PREP: First, preheat your oven to 350F and shred your cheese using the large section of your grater.

START YOUR MIXER: Add the vegan cheese and butter to a large mixing bowl and use a hand or stand mixer to cream them together until fully combined.

ADD THE DRY MIX: In a small bowl, whisk together the flour, cayenne pepper, and sea salt. Slowly add this to your cheese / butter mixture, mixing in slowly until it's fully combined. 

FINISH THE DOUGH: The dough will look very crumbly at this point, so get in there with clean dry hands and use the heat they provide to knead a couple times and bring the dough together into a ball. If your dough is still too crumbly to come together, add 1 Tbsp warm water and knead some more. If needed, repeat with another Tbsp water until it comes together.

IF USING A COOKIE PRESS: Load it now per the instructions. Use whatever attachment you like; you can really have fun with this part! Follow the instructions on your cookie press from here, but we suggest pressing the cookies onto an ungreased baking sheet.

IF NOT USING A COOKIE PRESS: Use clean, dry hands to roll the dough into 1/2 - 1 inch diameter balls. Place these on an ungreased cookie sheet and use a fork or your hand to gently flatten each of them to about 1/4 inch thickness.

BAKE THE CHEESE STRAWS: Bake these beauties at 350F for 10-15 minutes. 10 minutes makes the cheese straws super soft and fluffy, and 15 adds a nice crispy edge. Allow your cheese straws to cool and enjoy!