Smoky red pepper vegan cheddar cheese. Firm and sliceable and totally delicious on crackers or sandwiches or grated on pizza.
This vegan cheddar cheese has a delicious smoky red pepper flavor and is truly divine.
It’s perfect for a vegan cheese board and you’ll absolutely impress all your guests if you bring this out at your next dinner party!
It’s also wonderful for any special occasions. Cheese and wine anyone?
This recipe is based on our sliceable cashew cheese recipe. That recipe is amazing, and if you’re going to make a cheese board, why not go all out and make both kinds of cheese? I recommend it.
I knew that I could intensity the flavors even more, make it a bit sharper and tangier for a cheddar flavored cheese. And that is exactly what we have here.
How to make vegan cheddar cheese
It’s so easy to make this. The majority of the ingredients are simply blended up in a blender as you see above.
Then you boil some water and agar agar on the stove, and once boiled you add that to the already blended ingredients in the blender and blend it in and then, working quickly because it starts to set super quickly, you pour it all out into a bowl, smooth it down and then place it into the fridge to set.
This is probably the easiest sliceable vegan cheese you’ll ever make. Unless you’ve made our other cashew cheese, then you already know how easy it is.
You don’t even need to soak your cashews first.
Really, the only tricky part to this recipe, is once you’ve boiled the agar agar powder and water together, and poured that into the blender to blend, you have to be really fast or you’ll have hard set cheese sitting in your blender jug.
You have to pour it in, blend it with the other (previously blended) ingredients really quickly and then pour it out into your prepared dish, all really quickly! Have I said the word ‘quickly’ enough? I’m not sure that I have. I really mean you have to do it quickly! Hahaha! 
Agar Agar Powder
The crucial ingredient in making this vegan cheddar cheese set is the agar agar powder.
You get agar agar powder and agar agar flakes. Use the powder. The powder is much stronger than the flakes, and the flakes would require you to use a lot more (up to 3 times as much).
This recipe was made with the powder and not the flakes so definitely use that.
Cashews make up the base of this cheese recipe and to that we add all kinds of delicious things that create that sharp cheddar flavor.
Red pepper provides color and flavor and smoked paprika creates a mildly smoky flavor that works great here.
Ingredient Substitutions
I always get asked about ingredient substitutions so let me just say, the best results are going to come from following the recipe. We test everything thoroughly so that we come up with something really good.
However, if you want to leave something out that is there for flavoring, it is still most likely going to come out fine.
As mentioned above, don’t try and leave out the agar agar powder, it won’t work without that. Or the cashews, but aside from those crucial ingredients, if you want to swap the red pepper for a yellow pepper or you want to leave out the cayenne pepper because you don’t like it, this is all likely fine.
Provided it is in a small quantity and it is not a crucial ingredient, you likely can substitute it for something similar or possibly even leave it out altogether.
Can you grate it? Yes you can. It is firm enough to grate. It tends to get firmer the longer it’s in the fridge, so if it’s not ideal for grating when it’s just set, it will be the next day.
Does it melt? Yes it does. It is not the kind of melty cheese that is going to spread over pizza, but it does melt a bit and soften when heated. So you can absolutely grate some and use it on a pizza. It won’t spread, but it will still be delicious.
Can I mash it? Yes, it’s soft enough to mash over your cracker if you like it mashed. It’s soft enough to mash while still also being firm enough to grate. It’s good stuff.
How long does it keep? About a week in the fridge.
Can I freeze it? Yes you can.
You will love this vegan cheddar cheese!
- It’s firm and sliceable
- Rich cheddar flavor
- Quick and easy
- Delicious sliced on crackers or sandwiches or grated on pizzas
Keep it covered in the fridge and consume within a week.
