I love plant-based cheese. Unfortunately, just like any other store-bought, processed food, most vegan cheeses available in food health stores and supermarkets are packed with preservatives, colorants, and other yucky chemicals. That’s why I prefer making my own with real, whole-food-based ingredients.

Making cheese is easy and fun. Though not all vegan cheeses are as straightforward to make, this grateable chaddar cheese is the perfect start for a new cheesemaker-to-be.

You can either use it sliced on a sandwich or grate to make gratin-like dishes. While it doesn’t melt like a regular dairy cheese it makes a nice crispy crust similar to a cheesy crust.

Though most of the fermented and non-fermented cheeses I make are made from cashews or other nuts or seeds, this one is nut- and seed-free. The main ingredient is orange sweet potato which creates this nice orange, cheddar-like color.

DIY GRATEABLE VEGAN CHEDDAR CHEESE

INGREDIENTS

For the cheddar cheese

2 cups of water
1 cup old fashioned rolled oats
1 cup orange sweet potato, boiled/steamed and lightly mashed
1 red bell pepper, roasted/charred
½ cup nutritional yeast
2 T lemon juice
2 t Himalayan pink salt
½ - 1 t blacker pepper, ground
1 t onion powder
1 t garlic powder
For extra smokiness add either liquid smoke, smoked tabasco or smoked paprika to taste

For the agar-agar

2.5 T agar agar
1⅓ cup water

INSTRUCTIONS

Steam/boil sweet potato until soft. Lightly mash and tightly pack 1 cup to use as the base of your cheese.

In the oven or on a gas stove, roast/char the red pepper. Remove skin.

In a blender, combine all the ingredients to make the cheddar cheese. Blend until smooth. Taste and adjust seasoning if needed.

To make agar-agar: in a small pot or saucepan, bring water and agar-agar to a boil. Sir constantly. Reduce heat to low and keep stirring until you are left with a molasses-like consistency.

Then quickly transfer the agar-agar mix to the sweet potato mix and blend until well combined. Pour into mold or containers and let set in the fridge. This will take about 30 minutes.

Slice to make a delicious sandwich......

Or grate to add a crispy layer on top of your oven-dishes..... So good! Recipe coming soon!

FYI: Cheese can be stored in the fridge for up to 2 weeks or longer. It never lasts that long at our house.

WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600 AND/OR GOOGLE PIXEL 3 XL

LET'S CONNECT!

🥑🍓🍆 FIND MORE YUMMY PLANT-BASED CREATIONS BELOW 🥑🍓🍆

HOMEMADE TRICOLOR BUCKWHEAT FAJITAS (VEGAN AND GLUTEN-FREE)

CHOCOLATE HAZELNUT PRALINE SQUARES

ALMOND BUTTERNUT SOUP WITH HOMEMADE RYE SOURDOUGH BREAD

DIY MARINATED VEGAN CASHEW FETA CHEESE

---