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I’m so excited to have made vegan cheese. It is surprisingly delicious. I adapted this recipe from the internet. It can have many variations to give it different qualities.

Vegan Cheddar Cheese Ball
1. Soak for 2 hours, drain and rinse.
                        1½ cups          Cashews, raw
                        2 Tbs               Sun Dried Tomatoes, cut into tiny pieces
2. In food processor blend cashews and tomatoes and add the rest:
This will take up to 10 minutes scrapping down the sides incrementally.
                        ¼ cup              Nutritional Yeast
                        ½ cup              Coconut Oil
                        1½ Tbs            Miso Paste
                        1 Tbs               Rice Vinegar
                        1 tsp               Turmeric Powder
                        ½ tsp               Smoked Paprika
                        1 pinch            Cayenne
                        1 tsp                Salt
3. Place in bowl and refrigerate for 4 hours.
4. When firm remove with spatula and roll into ball.

5. Optional: Roll over nut pieces or parsley or thyme.