More vegan cheese recipes
If you love making your own vegan cheese, then you’ll also love these recipes:
- Vegan Mozzarella
- Vegan Nacho Cheese
- Vegan Queso
- Vegan Cashew Cheese Sauce
- Vegan Parmesan Cheese
- Vegan Cheese Sauce
Leave a comment below and let us know what you think of this recipe and please do rate it too. Thank you.
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Vegan Cheddar Cheese
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: ~21oz (600g) Block of Cheese
Print Recipe
Pin RecipeDescription
Smoky red pepper vegan cheddar cheese. Firm and sliceable and totally delicious on crackers or sandwiches or grated on pizza.
Ingredients
- 1 cup (150g) Raw Cashews
- 1/3 cup (80ml) Water
- 5 Tbsp Lemon Juice
- 2 Tbsp Coconut Oil
- 1/4 cup (60g) Tahini
- 1 Tbsp Soy Sauce*
- 1 Tbsp Tomato Paste
- 2 tsp Apple Cider Vinegar
- 1 Medium Red Pepper (deseeded and chopped, about 3/4 cup)
- 2 and 1/2 tsp Salt
- 1/2 tsp Smoked Paprika
- 1/8 tsp Cayenne Pepper
- 1 Tbsp Dijon Mustard
- 1/4 cup (15g) Nutritional Yeast
- 1 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 cup (240ml) Water
- 1 Tbsp Agar Agar Powder (not flakes)
Instructions
- Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, soy sauce, tomato paste, apple cider vinegar, red pepper, salt, smoked paprika, cayenne pepper, dijon mustard, nutritional yeast, garlic powder and onion powder to the blender jug. Blend until smooth. Set aside, but do not remove from the blender.
- 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 1 minute.
- 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 a round dish sprayed with non-stick spray.
- Smooth it down and then place it into the fridge to set.
- To remove from the bowl, turn it upside down onto a plate.
Notes
*If you want this cheese to be gluten-free then use a gluten-free soy sauce or switch it for Tamari.
*The bowl I used was 5 inches round and 2 inches deep, chosen because it goes quite straight up the sides so creates a nice shape for the cheese. You can use any round bowl or ramekin, and if your bowls are smaller, then just use 2 bowls for 2 smaller rounds of cheese.
- Category: Savory, Side, Gluten-Free
- Method: Blender and Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 4 Slices (1oz)
- Calories: 76
- Sugar: 0.9g
- Sodium: 346mg
- Fat: 6g
- Saturated Fat: 1.8g
- Carbohydrates: 4.2g
- Fiber: 1g
- Protein: 2.2g
Keywords: vegan cheddar cheese
liz meller says
February 18, 2019 at 7:32 pmI’ve made the recipe twice now. I love the taste, but mine never hardens to the point that I can grate I, only hard enough to smash with my fork. I use Agar powder by telephone(Thai product). Can you make any suggestions for additional hardness?
★★★★
Alison Andrews says
February 19, 2019 at 9:41 amHi Liz, you can try increasing the amount of agar agar powder that you use, it might just be that the brand is a bit less powerful, go slow in increasing it though as you don’t want to end up with a brick, hahaha, but using a little more of that might do the trick. All the best! 🙂
Ryan Williams says
February 21, 2019 at 7:58 pmHello I’m interested in making vegan cheese but am intolent to agar agar what can I use instead
Thank you for your time
Ryan Williams
Alison Andrews says
February 22, 2019 at 7:42 amHi Ryan, I’m not aware of a substitute that would work as well, but there are lots of options for soft cheeses that don’t need agar to set, like our vegan cream cheese, vegan ricotta and vegan cashew cheese sauce.
Marion says
February 25, 2019 at 10:42 pmHoping to try this recipe in the UK. Could you give me the Nutritional Yeast quantity in grams or ounces please?
Alison Andrews says
February 26, 2019 at 7:29 amSure, it’s 15g.
shinedowness says
March 3, 2019 at 8:07 pmIs this vegan cheddar cheese good for a vegan macaroni and cheese dish?
