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.
Mary says
Hi! This looks so yummy and it brought up a question I've been needing the answer to... Is there any substitute for nutritional yeast? Or, do you think it would hurt to omit it from this recipe? In case you are wondering why I'm asking, it's because I'm supposed to be on a yeast-free diet, which is practically impossible, but I at least try to avoid obviously yeast(y) things. In this case, the nutritional yeast. Thanks so much!
Sam Turnbull says
Hi Mary! Nutritional yeast does provide a cheesy flavour, but it isn't crucial to the texture of the recipe. I would suggest trying the recipe and just skipping the yeast. You may need to boost up the other spices a little, and the taste might not be quite as cheesy, but I still think it will taste good. Enjoy!
Mary says
Wow, that was a speedy response! Thank you! I appreciate you giving me the 411 on the nutritional yeast. Good to know what it contributes to this recipe. Wish I could use it! Still think I might give the recipe a try though and do what you said. I'm only now making the conversion to a vegan diet. Came across your blog and excited to give some of your recipes a try. 😀 Thanks again! (Love the little monster pics that get chosen for us when we comment too. Really cute! haha)
Sam Turnbull says
Hahaha, you caught me while I was in the midst of responding to comments. I usually respond to all comments within 24 hours 🙂 Welcome to veganism!!! Let me know if you ever have any more questions or need any support 🙂
Mary says
Awww, thank you so much!! 🙂
Sam Turnbull says
No problem!
Kat says
Hey Mary! A little late, but if you're still avoiding yeast, nutritional yeast is a deactivated form of yeast , and so I can't think of any reason you would need to avoid it...
Mary says
Never too late! This tidbit of information helped!! Thank you, Kat!
Krysti says
Hi Mary -
Not sure exactly the guidelines of your diet, but I was looking up about brewer's vs nutritional yeast online and it says both are "inactive" yeasts, meaning they don't cause yeast growth (if you have candida issues) so maybe you'd be able to use it? Just a thought!
Mary says
Thanks so much, Krysti! I looked into it a little more after my initial comment and I think you might be right! Not sure why (when I first investigated) I had found information discouraging its use when on the candida diet. (You were right about that being the issue.) Since then, I've come across the same info you found, so hopefully all will be good. I haven't bought it yet, but I finally spotted it at my local Trader Joe's, so I'm going to pick some up. Thanks again for the reply.
Nina says
I tried this recipe few days ago. Oh my. I couldn't stop eating straight from the pan! Absolutely mind blowing! I never liked cheese when I was still eating meat and I've spent all this years being vegan without paying to much attention to it, but this just changed. Bravo!
Sam Turnbull says
Woohoo! So thrilled you loved it so much, Nina!!! 😀
Mindy says
Good stuff! The tapioca really makes it! I had some alternate ingredients on hand and tried them out. Instead of water, I used the liquid strained from a can of diced tomatoes and chilies (and reserved those for garnish later). I also substituted the paprika, turmeric and salt with just one tsp of Sazon Tropical (this has other seasonings and coloring in it, so though it made the dip look and taste good, the original recipe is probably healthier). I did not have miso paste and reduced the syrup to 1/2 teaspoon. I ate half of the bowl before also adding a little bit of ground mustard powder and some vinegar from a jar of jalapenos.
Sam Turnbull says
Awesome! So happy you were able to make it your own 🙂
Megan says
I'm obsessed with this. I make spinach and artichoke dip with it and eat the entire thing way to fast! Thank you so much for this amazing recipe!
Sam Turnbull says
Hahaha! Perfect! So happy you love it, Megan!
Simone says
As a very new vegan (as in one week) and a former cheese lover I so needed this recipe! Thanks for the inspiration!
Sam Turnbull says
Congrats on your new veganism, Simone!! So happy you enjoyed the recipe. Let me know if you ever have any questions or need any support 🙂
Eloi says
Hey just wondering, when it's refrigerated, does it become hard enough to grate?
Sam Turnbull says
No, it stays melty and gooey.
Cherise says
Ok so I NEVER leave comments about recipes but after making this, I had to. I made it exactly as the recipe showed and it came out delicious! I added close to 1/4 of water afterward though because I found it to be a little too thick. I will definitely be making this again. Thanks for a great recipe!! (:
Sam Turnbull says
Woohoo!! So happy you loved it so much, Cherise 😀
Imogen says
Hi, is the white miso paste necessary? I cannot find it anywhere.
Thanks
Sam Turnbull says
It just adds some lovely umami. You can skip it, but you might want to boost up some of the other spices a bit. Or you can also order it online. Enjoy!
Matilda Harter-Parish says
Sam, May I ask what brand of nutritional yeast you use ? I currently have on in my refrigerator that I dislike the taste of . Thank you so much for your help. Matilda
Sam Turnbull says
Hi Matilda, I'm actually not very picky when it comes to nutritional yeast as I don't find there is much difference between brands. I think the one I have now was called Purley Bulk, which I bought because it was the cheapest. I will say, however, that I find when storing nutritional yeast in the fridge it can suck up fridge flavours and not taste good at all. Instead, I recommend storing it in an airtight jar in the cupboard. It won't go bad and lasts forever. Enjoy!
