Dairy-free cheddar cheese

Ingredients

• Mustard

  Prepared, yellow

  ¼ tsp or 1 packet or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  1 ½ tsp or 9g

• Onion powder

  Spices

  3 tsp or 7g

• Paprika

  Spices

  3 tsp or 6g

• Sesame butter

  Seeds, tahini, type of kernels unspecified

  2 tbsp or 30g

• Lemon juice

  Raw

  ¹⁵⁄₁₆ lemon yields or 45g

• Nutritional Yeast

  Bulk Food - Winco

  16 servings or 16g

• Cashews

  Unsalted - Kroger

  ½ cup or 56g

• Gelatins

  Dry powder, unsweetened

  2 envelope (1 tbsp) or 14g

• Water

  Plain, clean water

  1 ½ cup or 355g

Directions

1. Ingredients 1 ½ c water 2 Tbs Unflavored Gelatin* ½ c Raw Cashews ¼ c Nutritional Yeast Flakes 3 Tbs Fresh Lemon Juice 2 Tbs Sesame Tahini 3 tsp smoked paprika 3 tsp onion powder 1 ½ tsp sea salt ½ tsp garlic powder ¼ tsp cayenne ¼ tsp dry mustard Instructions Using palm or coconut oil, generously grease a 1-quart glass or ceramic bowl or casserole dish, set aside. In small sauce pan, bring gelatin and water to boil for 1 minute. Quickly move this and all other ingredients to blender and allow to blend at highest setting until mix is completely smooth. Pour sauce into prepared bowl, refrigerate uncovered for 3 hours. Cover and chill overnight. Store in refrigerator for up to 10 days. Slice, shred, cube, serve. Makes approximately 2 cups. *For a vegan version, agar agar can be used in place of the gelatin. While I have not tested measurements on this recipe, generally speaking 2 tbs gelatin = 1 ½ tbs agar agar powder or 5 tbs agar agar flakes. If you do a vegan version of this, please let me know what measurements work for you!