Vegan Smoked Cheddar Cheese Dip

Vegan Smoked Cheddar Cheese Dip - Gluten Free and Nut Free

We usually make most of our vegan cheeses using almonds or cashews as the base ingredient. However, I wanted to try something different as a way of keeping the cost down when making vegan cheese. As a result this vegan smoked cheddar cheese dip recipe is made using chickpeas (garbanzo beans). The flavor is amazing and the recipe is simple. We have been making this delicious snack a lot since coming up with the recipe a few months ago now. Give it a whirl!

This vegan smoked cheddar works great as a spread or sandwich condiment as well. As you can see in the photos, we enjoyed it in a vegan “cheese steak” sandwich made using soy “steaks”. Click here for the vegan cheesesteak recipe!

Vegan Smoked Cheddar Cheese Dip, Spread and Topping Recipe - Gluten Free & Nut Free
Shown here with a vegan soy “cheese steak” sandwich!

Ingredients to make 3 cups or 740 grams/26 oz of vegan cheese:

  • 1 cup (200 grams or 7 oz) of dried chickpeas which is equal to 2 1/2 cups or 480 grams/17 oz of boiled or canned chickpeas/garbanzo beans. COST:  1.12€/$1.28 for organic/bio or 1.04€/$1.19 for non-organic.
  • 1 Tablespoon of freshly squeezed lemon juice. COST: 0.20€/$0.23 for 1 lemon
  • 6 Tablespoons (90 ml) of olive oil. COST: 0.45€/$0.51
  • 4 Tablespoons (1/4 cup) of nutritional yeast. COST: 0.22€/$0.25
  • 2 teaspoons of sea salt. COST: 0.03€/$0.03
  • 1/8 teaspoon of garlic powder or 1/2 of a garlic clove. COST: 0.03€/$0.03
  • 1 teaspoon of vegan liquid smoke. COST: 0.10€/$0.11 (North America Example or Example for Europe)
  • 1/2 teaspoon of apple cider vinegar. COST: 0.01€/$0.01
  • 1 red pepper. COST: 0.30€/$0.34 for 1 organic red pepper
  • 1 1/4 cup (295 ml) water. COST: 0.01€/$0.01

Total cost for 740 grams/26 oz of this vegan cheese is 2.47€ or $2.82. Keep in mind our prices include taxes here in Greece and the U.S. Dollar amount is a conversion of that amount based on today’s exchange rate.


  1. Boil the chickpeas for 30 – 45 minutes. Strain excess water from the boiled chickpeas when done.
  2. Add all the ingredients plus the boiled chickpeas into a food processor or high powered blender. I removed the green top and seeds from the red pepper before adding it.
  3. Blend or process until mixture is as smooth as possible.
  4. Serve and enjoy!


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4 thoughts on “Vegan Smoked Cheddar Cheese Dip

  1. This recipe looks great! I just bought a can of chick peas, do I need to boil the canned chickpeas or just go ahead and blend them? Thanks!

    1. Hi Tara! You can just drain the excess liquid from the canned chickpeas and use them right out of the can! It should be quick and easy that way, thank you for the question!

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