Alison Andrews says
March 5, 2019 at 11:17 amI think it would be delicious, but I haven’t tried it that way. Our vegan macaroni and cheese is a cheese sauce with breadcrumbs so I haven’t tested this cheese that way. Let us know how it works out if you try it like that! 🙂
Shalini says
March 9, 2019 at 2:16 amHi. Will this cheese recipe work without lime?
My daughter is not allowed any souring agents – lime, tamarind, tomato etc
Alison Andrews says
March 9, 2019 at 11:02 amHi Shalini, it will work without it, but it will lose some of the flavor.
Zachary says
March 9, 2019 at 4:22 pmHI! Quick question. You don’t mention anything about soaking or boiling the cashews. You just add them raw to this recipe?
Thanks! Love your recipes!
Alison Andrews says
March 9, 2019 at 4:31 pmHi Zachary, yes I just used plain raw cashews, no pre-soaking required.
Grizz says
March 12, 2019 at 3:44 amI loved the sliceable cashew cheese, I’m making the cheddar tonight. I don’t have the greatest blender so I soaked the cashews this time to make it easier. Not that it wasn’t already pretty easy! Thank you so much for these great recipes! They are life changing! I cannot stand store bought vegan cheese. Now I’m even finding all these great uses for the Agar, like vegan eyebrow gel!
★★★★★
Alison Andrews says
March 12, 2019 at 9:55 amWonderful! I’m so pleased to hear that! Thanks so much for the awesome review. 🙂
Jimmy Warrick says
March 13, 2019 at 6:54 pmThis makes a delicious “cheese” so good you won’t miss the original. It definitely needs more Agar Agar however as I wouldn’t call mine grateable. Will add another teaspoon and see how it goes. Definitely a permanent addition to our routine though! Thank you!
★★★★
Alison Andrews says
March 14, 2019 at 10:11 amHi Jimmy, so glad you enjoyed it! Yes, try some more agar agar next time and hopefully you’ll get the grateable texture as we did. Thanks for posting! 🙂
Kurt says
March 24, 2019 at 5:40 pmHi! The cheese looks soooo good! I want to make this cheese soon, however I am wondering how you achieved this perfectly rounded shape? What type of a mold or form did you use to get this perfectly rounded shape without any marks or indentations?? Thanks.
Alison Andrews says
March 25, 2019 at 9:31 amHi Kurt, we just used a round bowl, there is info about it in the notes of the recipe card. 🙂
Tracey says
April 3, 2019 at 5:59 amHi Alison, I have tried several cheese recipes in the past and although they were ok I never saved any of them to make again. This evening I made your recipe and so very happy that I did. I followed the recipe exactly. Delicious!!!! Thank you so much! I haven’t tried grating it yet as I’m sure it’s needs to set a little longer but honestly wouldn’t care if it doesn’t, the flavour is fantastic! This is a game changer for me! I can’t wait to try all of the many cheese recipes that you have.
★★★★★
Alison Andrews says
April 3, 2019 at 9:24 amHi Tracey! I’m so happy to hear this, thank you so much for the wonderful review. 🙂
Heather says
April 5, 2019 at 1:40 pmHi! I haven’t made this yet, but I’m excited to try it! Have you ever tried freezing this cheese to use later? I would love to shred this cheese but I don’t think we would use it up in a week.
Alison Andrews says
April 6, 2019 at 11:18 amHi Heather, yes you can freeze it and then just thaw it out in the fridge when you want to use it again. 🙂
Erin Hinckley says
April 14, 2019 at 4:03 pmIs there a reason agar flakes can’t be used? I need to make this on the fly but only have access to agar flakes where I Iive!
Erin Hinckley says
April 14, 2019 at 4:10 pmSorry I just read the whole recipe again and read why I need the powder now!
