Raw Vegan Cheddar Cheese Spread

This Raw Vegan Cheddar Cheese Spread recipe is made with raw cashews and sun-dried tomatoes and requires no cooking. Serve as a spread for raw veggies, fruit, crackers, slices of bread, or for sandwiches. From The Complete Idiot’s Guide to Vegan Cookingby Beverly Lynn Bennett and Ray Sammartano.

Raw Vegan Cheddar Cheese Spread

Yield: 1 1/2 cups

Ingredients

  • 1 1/2 cups plus 1/3 cup water
  • 1 1/2 cups raw cashews
  • 1 tbsp sun-dried tomatoes
  • 1 tbsp raw tahini
  • 2 tsp freshly squeezed lemon juice
  • 1/2 tsp Bragg Liquid Aminos
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika

Instructions

  1. Combine 1 1/2 cups water, cashews, and sun-dried tomatoes in a small bowl and set aside to soak for 2 hours. Drain off soaking water and discard.
  2. Transfer cashews mixture to a food processor fitted with an S blade. Add remaining 1/3 cup water, tahini, lemon juice, liquid aminos, garlic powder, and paprika. Process for 2 minutes. Scrape down the sides of the container with a rubber spatula and process for 1 or 2 more minutes or until completely smooth. Transfer mixture to a small bowl to serve.
  3. Store leftover spread in an airtight container in the refrigerator for up to 1 week.

Variation: Turn this spread into a mock cheddar cheese sauce by blending it with an additional 1/4 cup water or more, and use it as a sauce of dip for raw or cooked vegetables. For extra flavor, add 1 tablespoon nutritional yeast flakes.

Visit Beverly Lynn Bennett at The Vegan Chef.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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3 Comments

  • Reply
    Sam (the Quantum Vegan)
    January 12, 2015 at 12:59 pm

    I wanted to let you know that I brought this to a gathering at my church with some Mary’s Gone Crackers and it went over quite well with the non-vegan crowd! 😀 Thanks for the recipe.

    • Reply
      Nava
      January 12, 2015 at 9:43 pm

      Thanks, Sam! I’m glad you and your community enjoyed this.

  • Reply
    Helga
    April 4, 2015 at 4:54 am

    … and by using much less water, a splash of Braggs ACV, a few tsp of nutritional yeast and the contents of 2 probiotic capsules … I turn this into a solid fermented cheese 🙂 Throw everything into the Vitamix and have it blitzed, scoop out into 2 or 3 little round glass or earthenware containers (with some oil drizzled on the bottom), let sit for 24 hours in moderate warmth (kitchen or lukewarm dehydrator) … and voilà … a smooth, cutable cheese <3

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