Vegan Cheddar Cheese Brick Substitute

(pictured: two slices of vegan cheese on cucumber rounds)

I don’t remember where I got the original recipe for this cheese. In fact I no longer have the original recipe. This recipe changes almost each time I make it. What remain consistent are the agar, water, cashews and yeast. The spice mixture seems to change continually.

We use this to make pimento cheese spread, sliced on crackers or to make grilled cheese. This cheese substitute is also good on quesadillas.

I have had non-vegan friends ask me if this tastes like cheese. Honestly it does not taste like cheddar, but it does taste good and has a cheese texture. The flavor is smoky from the paprika and cumin, with a hint of heat from the cayenne. If you know what nutritional yeast tastes like you can taste it in this cheese but it is not the dominant flavor. Raw cashews add fat and give the cheese the correct mouth feel. Overall, the texture is very close to cheese and the flavor is a reasonable substitute.

Vegan Cheddar Cheese Brick Substitute
Makes 1 brick or 6 - Three ounce servings

Ingredients:

5 teaspoons of agar powder (not flakes)
1 ½ cups of water
½ cup of raw cashews
¼ cup of nutritional yeast
1 clove of garlic
½ tablespoon of kosher salt
½ teaspoon of smoked paprika
¼ teaspoon of cumin, toasted
1/8 teaspoon of cayenne powder
¼ teaspoon of dry mustard
¼ teaspoon of turmeric

Directions:

Put the agar powder in the water and stir to thoroughly incorporate the agar into the water in a saucepan. Allow this mixture to stand while you put the other ingredients together.

Place the remaining ingredients in your blender and process until things are powdered.

Turn the heat to medium under the agar pan and continue to stir so the agar doesn’t burn. When the mixture begins to simmer lower the heat and cook for 5 minutes continuing to stir.

After 5 minutes pour the agar mixture into the blender quickly (before the agar begins to gel). Blend until everything is thoroughly incorporated.

Pour the cheese mixture into a heatproof container. I use a rectangular Pyrex dish. Allow the cheese to cool at room temperature and then refrigerate (takes about an hour). If you refrigerate the mixture while hot condensation will form in the container and result in an unpleasant texture on the surface of the cheese.

As soon as the cheese is cool it is ready to use. I have had it last a week in the refrigerator

Nutritional Information:

Amount Per Serving
Calories - 65.05
Calories From Fat (46%) - 29.72

Total Fat - 3.55g
Saturated Fat - 0.63g
Cholesterol - 0mg
Sodium - 670.07mg
Potassium - 376.17mg
Total Carbohydrates - 4.2g
Fiber - 0.74g
Sugar - 0.5g
Protein - 4.88g

Comments:

This is a tasty cheese substitute that I prefer to the store bought varieties. I think the texture of this recipe is more “cheese-like” than the products I have purchased. Making your own cheese means you can add different flavors so the flavor suits your taste not those of the manufacturer.