Vegan Cashew Cheddar Cheese which is so versatile in many dishes besides the favourite, Crackers and Cheese. DAIRY FREE, PALEO FRIENDLY, GLUTEN FREE.

This is one of my favourite recipes. Many people hesitant to go “Vegan”, because they miss “Cheese” have been convinced to make the switch when they try this cheese. For those of you that have come to the market in Orillia have tasted this cheese. It is one of my secret recipes which I am releasing so that you can be successful in making changes to your eating habits. What I love about this cheese is that it does firm up and can be used as sliced cheese. You can put it in a bowl and use it as a spread. Mac and Cheese tastes amazing with this cheese. Pizza takes on a whole new meaning when you have been omitting cheese because of intolerances or Vegan options. This cheese melts but you will not get that gooey texture that you get from dairy cheese, which, I know is what we like.

Mature Cheddar Cheese

1 cup raw cashews

1 ½ cups water

4 Tbs olive oil or coconut oil

1 tsp onion powder

1/2tsp fine garlic granules

1 tsp yeast extract (such as marmite or miso paste

2 Tbs apple cider vinegar

2tsp salt

5 Tbs nutritional yeast

1 Tbs + ¾  agar powder, not flakes. I use 1 ½ Tbs to make a harder cheese

1/4Tbs turmeric

2 Tbs larger or other beer (this gives the cheese that nice taste)

2 ½ Tbs Cornmeal (or Cassava or Arrowroot)

Use small Tupperware or glass (or a round mould) container 4x5 inches

Combine all ingredients except cornmeal in a blender and blend till you have a nice smooth liquid with no nut bits.  Taste and add more salt if needed.  Add cornmeal and process for 1 mins

Pour mixture into saucepan and set over low heat.  Cook, whisking constantly for a few minutes, till mixture is very thick. Stir continuously as the mixture will burn. Remove and cool.

Spoon into prepared container, Refrigerate.  Will keep for up to 2 week.