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This cheese holds up to grating, melted well in a grilled cheese sandwich, and tasted good on a pizza. While it didn’t melt on the pizza, we liked the rich smoky flavor.
How to make shredded vegan cheese
Makes about 1 pound (450 g)
1 C. (112 g) raw cashews
1-1/2 C. (375 ml) filtered water, plus extra for soaking
2 T. (10 g) agar flakes or 2 t. (5 g) agar powder*
1/4 C. (12 g) nutritional yeast
1/4 C. (60 ml) lemon juice
1 T. (5 g) onion powder
1 t. (2 g) smoked sea salt
1/2 t. (1 g) garlic powder
Soak the cashews in filtered water (covering with an extra inch or so) at least 4 hours or overnight. Rinse and drain the cashews.
Bring the water to a boil in a small saucepan and add the agar flakes. Boil for one minute, stirring constantly. Turn down the heat to simmer and cook another 5 minutes, stirring constantly until the agar is dissolved completely.
Put the drained cashews into the blender with all the remaining ingredients. Pour in the agar mixture, put on the lid and hold down the lid with a hot pad or towel. Blend on high until very smooth.
At this point you can stir in other flavorings like minced dill, jalapenos, or cracked pepper.
Pour into a glass dish that has been oiled or sprayed with vegetable oil. Refrigerate until firm. Remove the cheese by running a knife or spatula around the edge and it will pop out of the container. Store in an airtight glass or plastic container in the refrigerator and use within 5 days, like any fresh food.
Grate this cheese using a box grater. It’s soft, so it might not hold up to grating in a food processor.
Notes: You can substitute agar powder for the flakes. Use 2 teaspoons (5 g) of agar powder instead of the 2 Tablespoons of agar flakes. Reader tested and approved by Meaghan! If you can’t find agar powder (also known as agar agar) in your local store, you can buy agar powder here. Do NOT try substituting gelatin for the agar. According to reader Amanda W., bad things happen. Try to find it online from a cooking supply store. There are lots of questions and ideas in the comments, so be sure to look there if you have questions. I had to close the comments because of spammers, but if you have a question that is not answered in the post or the comments, feel free to email me.
This is the brand of agar I use: