Vegan Cheddar Cheese
Try this Vegan Cheddar Cheese recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons nutritional yeast
- 1 1/2 tablespoon lemon juice
- 3 tablespoons unsweetened coconut milk thick (or 2 tablespoons if thin.)
- 1/2 cup coconut butter softened (put the jar in a bowl of warm water)
- 1/2 teaspoon unprocessed salt
- 1/4 teaspoon vitamin-c crystals
- 1/2 clove fresh crushed garlic optional. (try it, it's amazing!)
- 1/2 cup coconut oil melted (put the jar in a bowl of lukewarm water)
- 3-6 tablespoons carrot finely grated for color. i used a micro-plane grater.
- Carbohydrate 12.8737937517856 g
- Cholesterol 0 mg
- Fat 119.126587584333 g
- Fiber 5.92575000081114 g
- Protein 11.6234374993993 g
- Saturated Fat 102.293831322782 g
- Serving Size 1 1 recipe (193g)
- Sodium 19.6231249956667 mg
- Sugar 6.94804375097448 g
- Trans Fat 7.36072125496975 g
- Calories 1107 calories
In any style blender add lemon juice, coconut milk, coconut butter, nutritional yeast, salt, Vitamin-C crystals, and garlic, if using. Blend well until smooth. Have patience and add a bit more lemon juice if you need more liquid. My blender did OK but I had to help it with the corner of my rubber spatula.Add the grated carrot until it reaches your desired cheddar cheese color.Add the coconut oil and blend again until smooth. It will be quite thick.Pour into a freezer-safe container and freeze until solid. A shallow container is easier for even thawing. Enjoy!
