Vegan Nut-Free Cheddar Cheese Recipe
Melts, shreds, and slices—just like dairy cheddar, but 100% nut-free, oil-free, and plant-based.
Ingredients (easy to follow):
• 8 oz firm tofu (½ of a 16-oz block)
• 1½ cups unsweetened, unflavored non-dairy milk
• Juice of 1 medium lemon
• ½ cup nutritional yeast
• 1½ Tbsp onion powder
• 1 Tbsp garlic powder
• 1 tsp turmeric (optional, for color)
• 1 tsp sea salt, to taste
• ¾ tsp smoked paprika
• ¼ cup tapioca starch (tapioca flour)
• 2 Tbsp Fit Lane kappa carrageenan
Directions:
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Add tofu, non-dairy milk, lemon juice, nutritional yeast, and all spices to a blender. Blend until completely smooth and taste—adjust seasoning if needed.
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Add tapioca starch and kappa carrageenan. Blend again (it will get thick—this is normal).
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Pour the mixture into a saucepan, scraping out every bit.
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Cook over medium-high heat, stirring constantly.
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Once it thickens and looks clumpy, lower heat and keep stirring until smooth, glossy, stretchy, and pulling away from the pan.
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Transfer to a glass or ceramic container, cover, and refrigerate 3–4 hours (overnight is best).
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Unmold, slice, shred, or melt as desired.
Helpful Tip:
Stir nonstop while heating—this activates the kappa carrageenan and gives you that classic stretchy cheddar texture.
✨ Made with Fit Lane Nutrition Kappa Carrageenan — available on Amazon & Walmart.
