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 Cooking* by Beverly Lynn Bennett and Ray Sammartano.
Raw Vegan Cheddar Cheese Spread
Yield: 1 ½ cups
- 1 ½ cups plus ⅓ cup water
- 1 ½ cups raw cashews
- 1 tbsp sun-dried tomatoes
- 1 tbsp raw tahini
- 2 tsp freshly squeezed lemon juice
- ½ tsp Bragg Liquid Aminos
- ½ tsp garlic powder
- ¼ tsp paprika
- Combine 1 ½ 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.
- Transfer cashews mixture to a food processor fitted with an S blade. Add remaining ⅓ 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.
- 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 ¼ 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.
- For more vegan cheese-like recipes, go to Vegan Cheese-y Delights.
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Sam (the Quantum Vegan) says
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.
Thanks, Sam! I'm glad you and your community enjoyed this.
... 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