![]() The other Vegan Cheddar Block recipe I made was made with Agar Agar, sometimes known as agar powder. And it’s safe to eat-if you are concerned, please see the section below on its safety. It does not taste like seaweed-it has no flavor at all. It works in tandem with the tapioca (I tried each cheese without and it did not harden as well without the kappa, nor did it melt as well without the tapioca). Kappa Carrageenan is the magical seaweed derived substance that makes the cheese harden and then melt later. You can also use soaked cashews, almonds, sunflower seeds, even white beans. I do not recommend silken tofu, but if you try it and it works for you, please let me know! Like I mentioned above, any variety of tofu should work, but if your tofu is softer, you may need less liquid. BOOM, non-dairy milk! You can also do it with coconut shreds! What Substitutions Can I Make? Tofu TIP: If you’re out of non-dairy milk but you have any nut or seed butter, blend a tablespoon of that with 8 to 16 oz water. Water would technically work I think, but it won’t be as creamy, so don’t skimp! You’ll also need a little unsweetened unflavored (i.e. I flavored my cheese with the following items, but feel free to play around: lemon juice, nutritional yeast, garlic powder, onion powder, smoked paprika (a good cheddar is a little smoky!), turmeric (mostly for color, but it adds a little something something to the flavor), and a pinch of salt. That way you can make sure you’re gonna love this cheese as much as I do! Kappa carrageenan is totally safe to consume and awesome for changing liquid into solid and for melting! If you’re still worried about carrageenan, please see the section, “Is Carrageenan Safe to Eat” in my recent Vegan Feta Che ese recipe.Įverything else in the recipe is all about flavor, so when you’re blending this, I’m going to have you taste it before adding the Kappa Carrageenan and the tapioca. Anything you’ve heard about carrageenan is based on a study done on poligeenan, a degraded form of carrageenan used in barium contrast solutions for diagnostic tests like X-rays and CT scans. Though it has the name carrageenan in it, kappa carrageenan is a seaweed derived food agent that is entirely safe to eat. We are looking for a thick consistency.įor the cheese to change state from hard to melted, we will need two things: tapioca starch / flour (this makes it stretch) and kappa carrageenan, which is a seaweed-based substance that makes it harden but also melt. Softer tofu will work, but you may need to add less batter. Soaked cashews or sunflower seeds will also work. What You’ll NeedĪs usual, I used tofu to make this cheese-about half of a 16 oz block. This cheddar does require an ingredient you’ll most likely have to purchase online, so let’s talk about the ingredients for this recipe. If you're interested in more kid-friendly stuff, check out my lists of 50+ vegan snacks for kids and 43 vegan meals (kid friendly). This cheese is also great for kids-pack slices in their lunches as a homemade lunchable or shred it into a quesadilla or mac and cheese. ![]() My hope is that this nut-free vegan cheese will work for everyone, and I can keep producing new and interesting flavors. I tested a format of this new recipe on my recent vegan feta cheese, which has worked for everyone who’s tried it (and told me about it, anyway), so I feel more confident in this cheese. I wanted to produce a hard cheddar block that could do all that and more, and was easier to make. Many of you come specifically to me for nut-free vegan cheese, like my very popular vegan mozzarella. I know I already have a vegan cheddar cheese recipe, but some of you had issues making it, and even though it worked every time for me, I wanted to do better. Hey Internet, I’ve got another new cheese for you! Vegan cheddar cheese that shreds, slices, and most importantly, melts!
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