5 Healthy Raw Vegan Cheddar Cheese Recipes
Share Button

cheesesauce1

This is my favorite raw vegan cheese recipe. It’s so creamy, tasty and delicious – you won’t miss the dairy cheese anymore. I have so much love for this cheese; I made it a gazillion times and it never fails to disappoint in taste. In fact, every time I make it, it tastes even more delicious! This cheese is rawmazing! I remember when I first made this cheese recipe last year. I was so amazed at how cheesy this turned out. The color seemed to amaze me, too. When I tasted this cheese for the first time, I was in a “WOW” moment. “This cheese is delicious! It’s amazing how this tastes like cheese!” Oh, I remember that day, the day I’ll never forget….

You can use this cheese on almost anything: veggie burgers, pizza, nori rolls, wraps, salads, use as a dip, sauce, and cheese. Not only are there a few ways you can use this cheese recipe, there are also a few ways to make this rawesome cheese. You can use cashews, pine nuts, hemp seeds, brazil nuts, or butternut squash. If you’re using hemp seeds, I’d highly recommend buying it organic and non-GMO. Either way you choose to make this awesome cheese, it will come out delicious, if you follow the recipe. I’ve posted the simple recipe on my blog ( I highly recommend reading that post, by the way), but not the 5 cheese recipes. So in today’s post, I’ll be doing just that! You will notice with all the recipes, they ALL have the same exact ingredients, just the nuts changed.

 

cheesesauce2

 

 

5 Healthy Raw Vegan & Vegan Cheddar Cheese:

Tip: Be sure not to add too much water (liquid) to the cheese. If you choose to add lime or lemon juice, be sure to add less water. Just keep in mind: it depends how you’re using this recipe: as a cheese, as a sauce or as a dip. If you’re using as a cheese and would like it thick, add less water. If using as a sauce and/or dip and would like it thin, add exactly 1/4 cup, along with the lime or lemon juice. I suggest playing around with this recipe; add more or less of everything. Just remember, if you’d like this cheese thick, add less water! If you’d like this cheese thin, add more water/juice/liquid! This cheese gets thicker when refrigerated.

 

* You can mix the nuts and add them with each other. Example: add 1/2 of cashews with 1/2 brazil nuts. Or 1/2 cup pine nuts with 1/2 cashews. Customize this recipe to your liking. To make this cheese really creamy and smooth, I highly recommend using a high speed blender.

 

makes a good serving amount – about 4 cups

 

1.) Cashew Cheddar Cheese:

1 cup cashews, soaked for 2 hours, no longer!

1 whole red pepper (if you like your cheese completely smooth, add the entire red pepper at once. If you like your cheese chunky, add 1/2 of the red pepper, blend, then add it in the end when the cheese is already smooth. Blend on low to have small chunks of red pepper.)

1/2 cup nutritional yeast (I use Red Star brand)

1/2 cup apple cider vinegar

1/4 cup filtered water (I add a little bit less)

2 tablespoons lime or lemon juice (optional, but if adding it, add less water)

3-4 peeled garlic cloves (I highly recommend adding 4 large cloves! If you love garlic and garlicky things, use large cloves and add 4! If not, I suggest starting small, then gradually add more.)

1 teaspoon sea salt

1 teaspoon all-purpose seasonings

1 teaspoon turmeric

1 teaspoon paprika

 

2.) Cashew Pine Nut Cheddar Cheese:

1/2 cup cashews, soaked for 2 hours

1/2 cup pine nuts (no need to soak them!)

1 whole red pepper (if you like your cheese completely smooth, add the entire red pepper at once. If you like your cheese chunky, add 1/2 of the red pepper, blend, then add it in the end when the cheese is already smooth. Blend on low to have small chunks of red pepper.)

1/2 cup nutritional yeast (I use Red Star)

1/2 cup apple cider vinegar

1/4 cup filtered water (I add a little bit less)

2 tablespoons lime or lemon juice (optional, but if adding it, add less water)

3-4 peeled garlic cloves (I highly recommend adding 4 large cloves! If you love garlic and garlicky things, use large cloves and add 4! If not, I suggest starting small, then gradually add more.)

