Vegan Sharp Cheddar Cheese

Over the last few attempts, I’ve found a couple of recipes that really seem to work. And this one, based off the recipe from really seems to work amazingly well, and makes something super tasty!

Plant-Based Sharp Cheddar Cheese

Red pepper vegan cheddar cheese. Firm, slice-able and totally delicious!
Last updated July 30, 2019.
Prep Time20 mins
Cook Time5 mins
Author: Based on recipe from Modified by


  • 1 cup Raw Cashews
  • cup Water
  • 5 Tbsp Lemon Juice (More makes it extra sharp!)
  • ¼ cup Tahini
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Tomato Paste or sauce
  • 2 tsp Apple Cider Vinegar
  • 1 Medium Red Pepper deseeded and chopped, about 3/4 cup
  • 2 ½ tsp Salt
  • ½ tsp Paprika Smoked Paprika if you like a smoked taste.
  • tsp Cayenne Pepper
  • 1 Tbsp Dijon Mustard
  • ¼ cup Nutritional Yeast
  • 1 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 cup Water
  • 1 Tbsp Agar Agar Powder not flakes


  • Add the cashews, 1/3 cup water, lemon juice, tahini, soy sauce, tomato paste, apple cider vinegar, red pepper, salt, paprika, cayenne pepper, dijon mustard, nutritional yeast, garlic powder and onion powder to a high-speed blender. Blend until super super smooth. Set aside.
  • Add the 1 cup of water and agar agar powder to a saucepan and bring to the boil, stirring constantly. Once boiling let it boil for about 5 minutes.
  • Remove from the heat and pour it into the blender on top of the cheese mix.
  • Blend until smooth.
  • Working quickly, as it will start to set very fast, pour it out into plastic wrap lined small loaf pans.
  • Put it into the fridge to set, uncovered. After 20-30 minutes, remove from fridge.
  • Lift out of loaf pans by plastic wrap, wrap plastic wrap to cover cheese, and store in air-tight container, back in the fridge, or freeze for later use.

I’ve also found that if I really let it firm up, I can grate it up. It’s a kind of wet cheese grate, but does that job, and freezes well this way, too.

Hand-grated plant-based sharp cheddar.

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