The best vegan cheese that actually melts!
For me, cheese was one of the most complex parts of going vegan. I was a real cheese lover who relished in the smelliest of blue cheeses and runny camembert. I would always stuff my toasted sandwiches with extra slices of cheddar. So, when I went vegan, it was rough. I was never a fan of the regular vegan cheese in the supermarket. It was about double the price of traditional dairy cheese and had a hint of coconut flavor and gluey texture that would stick to my teeth.
There were a few exceptions, like when I splashed out on a locally made artisanal vegan cheese. But the standard cheddar or mozzarella replacements at the supermarket? They were always disappointing – bland, they wouldn’t melt, overpriced, and WAY too coconutty. So, I decided to take the matter into my own hands and make an easy, everyday cheddar cheese replacement. I am so glad I did! This cheese is easy to make and seriously delicious. It has a smooth texture and a cheesy flavor that doesn’t taste like coconut. This is perfect for a toastie, grilled cheese, or pizza night.
So, if you’re looking for a vegan cheese that melts and tastes great, this is the recipe for you! Below is my recipe for vegan cheese that “melts”. It tastes better than store-bought vegan cheese, and it’s gluten-free. You can freeze it for convenience.
Instructions
Step one: Add soy milk, soaked raw cashews, tapioca flour, nutritional yeast, apple cider vinegar, light miso paste, and Dijon mustard to the blender.
Step two: Blend until the mixture becomes a smooth, creamy cheese. Taste and adjust seasoning as necessary.
Step three: Transfer to the stove and heat to thicken the mixture.
Step four: Store it in the refrigerator for up to 1 week or freeze it for up to 2 months.
Step five: You can grate it frozen and use it as needed. Serve in a toasted sandwich or as a dip with crackers, bread, or vegetables.
Storage instructions
This vegan cheese recipe can be stored in the refrigerator for up to 1 week or frozen for up to 2 months. It can be grated and used as needed.
For more vegan cheese recipes, you can try my Tofu Feta, Melty Vegan Cheese, and of course, my creamy Nacho Cheese Sauce recipes. If you’re looking for ways to use this cheese, try it in my Vegan Tuna Chickpea Sandwich—it’s meal-prep friendly, and super tasty.
Melty Vegan Cheese
Equipment
- Blender
Ingredients
- ½ cup raw cashews soaked in hot water for 15 minutes, then drained; approx. 71g
- 2 cups milk approx. 480 ml; I use unsweetened soy milk, but any unsweetened milk works.
- ½ cup tapioca flour also known as tapioca starch; approx. 60g
- ¼ cup nutritional yeast approx. 17g
- 2 tablespoons apple cider vinegar approx. 30ml
- 2 ½ tablespoons light miso paste approx. 38 g
- 1 teaspoon dijon mustard approx. 5 g
- ½ teaspoon salt or to taste; approx. 3g
Instructions
- Place raw cashews in a bowl, cover with boiling water, and let soak for 15 minutes. Drain and rinse under cold water.
- Add the soaked cashews, soy milk, tapioca flour, nutritional yeast, apple cider vinegar, miso paste, Dijon mustard, and salt to a blender. Blend on high speed until completely smooth.
- Pour the blended mixture into a medium saucepan over medium-low heat. Cook, stirring constantly, for about 5 minutes or until the mixture thickens and becomes stretchy.
- Remove from heat and stir for another 1–2 minutes off the heat to cool slightly. Transfer to a parchment-lined loaf pan, or shape by hand into a small log or block. Let cool slightly before serving warm, or freeze until firm for grating.
Amelia says
So good – I used this for nachos when I had no cheese in the house. Great substitute when you need that cheesy fix. Way cheaper than buying vegan cheese too!
Tiffany Castle says
This is an exciting idea. The supermarket stuff is SO expensive.
Gareth Tan Yiam Leem says
Easy and yum, as always
sarah says
Tasty and easy to make, big thumbs up!
Hong Nguyen says
This is truly the best.
Caro says
Suppose I don’t have light miso paste what else can I use. Thanks
Liz Douglas says
hi Caro unfortunately aside from using a different variety of miso paste, I don’t have another substitute to suggest, as without miso it’ll be too bland and miss that sharp, cheesy kick.
Stephanie says
Gorgeous, delicious, i did add 1 tablespoon of oil for mouthfeel, and a teaspoon of onion powder.
Liz Douglas says
yum!! love those additions. thank you for sharing!
Maya says
Hi! I was wondering if I can use regular white vinegar instead of apple cider vinegar? I don’t have it at home and don’t want to buy it for just a few spoons
Liz Douglas says
hi Maya totally fine to use white vinegar here. i like apple cider because it adds a touch more flavor, but white vinegar will still keep it tangy and super tasty 🙂
Tine says
actually melts like the real thing!! I use it on toast every morning 😍
Tine says
actually melted on toast!!! this is so exciting!
Ron says
this is amazing! can’t beleive this is vegan