Vegan Jalapeño Cheddar Cheese

 
 While not as firm as your average cheddar, this vegan version comes pretty close. It’s rich in spice and unique in texture. The outer layer of crushed almond slices gives it a nice crunch. To make it work get used to blending, refrigerating, and enjoying.

While not as firm as your average cheddar, this vegan version comes pretty close. It’s rich in spice and unique in texture. The outer layer of crushed almond slices gives it a nice crunch. To make it work get used to blending, refrigerating, and enjoying.

Adapted from My Darling Vegan

| Yield: one large cheese ball | Time: 20 minutes, plus chill time |

 
 

 
 

Ingredients

1 ½ cups raw cashews soaked 4-6 hours

3 tablespoon sun-dried tomatoes, soaked 30-60 min

¼ cup + 2 tablespoon nutritional yeast

1 tablespoon tahini paste

1 teaspoon white wine vinegar

1 teaspoon spicy mustard

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon turmeric

½ teaspoon smoked paprika

½ cup coconut oil, melted

1 jalapeno, minced

⅓ cup almond slices, crushed

Preparation

Begin by soaking your cashews for 4 to 6 hours. Drain and rinse the cashews.

Place them in a food processor along with soaked tomatoes, nutritional yeast, tahini, vinegar, mustard, and spices. Blend until smooth, pausing to wipe any excess ingredients off the side. With the motor running, slowly add coconut oil until completely incorporated.

Remove mixture from the food processor. By hand stir in the minced jalepeños and transfer to an airtight container. Refrigerate for at least 4 hours, until the cheese is firm enough to mold.

Shape the cheese into a ball or rectangle, coat it in crushed almonds, and serve.

Store in the refrigerator for up to 5 days.

 
 

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