Take Two: Smoky Meltable Vegan Cheddar–This is IT!!

If you recall, I attempted a smoky vegan cheddar a few days ago, but I tried to leave out the coconut oil. The flavour was delicious, buuuut the texture was a bit off–kind of gelatinous–for lack of a better word. Well, James fancied nachos this evening, so I thought I’d try the cheddar again. It tastes GREAT right out of the pan (before hardening in the fridge).

Smoky Meltable Vegan Cheddar 2.0

(Oh god–remember when everything was “2.0 this” and “2.0 that”?)

Throw in the Vitamix:

  • 1 and 1/3 cups cashew milk (homemade)
  • 1/2 cup refined coconut oil, melted
  • 4 TBS tapioca flour
  • 4 TBS nutritional yeast
  • 4 tsp kappa carrageenan
  • 1 TBS miso paste
  • 1 TBS tomato paste
  • 2 tsp liquid smoke
  • 1.5 tsp Better Than Bouillon vegetable base
  • 1/2 tsp dry mustard
  • 1/2 tsp onion powder

Once it’s blended, pour the mix into a pan on medium heat and stir until the mix gets shiny and smooth. Pour into a mold and refrigerate for a few hours.

This stuff tastes GREAT, but doesn’t adhere to nachos when it melts. Next time, if I’m making nachos, I’ll just do the sauce version (which actually has no oil!).

It’s the smokiness that makes the flavour so good! This solid version will be great for a melted cheez sammitch!



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