Melty Vegan Cheese
This cashew cheese is an affordable vegan substitute that actually melts! It can be frozen and grated for convenience.
Servings 10 serves
Calories 90kcal
Equipment
- Blender
Ingredients
- ½ cup raw cashews soaked in hot water for 15 minutes, then drained; approx. 71g
- 2 cups soy milk approx. 480 ml
- ½ cup tapioca flour also known as tapioca starch; approx. 60g
- ¼ cup nutritional yeast approx. 17g
- 2 tbsp apple cider vinegar approx. 30ml
- 2 ½ tbsp light miso paste approx. 38 g
- 1 tsp dijon mustard approx. 5 g
- ½ tsp 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.
Video
Notes
I prefer this cheese fresh for the best color and texture, but freezing is a convenient option if you don’t use it all at once.
This cheese melts well and can be grated when frozen for topping toast or pasta.
Nutrition
Calories: 90kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 189mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg