Loading Video...
Recipe courtesy of Food Network Kitchen

Vegan Cheddar Wheel

Getting reviews...
This vegan Cheddar looks and tastes the part! Made with cashews and sweet potatoes, it has a firm texture, sharp flavor and natural coloring. It looks beautiful on a cheese board, but you can slice it up for sandwiches, too.
Save Recipe
  • Level: Easy
  • Total: 18 hr 25 min (includes soaking and chilling times)
  • Active: 25 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

Special equipment:
a 7 1/2-inch ramekin; a high-powered blender
  1. Put the cashews in a medium bowl and cover with 4 cups cold water. Cover with plastic wrap and refrigerate for at least 8 hours and up to overnight.
  2. Grease a 7 1/2-inch ramekin with oil; set aside. 
  3. Drain the cashews and add to a high-powered blender. Add the vegetable broth, sweet potatoes, tahini, nutritional yeast, lemon juice, miso paste, mustard, salt, onion powder, turmeric and garlic powder and blend, stopping and stirring as necessary, until smooth and combined. 
  4. Transfer the mixture to a large saucepan and bring to a simmer over medium heat. Stir in the agar powder and simmer, whisking constantly, until thickened, 5 to 7 minutes. Pour the mixture into the prepared ramekin and let sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate until firm, at least 10 hours. Invert onto a serving plate.
Whitney English

Vegan Tostadas

28m Easy 97%
CLASS
Megan Mitchell

Vegan Chili

20m Easy 97%
CLASS
Whitney English

Vegan Baked Ziti

24m Easy 96%
CLASS
22m Easy 98%
CLASS
21m Easy 100%
CLASS
Sarah Holden

Vegan Biscuits

27m Easy 100%
CLASS
18m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages