Sliceable Vegan Beer Cheddar

I love vegan cheese. All kinds of vegan cheese.

I also love beer. All kinds of beer.

In the summer months when I am too hot and lazy to cook, I could live off of vegan cheese and crackers, and maybe some raw veggies and fruit for good measure. Ya know, just so I don’t feel guilty and all that.

In the past I have made a beer cheese dip, and a beer cheese and potato soup so that I could combine my two of my favorite things. But its far too hot right now in Florida for soup.

So that got me thinking, why not just make a sliceable vegan beer cheese so I could eat it as a summer meal or snack, with a nice cold beer. Like, seriously, what took me so long for this one.

So I did just that. I made an easy quick set, agar cheddar, with cashews and my favorite light lager, Yuengling Flight. And don’t judge my love of light beer, at 95 calories, I’ll take it. It’s crisp and delicious, AND it’s still swimsuit season, so gotta watch it. I eat a TON so can’t be drinking all my calories.

This vegan beer cheese is good on cracker, nachos, in beer cheese soup if its not summer and as hot as the surface of the sun where you live, it would make a tasty quesadilla, grilled cheese, and would probably be good on pizza, too.

Agar firms up starting at room temp and will firm up more once cold. It also melts back down once it gets warm as does coconut oil, and that’s why we use it. I am often asked if another oil will work in these cheese recipes, and they will not. You need an oil that solidifies once cold to help the cheese set up nice an firm. Agar on its own has a more gelatinous texture. So it needs a little help from its coconutty friends. If you use filtered or refined coconut oil, there will be NO coconut flavor. So make sure you do that.

Also if you can not eat cashews or want to save a few bucks, sunflower seeds will work in this recipe as well. Same measurements, same instructions!

So if you love cheese and beer, then just go ahead and make yourself a batch of this magic! And just go ahead and drink the leftover beer while you wait for the cheese to set up. No judgments here!!

INGREDIENTS:

• 1/2 cups plus 2 tablespoons dry cashews (or sunflower seeds)

• 1/4 cup nutritional yeast

• 1/2 teaspoon garlic powder

• 2 teaspoons paprika

• 1 teaspoon ground turmeric

• 1 teaspoon salt

• 1 cup lager beer

• 3/4 cups unsweetened plant milk

• 2 tablespoons agar powder

• 1/4 cup triple filtered coconut oil

• 2 tablespoons sauerkraut

INSRUCTIONS:

1. In a food processor add the cashews and pulse until broken down. Next add the nutritional yeast, salt, garlic, paprika, sauerkraut, oil, and turmeric. Blend until the ingredients are combined. DO NOT OVER PULSE. You don’t want to end up with cashew butter.

2. In a medium sized sauce pan, combine beer, milk, agar, and bring to a boil. Reduce heat and simmer for 5 minutes. You want the mixture to thicken to a thin pudding like consistency. Because of the beer, the mixture is going to pretty foamy and bubbly. Thats ok. As long as it simmers for about 5 minutes it will be fine. Just keep stirring with rubber spatula.

3. Add the liquid mixture to the nut mixture in the food processor and blend. Mix for a few minutes until all of the ingredients are well incorporated, and smooth.

4. Pour the cheese mixture into 2 - 3 ramekins or small bowls, and let cool uncovered in the refrigerator for serval hours to firm up.

5. Store in an air tight container for up to one week in the refrigerator.

If you like this recipe, then try these:

Vegan Pimento Cheddar with Coconut Milk

Vegan Beer Cheese Potato Soup

Sliceable Smoky Garlic Cashew Cheese

Green Goodness Vegan Cheese Ball

Vegan cheese balls are so easy to make, and pretty quick too.

Combining cashews, herbs, and some pantry staples, you can make a delicious vegan cheese ball at home in no time at all.

You can use a high speed blender or a food processor to make this recipe. You just need something powerful enough to completely break the cashews down until they are creamy and smooth.