Zoe says
Love this recipe! How would it turn out if I used soy milk instead of water?
Sam Turnbull says
I find it gets an odd sliminess to it when using soy or other non-dairy milks, so I wouldn't recommend it!
Javi says
It's true! I made it with almond milk and it turned out slimy hahahaha had to mix some agar agar to it, so it ended up being a block of vegan cheese, still delicious though! Maybe with a tad less lemon juice (maybe my lemons were too sour). Thank you! <3
Prex says
*Hi Javi... Did it melt when you grated/sliced and tried to melt it???*
*And how much agar agar powder did you add???"
*Would really appreciate if you could help with the replies..*
Javi says
It does 🙂 to this quantity of cheese I added 2 tbsp of agar agar powder (powder not flakes) disolved in one cup of water and activated over the stove on low-med heat (here it's KEY that you stir at all times and when it's starts to bubble keep it over the stove for at least 5 to 10 minutes! It will bubble and thicken but keep stirring to activate the agar. After those 5-10 min, add the cheese sauce slowly until it mixes smoothly with the agar still over the stove. Then pour on a mold and refrigerate). 🙂 I hope it helps!
Prex says
*Yeah... Thanks so much.*
Donna V says
Hello! I am dairy free & gluten free but looking to have some comfort food ie grilled cheese, pizza, Cesar salad. I have found a number of vegan cheese recipes this one and the stretchy mozzeralla of yours look the best so far! 🙂 However, I am not able to use cashews. Any other suggestions for the nuts? I see blanched almonds were suggested above but I didn't see any feedback.
Also have you developed a pizza cheese????? Please say yes.
Thank you.
Donna V
Clare says
I have done the original recipe and love it. I put it on mini english muffin pizzas, grilled cheese and tacos. The only problem is cashews are really expensive and other nuts have too much of a "nutty" flavor. I've tried sunflower seeds with the mozzarella recipe, but it was also too "nutty" for my taste. How about tofu? I haven't tried this yet myself, but I think subbing 4oz extra firm tofu for the cashews might work well. I calculated that 1/2 cup of cashews costs $0.91 ($5.70/lb at bulk store) vs. 4 oz tofu costs 61.6 cents ($1.85/12.3 oz). 29.4 cents doesn't sound like a whole lot, but if you like this cheese as much as I do the saving will add up. I'm excited to try this out this weekend.
Sam Turnbull says
I haven't tried it with tofu, but if it works well, let me know! 🙂
Clare says
I replaced the 1/2 cup of cashews with 1 (~8oz) boiled and pureed potato and added an extra tablespoon or two of tapioca starch and it worked great. I will be cooking it this way from now on because it tastes virtually the same with more convenience and lower cost. Yum for vegan cheese.
Sam Turnbull says
Wow! That's a great tip! Thanks, Clare, I will have to try that 🙂
Sam Turnbull says
Yes, blanched almonds work well, you just have to boil them or soak them for a little longer until they are tender so they blend properly. I do have a pizza cheese, but it will be in my cookbook which comes out in October 🙂
Brooke says
All I can say is....WOW. You are a genius. Used this cheese recipe to make a vegan mac & cheese and it was perfect. Even waited till the rest of my family (not vegan) came home just so they could try it & they fell in love with it too. They were pretty much in shock when they found out it wasn't their normal cheese!
Thank you Sam!
Sam Turnbull says
Haha! I love that! So happy you enjoyed it so much, Brooke 🙂
Morrigan says
My husband was almost offended that this sauce tasted actually more cheesy than the standard nachos. It was hilarious.
Sam Turnbull says
AHAHAHAHA! That's awesome! Comment of the day for sure! 😀
Sarah says
Didn't have raw cashews, but had cashew milk so I subbed the water and cashews for one cup cashew milk, and it turned out amazing!!!! Definitely kept it at a runnier texture which was actually perfect for pouring on nachos 🙂 I added a chipotle pepper for a bit of an extra smokey spice. SO good
Sam Turnbull says
Woohoo! SO happy you enjoyed it 🙂
Joy says
I absolutely love the taste but I made a mistake- my cashews are not as blended so there are still bits. I don't want to throw it away because it's too good. Do you think I can just blend it again? Next time I make, can I substitute potatoes (mashed very well) instead of cashews for my child who cannot have nuts?
Sam Turnbull says
Hi Joy, If you have cashew bits left over, I recommend straining the cheese when it is in liquid form before cooking so that all the little bits are removed. I have never tried re-blending it, so I am not sure how it would turn out. I have also never tried potato so I am not sure how that would turn out! If you give it a try, let us know. 🙂
Belinda says
Check out the minimalist baker website she has a cashew-less version made from eggplant.
melissa says
A comment from someone in March said she subbed 1/2 with potato and it worked, not sure if it would work subbing all the cashews ? but maybe you've tried it since posting this in Feb? 🙂
Sam Turnbull says
I tried substituting with all potato. It just made the cheese slimy and not very good (in my opinion).
