This Plant-based Cheddar Cheese recipe may be a work in progress; however, at this stage, I am already really pleased with how well it grates, cubes and can even be sliced to serve on top a cracker. Although it doesn’t melt perfectly yet, I am working on that and considering what store-bought options are available, this recipe for Plant-based Cheddar Cheese could be a pretty good alternative. Best of all it’s easy to make.
Plant-Based Cheddar Cheese
- 200g block of creamed coconut
- 300g firm silken tofu (must be drained of excess liquid)
- 3/4 tsp sea salt
- 1/2 tsp garlic powder
- 2 tsp liquid smoke
- 1/2 tsp white pepper
- 45ml lemon juice
- 10g (3 Tbsp) nutritional yeast
- 20g cashew butter
- 1 tsp onion powder
- pinch of turmeric
Remove tofu from packaging. Drain to remove excess liquid, then place the tofu in a colander or sieve. Place a saucer or small plate on top of it, weigh it down with a tin can or bowl of water. A mini cast iron fry pan works too.
In a small pot over low heat, soften/melt the block of cream coconut.
Put the softened coconut into a food processor or vortex blender, blend until smooth.
Add the pressed tofu to the coconut and blend until combined, add the remaining ingredients.
Pour into a mold or 2 and refrigerate until set, for at least 4 hours, but ideally overnight. (The mold can be any container that is suitable for creating a “cheese” size block, for example, I used round tapas bowls, but small plastic storage containers would be perfect too.)