SHARP CHEDDER CHEESE RECIPES

SHARP CHEDDAR DIP RECIPE | ALLRECIPES

Sharp Cheddar Dip Recipe | Allrecipes image

This is a recipe I tried at my aunt's house. It's easy and tasty. Simply dip the bagel pieces into the dip! A six-pack of refrigerated soft bagels will work great.

Provided by shanda weis

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 8 to 10 servings

Number Of Ingredients 4

Ingredients

1 (8 ounce) package cream cheese, softened
5 ounces sharp processed cheese spread
1 pinch garlic powder
6 bagels

Steps:

In an electric blender, combine cream cheese, sharp Cheddar cheese spread, and garlic powder. Blend until creamy.
Cut bagels in half, and then into quarters. Arrange the bagels around the dip on a serving platter.

Nutrition Facts : Calories 262.5 calories, CarbohydrateContent 27.4 g, CholesterolContent 36 mg, FatContent 12.7 g, FiberContent 1.1 g, ProteinContent 9.4 g, SaturatedFatContent 7.6 g, SodiumContent 579.2 mg, SugarContent 0.1 g

VEGAN SHARP CHEDDAR CHEESE RECIPE - FOOD.COM

Vegan Sharp Cheddar Cheese Recipe - Food.com image

I got this recipe from hillbillyhousewife.com, but a reviewer has informed me that this is originally from Joanne Stepaniak's "Uncheese Cookbook." (Thanks!) I think it tastes best after mellowing in the fridge overnight. This "cheese" may be sliced thinly and used on sandwiches. It is magnificent with sliced tomatoes or fried tofu. It makes a decent grilled "cheese" sandwich, especially with some fake bacon. This recipe does not taste exactly like real dairy cheese. I think it tastes better than soy cheese though, and when you have been without dairy cheese for a while, this cheeze is remarkable satisfying. Agar works just like gelatin. Gelatin is made from animal bones and hooves. Agar is made from sea vegetables. Powdered agar can replace gelatin measure for measure. One tablespoon agar flakes is equal to 1 teaspoon powdered agar.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

5 teaspoons powdered agar-agar or 5 tablespoons agar-agar flakes
1 1/2 cups water
1/2 cup cashews
1/3 cup nutritional yeast
1/2 cup pimiento
3 -4 tablespoons lemon juice, depending on how sharp you want it
2 teaspoons onion powder
1/4 teaspoon garlic powder
1/2 teaspoon prepared mustard

Steps:

Begin by combining the agar and tap water in a small sauce pan.
Heat over a medium flame, stirring often.
When the mixture boils, reduce the heat a bit.
Allow the agar to boil gently for 5 minutes.
Stir often to prevent burning and to make sure that all of the agar dissolves.
Meanwhile, measure all of the other ingredients into a blender container.
When the agar is finished boiling, carefully pour it into the blender container.
Place the lid on the blender and whizz it on high for about a minute.
Stop, scrape down the sides, replace the lid and whizz again, for about another minute.
The mixture should be very smooth and the same orange color as dairy cheddar.
Pour the mixture into a small, lightly oiled loaf pan.
The pan I use is about 3 by 7 inches.
Place the pan in the refrigerator and allow it to chill until firm.

Nutrition Facts : Calories 109, FatContent 6.2, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 88, CarbohydrateContent 10.2, FiberContent 3.7, SugarContent 1.3, ProteinContent 6.4

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