Author: Ok friends, this is it. After all of the love for my Melty Stretchy Gooey Vegan Mozzarella, it's time for a follow-up act: Melty Stretchy Gooey Vegan Nacho Cheese. (I know, I am just so incredibly original with the new name).
With the help of reader Amanda (hi Amanda!), I toyed around with different spices and flavours to achieve a cheddar-like cheese recipe. No small task, especially when you don't eat cow's milk cheddar to compare. With a little zing and zang, salty and sweet, ooey and gooey, I managed to achieve... are you ready for it?...nacho heaven. Big plate of nachos featuring Vegan Nacho Cheese! Hello again, Nachos. Oh, how I missed you. Now I will devour you!
This recipe is good for more than just nachos. You can load up a baked potato, make a grilled cheese, layer on a veggie patty for a melty cheeseburger, or stir into noodles for quick mac and cheese. Anywhere that you would use melted cheddar cheese, you can now use this recipe.
Do you want more good news? Of course you do. It's oil, gluten, and dairy free, only 150 calories per serving, omnivores love it, over 10 grams of protein, 5 grams of fiber, and only 15 minutes to make. Vegan high fives all around!
Can we see another shot of this ooey, gooey, melty-ness. Ahhh.... there we go.
Notes about this cheese:
- You have to use tapioca starch (also called tapioca flour). Corn starch, potato starch or any other starch won't have the same stretchy quality. If you can't find tapioca starch in your grocery store, you can always order it online here. If you have tapioca pearls, you can use a coffee grinder or a high powered blender to grind them into a homemade batch of tapioca starch.
- You can store the leftover cheese in an airtight container in the fridge and it should last for several days. This cheese will never turn into a solid block. It will always remain in a melty state. If you want to return the cold nacho cheese back to dipping consistency, reheat over medium heat while stirring constantly so it doesn't burn. Once it is hot and bubbling it might have thickened up too much. You can thin it out by adding a tablespoon of water at a time, stirring it in until desired consistency is reached.
- Please beware, once you make a batch, you will probably eat the whole thing in one sitting. Don't say I didn't warn you!
To make this nacho cheese, first start by soaking the cashews for four hours or overnight. OR if you need to eat this immediately (and I always do), you can skip the soaking, and instead boil the cashews for 10 minutes until soft and tender, then drain before using. Sneaky deaky cashew softening trick.
Toss all the ingredients into a blender and blend until completely smooth. It will be very watery, don't worry, it will get cheesy!
If you don't have a high powered blender, you may want to pour the liquid through a fine mesh strainer or cheesecloth into the pot to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.
Put the pan over medium-high heat. Stir to keep anything from burning. You will start to see clumps forming.
Ooo clumpy. Keep stirring!
Then all of a sudden, magic! Everything comes together and makes this cheesy, melty, deliciousness. Keep stirring and cooking for another minute or two, to make sure it's finished firming up. It should take about 5 minutes to cook total. That's it! Done. So easy.
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Melty Stretchy Gooey Vegan Nacho Cheese
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Ingredients
- ½ cup raw cashews, (see notes)
- 1 cup water
- 3 tablespoons tapioca starch, (also called tapioca flour)
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 ½ teaspoons salt, (or to taste)
- 1 ½ teaspoons white miso paste
- 1 teaspoon paprika
- 1 teaspoon maple syrup or agave
- ½ teaspoon onion powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon garlic powder
Instructions
- To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
- To make the nacho vegan nacho cheese: Add the softened cashews, water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
- Pour into a small saucepan and heat over medium-high heat, while stirring. If you don't have a high-powered blender, you may want to pour the liquid through a fine mesh strainer or cheesecloth into the pot, to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional minute or two to make sure it has firmed up completely.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Vicki T. says
Hi, I have used your Mozzarella cheese recipe and the folks at my church's potluck really enjoy it. I can't wait to make this one. I'm making a Chicken Soy Curl and Rice Enchilada Casserole for next week. Would this work well with for it? Would it brown some?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, this should work great for that! Yes it will brown if it is put under the broiler (keep a close eye on it so it doesn't burn). You can see an example of how I used this cheese as a topping in my Scalloped Potatoes recipe. Sounds like a delicious casserole! 🙂
Lisa says
This is definitely stretchy and could be spread onto tortillas to make burritos, baked tacos, etc. I think I might try pulling back the lemon juice a bit next time (just personal taste) and maybe using less tapioca to see if I can achieve a looser cheesy sauce that's thick yet pourable.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Lisa! I love hearing how people tweak it to suit their taste. Hope your next version is exactly what you’re looking for 😊
Sheryl H says
I'm wondering if I could substitute the cashews with silken tofu? If so, what amount should I use? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sheryl! I haven't tested this but it might work ok. I imagine the texture would be a little lighter and less rich. Sticking with cashews will give you the best creamiest cheesiest result. If you give it a try let me know how it turns out!
