Easy Vegan Cheddar Cheese Spread
Easy, melty, spreadable vegan cheese that looks and tastes like cheddar! Perfect for adding to grilled cheese, mac ‘n’ cheese, and more! Just 8 simple ingredients required.
Source: Minimalist Baker
- Serves 10
- Prep Time: 35 min
- Cook Time: 2 min
- Total Time: 37 min
Ingredients
- 2/3 cup raw cashews
- 1/2 cup thinly sliced (peeled) carrots
- Hot water for soaking
- 1 cup water
- 1/4 cup tapioca starch
- 3 Tbsp nutritional yeast
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp ground mustard
- 1/4 tsp ground turmeric (optional // for color)
Directions
- In a mixing bowl or liquid measuring cup, soak cashews and carrots in very hot water for 30 minutes (uncovered). Then drain and add to a high-speed blender with 1 cup water, tapioca starch, nutritional yeast, apple cider vinegar, sea salt, garlic powder, and dry mustard (turmeric is optional for deeper color). Blend on high until the mixture is smooth.
- Taste and adjust flavor as needed, adding more apple cider vinegar for acidity, nutritional yeast for cheesiness, garlic powder for depth of flavor, or salt to taste.
- Transfer to a medium saucepan and heat over medium heat. Cook, while whisking, for 1-2 minutes or until thickened to a spreadable consistency (see photo). It should resemble the texture of soft cooked polenta.
- The cheese spread is now ready to use on things like grilled cheese sandwiches, or to add to cooked shells for quick vegan mac ‘n’ cheese.
- Store sauce covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month (let thaw in the refrigerator before use). In the fridge, it will thicken into a paste/spread as it chills.
Use this recipe for grilled cheese sandwiches, or use as a base for any cheese dip or sauce.