Vegan Sharp Cheddar Cheese

READY IN: 25mins


  • 1 12 - 3
    cups water
  • 2
    tablespoons agar, powder note that different brands are different strengths so you may have to alter amounts slightly (or 5 tbls. agar flakes)
  • 2
    tablespoons coconut oil
  • 1 12
    cups blanched slivered almonds (if avoiding nuts, use sunflower seeds)
  • 12
    cup white miso (Those avoiding soy can use tahini instead, and should also do one of the following, substitute 2 tbs)
  • 2
    tablespoons tomato paste (Pureed red pepper can be used instead of tomato products. Those avoiding nightshades can use 1 to 2 )
  • 1
    lemon, flesh and juice only (no skin and no seeds)
  • 1
    tablespoon onion powder
  • 1
    teaspoon salt


  • Oil, spray or grease a small rectangular container or loaf pan.
  • In a small saucepan, mix the agar powder and 1 1/2 cups water and let sit for a few minutes. Bring to a boil on medium heat, adding the coconut oil. Let boil, stirring occassionally, for abotu 3-5 minutes.
  • Meanwhile, in the bowl of your food processor, blend the almonds. At first they will turn into almond meal and then will begin to turn into almond paste. Add the miso and nutritional yeast and process until the mixture leaves the sides of the bowl and turns a bit doughy. Add the tomato paste, lemon, onion powder and salt and blend until thoroughly combined.
  • At this point, the agar and coconut oil should be melted and bubbling like thick syrup or hot gelatin. Quickly pour into the food processor. Process the whole thing until smooth. This should be about the consistency of cake batter or smooth cheese sauce. Add a little water if necessary, up to 1 1/2 cups, if you find your mixture is too thick, and blend again.
  • Scrape into the prepared container and let cool uncovered, at least 3 hours or overnight, in the fridge. You may cover it after 3 hours. This will continue to flavor-meld and is better if left overnight. May be shredded or used anywhere cheddar is called for.