NUT-FREE VEGAN CHEDDAR CHEESE (Oil-Free)
Try this Nut-Free Vegan Cheddar Cheese recipe! Made from sunflower seeds, it's perfect for melting, slicing, and spreading. Dairy-free, allergen-free, and delicious!
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.