Hi everyone! Today I am so excited to share this new recipe for a vegan cheddar cheese with you all. The recipe contains no nuts, soy, gluten or oil so it is very allergy friendly. It will last for about 23 days and it does thicken up enough that it can be cut into small pieces.

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INGREDIENTS (please do not copy and paste these ingredients and post them elsewhere)

1/4 cup (45g) red lentils
1/2 cup nondairy milk (120ml) unsweetened and unflavored, divided
2 tablespoons (12g) tapioca flour/starch
2 tablespoons nutritional yeast
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon to 1 teaspoon salt, to preference
1/4 teaspoon lemon juice, just a small squeeze

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