Textures and tastes like American mild cheddar singles before they were wrapped individually in plastic. It spreads easily, right from the refrigerator. No need to heat – it’s creamy enough so that it doesn’t need it. The large yield was designed for restaurants. If making this at home you might want to cut the recipe in half. Use on any sandwich that you would normally use cold single slices. Veggie cold cuts, subs, burgers, gyros etc. It works and it works well. It’s not meant for grilled cheese sandwiches. We have another cheese mix for that: PREMELTED VEGGIE CHEESE for grilled cheese sandwiches.

Makes 8-1/2 cups

16 oz. roasted cashews (about 3-1/2 cups)

4 c. filtered water

1/4 c. pre roasted garlic cloves

1/3 c. extra virgin olive oil

1/4 c. vegan yeast

1/2 c. apple cider vinegar ( I used Our Family brand with 5% acidity)

2 c. beer (I used Old English “800”Malt Liquor)

1 T. liquid smoke

1 T. sea salt

4 t. smoked paprika

2 t. turmeric

1 T. dry mustard

2 t. garlic powder

2 T. light brown sugar

1/4 t. red cayenne pepper

1/4 c. beer

1 T. agar (white seaweed thickener)

2 T. Tapioca flour (I used Bob’s Red Mill brand)

salt to taste (remember, cheese is salty)

Combine cashews and water in extra-large saucepan. Bring to boil, partially cover, reduce heat and cook at a slow boil for about 20 minutes.

Add roasted garlic cloves and cook another 10 minutes.

Add next 12 ingredients ending with but including red cayenne pepper, whisking well after each addition. Bring to soft boil and cook 15 minutes. Remove from heat and wait till it’s cool enough to process in blender.

Process a couple cups at a time till very smooth and return to clean pot.

In cup, combine 1/4 c. beer, agar and tapioca flour, stirring till dissolved.

Bring cheese mix to soft boil. Add thickener liquid, whisking till emulsified. Cook about 5 minutes, whisking often. Salt to taste. Remove from heat.

Line storage containers with plastic wrap.

When cheese mix cools where it’s not boiling hot, pour into containers, fold wrap over top then cover with lids. Refrigerate at least overnight before using.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

%d bloggers like this: