Vegan Cheddar Cheese Spread is simple and versatile. The sharp flavor of cheddar but no dairy! Use it in casseroles, on tacos, and even as a dip.
This recipe comes in so handy, so often. Thank goodness it is easy to make.
You do have to soak the cashews but, luckily, that doesn't take any tending to.
So many times I am trying to think of a casserole to make and, gosh darn it, every time it needs a sauce or spread as one of the layers.
It became my mission to create some delicious cheesy type spreads that I could use to expand my horizons.
Well, this Cashew Cheddar Cheese Spread is one and there is a Creamy Mozzarella Spread on the blog too and is so delicious you'll want to eat it with a spoon.
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I love this vegan cheddar cheese because it is so versatile. Layer it inside macaroni casseroles, use it in burritos, on tacos and it is even a great dip.
💭 Should you soak cashews
- I use to soak them for every milk and cheese recipe.
- Sometimes I'd soak for an hour sometimes overnight.
- You can even soak raw or roasted cashews. It makes them softer for blending to a smooth consistency.
- If you're making milk there is no residue left over like there is in almonds. They just disappear into the recipe.
- If you have a super-powerful blender you don't need to soak cashews. But it doesn't hurt to soak them.
- I have soaked the cashews for one hour for this recipe and the spread/sauce/sip is creamy.
- So you can see that it doesn't matter but if the recipe tells me to soak them - go ahead and do it. It may make a difference for their recipe.
I think I've already pointed out a couple of times how versatile this recipe is. The flavors are delicious and the actual making of the vegan cheddar cheese is just minutes.
You can spread it in pita bread along with mung bean sprouts and all your favorite veggies.
Check it out! And don't miss out on checking out two more homemade everyday necessities below the recipe card.
🥘 Ingredients
- Raw cashews a mild in taste and make a wonderful flavor base to build alternative cheeses.
- Water adds needed liquid for blending.
- Nutritional yeast has a wonderful cheesy type of flavor.
- Lemon juice just a little bit to add a tangy flavor.
- Dijon mustard is a mildly sharp flavor that enhances the 'cheese'.
- Garlic powder goes a long way in the flavor department with just a little bit.
- Salt is an important flavor for seasoning.
- Ground black pepper is very spicy so don't use a lot.
🔪 Instructions
- If you don't have a powerful blender then soak the cashews. Cover the cashews in a large container by about 2" with water. Let soak for about an hour and then drain.
- You can get a smooth texture with cashews. Place all ingredients in a blender and blend until it is smooth and creamy.
- Give it a taste but I don't think you'll need any adjustments in seasonings.
- You can store the spread for about 1 week in the refrigerator.
- The spread freezes really well too so split it in half and freeze for the future.
💭 How to freeze vegan cheddar
- IF FREEZING:
- Pack in a hard-sided freezer container with a tight-fitting lid.
- TO PREPARE AFTER FREEZING:
- Put in the fridge the day before using. Stir and use in any manner that you like.
📖 More condiments you can't live without
- Parmesan cheese goes with many recipes and this ones base is also cashews.
- Homemade Almond Mayonnaise is so good that you can even use it as a dip.
- If you're looking for a nut-free version to die for then, by all means, make this Nut-Free Vegan Parmesan Cheese. Here's a peek below ...
If you take a photo of your creamy cheddar spread I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
📋 Recipe
Cashew Cheddar Cheese Spread
Ingredients
- 2 cups raw cashews
- ½ cup water - to add to the mixture in the blender or food processor.
- ½ cup nutritional yeast
- ¼ cup lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Cover the cashews in a large container by about 2" with water. Let soak for about an hour and then drain.
- Place all ingredients into a blender and blend until it is smooth and creamy.
- Just wait until you taste it!
- The spread will keep in the refrigerator for about 1 week.
- You can also freeze it.
Nutrition
Melissa
I wonder if you could add some cooked carrot to give it a bit of an orange colour?
Ginny McMeans
You could Melissa but it would also make it a bit sweeter. I think the better option would be to add a very orange sweet potato. Not one of the white skinned ones and it wouldn't be quite as sweet.
Starrysky
Hello,
Love this recipe! I did modify s bit, using only 3 Tablespoons of Nutritional Yeast, added 1/4 or 1/2 Tsp Onion Powder, a tiny pinch of Tumeric, and used 1/4 Tsp White Pepper, and a pinch of ground Black Pepper. Frroze some in silicone butter molds and 1 square block mold (similar sized cream cheese block) and used the freshly made in a Pasta Bean Salad and now trying with Cooked Pasta. You did a great job on this one with on-hand ingredients! This is a keeper and will use it all the time. Going to try your Vegan Mozzarella that can be sliced. I use another recipe Cashew Dill Mozzarella but not for slicing. I always soak my cashews overnight even though I have a High Speed Blendtec Blender. Thanks & Blessings,