You will actually get 2 -3 cheese balls out of this recipe and they will keep in the fridge for about a week. So even though you are using cashews, it is pretty affordable recipe for the amount of cheese you get in the end!

If you are allergic to cashews or are just not a big fan, you can also use sunflower seeds. Use the same quantity and follow the same instructions as you would for the cashews.

Also make sure to use filtered or refined coconut oil in this recipe. It is often labeled as has no coconut flavor unlike regular coconut oil. You can use regular coconut oil just be aware that it will alter the favor of the cheese ball.

This vegan cheese ball uses green onion, lemon and a mix of herbs to make it zesty and deliciously flavorful. You could toss in any herb you have on hand. I often toss in some fresh dill or sometimes cilantro if I have any on hand. Use what you have or what you like!

This herbed vegan cheese ball is perfect for serving with cracker, veggies, or it is even delicious spread on a sandwich. It is also pretty tasty on top of some grilled portobello mushrooms or tofu!!

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INGREDIENTS: 

• 1 cup cashews, soaked in hot water for a few hours or microwaved for 3 minutes, then drained

• 1/2 cup filtered coconut oil

• 2-3 teaspoons minced garlic depending on preference

• 2 teaspoons dijon mustard

• 3 tablespoons nutritional yeast

• Juice from 1 lemon

• 1 tablespoon apple cider vinegar

• 3 green onions, chopped

• 3 tablespoons, chopped fresh parsley

• 1 teaspoon salt

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COOKING INSTRUCTIONS:

1. Add all of the ingredients EXCEPT green onions and parsley to a high speed blender or food processor (I actually prefer a food processor for this).

2. Process until the mixture is completely smooth. I have noticed because of the volume of the mix, it takes some doing in the vitamix. If using a vitamix you will have to scrape the sides down several times, and use your plunger to keep pushing the mixture down while it blends. It will work, it will just take some time.

3. Once mixture is completely smooth, drop in your onions and parsley, and pulse until the greens are broken down and incorporated.

4. Line 2 small bowls, or larger ramekins with enough plastic wrap that it hangs over the sides a good bit.

5. Evenly divide the mixture between the bowls, pull up the plastic wrap and twist at the top, sealing up the cheese.

6. Refrigerate for 3 - 4 hours, or until the cheese is firm. If you are in a hurry, you can pop it in the freezer for a bit, then transfer it to the fridge.

7. Store the cheese ball in an airtight container in the fridge for up to a week.

Yields 2 cheese balls.

Smoky Cashew Cheddar

Hard vegan cheeses are easier than most people think.

Agar is vegan gelatin that you can easily find online or in your local asian food market that helps the cheese to solidify. You can find it in powdered or flake form.  

I love this recipe because you can slice and even shred this cheese. If you are not a fan of smokey cheeses, just eliminate the liquid smoke and you will still be left with a tasty cheddar, perfect for sandwiches, cheese plates, tacos, and more.

 Also this recipe uses triple filtered coconut oil. I buy mine at Trader Joe's. Triple filtered coconut oil does not have a coconut flavor like regular coconut oil, so if you choose to use regular, you may find the cheese will have a hint of coconut flavor to it.

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INGREDIENTS:

• 1/2 cups plus 2 tablespoons dry cashews

• 1/4 cup nutritional yeast

• 1 teaspoon salt

• 1 teaspoon onion powser

• 1/2 teaspoon garlic powder

• 2 teaspoons paprika

• 1 teaspoon ground turmeric

• 1 teapspoon liquid smoke

• 1 and 3/4 cups almond or coconut milk

• 8 teaspoons of agar powder

• 1/4 cup triple filtered coconut oil

• 2 teaspoons light miso paste

• 1 tablespoon apple cider vinegar

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COOKING INSTRUCTIONS:

1. In a food processor, combine cashews, nutritional yeast, onion powder, salt, garlic, paprika, and turmeric. Pulse until the nuts are well ground. DO NOT OVER PULSE. You don’t want to end up with cashew butter.

2. In a medium sized sauce pan, combine milk, agar, and oil, and bring to a boil. Reduce heat and simmer for 5 minutes. You want the mixture to thicken to a thin pudding like consistency.

3. Add the liquid mixture to the nut mixture in the food processor, along with the miso, liquid smoke, and vinegar.

4. Mix for a few minutes until all of the ingredients are well incorporated, and smooth.

5. Pour the cheese mixture into 2 - 3 ramekins or small bowls, and let cool uncovered in the refrigerator for serval hours to firm up.

6. Store in an air tight container for up to one week in the refrigerator.

Vegan Cashew Queso

This is hands down the best vegan queso I have ever had, and I have eaten a lot!

Growing up I would beg my parents to go out to eat at our local Mexican restaurant just for the white cheese dip. Nothing changed when I grew up, and I often just went to eat the chips and dip.

Seriously cheese was my struggle going vegan and missing my favorite cheese dip was extra hard.

Then one day I was cooking up a cashew cheese sauce for something else and had half a pot leftover. I walked by with a chip and randomly dipped it in and nearly lost my mind….why had it not occurred to me sooner. I dumped in a can of green chilis and some hot sauce and my world was forever changed!!

I mention using sauerkraut in the recipe and I need you to hear me out. Sauerkraut is fermented and tangy…like cheese. I am often asked if miso can be replaced or omitted and it can, with the kraut. I personally always add kraut to all of my cheese sauces for an extra tangy kick. You would NEVER EVER IN ONE MILLION GAZILLION YEARS guess it was in there. Try it! Trust me. If I have not earned your trust by now, I think we need might need to look into some couples counseling. Just saying.

This dip is sooooo good that util life got too buys I made weekly batches of it for neighbors and friends. Non vegan neighbors and friends! Everyone loves it and is always shocked it’s vegan.

It’s smooth, creamy, spicy, cheesy, perfection in a bowl.

Use it as dip, a filling for enchiladas with refried beans, in quesadillas, or on nachos!! Because we are adding tapioca starch, the longer you cook this cheese, the thicker and stretchier it will become. So if you want to use it for an enchilada or a quesadilla, just cook it a bit longer. And if you accidentally cook it for too long and need to thin it out, just whisk in more water. Easy peasy. Don’t panic.

Just remember DON’T STOP WHISKING WHILE IT COOKS. This will ensure you get a super creamy and smooth queso, Lumpy queso is weird and unappealing and nobody wants that now do they?

This queso will keep for about a week, so it’s perfect for weekend meal prep, or keep a batch in the fridge for quick and easy weeknight dinners.

I think this calls for a celebrations, so might as well whip up a batch of margaritas while you are at it, and cheers to being able to eat the best chip dip on the planet once more!

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INGREDIENTS:

• 1 cup cashews soaked in hot water for one hour or microwaved for three minutes

• 2 tablespoons nutritional yeast

• 2 teaspoons of miso paste, or 2 tablespoons sauerkraut without the juice

• 1 tablespoon apple cider vinegar

• 1 teaspoon salt

• 5 tablespoons of tapioca starch, corn starch, or arrow root powder

• 2 cups of water

• 1 small can of chili peppers

• A few shakes of your favorite hot sauce

COOKING INSTRUCTIONS:

1. Add all ingredients, except the chilis and hot sauce, to a high speed blender or food processor.

2. Process and blend on high until the mixture is completely smooth (no lumps at all).

3. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens.

4. Once the queso gets to a pudding like texture, remove it from the heat, and mix in the chilis and hot sauce.

5. Store in the fridge for up to a week.

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My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted her recipe for cashew “cheese” sauce and created this queso. If you omit the hot sauce and chiles, you will be left with a very versatile white “cheese” sauce.