Vegan Cheddar Cheese Recipe

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5 from 10 votes

How to make vegan cheddar cheese in under 20 minutes (not including chill time) with no nuts. It’s creamy, rich, salty, savory, tangy, sharp, and cheesy, and you can slice and shred it!

Sliced, Shredded, and Spread Vegan Cheddar Cheese (Nut-Free)

When it comes to vegan homemade cheese, I’m obsessed. I’ve already shared recipes for gooey vegan mozzarella, a 3-minute vegan cheese sauce, and even a sliceable vegan cheese (like a very mild cheddar). Now, it’s the turn of this more robust, sliceable, shreddable vegan cheddar cheese.

Building from the last hard cheese, this dairy-free cheddar cheese is still creamy, cheesy, and silky but also more robust, sharp, and tangy. Unlike many vegan cheddar cheese recipes, my version is also nut-free (no cashews). In fact, this vegan cheese recipe is nut-free, dairy-free, gluten-free, and soy-free.

Best of all, once you have the ‘special’ ingredients stocked (agar and tapioca), this recipe is also more economical to prepare than buying the cheese from a store, and it’s ridiculously simple to prepare. Just blend, simmer, and set.

While it isn’t as melty as regular dairy cheese, it’s much healthier and very delicious. It’s also super versatile with a firm yet slightly spreadable consistency: enjoy it sliced in a grilled cheese, spread over crackers, shredded over pizza, added to cheese boards, etc.

The Ingredients

Dairy-free milk: I recommend using canned coconut milk (the entire can) for the creamiest vegan cheddar cheese.

If you use a lighter milk (cashew milk, almond milk, oat milk, soy milk, etc.), add 4 tablespoons of refined coconut oil (which has no coconut flavor) for consistency, mouthfeel, and meltability.

Red pepper: Roasted red pepper provides the plant-based cheddar cheese with color and flavor, with a subtle smoky depth. You can use jarred roasted peppers or roast them yourself.
Salt: Adjust the amount to taste.
Aromatics: Onion powder and garlic powder add depth of flavor.
Smoked paprika: To enhance the smoky flavor.
Turmeric powder: Just a pinch enhances the color of the vegan cheddar.
Tahini: (Or cashew butter) The fats make for a creamier, richer vegan homemade cheese.
Tomato paste: The acidic flavor is perfect for adding some of the ‘sharpness’ found in dairy cheddar, plus, it enhances the color.
Olive brine: This adds a salty, savory, tangy/ sharp flavor similar to dairy cheese. Alternatively, you could use pickling brine (like sauerkraut juice) or water combined with 2 tsp lemon juice or apple cider vinegar.
Nutritional yeast: Adds a nutty, cheesy flavor and golden color.
Agar powder: Use 100% strength agar powder. This will thicken the vegan cheese into the correct consistency. Alternatively, Kappa Carrageenan will work, but the method and amount change slightly (refer to FAQs).
Tapioca flour: Its primary purpose is to provide the cheese with more of the stretchy consistency of regular cheddar. Alternatively, arrowroot flour would work.

Optional add-ins and recipe variations:

Spice: Add a pinch of red pepper flakes (to taste) or chili/ cayenne powder.
Ground mustard powder: This will add subtle heat and more tang.
Herbs: It’s easy to flavor the vegan cheese recipe with dried herbs, like Italian seasoning, rosemary, oregano, or thyme. Add a pinch and increase to taste.
Liquid smoke: To add a smoked cheddar flavor to the vegan sharp cheddar.
White miso paste: Will add extra umami, cheesy flavor.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Vegan Cheddar Cheese?

