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Discover how to make this creamy, melty, sliceable Nut-Free Vegan Cheddar Cheese! This dairy-free delight, made from sunflower seeds, is perfect for those with nut allergies or anyone seeking a delicious plant-based alternative.
Whether sliced, melted, or spread, this versatile cheese alternative will elevate your sandwiches, crackers, pizzas, and more.
You’ll adore the flavor and texture – it’s creamy, rich with a delightful tang, and hints of savory saltiness.
This recipe is my favorite for homemade plant-based cheese. It’s perfect for serving on crackers, as a snack, or as a star appetizer on a vegan cheese board.
This vegan cheese is free from nuts, oil, dairy, soy, and gluten, making it an excellent choice for those with multiple food allergies. Depending on your allergies or diet needs, select the right plant-based milk.
I hope you try it and enjoy it as much as I do!
WHY THIS RECIPE WORKS?
This Nut-Free Vegan Cheddar Cheese is great in both texture and flavor. Sunflower seeds provide a creamy base, while tapioca starch gives the cheese its gooey, stretchy quality when melted. Agar agar ensures it sets firm when cooled, making it versatile for various uses.
The flavor profile is rich and creamy, with a delightful tang from the lemon juice and apple cider vinegar. Nutritional yeast adds a savory, cheesy depth, complemented by the subtle sweetness and vibrant color of roasted red bell pepper and tomato paste.
A hint of Dijon mustard, paprika, and other spices enhance the umami, creating a well-rounded, mouthwatering taste that mimics traditional cheddar cheese. Enjoy it melty or sliceable—it’s a delicious and versatile addition to any meal.
HOW TO PREPARE THIS VEGAN CHEDDAR CHEESE
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
Preparing this Nut-Free Vegan Cheddar Cheese recipe at home is super simple! It is made from sunflower seeds and is perfect for melting, slicing, and spreading.
To make it, blend soaked sunflower seeds, vegetable broth, plant-based milk, roasted red bell pepper, and seasonings until smooth. Cook it, and you will have a melty version of this cheese. Or activate the agar agar, blend it with the rest of the ingredients, and then cook with dissolved agar agar for a creamy, firmer, nut-free vegan cheddar cheese that’s perfect for enjoying sliceable.
And that’s a high-level summary; now, let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To create this nut-free vegan cheddar cheese, you’ll need a few essential kitchen tools:
- A High-Speed Blender or a bullet blender: For a smooth, creamy blend of ingredients.
- Small Pan or Pot: To cook the agar agar mixture.
- Saucepan: For cooking the cheese mixture to achieve the right consistency.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious vegan cheese:
Melty cheddar:
- Raw Sunflower Seeds (Shelled): creamy base rich in nutrients.
- Low sodium Vegetable Broth: Adds moisture, flavor and blends smoothly. Substitution: Water, or Unsweetened plant-based milk.
- Plant-Based Milk: Contributes to a creamy texture. Any variety will work.
- Roasted Red Bell Pepper: Adds color and a hint of sweetness. Substitution: Jarred roasted red peppers.
- Tomato Paste & Dijon Mustard: Enhance the umami flavor. Substitution for Dijon Mustard: Yellow mustard.
- Nutritional Yeast: Provides that cheesy taste. Substitution: No direct substitution, as this is key for the cheesy flavor.
- Tapioca Starch: ensures a stretchy, melty consistency. Substitutions: Arrowroot starch or cornstarch may work but provide a less stretchy consistency.
- Lemon Juice & Apple Cider Vinegar: Bring a tangy sharpness, mimicking traditional cheddar.
- Onion Powder, Sea Salt, and Sweet Paprika: Season the cheese perfectly. You can also use Smoked Paprika if you like it.
- Olive Brine (Optional): Adds a unique depth of flavor. Substitution: Pickle brine or caper brine.
For a more firm, sliceable cheese
- Agar Agar: helps set the cheese for a sliceable version. Substitution: There is no direct substitution, as this is key for setting the cheese if you want it firm. Some recipes use Kappa Carrageenan, but I’ve never used it yet, so I can’t suggest quantities and results using that ingredient.
DIRECTIONS WITH PICTURES
To prepare this delicious cheese, follow these steps:
Blend Ingredients: In a high-speed blender, combine the soaked and drained sunflower seeds, vegetable broth, plant-based milk, roasted red bell pepper, tomato paste, Dijon mustard, nutritional yeast, tapioca starch, lemon juice, apple cider vinegar, onion powder, sea salt, paprika, and olive brine (if using). Blend until smooth.
Cook Agar Agar: Add agar agar and 3/4 cup water to a small pan. Let sit for 1 minute, then stir over medium heat for 4-5 minutes until it resembles dense, glossy applesauce.
Combine Agar Agar with Blended Ingredients: Add the hot agar agar mixture to the blender with the other ingredients and blend until smooth.
Cook Cheese Mixture: Pour the blended mixture into a saucepan. Cook over medium heat, stirring constantly until the mixture thickens and becomes stretchy, about 5 to 10 minutes.
Transfer and Set: Pour the hot cheese mixture into a mold or container and let it cool uncovered. Refrigerate for at least 2 hours until fully set.
Enjoy: Slice and serve on sandwiches, crackers, or as part of a vegan cheese board. Enjoy its rich, creamy texture and bold flavors in various dishes.
