Ingredients

The following ingredients have 4 Servings
  • 2 cups raw cashews, (soaked in water 4-8 hours and drained)
  • 1/2 cup canned pumpkin puree
  • 1/2 cup melted coconut oil*
  • 1/4 cup nutritional yeast
  • 3 tablespoons red wine vinegar
  • 2 tablespoons soy sauce or tamari
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon onion powder
  • Salt to taste, (if needed)
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped chives
  • 1 tablespoon fresh thyme leaves

Instruction

  • To make the vegan cheddar wheel, place all ingredients into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down sides of the bowl as needed. Season the mixture with salt to taste.
  • Line a 9 inch round cake pan with parchment paper, and then transfer cashew mixture to the cake pan, spreading it out evenly.
  • Cover with plastic wrap and place into the refrigerator until set (about 4 hours). It should be a bit firmer than your typical cream cheese.
  • While the cheese wheel chills, combine the herbs in a small bowl.
  • Invert the cheese wheel onto a dish and remove parchment paper. Press herbs onto the surface. Serve with bread or crackers.