The same classic American cheese taste you grew up with: mild, firm, and satisfying. This creamy, golden-hued cheese is perfect sliced on sandwiches and crackers.

American Cheese Slices [Vegan, Gluten-Free]

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1 1-pound block

Cooking Time



For the Cheese:

  • 1 cup raw cashews, soaked, drained, and rinsed
  • 1/4 cup fresh lemon juice
  • 1/4 cup water, filtered
  • 1 large red bell pepper, chopped
  • 1/3 cup nutritional yeast
  • 2 tablespoons chopped red onion
  • 2 garlic cloves, chopped
  • 1 teaspoon yellow mustard
  • 1 teaspoon sea salt

For the Agar Gel:

  • 1/2 cup cold water, filtered
  • 4 teaspoons agar powder


  1. Place all the cheese ingredients in a blender. Process until smooth and creamy. Leave the cheese mixture in the blender.
  2. To make the agar gel, whisk the cold water and the agar together in a saucepan. Let it soak for 5 minutes then bring to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes, to activate the agar. Once the agar mixture is ready, quickly transfer it to the cheese mixture in the blender and process until it becomes homogenous. Pour the mixture into a container and cover. Refrigerate until firm and set, at least 2 to 4 hours.
  3. Wrap the cheese in waxed paper and store in a sealed container. Will keep, refrigerated, for 1 to 2 weeks.


Soaking the cashews in water for 4 to 8 hours makes the puree creamier and easier to process. It is required in recipes with low water content, such as cheeses. Excerpted from VEGAN CHEESE: Simple, Delicious, Plant-Based Recipes by Jules Aron. Copyright © 2017. Used with permission of the publisher, Countryman Press. All rights reserved.

Nutritional Information

Total Calories: 747 | Total Carbs: 62 g | Total Fat: 44 g | Total Protein: 30 g | Total Sodium: 2364 g | Total Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. Many thanks for this fantastic cheese recipe – so looking forward to making it. Really appreciate you sharing this with us who miss conventional cheese – but not the side effects of cows milk! Cheers and thanks again x