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
- Allergen-Friendly: Free from dairy, nut, soy, and gluten, making it suitable for various dietary needs.
- Rich and Creamy: A smooth texture that mimics traditional cheddar.
- Versatile: Enjoy it melty for nachos and pizza or sliceable for sandwiches and cheese boards.
- Flavorful: Lemon juice and apple cider vinegar provide a delightful tang, nutritional yeast provides a savory depth, and roasted red bell pepper adds a hint of sweetness.
- Easy to Make: Simple steps with everyday ingredients for a delicious homemade vegan cheese.
Let’s prepare this vegan cheddar cheese!
OTHER POPULAR VEGAN CHEESE RECIPES
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PRINTABLE RECIPE CARD
NUT-FREE VEGAN CHEDDAR CHEESE (Oil-Free)
Ingredients
Melty cheddar:
- 1 cup raw sunflower seeds (soaked for at least 8 hours and drained)
- 1/3 cup vegetable broth (or water)
- 1/3 cup unsweetened plant-based milk
- 1 red bell pepper (small, seeds removed and roasted)
- 1 Tbsp tomato paste
- 1 Tbsp Dijon Mustard
- 3 Tbsp nutritional yeast
- 2 Tbsp tapioca starch
- 2 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 2 tsp onion powder
- ½ to ¾ tsp sea salt
- 2 tsp sweet paprika (use smoked paprika for a smoky flavor)
- 3 Tbsp olive brine (optional for flavor)
For a more firm, sliceable cheese
- 2 Tbsp agar agar powder
- 3/4 cup water (for cooking agar agar)
Instructions
- Blend Ingredients: In a high-speed blender, combine the soaked and drained sunflower seeds, vegetable broth, plant-based milk, roasted red bell pepper, tomato paste, Dijon mustard, nutritional yeast, tapioca starch, lemon juice, apple cider vinegar, onion powder, sea salt, paprika, and olive brine if using. Blend until smooth.
- Cook the Agar Agar: Add the agar powder and 3/4 cup of water to a small pan or pot. Mix both until combined. Let the mixture sit for 1 minute. Then, vigorously stir it for 4-5 minutes over medium heat. The mixture should boil and bubble. It's ready when it looks like a dense and glossy applesauce.
- Add Agar Agar Mixture to Blended Ingredients: Once the agar agar is fully dissolved and hot, add it to the blender with the previously blended ingredients. Blend again until the entire mixture is smooth and fully incorporated.
- Cook the Cheese Mixture: Pour the blended cheese mixture into a saucepan. Cook over medium heat, stirring constantly to prevent any burning or sticking. As the mixture heats, it will start to thicken and become stretchy. Continue to cook for about 5 to 10 minutes until the cheese reaches a gooey, melty consistency suitable for use in recipes.
- Transfer to a mold: pour the hot cheese mixture into a mold or container and allow it to cool uncovered. Allow the vegan cheese to cool in the refrigerator for at least 2 hours or until fully set.
- Enjoy: Your homemade vegan cheddar is now ready to be savored. Slice it for sandwiches and crackers, enjoy it over your favorite vegan dishes, or serve it as part of a delicious plant-based cheese board. The rich, creamy texture and bold flavors make it a versatile addition to any meal.
Notes
- Total time doesn’t include soaking the sunflower seeds or chill time.
- Store: To maintain freshness, store the vegan cheese in an airtight container in the refrigerator. It will last for up to one week.
- For a pourable or softer cheese that’s great for nachos, as a dip, or pizza, skip the agar agar and water and steps 2 and 3. This variation will give you a creamy consistency that doesn’t set but remains smooth and more spreadable. Or you could also try my recipe for an Easy Vegan Cheese Sauce.
- Flavor Adjustments: Feel free to adjust the level of spices according to your taste. Increase the paprika or add smoked paprika for a smokier flavor, or add a pinch of cayenne for a spicy kick.
- Blending Tips: Ensure that all ingredients are blended until absolutely smooth for the best texture. A high-powered blender works best to achieve a creamy consistency. If you don’t have a strong blender, consider using a bullet blender.
- The recipe was adapted from the excellent book One-Hour Dairy-Free Cheese, by Claudia Lucero.
WAYS TO ENJOY THIS VEGAN CHEDDAR CHEESE
There are countless ways to savor this delicious nut-free vegan cheddar cheese:
- Grilled Cheese Sandwiches: Melt it between slices of your favorite bread for a comforting, gooey sandwich.
- Pizzas and Nachos: use the melty version over pizzas or nachos.
- Cheese Boards: Slice it and serve it on a vegan cheese board with crackers, fruits, and nuts.
- Dips and Sauces: Blend the cheese for a creamy dip or sauce that’s perfect for veggies, chips, or drizzling over baked potatoes.
- Burgers and Sandwiches: Add slices to veggie burgers or sandwiches for an extra cheesy flavor.
- Pasta: Stir into hot pasta for a rich, creamy sauce.
- Quesadillas: Use it as a filling for vegan quesadillas for a delicious, cheesy snack.
- Snacking: Enjoy on its own with a handful of crackers, fresh veggies, and grapes—my favorite way!
- On salads: Cube the sliceable cheese and add it to your salads.
DID YOU MAKE THIS NUT-FREE VEGAN CHEDDAR CHEESE?
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