Vegan Jalapeño Cheddar Cheese
1 ½ cups raw cashews soaked 4-6 hours
3 tablespoon sun-dried tomatoes, soaked 30-60 min
¼ cup + 2 tablespoon nutritional yeast
1 tablespoon tahini paste
1 teaspoon white wine vinegar
1 teaspoon spicy mustard
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon smoked paprika
½ cup coconut oil, melted
1 jalapeno, minced
⅓ cup almond slices, crushed
Begin by soaking your cashews for 4 to 6 hours. Drain and rinse the cashews.
Place them in a food processor along with soaked tomatoes, nutritional yeast, tahini, vinegar, mustard, and spices. Blend until smooth, pausing to wipe any excess ingredients off the side. With the motor running, slowly add coconut oil until completely incorporated.
Remove mixture from the food processor. By hand stir in the minced jalepeños and transfer to an airtight container. Refrigerate for at least 4 hours, until the cheese is firm enough to mold.
Shape the cheese into a ball or rectangle, coat it in crushed almonds, and serve.
Store in the refrigerator for up to 5 days.