This melted cheddar recipe is a delightful dairy-free alternative that captures the creamy, savory essence of traditional cheddar cheese. Perfect for those who are vegan or lactose intolerant, this recipe uses cashews and coconut milk to create a rich and velvety texture. It's ideal for nachos, mac and cheese, or as a dip for your favorite snacks.
Some of the ingredients in this recipe might not be staples in every household. For instance, nutritional yeast is a deactivated yeast that adds a cheesy flavor and is often found in the health food section of supermarkets. Turmeric is a spice that gives a vibrant yellow color and can usually be found in the spice aisle. Full-fat coconut milk is essential for achieving the creamy texture and is typically located in the canned goods section.
Ingredients For Melted Cheddar Recipe
Cashews: Raw cashews soaked in water to soften them, providing a creamy base for the cheese.
Water: Used to blend the cashews into a smooth mixture.
Nutritional yeast: Adds a cheesy flavor and is a common ingredient in vegan recipes.
Lemon juice: Freshly squeezed to add a tangy flavor that mimics the sharpness of cheddar.
Garlic powder: Adds a subtle garlic flavor to the cheese.
Onion powder: Enhances the savory taste of the cheese.
Salt: Essential for seasoning and bringing out the flavors.
Turmeric: Provides a natural yellow color to mimic cheddar cheese.
Full-fat coconut milk: Adds richness and creaminess to the cheese mixture.
Technique Tip for This Recipe
To achieve a smoother texture for your melted cheddar, make sure to blend the cashews thoroughly until there are no visible chunks. If your blender isn't powerful enough, you can soak the cashews for a longer period, up to 4 hours, to ensure they soften adequately. Additionally, when cooking the mixture in the saucepan, use a whisk instead of a spoon to prevent lumps and ensure even heating. This will help you achieve that perfect, creamy consistency.
Suggested Side Dishes
Alternative Ingredients
raw cashews - Substitute with blanched almonds: Blanched almonds provide a similar creamy texture when soaked and blended, making them a good alternative to cashews.
water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the mixture, enhancing the overall taste of the vegan cheese.
nutritional yeast - Substitute with miso paste: Miso paste can provide a similar umami flavor, though it will alter the taste slightly. Use a light miso for a closer match.
freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar tangy acidity that helps to balance the flavors in the recipe.
garlic powder - Substitute with fresh garlic: Fresh garlic can be used to provide a more robust garlic flavor. Use one clove of fresh garlic for every teaspoon of garlic powder.
onion powder - Substitute with shallot powder: Shallot powder has a milder and slightly sweeter flavor compared to onion powder, making it a good alternative.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the recipe. Adjust the amount to taste.
turmeric - Substitute with saffron: Saffron can provide a similar yellow color and a unique flavor, though it is more expensive. Use sparingly.
full-fat coconut milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used as a lower-fat alternative, though it will result in a slightly less creamy texture.
Other Alternative Recipes
How to Store or Freeze This Recipe
- Allow the melted cheddar to cool to room temperature before storing. This prevents condensation, which can affect the texture and flavor.
- Transfer the melted cheddar into an airtight container. Glass containers with tight-fitting lids are ideal as they help maintain freshness and prevent any unwanted odors from seeping in.
- Label the container with the date of preparation. This helps you keep track of its shelf life and ensures you consume it within a week.
- Store the container in the refrigerator. The melted cheddar will stay fresh for up to a week when properly refrigerated.
- For longer storage, consider freezing the melted cheddar. Pour it into a freezer-safe container, leaving some space at the top to allow for expansion.
- Alternatively, you can portion the melted cheddar into ice cube trays for easy, single-use servings. Once frozen, transfer the cubes to a freezer bag or container.
- When ready to use, thaw the melted cheddar in the refrigerator overnight. Reheat gently on the stove over low heat, stirring constantly to restore its creamy consistency.
- If the melted cheddar appears too thick after reheating, add a splash of coconut milk or water to achieve the desired texture.
- Avoid refreezing the melted cheddar once it has been thawed, as this can negatively impact its texture and flavor.
How to Reheat Leftovers
- For stovetop reheating, place the melted cheddar in a small saucepan over low heat. Stir constantly to prevent sticking and ensure even heating. If the mixture is too thick, add a splash of coconut milk or water to reach the desired consistency.
- To reheat in the microwave, transfer the melted cheddar to a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring in between each interval until the cheese is warm and smooth. Add a bit of coconut milk or water if needed to adjust the texture.
- For oven reheating, preheat your oven to 300°F (150°C). Place the melted cheddar in an oven-safe dish and cover with foil to prevent drying out. Heat for about 10-15 minutes, stirring halfway through. Add a splash of coconut milk or water if the mixture appears too thick.
- If you have a double boiler, this method works wonderfully to gently reheat the melted cheddar. Place the cheese in the top part of the double boiler and heat over simmering water, stirring frequently until smooth and warm. This method helps prevent scorching and maintains a creamy texture.
Best Tools for This Recipe
Blender: To blend the soaked cashews with other ingredients until smooth.
Saucepan: To cook the blended mixture over medium heat.
Spatula: To stir the mixture constantly while cooking.
Measuring cups: To measure the cashews, water, nutritional yeast, and coconut milk accurately.
Measuring spoons: To measure the lemon juice, garlic powder, onion powder, salt, and turmeric precisely.
Airtight container: To store the melted cheddar in the fridge for up to a week.
Strainer: To drain and rinse the soaked cashews before blending.
How to Save Time on This Recipe
Soak cashews overnight: Soak cashews overnight instead of for 2 hours to save prep time in the morning.
Use a high-speed blender: A high-speed blender will blend the mixture faster and more smoothly.
Pre-measure ingredients: Measure all ingredients in advance to streamline the cooking process.
Cook in batches: If making large quantities, cook in batches to ensure even cooking and save time.
Store in portions: Store the cheese in portion-sized containers for quick reheating.
Melted Cheddar Recipe
Ingredients
Main Ingredients
- 1 cup Raw cashews soaked in water for 2 hours
- 1 cup Water
- ¼ cup Nutritional yeast
- 2 tablespoon Lemon juice freshly squeezed
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- ½ teaspoon Turmeric for color
- ½ cup Coconut milk full-fat
Instructions
- 1. Drain and rinse the soaked cashews.
- 2. In a blender, combine cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and turmeric. Blend until smooth.
- 3. Pour the mixture into a saucepan and cook over medium heat, stirring constantly.
- 4. Once the mixture starts to thicken, add the coconut milk and continue to cook until you reach a smooth, melted cheese consistency.
- 5. Serve immediately or store in an airtight container in the fridge for up to a week.
Nutritional Value
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