The family-size Cheddar block from Breaking Up with Dairy: 100 Indulgent Plant-based Recipes for Cheese (and Butter, Cream, and Milk) Lovers Everywhere (page 87) by Bailey Ruskus

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate for at least 4 hours.

  • karliekramer on May 04, 2026

    The flavor is really good, but the texture is slightly off — crumbly, and not as melty as store bought. It sort of clumps up when it melts, rather than getting oozy and stretchy. Not bad for serving with crackers/charcuterie, but most likely will not be my go-to vegan cheddar recipe for slicing, shredding, and melting. The search continues. *sigh*

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