Vegan Cheddar Cheese Sauce Recipes

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VEGAN CHEDDAR CHEESE SAUCE



Vegan Cheddar Cheese Sauce image

A creamy, tangy 5-minute vegan cheddar cheese sauce with an authentic cheddar cheese flavor. So versatile, you'll want to use it in all your favorite recipes calling for cheese.

Provided by Elizabeth Shah

Categories     Side Dish

Time 5m

Number Of Ingredients 10

1 cup cashews (soaked in hot water for 15 minutes)
3/4 cup low sodium vegetable broth
2 tablespoons apple cider vinegar
1/8 cup nutritional yeast
1 tablespoon tomato paste
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Steps:

  • In a blender, combine the soaked cashews, veggie stock, apple cider vinegar, nutritional yeast, tomato paste, Worcestershire sauce, smoked paprika, salt, onion powder, garlic powder. Process on high until smooth and creamy, stopping to scrape down the sides of the blender from time to time.

Nutrition Facts : Calories 64 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, Sodium 126 mg, ServingSize 1 serving

MEDIUM CHEDDAR CHEESE SAUCE (LIVE, RAW, AND VEGAN)



Medium Cheddar Cheese Sauce (Live, Raw, and Vegan) image

Everyone (well, almost!) loves cheese sauce over veggies, or for dipping. But of course there are all the pitfalls of eating cow dairy products. Here is a raw, live, vegan alternative that really stands up for applause! Serve over gently chopped broccoli (food processor may over-chop and thus juice your broccoli!), chopped asparagus, and any other food you would normally top with a cheese sauce. This is also a fabulous dip, room temp or cold. Take a walk on the alive food side...

Provided by Lady Miss Jme

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

Time 12h20m

Yield 16

Number Of Ingredients 12

3 cups raw cashews
3 cups water, or as needed
¼ cup lemon juice
½ cup water to cover
¾ cup nutritional yeast
¼ cup chopped onion
2 teaspoons sunflower seed oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon tamari sauce
½ teaspoon ground turmeric
1 pinch cayenne pepper, or to taste

Steps:

  • Place cashews in a large bowl. Pour enough water over cashews to cover.
  • Cover the bowl and soak cashews overnight, at least 12 hours.
  • Drain the water from cashews; place cashews in a blender. For a tangier cheddar flavor add 1/4 cup freshly squeezed lemon juice to cashews. Pour enough water to come to 1/4-inch below of the top of the cashews. Blend until partially smooth.
  • Place nutritional yeast, onion, sunflower seed oil, salt, garlic powder, tamari sauce, turmeric, and cayenne pepper in blender. Blend until smooth.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 11 g, Fat 12.7 g, Fiber 2.4 g, Protein 7 g, SaturatedFat 2.4 g, Sodium 334.3 mg, Sugar 1.5 g

VEGAN " SHARP CHEDDAR CHEESE"



Vegan

I got this recipe from hillbillyhousewife.com, but a reviewer has informed me that this is originally from Joanne Stepaniak's "Uncheese Cookbook." (Thanks!) I think it tastes best after mellowing in the fridge overnight. This "cheese" may be sliced thinly and used on sandwiches. It is magnificent with sliced tomatoes or fried tofu. It makes a decent grilled "cheese" sandwich, especially with some fake bacon. This recipe does not taste exactly like real dairy cheese. I think it tastes better than soy cheese though, and when you have been without dairy cheese for a while, this cheeze is remarkable satisfying. Agar works just like gelatin. Gelatin is made from animal bones and hooves. Agar is made from sea vegetables. Powdered agar can replace gelatin measure for measure. One tablespoon agar flakes is equal to 1 teaspoon powdered agar.

Provided by Roosie

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

5 teaspoons powdered agar-agar or 5 tablespoons agar-agar flakes
1 1/2 cups water
1/2 cup cashews
1/3 cup nutritional yeast
1/2 cup pimiento
3 -4 tablespoons lemon juice, depending on how sharp you want it
2 teaspoons onion powder
1/4 teaspoon garlic powder
1/2 teaspoon prepared mustard

Steps:

  • Begin by combining the agar and tap water in a small sauce pan.
  • Heat over a medium flame, stirring often.
  • When the mixture boils, reduce the heat a bit.
  • Allow the agar to boil gently for 5 minutes.
  • Stir often to prevent burning and to make sure that all of the agar dissolves.
  • Meanwhile, measure all of the other ingredients into a blender container.
  • When the agar is finished boiling, carefully pour it into the blender container.
  • Place the lid on the blender and whizz it on high for about a minute.
  • Stop, scrape down the sides, replace the lid and whizz again, for about another minute.
  • The mixture should be very smooth and the same orange color as dairy cheddar.
  • Pour the mixture into a small, lightly oiled loaf pan.
  • The pan I use is about 3 by 7 inches.
  • Place the pan in the refrigerator and allow it to chill until firm.

Nutrition Facts : Calories 109, Fat 6.2, SaturatedFat 1.2, Sodium 88, Carbohydrate 10.2, Fiber 3.7, Sugar 1.3, Protein 6.4

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