Smoked Jalepeno Cheddar Cheese

By blum099

Ingredients

• Ingredients
• 1 1/2 cups raw cashews, soaked 4-6 hours
• 3 tbsp sun-dried tomatoes, soaked 30-60 min
• 1/4 cup + 2 tbsp nutritional yeast
• 1 tbsp tahini paste
• 1 tsp white wine vinegar
• 1 tsp spicy mustard
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 cup coconut oil, melted
• 1 jalepeno, minced

Preparation

Step 1

Drain and rinse the cashews.
Place them in a food processor along with tomatoes, nutritional yeast, tahini, vinegar, mustard, & spices and blend until smooth. With the motor running, slowly add coconut oil until completely incorporated.
By hand stir in the minced jalepenos 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.
By Sarah McMinn - My Darling Vegan
Adapted from Vedged Out