Step-by-Step Instructions for Perfect Vegan Cheddar
Follow these simple, numbered steps to create your creamy dairy-free sauce or spread.
Step 1: Prepare and Roast the Bell Pepper
- Preheat your oven to 425°F (220°C).
- Wash the bell pepper, cut it in half, and remove the stem and seeds.
- Place the halves cut-side down on a baking sheet lined with parchment paper. You can drizzle with a tiny bit of oil if desired, but it’s not necessary for roasting.
- Roast for 20-25 minutes until the skin is slightly charred and the flesh is very soft. This roasting process caramelizes the natural sugars, giving the sauce a deeper, sweeter, and more complex flavor than using a raw pepper.
- Remove from the oven and let it cool slightly. Once cool enough to handle, you can optionally peel off the skin for an ultra-smooth texture, though it’s fine to blend it in.
Step 2: Cook the Potato and Carrot
- While the pepper roasts, place the peeled, cubed potato and carrot in a small saucepan.
- Cover with water, add a pinch of salt, and bring to a boil.
- Reduce heat and simmer for about 10-12 minutes, or until both are fork-tender. This step is crucial for achieving a smooth, non-grainy sauce.
- Drain and set aside.
Step 3: Soak the Cashews
- If you haven’t already, soak your raw cashews. For a quick-soak method, pour boiling hot water over the cashews and let them sit for 15-20 minutes. For best results and creamiest texture, soak in room temperature water for 4-6 hours or overnight. Drain and rinse before use.
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