Vegan Cheddar By Fromaggio

Vegan Cheddar - fromaggio
This smokey red pepper vegan cheese recipe is super quick and easy to make. It is firm, sliceable and totally delicious on crackers, sandwiches, or grated on pizza.
Difficulty level: beginner
Type of milk: cow
Cheese type: vegan


  • Salt for Cheesemaking

Salt for Cheesemaking



1. Instructions
Set up heating pot without the drainer and cutter/mixer. Install the blade attachment.
2. +Ingredients
Please add:
150 g of Raw cashews
1 tbsp of Water
5 tbsp of Lemon juice
2 tbsp of Coconut oil
12 tbsp of Tahini
1 tbsp of Soy sauce (or tamari for gluten free)
1 tbsp of Tomato paste
2 tbsp of Apple cider vinegar
2 tbsp of Medium red bell pepper, deseeded and chopped
2 g of Fromaggio Salt for Cheesemaking
0.5 tsp of Smoked paprika
0.13 tsp of Cayenne pepper
1 tbsp of Dijon mustard
15 g of Nutritional Yeast
1 tsp of Garlic powder
2 tsp of Onion powder
3. Blend
Detach shaft, remove all components, and add cutting blade.
Time: 00:02:01
Speed: 5000 RPM
4. Instructions
Set aside a round dish to pour the finished cheese into for setting, and spray with non-stick spray. Bowl should be approximately 5" round and 2" deep, or you can use two smaller bowls for two smaller cheeses.
5. Instructions
Prepare a saucepan on the stove top, and add the following ingredients:
6. +Ingredients
Please add:
1 cup(s) of water (240ml)
1 tablet of Tbsp agar agar powder
7. Instructions
Bring water mixture to a boil on a medium-high flame, stirring constantly. Once boiling, let it boil for 1 minute. You will notice it getting thick and gelatinous.
8. Instructions
Prepare to go very quickly through the next 3 steps, combining the two mixtures and transferring the blended finished product immediately to the dish, as it will start to set very fast.
9. Instructions
Remove pot from the heat and pour gelatinized mixture into the blender, over the cheese mix.
10. Blend
Detach shaft, remove all components, and add cutting blade.
Time: 00:02:10
Speed: 4500 RPM
11. Instructions
Working quickly, immediately pour the mixture out into the dish. Smooth it down and then place it into the fridge to set for an hour.
12. Instructions
To remove from the bowl, turn it upside down onto a plate. This cheese can be grated, melted or mashed up on a cracker. Keep the cheese covered in the fridge and consume within a week. This cheese is also freezer friendly for up to 3 months.
13. Instructions