I 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.
I 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)