Meltable Vegan Cheddar


80 gr raw cashews, soaked overnight,
220ml. aquafaba,
2 tbsp tapioca starch,
3 tsp kappa carrageenan,
1 tsp lemon juice,
1 tsp smoke liquid,
1/2 tsp smoked paprika,
1/4 tsp turmeric,
1 tsp organic apple cider vinegar,
2 teaspoon organic tomato paste,
1 tablespoon nutritional yeast,
1 tsp himalayan salt,
5 tbsp refined coconut oil, melted.


1. Blend soaked cashews and aquafaba in a high speed blender until smooth.

2. Then strain mixture to remove large particles. Then transfer mixture to your blender again.

3.Add tapioca starch, kappa carrageenan, lemon juice, tomato paste, turmeric, paprika, nutritional yeast, and salt and pulse in the blender to combine well.

4.Add coconut oil and smoke liquid blend again very until thick and smooth.

5.Heat in a medium saucepan over medium-low heat while stirring regularly. It will look like quite lumpy as the tapioca starch activates.

It will eventually turn glossy and smooth, like melted cheese. You will see it begun to bubble around the edges and maintain its thickness then it is done.

6. Remove from the heat. Add apple cider vinegar and blend quickly until combined well.

7..Pour into a mold with a parchment paper. Refrigerate at least 6 hours before slicing. It is perfect on pizza or toast and meltable.

What is Kappa carrageenan? Is it safe? If you are concerned about health, you may want to have a look at my research from here  before using it.



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