# Vegan Cheddar Cheese

A 100% scratch-made vegan cheddar cheese that shreds, melts, and has the perfect flavor profile.

- Servings: 1 wheel
- Cuisine: Japanese
- Category: Drink
- Diet: vegan, dairy-free
- Language: en

## Ingredients

- 1/2 cup cashew
- 2 whole sun-dried tomato
- 4 tbsp potato starch
- 1 tbsp white miso
- 1 1/2 tsp kappa carrageenan
- 1 tsp salt
- 3 tbsp nutritional yeast
- 1 tsp mushroom seasoning
- 1 tsp citric acid
- 1/8 tsp turmeric
- 5 tbsp coconut oil
- 3 tbsp white vinegar
- 1/4 cup lemon juice
- 1 1/2 cups boiling water

## Instructions

1. Soak cashews and sun-dried tomatoes in boiling water for 20 minutes.
2. Add all ingredients except the boiling water to a blender.
3. Bring 1.5 cups of water to a boil, then pour into the blender and immediately blend on medium speed.
4. Stir the mixture 15-20 seconds in to ensure everything is combined.
5. Continue to blend for 1 minute.
6. Pour immediately into a 5-6 inch circular glass storage container, tamp down on the table to flatten, then refrigerate for at least 2 hours to set.

## Equipment

- blender
- 5-6 inch circular glass storage container

## Source

- Original video: https://www.instagram.com/reel/C2kOou2O-0D/?stkn=cmJtZ3p6OXVqdWx3
- Creator: Vegan Scratch Kitchen
- Recipe page: https://www.cliprecipe.com/recipe/217774fa-f65d-4dbe-b79f-8a910dc9fd74
- Extracted: 2026-09-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt