One of the nicest things about cheese cubes is that they are portable, easy, and tasty bites of protein, fat, and salt. A huge challenge for our vegan/milk allergy family is making a toddler friendly snack plate, similar to the types many other children eat. These are great with crackers and fruit for a picnic, in a school lunch, or on a vegan cheez plate!
Vegan Marbled Cheddar Cheez Cubes
In a high speed blender (or smoothie blender), pulse until smooth:
- 1 cup whole roasted cashews, unsalted
- 1/2 cup water (+ 1-2 Tbsp if needed)
- 1 tsp agave
- 1 Tbsp Nutritional Yeast
- 1 tsp tahini
- 1 tsp dried shallot powder (sub onion powder)
- 1 tsp mustard powder
- 1 tsp salt
Slowly pour in top while blending on low:
- 3/4 cup coconut oil
- 1/4 cup almond flour
Pour half into a container, then add to remaining mixture:
- 1 tsp turmeric powder
Swirl yellow tumeric mixture into the white mixture, then refrigerate until solid, at least 3 hours, up to overnight depending on thickness. This will give the cheez a “marbled cheddar” appearance. (For a solid yellow cheddar cubes, add tumeric to entire batch. For solid white cubes, omit tumeric.)
Once firm, slice into equal sized cubes. Keep refrigerated until ready to use. Cheez will become soft/spreadable if it sits out for more than an hour.
My mouth is totally watering, they look delish!