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Vegan Cheddar Wheel

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.
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  • Level: Easy
  • Total: 18 hr 25 min (includes soaking and chilling times)
  • Active: 25 min
  • Yield: 6 to 8 servings
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1 cup raw cashews

Vegetable oil, for the ramekin 

3 cups vegetable broth 

1 cup diced peeled and cooked sweet potatoes (about 5 ounces) 

1/4 cup tahini 

1/4 cup nutritional yeast 

2 tablespoons lemon juice 

2 teaspoons red miso paste 

1 1/2 teaspoons yellow mustard 

1 1/2 teaspoons kosher salt 

1 teaspoon onion powder 

1 teaspoon turmeric 

1/2 teaspoon garlic powder 

1 tablespoon agar powder  


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.
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