to thicken.If your stirring mindfulness isn’t up to the high standard required it might go gluggy in chunks, if this happens just reblend it quickly.

Stirring constantly at medium high heat



Once it is a nice thick cake-mix like consistency, put it into its new home and put in the fridge with the lid off so it doesn’t make condensation.

Put on lid in a few hours when it is fully set and chilled.

It will last in the fridge a week or two.



Ready to set in fridge, lid off til cool





♥ I reckon you could also easily get some fun, flame and saucery into your life by making this into a fondue; just leave out the agar (as that is what makes it set when cold) and substitute some of the water with white wine and cherry brandy ♥