Smoky Plant-Powered Cheddar
Smoky Plant-Powered Cheddar
ingredients
- 1 cup raw cashews, soaked for at least 4 hours
- 1/2 cup filtered water
- 1/4 cup coconut oil, melted
- 2 tablespoons apple cider vinegar
- 1 teaspoon liquid smoke
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon lemon juice
- 1/2 teaspoon ground turmeric (for color)
- 1 tablespoon agar-agar powder
- 1/4 cup filtered water (for agar)
steps
- 1.
Drain and rinse the soaked cashews, then place them in a blender.
- 2.
Add 1/2 cup of filtered water, melted coconut oil, apple cider vinegar, liquid smoke, garlic powder, onion powder, smoked paprika, sea salt, lemon juice, and ground turmeric to the blender.
- 3.
Blend on high until the mixture is completely smooth and creamy. Scrape down the sides as needed.
- 4.
In a small saucepan, combine 1/4 cup of filtered water with agar-agar powder and heat over medium, stirring until it dissolves completely.
- 5.
Once the agar mixture is hot and fully dissolved, remove it from heat and quickly mix it with the blended cheese mixture in the blender. Blend again to combine well.
- 6.
Pour the mixture into a lined mold or container, smoothing the top with a spatula.
- 7.
Refrigerate for at least 4 hours or until firm.
- 8.
Slice and enjoy your homemade vegan smoked cheddar on crackers, sandwiches, or in recipes.