Carolyn McEvoy says
Well, I finally made this sucker, and it was DEFINITELY well worth the wait. I initially saw that I was missing an ingredient (the white miso paste) and saw from previous comments that it could be left out---- but that it contributed to the Umami taste, I COULDN'T AGREE MORE. This recipe is truly "uncious." I can EASILY see this as a cheese substitute on pizza, or just a glob spread out and wrapped in tortilla as a snack. Mine is sorta a little too thick for prolly even the strongest chip (I'm sure I could remedy that with a splash of water or nut milk). All in all though--- EXCELLENT recipe. Extremely satisfying. Thank you, Sam, for the delish recipe. I'll have to scour your website for more delish recipes. Yay!!
Sam Turnbull says
Wohoo!! So happy you enjoyed it so much! Haha, if it gets a little too thick just whisk in a little water or nut milk as you suggested until you reach the desired consistency. So happy you loved it!
Marsha says
Sam, I don't have white miso paste, what about using Braggs Liquid Amino? Could that work? I am dying to try this. I've just started going vegan and oil free. I am ...was... a cheese addict. My husband was buying Taco Bell breakfast bowls all the time, then had some chest pains THAT'S IT! no more cheese for you buddy and I've been trying to get that cheese monkey off my own back for a while now.
Thanks!
Marsha
Sam Turnbull says
Liquid aminos have a very different taste than miso, and also might affect the colour of the cheese. You can find white miso paste in the Asian section of your grocery store or online here. I highly recommend picking some up as it does help with those cheesy flavours. So happy you are making the switch, you are going to feel so much better! 🙂
Marsha says
Thanks, I'll pick some up online. I'll probably be making this a LOT. So plan B it is, I'll try your Vegan Mozzarella!
I also binged on food documentaries over the holidays. Once seen..it cannot be unseen.
Marsha
Sam Turnbull says
It's so true, once you know, you can't un-know. Documentaries are great for that. Enjoy the cheese!
VeggieTater says
I wanted to try this so bad but had no cashews on hand, so subbed in white beans. I'm sure it would be better with the cashews, but it was great!
Sam Turnbull says
Haha, good to know that white beans work as well 🙂
Tina says
Anyone try freezing this? I don't anticipate leftovers but I might make a double batch so I have it on hand in the freezer for sudden nacho emergencies.
Sam Turnbull says
It freezes just fine 🙂
Susan says
Can't wait to try this cheese sauce! I've been vegetarian for 5 years and have been transitioning to vegan this year. Having a problem with "letting go" of cheeses, especially cheese sauces for recipes (such as mac & cheese). I'm making some M&C for Easter and just wondered with regards to the amount of servings per 1 recipe = 3 servings...do you think I would have to double the recipe to make a 9X13 dish of Mac & Cheese? Or would one batch be enough? Love your recipes!
Sam Turnbull says
Thanks so much, Susan! I would double the batch, just to be safe. If you have any leftovers you can always enjoy it as a snack or pop it in the fridge or freezer for later. You also might like my nacho cheese recipe which will add a bit more oomf to your mac and cheese. Enjoy!
Era says
I didn't want to believe it...but this cheese exceeded my expectations! You have my trust and I look forward to a future playing with the variety of recipes on this site.
Beautiful and delicious recipe! Used it to make potato nachos. This was the perfect touch.
Sam Turnbull says
Ahaha! That's amazing! So happy I gained your trust Era 🙂
Rebecca says
I've never like vegan cheese until I made Sam's Melty Stretchy Gooey Vegan Nacho Cheese, which is delicious. I wish this cheese was bit less unwieldy, though-- perhaps it's just like this for me as I may not have added enough water to thin it out? I also wonder if it has to do with the tapioca flour I use? The cheese is so sticky I struggle in smearing it on the quesadilla or over nachos and cleaning the pot I cooked it in afterward is a struggle. I was hesitant to add in too much water at the end while it was cooking as I didn't want to dilute the flavor. I'm curious, Sam how much water, if any, you typically have to add in to thin it out? Another reviewer mentioned being able to drizzle it-- are you able to drizzle it? I've made this receipt twice now and neither time was it even close to a consistency in which I could drizzle it. Even with the struggle to apply the cheese, it's still worth it as it tastes amazing!
Sam Turnbull says
Hi Rebecca!
If you are finding the cheese to thick, just add more water to thin it out and stir in. I would start with just a couple tablespoons at a time, and add more as needed to reach desired consistency. Hope that helps 🙂
Rebecca says
Yes, adding water did the trick. Third time was the charm. I think in total I added something like 6 tablespoons but I ended up dividing the batch into thirds and only adding 1 or 2 tablespoons of water at a time. I didn't notice a difference in taste after adding the water.
Sam Turnbull says
Glad it worked out for you 🙂