This vegan Cheddar looks and tastes the part! Made with cashews and sweet potatoes, it has a firm texture, sharp flavour and natural colouring. It looks beautiful on a cheese board, but you can slice it up for sandwiches, too.
Special equipment: a 7 ½-inch ramekin; a high-powered blender
Put the cashews in a medium bowl and cover with 4 cups cold water. Cover with plastic wrap and refrigerate for at least 8 hours and up to overnight.
Grease a 7 ½-inch ramekin with oil; set aside.
Drain the cashews and add to a high-powered blender. Add the vegetable broth, sweet potatoes, tahini, nutritional yeast, lemon juice, miso paste, mustard, salt, onion powder, turmeric and garlic powder and blend, stopping and stirring as necessary, until smooth and combined.
Transfer the mixture to a large saucepan and bring to a simmer over medium heat. Stir in the agar powder and simmer, whisking constantly, until thickened, 5 to 7 minutes. Pour the mixture into the prepared ramekin and let sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate until firm, at least 10 hours. Invert onto a serving plate.