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“Cheddar” Cheese Block

  By  ,

October 26, 2015

This plant cheese can be sliced and used to replace dairy cheddar in any recipe. We like to serve it with crackers and fruit for a super starter or snack.

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2 ½ teaspoons agar powder or 5 Tablespoons agar flakes (*See note on using agar)

1 ½ cups water

¾ cup raw cashews (soaked overnight then rinsed & drained)

1 Tablespoon tahini OR 2 Tablespoons white sesame seeds

1/3 cup nutritional yeast flakes

½ cup roasted red peppers

juice of 1 large lemon

2 teaspoons onion powder

1 clove garlic

1 teaspoon sea salt


Put the water and agar flakes or agar powder in a small saucepan and bring to a boil.

Reduce the heat and simmer on medium for 15 minutes, stirring frequently.

Meanwhile put all the remaining ingredients in a blender.

Add the hot agar water and puree at high speed for 2 to 3 minutes or until the mixture is velvety smooth. You may need to scrape the sides of the blender once or twice.

Pour the cheese into a glass mold and chill overnight.

*Important Note on Using Agar: Agar is the plant alternative to animal gelatin. You can use agar powder (sometimes called agar-agar) or agar flakes. The amount of agar you use will vary depending on whether you use agar flakes or agar powder. Some conversions call for 1 teaspoon of agar powder for every tablespoon of agar flakes. We use less – closer to ½ teaspoon agar powder for every tablespoon of agar flakes. However, we encourage you to experiment to find the consistency you like.
Remember, if have a high speed blender you can skip the presoak.

This recipe is from Valerie Wilson.



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