Herb-Crusted Smoky Pumpkin Vegan Cheddar Wheel

5 from 1 vote

Herb-Crusted Smoky Pumpkin Vegan Cheddar Wheel

This smokey vegan cheddar cheese wheel is covered in a savory herb crust and made with a deliciously spreadable base of creamy cashews and pumpkin!

Prep Time4 15

Total Time4 15

Course: Appetizer

Cuisine: American

Servings:

Calories: 237kcal

Author: Alissa

Ingredients

For the Vegan Cheddar Wheel

2 cups raw cashews, soaked in water 4-8 hours and drained
½ cup canned pumpkin puree
½ cup melted coconut oil*
¼ cup nutritional yeast
3 tablespoons red wine vinegar
2 tablespoons soy sauce or tamari
½ teaspoon liquid smoke
½ teaspoon onion powder
Salt to taste, if needed

For the Herb Crust

¼ cup finely chopped fresh parsley
2 tablespoons finely chopped chives
1 tablespoon fresh thyme leaves

Instructions

To make the vegan cheddar wheel, place all ingredients into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down sides of the bowl as needed. Season the mixture with salt to taste.
Line a 9 inch round cake pan with parchment paper, and then transfer cashew mixture to the cake pan, spreading it out evenly.
Cover with plastic wrap and place into the refrigerator until set (about 4 hours). It should be a bit firmer than your typical cream cheese.
While the cheese wheel chills, combine the herbs in a small bowl.
Invert the cheese wheel onto a dish and remove parchment paper. Press herbs onto the surface. Serve with bread or crackers.

Notes

I used unrefined coconut oil, and the coconut flavor was very subtle -- nobody could detect it until I pointed it out. If you want to avoid the coconut flavor altogether, use a refined coconut oil.

Nutrition