- Prep-time: / Ready In:
- Makes one 16-oz. block
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Impress the guests at your next soirée with these delectable butternut vegan cheddar slices that look beautiful on a plant-based charcuterie board. Squash puree gives this vegan cheese an authentic color and creamy texture, which is enhanced by the addition of curry powder, tahini, nutritional yeast, and lemon juice. This clever flavor combination gets as close to a real cheese taste as you can get, and stirring in chopped chives before the cheese sets adds a tasty herbal note that also looks incredibly fancy when sliced. Serve alongside whole wheat crackers, nuts, fruit, and any other party appetizers of your choice!
For more vegan party appetizers, check out these tasty ideas:
Ingredients
- 1½ cups unsweetened, unflavored hemp, cashew, or almond milk
- ¾ cup butternut squash puree
- 4 teaspoons agar flakes
- 1 tablespoon tahini
- ½ teaspoon mild curry powder
- ½ teaspoon sea salt
- 2 tablespoons nutritional yeast
- 2 teaspoon lemon juice
- ½ cup finely chopped chives
Instructions
- In a medium saucepan whisk together the first six ingredients (through salt) over medium. Bring to boiling, whisking constantly; reduce heat. Simmer, uncovered, 5 minutes more, whisking constantly.
- Remove from heat. Whisk in nutritional yeast and lemon juice. Blend with an immersion blender 30 seconds or until very smooth and creamy. Stir in chives. Pour mixture into a 6-inch loaf pan. Cover and chill at least 3 hours or up to 3 days.
- Unmold cheese onto a plate; slice and serve.
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Comments (6)
(3 from 5 votes)This is good after sitting overnight to fully develop the flavors and fully gel. I ate a couple of slices the next morning for breakfast mushed up with some avocado on homemade whole wheat toast. Mushed up, it has about the same texture as avocado. Maybe some version of it would also be a good add-in in guacamole.
I made this and it turned out just like the picture...but it reminds me of the plastic cheese wrapped in plastic by CRAFT.
Nope. Hoped the bad reviews had been generated by people who hadn’t followed instructions, but I followed them to a “t,” adjusting to 1 t agar powder since I don’t have flakes, and this turned out like curry jello. Sorry…disgusting.
I was going to make this, how was it inedible? Rubbery?
I agree with the first comment. Inedible.
This was inedible