Cherie says
Love this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much Cherie! 😊
Adrianna says
I had to comment because this is SO good! I accidentally quadripled the reicpe and it was still very gooey!THX!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hahaha I LOVE this 😂 Thank you so much for the sweet comment, I’m so happy you loved it!!
Jenna Ganner says
I love this cheese! soo flavourful i omitted the miso and added more salt, and o so strechy ooey and gooey.. i'm sitting here and licking it off a spoon.You deserve 1million stars!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love that 😄 So glad you enjoyed it!
Maren says
So quick and easy and it really does have that nacho taste. I added a bit of `jalapeno liquid to it to give it a bite. Delicious and I can't believe how gooey it is to mimic the store bought stuff.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooo yes, that jalapeño liquid is such a great idea! 🔥 So happy you loved how gooey it turned out!
Kristen says
Is there an alternative for the cashews? I'm severely allergic to them and it seems like every vegan substitute for dairy uses them.
Jess @ It Doesn't Taste Like Chicken says
If you don't have an allergy, blanched almonds also work well. And sunflower seeds should also work though you may get a slightly green color from them which is fine to eat but looks a little weird. 🙂
Simona says
Been making this for years. Everyone in my family loves it! Really the best recipe out there. I sometimes skip the tapioca and the boiling, and use 50% less water to serve it as a dip for a veggie plate.
Jess @ It Doesn't Taste Like Chicken says
Yay! We love that!
Red Sismey says
Great recipe. So easy!
I dialed down the miso paste and the salt a tiny bit, and it is perfect. I have been using it for loaded fries, which is highly recommended.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yum! I love loaded fries, I do that too! So happy you love it Red 🙂
Rita S says
I've made this so many times I have lost count. Some fun things to try(I always double it) Use a cup of pickle juice instead of the water. It gives it a nice tart taste.. great for picky eaters who love pickles. I have also used a cup of Jalapeno juice and it works too. Thanks for giving a great family recipe!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks for sharing your tips!
Diana says
Loved this easy and super versatile cheese. I first used it over some baked potatoes (used IDTLC recipe as well!), then I used it as a dip, and finally used the last bit a few days later in a sort of wrap/quesadilla. Putting this one into rotation! Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you loved it so much Diana, thank you for the review 🙂
Cindy says
Could this be kept warm in a small crock pot for serving at at a gathering?
Jess @ It Doesn't Taste Like Chicken says
Yes that should work quite well!
Erin says
This is a delicious recipe. I used it for jalapeño poppers and they were delicious. Would add some Mexican spices next time, but I will make this recipe on repeat from now on. So simple and minimal ingredients. Thanks, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you love it Erin!! 🙂
Kathie says
This looks amazing! As does the Mozzarella! Can these be frozen?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathie, yes the cheese freezes wonderfully! Enjoy!!
Kathy says
Yummers to the max!!! 😋 😋 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
🙂
Morgan Holden-White says
This is such a great recipe! Yum yum! Thank you! xx
Couple of typos in the Notes section though 😉
Only tapicoa STARCHY will give that stretchy texture, but you can prepare the cheese with other starch such as cornstarch or arrowroot powder which will give you more of a SUACE texture.
Jess @ It Doesn't Taste Like Chicken says
Thanks for your review and for sharing the errors. We've updated the changes. 🙂
Ida says
Can this be made without the miso paste?
Jess @ It Doesn't Taste Like Chicken says
Yes, you can omit miso paste but you may want to add some additional seasonings to provide flavor.
Julie says
Can you use a powdered cashew powder (less fat) than cashews?
Could white beans work in place of the cashews?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie, both of those options should work, but the end result will have a slightly different taste and texture. Have fun experimenting!
Patricia Mitchell says
This is my go to cheese for so many easy meals. We have it on baked potatoes with broccoli, every taco night, and in veggie/pasta bakes. ❤️