Sharp Cheddar Cheese Substitute Recipes

HOMEMADE CHEDDAR CHEESE SAUCE

Homemade Cheddar Cheese Sauce image

Don't care for Velveeta®? Try this recipe. It can be used in place of it. Five ingredients and in less than 10 minutes, you've got a delicious substitute for it.

Provided by Yoly

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¼ teaspoon salt
1 cup whole milk
1 ¾ cups shredded sharp Cheddar cheese

Steps:

Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

Nutrition Facts : Calories 75.2 calories, Carbohydrate 1.6 g, Cholesterol 18.3 mg, Fat 6 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 119.4 mg, Sugar 0.8 g

CANADIAN SHARP CHEDDAR CHEESE SPREAD

Canadian Sharp Cheddar Cheese Spread image

Attention, cheese lovers! This may be the best cheese spread you've ever had! My friend's mother gave me this recipe over 15 years ago. I always make it around the holidays, or for football and hockey game nights. Everyone begs for this recipe. Turn this into a pub spread by adding a half cup of your favorite dark ale. Use brick cream cheese for a spread, or spreadable cream cheese for a dip. Serve with crispy crackers, toast, or bagels.

Provided by WestCoastMom

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes

Time 8h45m

Yield 12

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese
1 (8 ounce) container cold pack aged sharp Cheddar cheese (such as MacLaren's Imperial Sharp Cold Pack Cheddar Cheese product)
¼ cup finely chopped red onion
1 tablespoon Worcestershire sauce
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 dash hot sauce, or to taste

Steps:

Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
Remove cheese spread from refrigerator about 30 minutes before serving.

Nutrition Facts : Calories 116.4 calories, Carbohydrate 4.8 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 200.1 mg, Sugar 3.7 g

THE 5 BEST SUBSTITUTES FOR CHEDDAR CHEESE

The 5 Best Substitutes for Cheddar Cheese image

Provided by Andrew Gray

Categories Substitutes

Time 30m

Number Of Ingredients 5

Ingredients

Edam Cheese
Gouda Cheese
Monterrey Jack Cheese
Colby Cheese
Cantal Cheese

Steps:

Pick your favorite substitute from the list above.
Follow cooking directions for your selected substitute with the proper ratio of ingredients.

VEGAN SHARP CHEDDAR CHEESE

Vegan Sharp Cheddar Cheese image

This cheese was created to replicate Helluvagood's sharp cheddar cheese and makes slighly more than a pound of cheese. This is straight from Naomi Poe's http://accidentalvegetarian.blogspot.com/ and can be shredded! It melts really nice and has great flavor(let it sit at least overnight to marry flavors). If you want it more shreddable, use a little more agar. If you are melting it you can use a little less. When shredding, make sure your cheese is cold, so it will hold up better.Enjoy!

Provided by Sharon123

Categories Vegetable

Time 25m

Yield 2 cups, about

Number Of Ingredients 10

Ingredients

1 1/2-3 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 1/2 cups blanched slivered almonds (if avoiding nuts, use sunflower seeds)
1 cup nutritional yeast
1/2 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

Steps:

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.

Nutrition Facts : Calories 1241, Fat 82.3, SaturatedFat 17.8, Sodium 3930.6, Carbohydrate 86.5, Fiber 42.3, Sugar 12.2, Protein 71.5

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