Vegan Cheddar Cheese
An easy and delicious homemade vegan cheese. Red lentils are used as the base of this recipe. It is soy, oil, gluten and nut free. Perfect for anywhere you want to use vegan cheddar cheese.
Equipment
- high speed blender
Ingredients
- ¼ cup red lentils (45g)
- ½ cup nondairy milk (120ml) unsweetened and unflavored, divided
- 2 tablespoons tapioca flour/starch (12g)
- 2 tablespoons nutritional yeast
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½-1 teaspoon salt to taste
- ¼ teaspoon lemon juice, just a small squeeze
Instructions
- Soak the lentils in a bowl with water for 5 minutes until water turns cloudy, then drain.
- Place the lentils in medium pot with 1 ½ cups (360ml) of water. Boil on medium high for 20 minutes, until the water has been mostly cooked off and lentils are extremely mushy. They will also turn yellow in color.
- Add the lentils into a blender (a high speed blender is preferred) with ¼ cup nondairy milk. Blend until extremely smooth for around 30 to 45 seconds.
- Then add in the remaining nondairy milk, tapioca flour, nutritional yeast, paprika, garlic powder, lemon juice, and salt. You can start with ½ teaspoon of salt and add more to your preference. I usually do 1 teaspoon.
- Blend on high until it is thicker liquid, it should be easy to pour. If not add another tablespoon of nondairy milk.
- Pour into a medium saucepan and cook over medium heat stirring frequently until it has thickened. This will take about 5 minutes so don't worry if it takes a few minutes to thicken up. It will turn thick and stretchy resembling a thick cheese sauce.
- Use immediately or wait for it to cool before transferring into a container.
Video
Notes
Can be stored in the fridge for up to 3 days in a sealed container.
Can be frozen and thawed.
Red lentils work best here for color and their soft texture.
Can be frozen and thawed.
Red lentils work best here for color and their soft texture.
Tried this recipe?Let us know how it was!