Vegan Cheddar Cheese Spread Recipe

I recently whipped up this insanely creamy vegan cheddar spread with soaked cashews, nutritional yeast, lemon, garlic, and even a hint of smoked paprika that totally transformed my snack game.

I think my vegan cheddar cheese spread is nutritious. I use soaked cashews for protein and healthy fats, nutritional yeast for B vitamins, and garlic with lemon juice to add flavor and antioxidants.

Turmeric give it a cheesy color while mustard enhance the tang. This recipe is simple and nourishing.

Ingredients

• Raw cashews: They bring creaminess and healthy fats, plus a bit of protein and fibre for a balanced treat.
• Nutritional yeast: Supplies B vitamins along with a cheesy, savoury tang that really makes the spread pop.
• Lemon juice: Adds a sour kick and loads of vitamin C, brightening the flavour profile without being overwhelming.
• Garlic: Gives a bold, spicy taste and natural antioxidants which are super good for keeping your immune system on track.
• Turmeric: Provides that appealing, cheesy colour and offers anti-inflammatory benefits that make the spread even healthier.

Ingredient Quantities

• 1 cup raw cashews (soaked at least 4 hours then drained)
• 1/2 cup nutritional yeast
• 1/4 cup water or unsweetened plant-based milk (adjust to desired consistency)
• 2 tablespoons lemon juice
• 2 garlic cloves (peeled and roughly chopped)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon turmeric powder (this gives it that cheesy colour)
• 1 teaspoon dijon mustard
• Optional: 1/4 teaspoon smoked paprika for a bit of smoky flavour

How to Make this

1. Start by soaking the cashews for at least 4 hours then drain them thoroughly.

2. Place the soaked cashews, nutritional yeast, water or plant-based milk, lemon juice, garlic, salt, turmeric and dijon mustard in your blender or food processor.

3. If you want a bit smoky, add the smoked paprika now.

4. Blend all the ingredients on high speed until you get a smooth creamy spread. You might need to stop and scrape down the sides a few times.

5. If the spread seems too thick add a little more water or plant-based milk until you reach the desired consistency.

6. Taste your cheese spread and adjust the salt or lemon juice if needed.

7. Once it’s smooth and flavorful, transfer it into a clean container.

8. Let it chill in the fridge for at least an hour to let the flavours blend together.

9. Enjoy your vegan cheddar cheese spread with crackers, veggies or use it as a dip in your favourite recipes.

Equipment Needed

1. A bowl for soaking the cashews
2. A colander or strainer for draining them
3. A blender or food processor to mix all the ingredients
4. Measuring cups and spoons to get the amounts just right
5. A knife to roughly chop the garlic
6. A spatula to scrape down the sides of the blender
7. A clean container to store your cheese spread
8. A refrigerator to chill the spread before enjoying it

FAQ

• Q: Do I need to soak the cashews?
  A: Yeah, you should soak them for at least 4 hours so they blend smoother and give the spread a creamier texture.
• Q: Can I substitute the cashews with another nut?
  A: Sure, you can try almonds or macadamia nuts, but the taste and creaminess might not be exactly the same.
• Q: Is this cheese spread better served cold or warm?
  A: It works great as a cold spread, but you can warm it gently if you prefer a melty dip. Just don’t heat it too much.
• Q: What can I use if I don’t have dijon mustard?
  A: You can use yellow mustard as a substitute, though it might alter the flavor a bit.
• Q: How long does this vegan cheddar cheese spread last?
  A: Keep it in an airtight container in the fridge for up to 5 days for the best taste and safety.

Vegan Cheddar Cheese Spread Recipe Substitutions and Variations

• Instead of 1 cup raw cashews, you can try raw almonds or sunflower seeds if you’re looking for a different nutty flavor.
• If you don’t have 1/2 cup nutritional yeast, you could mix in a bit of vegan parmesan or a small amount of miso paste to help build that cheesy taste.
• Switching 1/4 cup water with any unsweetened plant-based milk like almond or soy milk can change up the creaminess of your spread.
• If you’re out of fresh garlic cloves, try using about 1/2 teaspoon of garlic powder instead.
• Don’t have dijon mustard? Regular yellow mustard works fine to give a similar tang so you can still get that kick in your spread.

Pro Tips

1. Make sure you soak those cashews for way more than 4 hours if you can. The longer they sit, the creamier your spread is gonna be, so don’t skimp on that step even though it takes forever.

2. When blending, keep an eye on the consistency and stop to scrape down the sides a few times. I’ve found that a total smooth blend gives you that leak proof dip texture, but it’s totally cool to have a few tiny bits for extra crunch.

3. If you like a taste with a kick, try warming up your garlic before you blend it. Roasting it in the oven for 10 minutes brings out a sweeter side and some extra flavor that really pops.

4. Chill it in the fridge for an hour at least after blending. Letting it rest really helps all the flavours mix together, so that zesty lemon, garlic, and everything works better with your crackers or veggies.