This sharp yet creamy cashew-based vegan cheddar is easy to make and a delicious addition to sandwiches, snack plates, and more! 

Time: 15 minutes   Makes: 1 6-inch diameter x 1-inch thick round cheese (or the equivalent in a different size/shape)

Ingredients:

1½ cups raw cashews (soaked for at least 6 hours)

1⅓ cups water

2 tablespoons lemon juice

½ tablespoon Dijon mustard

1 – 1¼ teaspoons salt

3 tablespoons nutritional yeast

½ teaspoon garlic powder

⅛ teaspoon white pepper

¼ teaspoon onion powder

¼ teaspoon dried turmeric

1 tablespoon kappa carrageenan

1. Combine all ingredients in a blender and blend until smooth
2. Cook over medium heat, stirring constantly for about 8 minutes. It should thicken during this time.
3. Pour it into a baking dish with removable sides (for example, a springform pan), and it set on a cooling rack for at least 1 hour before removing it from the mold and refrigerating it.