Vegan Sharp Cheddar Cheese Recipes

VEGAN " SHARP CHEDDAR CHEESE"

Vegan

I got this recipe from hillbillyhousewife.com, but a reviewer has informed me that this is originally from Joanne Stepaniak's "Uncheese Cookbook." (Thanks!) I think it tastes best after mellowing in the fridge overnight. This "cheese" may be sliced thinly and used on sandwiches. It is magnificent with sliced tomatoes or fried tofu. It makes a decent grilled "cheese" sandwich, especially with some fake bacon. This recipe does not taste exactly like real dairy cheese. I think it tastes better than soy cheese though, and when you have been without dairy cheese for a while, this cheeze is remarkable satisfying. Agar works just like gelatin. Gelatin is made from animal bones and hooves. Agar is made from sea vegetables. Powdered agar can replace gelatin measure for measure. One tablespoon agar flakes is equal to 1 teaspoon powdered agar.

Provided by Roosie

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

5 teaspoons powdered agar-agar or 5 tablespoons agar-agar flakes
1 1/2 cups water
1/2 cup cashews
1/3 cup nutritional yeast
1/2 cup pimiento
3 -4 tablespoons lemon juice, depending on how sharp you want it
2 teaspoons onion powder
1/4 teaspoon garlic powder
1/2 teaspoon prepared mustard

Steps:

Begin by combining the agar and tap water in a small sauce pan.
Heat over a medium flame, stirring often.
When the mixture boils, reduce the heat a bit.
Allow the agar to boil gently for 5 minutes.
Stir often to prevent burning and to make sure that all of the agar dissolves.
Meanwhile, measure all of the other ingredients into a blender container.
When the agar is finished boiling, carefully pour it into the blender container.
Place the lid on the blender and whizz it on high for about a minute.
Stop, scrape down the sides, replace the lid and whizz again, for about another minute.
The mixture should be very smooth and the same orange color as dairy cheddar.
Pour the mixture into a small, lightly oiled loaf pan.
The pan I use is about 3 by 7 inches.
Place the pan in the refrigerator and allow it to chill until firm.

Nutrition Facts : Calories 109, Fat 6.2, SaturatedFat 1.2, Sodium 88, Carbohydrate 10.2, Fiber 3.7, Sugar 1.3, Protein 6.4

VEGAN SHARP CHEDDAR CHEESE

Vegan Sharp Cheddar Cheese image

This cheese was created to replicate Helluvagood's sharp cheddar cheese and makes slighly more than a pound of cheese. This is straight from Naomi Poe's http://accidentalvegetarian.blogspot.com/ and can be shredded! It melts really nice and has great flavor(let it sit at least overnight to marry flavors). If you want it more shreddable, use a little more agar. If you are melting it you can use a little less. When shredding, make sure your cheese is cold, so it will hold up better.Enjoy!

Provided by Sharon123

Categories Vegetable

Time 25m

Yield 2 cups, about

Number Of Ingredients 10

Ingredients

1 1/2-3 cups water
2 tablespoons agar, powder note that different brands are different strengths so you may have to alter amounts slightly (or 5 tbls. agar flakes)
2 tablespoons coconut oil
1 1/2 cups blanched slivered almonds (if avoiding nuts, use sunflower seeds)
1 cup nutritional yeast
1/2 cup white miso (Those avoiding soy can use tahini instead, and should also do one of the following, substitute 2 tbs)
2 tablespoons tomato paste (Pureed red pepper can be used instead of tomato products. Those avoiding nightshades can use 1 to 2 )
1 lemon, flesh and juice only (no skin and no seeds)
1 tablespoon onion powder
1 teaspoon salt

Steps:

Oil, spray or grease a small rectangular container or loaf pan.
In a small saucepan, mix the agar powder and 1 1/2 cups water and let sit for a few minutes. Bring to a boil on medium heat, adding the coconut oil. Let boil, stirring occassionally, for abotu 3-5 minutes.
Meanwhile, in the bowl of your food processor, blend the almonds. At first they will turn into almond meal and then will begin to turn into almond paste. Add the miso and nutritional yeast and process until the mixture leaves the sides of the bowl and turns a bit doughy. Add the tomato paste, lemon, onion powder and salt and blend until thoroughly combined.
At this point, the agar and coconut oil should be melted and bubbling like thick syrup or hot gelatin. Quickly pour into the food processor. Process the whole thing until smooth. This should be about the consistency of cake batter or smooth cheese sauce. Add a little water if necessary, up to 1 1/2 cups, if you find your mixture is too thick, and blend again.
Scrape into the prepared container and let cool uncovered, at least 3 hours or overnight, in the fridge. You may cover it after 3 hours. This will continue to flavor-meld and is better if left overnight. May be shredded or used anywhere cheddar is called for.

Nutrition Facts : Calories 1241, Fat 82.3, SaturatedFat 17.8, Sodium 3930.6, Carbohydrate 86.5, Fiber 42.3, Sugar 12.2, Protein 71.5

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