First, grease inside a small/medium bowl or the container of your choice (mine measures 5.5×3-inches/14 x 7.5 cm – to work as a mold for the cheese) with a neutral oil. Set it aside.
Next, transfer all ingredients except the olive brine and tapioca flour to a high-speed blender and blend until smooth and creamy.
Pour the mixture into a saucepan and bring to a simmer over medium heat, stirring frequently.
Once simmering, set a timer for 4 minutes and allow it to cook and thicken over low heat, stirring occasionally.
Meanwhile, in a small bowl, combine the olive brine and tapioca flour and mix well. Stir it into the vegan cheese mixture when the timer goes off, whisking it well.
Continue to simmer for a minute, stirring frequently while it thickens. Then pour it immediately into your prepared container (it will harden fast), and press it down gently with a spatula.
Allow it to cool until just slightly warm, then transfer it to the refrigerator to chill and set for at least 2-3 hours (overnight is even better). Then, enjoy!

Storage Instructions

Make ahead: If you’re roasting the pepper yourself, you can do this a day or two in advance and store them covered in the fridge until ready to continue with the recipe.

Store: You can store any leftovers covered in the refrigerator for 5-7 days. It will taste even better on day two.

Freeze: This plant-based cheddar cheese is technically freezable for up to 3 months, though the texture may change slightly upon thawing (in the fridge overnight). I prefer to slice or shred it into portions when freezing, so I only need to thaw what’s needed.

How to Use Vegan Cheddar Cheese?

With its firm yet slightly spreadable and shreddable consistency, this dairy-free cheddar cheese is super versatile. Enjoy it:

Slices/ spread over crackers, abaguette, or crusty bread
As part of a vegan cheese board/ charcuterie board
In vegan grilled cheese sandwiches, cold cheese sandwiches, and wraps
Sliced on a vegan burger
Shredded into/over pasta dishes
Use within tacos, enchiladas, quesadillas, burritos, etc.
Shred over fries and wedges—like these loaded nacho fries
Shred over regular pizza, calzone, deep dish pizza, sweet potato pizza, keto zucchini pizza, etc.
Slice, cube, or shred it into salads
Shred over casseroles (like this rice and bean casserole) and other savory bakes

FAQs

Can I use Kappa Carrageenan instead of agar?

To use kappa carrageenan, you’ll only need 1 ½ tablespoons. You also don’t need to cook it for 4 minutes. Instead, just heat it with all the remaining ingredients and simmer for a maximum of a minute.

How do I make the vegan cheese recipe as melty as possible?

While not as common as agar powder, I’ve found kappa carrageenan in the dairy-free cheddar cheese recipe helps it to melt better. Likewise, dairy-free milk with lots of fat (like full-fat canned coconut milk) will provide the meltiest results.

It still won’t melt and spread like dairy cheese (or store-bought vegan cheese, which contains a lot of artificial ingredients), but it has some spreading. If you want something to use in place of super melty cheese (i.e., over nachos, in wraps, over lasagna, etc.), try my 3-minute vegan cheese sauce.

Can I shred the vegan cheese?

Yes, you can slice and shred this sharp vegan cheddar. However, I recommend freezing it for 15 minutes before shredding it for the best results.

Can I use agar flakes?

Yes, though the powder is 3x stronger than the flakes, meaning you’d need to triple the amount, and the flakes don’t melt as quickly.

Recipe Notes and Tips

Measure accurately: The agar and tapioca are both important for the thickness and texture to make firm vegan (shredded) cheese, so the amount being slightly off can have a significant impact on the final results.
Stir frequently: The cheese thickens quickly and requires frequent stirring to avoid lumps/over-setting.
For a firmer texture: Freeze it for 15 minutes before slicing and enjoying.
For a cheesier flavor: Add an extra tablespoon of nutritional yeast (or to taste).

More Vegan Cheesy Recipes

Vegan Parmesan cheese
Vegan ricotta cheese (tofu-free)
Dairy-free cottage cheese
Vegan Cheese Fondue (The Best Recipe)
Cheesy broccoli quinoa casserole
Broccoli cheese soup
Vegan mac and cheese

If you try this easy vegan cheddar cheese recipe, I’d love a comment and★★★★★recipe ratingbelow. Also, please don’t forget totag me in re-creations on Instagram or Facebookwith@elavegan and #elavegan—I love seeing them.