Raw Cheddar “Cheese” Ball

IMG_6247I have previously mentioned my obsession with cheese and all things cheese related- especially my preoccupation about the decision to give up all lactose/casein/dairy related foods.

There have been a number of vegan cheese-making attempts, and although a number of theme have been relatively successful, the below recipe is, by far, the best one yet. I wouldn’t go so far as to call it “life-affirming” but it comes close.

It is a raw cheddar “cheese” ball. It takes a bit of prep, patience and some planning- considering the 10+ ingredients but it is so very worth it. I have eaten this cheddar “cheese” by the forkful, spread on crackers both raw and baked, melted on a black bean veggie burger and added to veggie sushi rolls to give a kick to the flavor. I am sure I will be making it again and utilizing it in any number of future recipes as well.

FullSizeRender copy 11.jpgI found this amazing vegan recipe on http://www.onegreenplanet.com, which featured the recipe from the blog http://www.vegedout.com named “Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball. Virtual Vegan Potluck Edition.” I only made a few adjustments to mine but followed vegedout’s recipe pretty closely. It was just beyond…

So here is the recipe, just in time for the holidays. I do not doubt for one moment that someone you serve it to will 100% believe that it is real cheese. The vegans strike again!!

Raw “Cheedar Cheese” Ball


  • 1 ½ cups cashews (soaked for six hours)
  • 2 tbsp sundried tomatoes (I buy my sundried tomatoes dry, bring them to a boil with water in a small pot, simmer for ten minutes and strain. If you are strictly raw, soak them overnight)
  • ¼ cup nutritional yeast
  • 1 tbsp miso paste
  • 1 ¼ tbsp apple cider vinegar
  • 1 tsp Himalayan salt
  • 1 tsp dried onion powder
  • ½ tsp ground mustard powder
  • ½ tsp sweet paprika (the original recipe called for smoked paprika but I can’t find it in Italy)
  • ¼ tsp turmeric
  • 1 pinch cayenne pepper
  • ½ cup virgin coconut oil (warmed so that it is liquid)


  • Drain the excess water off of the soaked cashews and sundried tomatoes and add to a food processor with the rest of the ingredients. Blend the mixture (scraping down the sides every so often), adding purified water (I added 2 tbsp) until the desired consistency is reached.
  • Scrape the mixture into a container, cover and refrigerate for four hours, or until the cheese is firm.
  • Roll the cheese into a large ball and cover with sliced almonds (or desired topping) and serve.
  • Enjoy! (and refrigerate in a glass air-tight container to store)


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