Try this Vegan Cheddar Cheese recipe, or contribute your own.
- 2 tablespoons nutritional yeast
- 1 1/2 tablespoon lemon juice
- 3 tablespoons unsweetened coconut milk thick (or 2 tablespoons if thin.)
- 1/2 cup coconut butter softened (put the jar in a bowl of warm water)
- 1/2 teaspoon unprocessed salt
- 1/4 teaspoon vitamin-c crystals
- 1/2 clove fresh crushed garlic optional. (try it, it's amazing!)
- 1/2 cup coconut oil melted (put the jar in a bowl of lukewarm water)
- 3-6 tablespoons carrot finely grated for color. i used a micro-plane grater.
- Carbohydrate 12.8737937517856 g
- Cholesterol 0 mg
- Fat 119.126587584333 g
- Fiber 5.92575000081114 g
- Protein 11.6234374993993 g
- Saturated Fat 102.293831322782 g
- Serving Size 1 1 recipe (193g)
- Sodium 19.6231249956667 mg
- Sugar 6.94804375097448 g
- Trans Fat 7.36072125496975 g
- Calories 1107 calories
Step-by-step
- In any style blender add lemon juice, coconut milk, coconut butter, nutritional yeast, salt, Vitamin-C crystals, and garlic, if using.
- Blend well until smooth. Have patience and add a bit more lemon juice if you need more liquid. My blender did OK but I had to help it with the corner of my rubber spatula.
- Add the grated carrot until it reaches your desired cheddar cheese color.
- Add the coconut oil and blend again until smooth. It will be quite thick.
- Pour into a freezer-safe container and freeze until solid. A shallow container is easier for even thawing.
- Enjoy!
My Accidental Vegan Cheddar Cheese Adventure: A Busy Mom's Kitchen Triumph
Life as a working mom is a whirlwind. Between juggling client calls, school pick-ups, and dinner prep, finding time for anything beyond the bare essentials feels like a luxury. So when I stumbled upon a vegan cheddar cheese recipe online, I initially dismissed it. Vegan cheese? Surely, that's a culinary rabbit hole I don't have time to explore. But then, a nagging voice whispered, "What if it’s actually good? What if it’s quick?" My curiosity, stronger than my exhaustion, won.
I’m not a vegan, not even close. My diet leans more towards “whatever’s quick and readily available,” but the idea of a healthy, homemade cheese intrigued me. The ingredient list looked surprisingly manageable – coconut milk, nutritional yeast, carrot – things I actually had in my pantry. It was a Saturday afternoon, the kids were engrossed in a movie marathon, and I had a sudden burst of unexpected free time. This was my chance to test my culinary bravery (and maybe sneak a taste before the kids got their hands on it).
The recipe itself was surprisingly straightforward. The blending process was a little more challenging than I anticipated – my blender had its own opinions about the consistency, and a rubber spatula became my unexpected kitchen hero. But, persevering, I managed to whip up a surprisingly creamy mixture. The grated carrot added a lovely color, transforming the pale concoction into something that genuinely resembled cheddar cheese. I poured the mixture into a shallow container, tucked it into the freezer, and completely forgot about it until the following morning.
The next day, I cautiously removed the frozen cheese from the freezer. It was surprisingly firm, almost like a block of cheddar. After letting it sit for a while to soften slightly, I sliced into it with a knife. The texture was surprisingly pleasant, not quite like traditional cheddar but definitely satisfying. The taste? That was the real revelation. It wasn’t a perfect replica, but it was undeniably delicious – a delightful mix of creamy coconut and nutty yeastiness. I used it on crackers with some tomato soup, and it was the perfect combination. My kids devoured it, even asking for seconds. It was a resounding success!
This experience taught me a valuable lesson: sometimes the most unexpected culinary adventures yield the most rewarding results. This vegan cheddar cheese recipe isn't just a recipe; it's a reminder that even amidst the chaos of daily life, there's always room for a little culinary creativity and a dash of delicious surprise. It’s a testament to the fact that simple ingredients can transform into something extraordinary, and that even a busy mom can find time to create something delicious and healthy for her family. I highly recommend giving it a try - you might just be surprised at how much you love it!
Ingredients that make all the difference:
- Nutritional Yeast: This is the magic ingredient that lends that cheesy flavor. Don’t skip it!
- Coconut Milk: Provides creaminess. I prefer the thicker variety.
- Coconut Butter: Adds richness and texture. Softening it makes the blending process smoother.
- Lemon Juice: Helps to balance the flavors and adds a touch of tang.
- Carrot: Not only does it add color, but it also subtly sweetens the cheese.
- Coconut Oil: Helps to achieve the right consistency and melt it down before adding.
Tips and Tricks for Success:
- Use a good blender: A high-powered blender will make the blending process much easier.
- Patience is key: Don't rush the blending process. Take your time and make sure everything is fully incorporated.
- Adjust the ingredients to your taste: Feel free to experiment with the amount of lemon juice or garlic to create your perfect flavor profile.
- Freeze in a shallow container: This ensures even thawing and easier slicing.
- Get creative with serving suggestions: Try it on crackers, sandwiches, or even as a topping for your favorite dishes.
This unexpected culinary adventure has become a regular feature in our household. It’s a simple, delicious, and surprisingly healthy option that even the pickiest eaters seem to adore. So, if you're looking for a fun, easy, and rewarding project, I urge you to give this vegan cheddar cheese a try. You might just discover a new favorite snack – and perhaps even a hidden culinary talent you never knew you had!
