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
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
It’s so easy to make this. The majority of the ingredients are simply blended up in a blender as you can see below.
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.
Ingredient Notes
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 (around 3 times as much).
This recipe was made with the powder and not the flakes so definitely use that. However, if all you can get is agar agar flakes, then use 3 tablespoons instead of 1 tablespoon.
Raw Cashews:
Raw 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.
We don’t find it necessary to soak the cashews first. However, if you DO prefer to soak them, then you may have a softer cheese as a result.
Red Bell Pepper:
Red bell pepper provides color and flavor and just works really great in this recipe.
Smoked Paprika:
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 bell pepper for a yellow bell 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.
Vegan Cheddar Cheese FAQ
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.
Storing and Freezing
Keep it covered in the fridge and consume within a week. It’s also freezer friendly for up to 3 months. The texture may change slightly after thawing. Thaw it in the fridge.
More Vegan Cheese Recipes
- Vegan Mozzarella
- Vegan Nacho Cheese
- Vegan Queso
- Vegan Cashew Cheese Sauce
- Vegan Parmesan Cheese
- Vegan Cheese Sauce
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Cheddar Cheese
Ingredients
- 1 cup Raw Cashews (150g)
- ⅓ cup Water (80ml)
- 5 Tbsp Lemon Juice
- 2 Tbsp Coconut Oil
- ¼ cup Tahini (60g)
- 1 Tbsp Soy Sauce or sub Tamari for gluten-free
- 1 Tbsp Tomato Paste
- 2 tsp Apple Cider Vinegar
- 1 Medium Red Bell Pepper deseeded and chopped, about ¾ cup
- 2 and ½ tsp Salt
- ½ tsp Smoked Paprika
- ⅛ tsp Cayenne Pepper
- 1 Tbsp Dijon Mustard
- ¼ cup Nutritional Yeast (15g)
- 1 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 cup Water (240ml)
- 1 Tbsp Agar Agar Powder must be powder and not flakes*
Instructions
- Add the cashews, ⅓ 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 cold water and agar agar powder to a saucepan and bring to the boil, stirring constantly. Once boiling let it boil for 1 minute. You will notice it getting thick and gelatinous.
- 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
- It’s really important to use agar agar powder and not the flakes. If you do use flakes you will need to use 3 times as much.
- 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.
- This cheese can be grated, melted or smashed up on a cracker.
- This recipe makes a 21 ounce (600g) round of vegan cheese.
- Serving size is 4 slices which is approximately 1 ounce.
- Keep it covered in the fridge and consume within a week. It’s also freezer friendly for up to 3 months.
Tracey says
Hi 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
Hi Tracey! I’m so happy to hear this, thank you so much for the wonderful review. 🙂
Kurt says
Hi! 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
Hi Kurt, we just used a round bowl, there is info about it in the notes of the recipe card. 🙂
Jimmy Warrick says
This 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
Hi 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! 🙂
Grizz says
I 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
Wonderful! I’m so pleased to hear that! Thanks so much for the awesome review. 🙂
Zachary says
HI! 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
Hi Zachary, yes I just used plain raw cashews, no pre-soaking required.
Shalini says
Hi. Will this cheese recipe work without lime?
My daughter is not allowed any souring agents – lime, tamarind, tomato etc
Alison Andrews says
Hi Shalini, it will work without it, but it will lose some of the flavor.
shinedowness says
Is this vegan cheddar cheese good for a vegan macaroni and cheese dish?
Alison Andrews says
I 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! 🙂
Marion says
Hoping to try this recipe in the UK. Could you give me the Nutritional Yeast quantity in grams or ounces please?
Alison Andrews says
Sure, it’s 15g.
Ryan Williams says
Hello 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
Hi 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.
liz meller says
I’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
Hi 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! 🙂
Julia says
Hey Alison,
I saw the Video on instagram and i miss carrots in your ingredients list? How much should i take of it?
I am so excited to make this cheddar cheese 🙂
Alison Andrews says
Hi Julia, this recipe doesn’t use carrots, that’s a different sliceable cashew cheese recipe that uses a carrot. This recipe uses the red bell pepper for color and flavor and has a slightly different flavor (sharper flavor for cheddar) than the other cheese.
Jule says
Aah, alright, I see!
Thank you for your fast answer 🙂
Marina Davidashvilly says
Can’t wait to try this recipe! My daughter is vegan and buying vegan cheeses at a supermarket is quite pricey.
Question: We usually buy the wholesome tahini which is much darker than the regular one. And the taste is different as well (in our opinion). Have you tried using the wholesome tahini in this recipe, do you think it will make a big difference in the final result?
Thank you!
Alison Andrews says
Hi Marina, I have only used the light colored tahini so I assume it is not the same thing. I don’t think it would have a big impact, maybe the flavor will be stronger. When using the light colored tahini there is no taste of tahini in the end result, but if the taste of the wholesome one is generally stronger than the light colored one then that might be different. But that’s the only thing I can think of that might be impacted. Thanks for posting and let us know how it goes! 🙂
Nina says
Hi thanks for the fabulous recipe. I have to avoid Coconut would it work if I used Rapeseed Oil (think also known as Canola oil) I don’t want to waste all the ingredients if it wi t set/work. Any advice would be very much appreciated.
Alison Andrews says
Hi Nina, you should be okay to just leave it out. 🙂
Sarah Martinez says
I just found your recipe & site. Awesome. Im raw vegan and stopped eating cheese 14 years ago!!!!. I did the recipe right now . I’m waiting 2 to 3 hours for the cheese to set!!. My husband, who is still transitioning to more raw & healthy food, can’t wait to taste the cheese… me too!!! I’ll let you know the outcome…yummy!!!!!
Alison Andrews says
Hi Sarah! Awesome, I hope it turns out great! Thanks for posting. 🙂
Vivi Belle says
I only have access to agar agar flakes and I really want to make this cheese this weekend. How many tbsp of agar agar flakes would you recommend using? And would the method be the same? Boiling the flakes in the same amount of water as the powder? Thank you!
Alison Andrews says
Hi Vivi, I would try it with 3 Tbsp. It might be even a bit firmer than it needs to be, but that’s where I would start and I’d reduce it slightly thereafter if it’s firmer than it needs to be.