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Plant-based Cheddar Cheese

A block of plant-based cheddar cheese presented on a wooden cutting board, shown with shards of grated planted-based cheese, next to the metal grater used to grate it.

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),  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

Ingredients:

  • 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

Method:

Remove tofu from the packaging. Drain 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 mould or 2 and refrigerate until set, for at least 4 hours, but ideally overnight. (The mould 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.)

Miss cheese? These simple no cook recipes are perfect for beginners. Adding cheezy flavours to meals is a great way to make eliminating dairy from your diet easier.

Cashew & Tofu Cream Cheese
Cashew Feta
Plant-Based Parmesan

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