Vegan cheddar cheese
1 cup (150 g) raw cashews, soaked overnight
1 lemon, juice
2 tablespoons (30 ml) coconut oil
1/4 cup (60 ml) tahini
1 tablespoon (15 ml) tamari soy sauce
1 tablespoon (15 ml) tomato paste
1 medium red pepper, charred, seeds and stem removed
2 1/2 teaspoons (13 ml) salt
1/8 teaspoon (.75 ml) cayenne
1/4 cup (60 ml) nutritional yeast
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) onion powder
1 1/3 cup (320 ml) water, divided
1 tablespoon (15 ml) agar agar
1 tablespoon (15 ml) tapioca starch
In a blender, combine cashews, lemon juice, coconut oil, tahini, soy sauce, tomato paste, red pepper, salt, cayenne, yeast, garlic powder, onion powder, and 1/3 cup (80 ml) water; blend until smooth.
In a pan over high heat, bring 1 cup (240 ml) water to a boil, add agar agar and whisk for one minute or until water is clear. Whisk the tapioca into the warm water for 30 seconds.
Remove from heat and immediately add the mixture to the blender. Blend until fully incorporated.
Working quickly, add cheese mixture to a plastic wrap lined mold, smooth the top of the mixture and cover with plastic wrap, then chill until set.
To serve, turn the firm loaf out of the mold, slice and serve as cheese.
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