Vegan Cheddar Cheese

Smokey red pepper vegan cheddar cheese. Firm and sliceable and totally delicious on crackers or sandwiches or even grated on pizza

Ingredients:

• 150g raw cashews
• 80ml water
• 5 tbsp lemon juice
• 2 tbsp melted coconut oil
• 60g tahini
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 2 tsp apple cider vinegar
• 1 medium red pepper, deseeded and chopped, about ¾ cup
• 2½ tsp salt
• ½ tsp smoked paprika
• 1/8 tsp cayenne pepper
• 1 tbsp Dijon mustard
• 15g Nutritional Yeast
• 1 tsp garlic powder
• 2 tsp onion powder
• 1 cup water
• 1 tbsp + ½ tsp agar agar powder

Method:

Add cashews, 80 ml cup water, lemon juice, coconut oil, tahini, soy sauce, tomato paste, apple cider vinegar, red pepper, salt, smoked paprika, cayenne pepper, Dijon mustard, nutritional yeast, garlic powder and onion powder to the blender jug. Blend until smooth. Set aside, but do not remove from the blender.

Add 1 cup of water and agar agar powder to a saucepan and bring to boil, stirring constantly. Once boiling let it boil for 1 minute.

Remove from the heat and pour it into the blender on top of the cheese mix. Blend until smooth.

Working quickly, as it will start to set very fast, pour it out into a round dish sprayed with non-stick spray. Smooth it down and then place it into the fridge to set.

To remove from the bowl, turn it upside down onto a plate.