Raw Vegan Cheddar Cheese Spread

This vegan cheddar cheese spread 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.

Yield: 1 1/2 cups

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

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.

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.

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.

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3 comments on “Raw Vegan Cheddar Cheese Spread

  1. Helga

    … 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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