Easy Tangy Vegan Cheddar Cheese You Can Slice and Melt

If you’ve ever missed the rich tang of sharp cheddar after going vegan, this tangy vegan cheddar cheese recipe will be a game changer. With just eight ingredients, you can whip up a firm, sliceable cheese that tastes amazing cold on sandwiches or melted in grilled cheese.

Making your own vegan cheese not only saves money but gives you full control over flavor and quality, much like our easy 5-minute spinach pesto. Get ready to impress yourself with this tangy and meltable cashew cheese you can make at home.

Why this vegan cheddar cheese stands out

This vegan cheddar cheese ticks all the boxes: it has a pleasantly mild yet tangy flavor reminiscent of traditional cheddar, it holds firm enough to slice but also spreads smoothly on crackers, and it melts beautifully for grilled cheese—fulfilling a common vegan cheese craving. Unlike many store-bought options, it’s affordable and easy to make in about 15 minutes plus chilling time, making it accessible even for busy home cooks.

Ingredients you’ll need and why they matter

This recipe uses 8 simple ingredients, mostly plant-based pantry staples and nuts, chosen for flavor, texture, and a skip-the-dairy experience.

• Raw cashews create the rich, creamy base with a neutral buttery flavor.
• Refined coconut oil adds firmness and melts similarly to dairy fat—a crucial role for fats in vegan cooking as explained by the Vegan Health Foundation—all without adding a coconut taste.
• Nutritional yeast contributes that classic cheesy umami and, according to research highlighted by Healthline, a boost of B vitamins.
• Agar agar powder is the key vegan gelatin substitute that solidifies the cheese, and its gelling properties are well-documented by sources like Medical News Today.
• Lemon juice and turmeric provide tanginess and vibrant color.
• Paprika (especially smoked) deepens the flavor with subtle warmth.
• Cornstarch helps with a smooth texture and slight thickening.
• Salt balances and enhances all the flavors.

These combined yield a cheese that’s flavorful and melts well without dairy or artificial additives.

Step-by-step how to make your vegan cheddar cheese

1. Soak the raw cashews for 5 minutes in hot water to soften.
2. Drain and blend them with lemon juice, refined coconut oil, nutritional yeast, cornstarch, paprika, turmeric, salt, and 1 cup fresh water until completely smooth.
3. Meanwhile, dissolve agar agar powder in 1 cup of water in a pot without heat.
4. Add the blended cashew mix to the pot and bring to a boil, whisking constantly for 1-2 minutes until it thickens.
5. Pour the hot mixture into lightly oiled ramekins or molds and refrigerate for 2-3 hours until firm.
6. After chilling, invert the molds to release the cheese, then slice, serve, or melt.

The key step is stirring the mixture well at the boil for proper thickening before refrigeration.

Tips for perfect texture and flavor every time

• Always use refined coconut oil — unrefined will give an unwanted coconut flavor.
• Use raw cashews for a creamy, neutral base; roasted nuts alter the flavor.
• A high-powered blender ensures ultra-smooth, creamy cheese without lumps.
• For firmer cheese, ensure thorough boiling and constant whisking of the agar agar mixture.
• Store wrapped in paper towels then plastic wrap to keep it dry and maintain texture.
• If you want smokier cheese, use smoked paprika.
• Substitutions: Tapioca starch can replace cornstarch if needed; kappa carrageenan can firm it more but changes texture and meltability.
• Avoid skipping the chilling time, as this step is essential for firmness.

Serving ideas to enjoy your vegan cheddar cheese

This cheese shines in many ways:

• Slice it for cold sandwiches with fresh veggies and vegan meats, or pair it with something hearty like crispy baked BBQ tofu.
• Melt it for rich, gooey grilled cheese sandwiches.
• Serve cubed on a snack platter alongside crackers, grapes, and nuts. For a more complete spread, consider adding a side dish like our high-protein vegan edamame salad.
• Shred slightly softened slices on vegan mac and cheese or baked dishes.
• Spread soft slices lightly on toast as a flavorful snack.

Pair it with crusty breads, fresh fruit, and your favorite vegan charcuterie for a crowd-pleasing cheese board experience.

Common questions answered about vegan cheddar cheese

Can I substitute coconut oil?

Refined coconut oil solidifies well and mimics dairy fat melt properties. Other oils typically don’t firm up properly. Shea butter might work but is less common.

Why is my cheese too soft?

Ensure you whisk the agar agar mixture thoroughly at boiling to activate thickening. Also, don’t skip chilling or use a higher agar agar ratio.

Can I shred this cheese?

It’s soft but can be shredded if chilled well or briefly frozen, though it won’t shred like dairy cheddar.

Can I use almonds instead of cashews?

Raw slivered almonds work better than skin-on almonds; however, cashews are best for creaminess.

Is nutritional yeast necessary?

It creates that cheesy flavor and provides B vitamins. You can omit it but the flavor will be milder.

These tips help make your vegan cheddar cheese experience easier and more rewarding.

Full recipe card and notes

Ingredients:

• 1 cup raw cashews
• 4 tbsp lemon juice
• 1/4 cup refined coconut oil
• 1/2 cup nutritional yeast
• 1 tbsp cornstarch
• 2 tsp smoked paprika
• 1/4 tsp turmeric
• 1 1/2 tsp salt
• 2 cups water, divided
• 1 tbsp agar agar powder

Instructions:

1. Soak cashews in 3 cups boiling water for 5 minutes. Drain.
2. Blend cashews with lemon juice, coconut oil, nutritional yeast, cornstarch, paprika, turmeric, salt, and 1 cup water until smooth.
3. Dissolve agar agar in remaining cup water in a pot.
4. Add cashew blend to pot, heat to boiling while whisking 1-2 minutes until thick.
5. Pour into oiled molds, chill 2-3 hours until firm, then unmold.
6. Store wrapped in paper towels and plastic wrap in fridge 5-6 days.

Notes:

• Use refined coconut oil only to avoid coconut taste.
• Tapioca starch can substitute cornstarch.
• Kappa carrageenan is an alternative firming agent with a different texture.
• Chilling time is key for ideal texture.

Nutrition (per serving): Calories ~120, Fat 7g, Protein 2g, Carbs 4g, Fiber 1g, Sodium 219mg.

Conclusion

Making your own vegan cheddar cheese at home is simpler than you might think and far more satisfying than store-bought versions. With this recipe, you get a tangy, firm, sliceable cheese ready to enjoy cold or melted, packed with wholesome, plant-based ingredients.

Keep a batch in your fridge for easy sandwiches, snacks, and meltable meals that make vegan eating delicious and fun. Happy cheesemaking!