Vegan Cheddar Cheese Paste
I always tell people who are shocked that I became plant based that the meat was very easy to give up compared to giving up dairy. I was never a big meat eater, in fact I really hated meat and only ever ate a little bit of chicken breast, tuna and the occasional salmon and other fried fish. I was however a HUGE dairy lover. I hated milk and almost always chose soy milk but like most people I really loved cheese! Although Ive come a long way I still have not given up all cheese ( being pregnant made me regress) One of the hardest cheeses to imitate is Australian Tasty cheese which I have always loved. This cheese paste recipe definitely does NOT taste like tasty cheese and I’m not trying to claim that it does, but it is delicious and thankfully for me is complements all the foods that I used to eat with tasty cheese ( mostly sandwiches). It is the best alternative I have come up with so far and it lasts quite a while in the fridge too. I use it for sandwiches but it is very versatile and can be used as a dip, sauce or anything you want.
These photos are a little misleading as the recipe is for the cheese paste/sauce and not the corn but I honestly find it so difficult to photograph and style a pile of yellow mush I thought I might as well get creative with it and photograph something that actually looks good! I know there are plenty of vegan cheddar cheese recipes out there and I myself have tried many of them that I mostly hated, either because they tasted like crap or because they were much too difficult to make. Rest assured that when I share a recipe for a plant based alternative its usually because I have tried so many and am finally happy with one! I hope you like it too.
|Vegan Cheddar Cheese Paste|| |
- 1½ cups soaked cashews
- ½ cup soy milk
- ¼ cup nutritional yeast
- ¼ tsp turmeric
- ¼ tsp smoked paprika
- 1 tsp salt
- 1 TBSP apple cider vinegar
- Blend until smooth and store in an airtight container for up to 2 weeks.