Vegan Smoked Cheddar

Thought you couldn't have good smoked cheese while eating plant-based? Think again!

Using the excellent Cathedral City Vegan Block (cheddar-style vegan cheese), I have created a smoked cheese that really hits the spot. The cheese melts wonderfully and has a really nice, cheesy texture.

Like the cow-milk cheddar, it is smoked between 18-24 hours over a mix of oak and other woods. The oak gives it depth, while the mix of other woods balances out the oak to ensure it is not too harsh.

The depth of flavour makes it a great addition to a cheese toastie, as a topping for any kind of plant-based pasta bake, or just eaten on its own with a glass of red wine.

The blocks are individually wrapped and approximately 80-100g in size, making it a perfect portion size.

Ingredients: Vegan Block [Water, Coconut Oil, Modified Starch, Potato Starch, Bamboo Fibre, Flavourings, Salt, Fructose, Calcium, Acid (Lactic Acid), Gelling Agent (Agar), Colour (Carotenes)], wood smoke.