Alison Andrews says
April 15, 2019 at 9:25 amHi Erin, you can use the flakes, you’ll just need to use much more of them, up to 3 times the amount, though it might be extra firm. The exact ratio is likely a little less than 3 times as much, but since I haven’t tested this with flakes, it’s hard to be precise. All the best! 🙂
Lauma says
April 27, 2019 at 9:14 amHi!
I would really love to try this but my baby is allergic to sesame and as I am still breastfeeding I am not allowed to eat tahini. I understand that a bit of taste will be lost but how do you think – can I substitute that with more cashew?
Thanks!
Alison Andrews says
April 27, 2019 at 1:49 pmHi Lauma, you can try just leaving it out or you can replace it with some cashew butter. I wouldn’t use any other nut butter though unless it’s a neutral tasting one as it could impact the final result too much.
Lauma says
May 18, 2019 at 9:28 amHi! Thanks! Will definately try it!
Sunil says
April 28, 2019 at 10:53 amHi Alison
I have just discovered your amazing site and recipes. So well presented. I may find it hard to obtain ALL ingredients, so I will improvise as I now reside in Sri Lanka (after 58 years in UK and Australia)
A few questions if I may (general)
I may have to substitute Agar powder. Is that OK ?
You mention “general flower”…so white, Wholemeal, soy OK..??
Powdered Garlic and onion …can I possible blend this
Smoked paprika ….Dry roast..??
Bottled smoke ?? can I make this..??
Thank you so much ..hope I haven’t burdened you ..:-)
Taylor Connolly says
April 30, 2019 at 3:31 amThis cheese came out exactly like the picture. It is amazing and Smokey and soo cheesy. I made a double batch and froze half because I knew we were going to love it. The most impressive part of this cheese is that it’s so easy to grate and cheap to make. Making this cheese far surpasses buying that new chao cheese, because it’s fresh and not over priced. Thanks for another great recipe Alison! I followed the recipe exactly and I wouldn’t change a thing 🤩
★★★★★
Alison Andrews says
April 30, 2019 at 6:01 amSo happy to hear that Taylor! Thanks so much for the amazing review. xo
Josiah says
May 1, 2019 at 5:16 amI made this tonight to put it in a burrito. Oh Lord! Heavenly deliciousness!
An alternate to agar powder is kappa carrageenan. Probably only available to you on Amazon.
HTH. Thanks Alison!!
★★★★
Francisco J. Piñeiro says
May 3, 2019 at 1:12 pmHi Alison,
This is Fran from Spain, can’t wait to test your recipe! But before that, I wanted to ask you. I went through all the recipe and comments, and found no comment at all. Have you noticed that in the video there are some ingredients left from the recipe? For instance: soy sauce, tomato paste, apple cider vinegar or the onion powder… Is this because those are optional ingredients?
Thanks and wonderful recipes here!!
Alison Andrews says
May 4, 2019 at 6:44 amHi Fran! Sorry for the confusion! The video that played first in this post is just a featured video (and I change up the featured videos all the time) it’s not actually for this recipe, it’s for a different recipe! We have two firm sliceable vegan cheese recipes, this one is flavored more sharply to be more like cheddar and the other recipe is our sliceable cashew cheese recipe that you saw in the video. We haven’t actually made a video for this cheddar recipe yet! 🙂
Adrianna says
May 4, 2019 at 2:48 amHi!
I can’t wait to make this, but unfortunately, I can’t eat soy. Can I use coconut aminos instead of soy sauce?
Alison Andrews says
May 4, 2019 at 6:37 amI’m sure that will be fine! 🙂
Flor says
May 17, 2019 at 7:25 amDo you think it’d be ok to change the onion powder to grated onion?
I’m in thailand and don’t have onion powder in any of the 3 stores I have around
Alison Andrews says
May 18, 2019 at 8:14 amOnion flakes also works if you can get that, otherwise grated onion may well be fine too (though I haven’t tested it). You could also leave it out as it’s just a flavor component so not completely essential to the success of the recipe. All the best!