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Sharp Cheddar Cheeze [Vegan]

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Although this recipe takes a few days, it's very straightforward. Soaked cashews simply need to be blended with probiotic powder and miso and left to set overnight so that these two ingredients can envelop the softened nuts in a tangy, cheesy flavor. A bit of coconut butter is then added to give the cheese a dense and firm feel. Serve these with your favorite crackers and a glass of wine!

Sharp Cheddar Cheeze [Vegan]

This Recipe is :

Nut-Based Cheese Vegan

Serves

10

Ingredients

  • 2 cups raw cashews, soaked for 4 hours and drained
  • 1 teaspoon probiotic powder
  • 1/4 cup filtered water
  • 1 tablespoon white miso
  • 1/2 teaspoon sea salt
  • 1/3 cup raw coconut butter, warmed to liquid

Preparation

  1. In a blender, combine the soaked cashews, probiotic powder, filtered water, and miso and blend until smooth. Pour into a bowl, cover and place in a warm spot that’s about 70°F. Let sit overnight.
  2. When the cheese is tangy, add it to a food processor or blender and add the sea salt and coconut butter and blend until well incorporated.
  3. Pour into a bowl, place in the freezer for about 10 minutes, then scrape onto a piece of plastic wrap, and shape into a wheel while wrapping tightly. Place in the refrigerator until firm, about a few hours.

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AUTHOR & RECIPE DETAILS


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Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant-based desserts as well as savory dishes. She is also the author two cookbooks. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.


 

 

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48 comments on “Sharp Cheddar Cheeze [Vegan]”

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Danna Vincent
1 Years Ago

Michelle Campeau


Reply
Danna Vincent
1 Years Ago

Michelle Campeau


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Mandy Sleight
1 Years Ago

What could I use in place of coconut butter? I'm unfortunately allergic to coconut and am a huge cheese lover


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Lauren Taylor
1 Years Ago

wow, that's all it takes? I'm going to try. I recently tried a bunch of macademia nut cheeses and dips that were incredible!


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Fiona Byczkov
1 Years Ago

Ayla


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Fiona Byczkov
1 Years Ago

Ayla


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Jodie Williams
1 Years Ago

Wongy Wong


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Brandon James
1 Years Ago

Jami Marren


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Brandon James
1 Years Ago

Jami Marren


Reply
Holly Whitesides Jenkins
1 Years Ago

I haven't had luck getting the nut cheeses to firm up. I haven't tried the coconut butter but used agar powder. I think you can switch the probiotic powder for vitamin c crystals to give it a tang.


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