1 teaspoon sea salt

1 teaspoon all-purpose seasonings

1 teaspoon turmeric

1 teaspoon paprika

 

3.) Pine Nut Cheddar Cheese:

1 cup pine nuts

1 whole red pepper (if you like your cheese completely smooth, add the entire red pepper at once. If you like your cheese chunky, add 1/2 of the red pepper, blend, then add it in the end when the cheese is already smooth. Blend on low to have small chunks of red pepper.)

1/2 cup nutritional yeast (I use Red Star)

1/2 cup apple cider vinegar

1/4 cup filtered water (I add a little bit less)

2 tablespoons lime or lemon juice (optional, but if adding it, add less water)

3-4 peeled garlic cloves (I highly recommend adding 4 large cloves! If you love garlic and garlicky things, use large cloves and add 4! If not, I suggest starting small, then gradually add more.)

1 teaspoon sea salt

1 teaspoon all-purpose seasonings

1 teaspoon turmeric

1 teaspoon paprika

 

4.) Brazil Nut Cheddar Cheese:

1 cup brazil nuts (they don’t need to be soaked!)

1 whole red pepper (if you like your cheese completely smooth, add the entire red pepper at once. If you like your cheese chunky, add 1/2 of the red pepper, blend, then add it in the end when the cheese is already smooth. Blend on low to have small chunks of red pepper.)

1/2 cup nutritional yeast (I use Red Star)

1/2 cup apple cider vinegar

1/4 cup filtered water (I add a little bit less)

2 tablespoons lime or lemon juice (optional, but if adding it, add less water)

3-4 peeled garlic cloves (I highly recommend adding 4 large cloves! If you love garlic and garlicky things, use large cloves and add 4! If not, I suggest starting small, then gradually add more.)

1 teaspoon sea salt

1 teaspoon all-purpose seasonings

1 teaspoon turmeric

1 teaspoon paprika

 

5.) Hemp Cheddar Cheese:

1 cup hemp seeds (no need to soak!)

1 whole red pepper (if you like your cheese completely smooth, add the entire red pepper at once. If you like your cheese chunky, add 1/2 of the red pepper, blend, then add it in the end when the cheese is already smooth. Blend on low to have small chunks of red pepper.)

1/2 cup nutritional yeast (I use Red Star)

1/2 cup apple cider vinegar

1/4 cup filtered water (I add a little bit less)

2 tablespoons lime or lemon juice (optional, but if adding it, add less water)

3-4 peeled garlic cloves (I highly recommend adding 4 large cloves! If you love garlic and garlicky things, use large cloves and add 4! If not, I suggest starting small, then gradually add more.)

1 teaspoon sea salt

1 teaspoon all-purpose seasonings

1 teaspoon turmeric

1 teaspoon paprika

 

Directions for ALL the cheeses:

Place all the ingredients in your blender, and blend until creamy and smooth. TASTE it. Add more or less of the ingredients as desired to suit your taste buds. Pour the cheese in a bowl, cover and refrigerate. Enjoy as desired. For raw cheese 6, (read below for how to open the squash) and blend it with the ingredients, just like you would with the nut cheese.

 

Find and follow me:

My Blogs:

rawveganliving.blogspot.com/
0medz0.com/
1rawvegan.com/

My Twitter Page:
twitter.com/rawveganliving

My YouTube Channel:
http://youtube.com/rawveganliving

 

If you are reading this on any other blog than Vegan Restaurant Finder or via my RSS Feed, it is stolen content without credit.
You can find me on Twitter via @VeganRebecca
Come and visit our blog at http://veganrestaurantfinder.com/category/blog/

One Response to “5 Healthy Raw Vegan Cheddar Cheese Recipes”

  1. [...] Be sure to check out my guest post at VeganRestaurantFinder.com here! [...]

Leave a Reply

You must be logged in to post a comment.

Follow us for daily Vegan news!

New Book by Nathalie Brisebois!