Vegan Fermented Grateable Cheddar Cheese (Sliceable, Meltable & Freezer-Aged Option)
If you’ve ever scanned the ingredient list on store-bought vegan cheese and wondered what you’re actually eating — this recipe is for you.
At Wildhorse Homestead, we love creating food that connects back to traditional methods: fermentation, simple whole ingredients, and kitchen resourcefulness. This fermented grateable cheddar uses:
Cultured cashew milk (from our fermented cashew milk blog)
Starch water from washed flour seitan (yes — we use everything)
Real fermentation
No gums, no artificial flavours, no preservatives
The result?
A soft, sliceable cheddar-style cheese that grates beautifully and has a texture similar to gouda. Want it sharper and firmer? A 24-hour freeze transforms it into a more mature-style block.
🧀 Texture & Flavour Profile
Mild, slightly tangy cheddar flavour
Smooth and sliceable when refrigerated
Grateable but soft (gouda-like)
Firmer and sharper once frozen for 24 hours
Melts well on toast, pizza, or in toasties
Ways to Use It
Grated over pizza
Melted in toasties
Sliced for sandwiches
Cubed for platters
Added to savoury muffins
Grated over pasta
Melted into sauces
Why Fermented Vegan Cheese?
This recipe is more than just dairy-free — it’s traditionally inspired and nutritionally thoughtful.
Here’s why some of these ingredients matter:
🌿 Fermented Cashew Milk
Fermentation:
Improves digestibility
Introduces beneficial bacteria
Enhances flavour naturally
Increases bioavailability of nutrients
Cashews also provide:
Healthy monounsaturated fats
Magnesium
Plant-based protein
🌾 Starch Water (Seitan Wash Water)
Instead of wasting the starch water from washed flour seitan, we use it here.
It provides:
Natural starch structure
Improved texture
Kitchen sustainability
Zero waste cooking philosophy
🧂 White Miso
White miso is a fermented soybean paste that adds:
Natural umami depth
Probiotics (if unpasteurised)
Digestive enzymes
B vitamins
It gives this cheese its subtle “aged” flavour.
🍄 Nutritional Yeast
Nutritional yeast adds:
Cheesy flavour
B vitamins (often including B12)
Complete plant protein
Immune-supporting beta-glucans
🥥 Refined Coconut Oil
Provides:
Creamy mouthfeel
Sliceable texture
Stable fat structure when chilled
Refined coconut oil keeps the flavour neutral while delivering the correct firmness.
🌱 Agar Agar
Agar is a seaweed-derived setting agent that:
Replaces gelatin
Is gut-friendly
Creates a clean, firm set
Is completely plant-based
Cost Comparison: Homemade vs Store-Bought
Let’s break this down (approximate Australian pricing).
Homemade Batch Cost (Approx.)
| Ingredient | Estimated Cost Used |
|---|---|
| Cashews | $2.50 |
| Coconut oil | $1.00 |
| Nutritional yeast | $0.80 |
| Miso | $0.60 |
| Tapioca | $0.40 |
| Agar agar | $0.70 |
| Vinegars, salt | $0.40 |
| Starch water | $0 (byproduct) |
Estimated total: $6.40–$7.00 per batch
Yield is roughly equivalent to a 400–500g block.
Store Comparison (Australia)
200g bag grated vegan cheese: $6.50–$8.50
500g vegan block: $11–$16
500g dairy cheddar: $7–$12 (non-organic)
💰 Savings
Homemade:
~500g for under $7
No fillers
No preservatives
No artificial flavours
Fully customisable
Store-bought vegan:
Often double the price
Contains modified starches, gums, oils and flavourings
When you factor in health value and ingredient quality, homemade wins — every time.
Storage
Keeps 5–7 days refrigerated
Freezes well
Best grated straight from fridge or freezer
Final Thoughts
This cheese represents everything we love about traditional food craft:
Fermentation
Zero-waste kitchen use
Whole ingredients
Nourishing fats
Real flavour
It’s not ultra-processed.
It’s not filled with gums.
It’s not pretending to be plastic cheese.
It’s real food — just made differently.
If you try this recipe, tag us at Wildhorse Homestead and let us know whether you prefer the soft gouda-style or the firmer freezer-aged cheddar 🧀✨
Vegan Fermented Grateable Cheddar Cheese (Sliceable, Meltable & Freezer-Aged Option)
Cuisine: plant-based, dairy free, veganDifficulty: Easy20
servings15
minutes1
hour2060
kcal6
minutes24
hrs103
kcalIngredients
1 cup fermented cashew milk
¾ cup starch water (from washed flour seitan)
¼ cup tapioca starch
3 tbsp nutritional yeast
¾ tbsp agar agar
1½ tsp salt
1½ tbsp white miso
⅓ cup refined coconut oil
1 tsp apple cider vinegar
1 tsp rice wine vinegar
Directions
- Prep a large steamer pot by half filling with water and put onto high heat to bring to boil.
- Lightly oil a heat-safe mould with a minimum 4 cup capacity
- Add all ingredients to a high-speed blender. Blend until completely smooth. Ensure all ingredients are at room temperature
- Pour mixture into your mould or heat-safe container. Steam for 1 hour. This activates the agar and fully cooks the starches, giving the cheese its structure.
- Allow to cool to room temp, then refrigerate for 6–8 hours until fully set.
- Optional: For a firmer, sharper “mature cheddar” style cheese:
*Freeze for 24 hours once fully chilled.
*Thaw in the fridge before use.
*Texture becomes denser and more grateable.
Recipe Video
Notes
- Add herbs and spices like chilli, basil, parsley, nuts, fruit, honey or pepper to ramp this recipe up for an epic plant based cheese board
