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.
Rebecca Regnier says
Hi! I am off sugar including maple syrup and agave. Would you suggest a sub or to just omit completely? Thank you!!
Sam Turnbull says
You can just omit or use a sugar-free sweetener to taste. Enjoy!
Mystique says
Hello,
I love this recipe! I am having a fiesta for my daughters 1st Bday and we will use this for vegan nachos! If I wanted to keep it warm, do you think transferrinf it once done into a crock pot on the warm setting might ruin it over time? I want to keep it warm and gooey for the entire party.
Sam Turnbull says
Oh that sounds so wonderful! As long as you keep it at a lower heat I think it should be just fine. It may evaporate water and get a bit thick, and if it does that you can just whisk more water back into it. It takes a minute to whisk in, but it will smooth out eventually. Enjoy!!
Jennie says
FOR THE SUPER LAZY - I used a 1/4 cup raw cashew butter (no added oil) and 1 cup *boiling* water. My reasoning: I don’t use raw cashews enough to keep them from spoiling. I also have gotten bad batches from the store as well. That’s why I keep a jar of raw cashew butter and keep it in the fridge. It’s already puréed, with no clumps. So for the super lazy this is a great tip. And it worked great for this recipe. WHICH IS REALLY GOOD BY THE WAY.
Sam Turnbull says
Great tip, Jennie!! I will have to try that sometime 🙂
Yulca says
That is an awesome idea, thanks so much!!! I've successfully made this recipe before (yummy as always with Sam's ideas!), but sometimes I'll avoid making something bc I'm too lazy to clean the big blender - but this way, it should work with an immersion blender, too!
Kathleen Cross says
This is AWESOME!!!! I am new to vegan cooking. I recently went on a diet and was seeking a cheese sub that would be healthy. This hit the mark, my son was very sceptical said it tasted like queso. I added some chili, cumin and salsa...very close thank you
Sam Turnbull says
You're most welcome, Kathleen!! So happy you loved the recipe so much 🙂
TracyV says
Question, I cannot find white miso paste anywhere around where I live, can I use Red Miso paste, or is there another ingredient I can use in its place?
Sam Turnbull says
You can use red miso but it might tint the cheese a funny colour. You can always order white miso online on amazon if you like. Hope that helps!
Linda J Baillie says
I used red miso, and 1 teaspoon salt (instead of 1&1/2) Everything else was exactly as was written. FABULOUS RECIPE! Thank you so very much! It will be used for nachos, mac and cheese, who knows what else.
Sam Turnbull says
Wonderful! SO happy you enjoyed 🙂
Mara says
Hi!! I've been transitioning to eating plant based and can best describe my recipes as dairy free vegetarian. 🙂
I really dont care for the commercial vegan cheeses like daya, so I am SUPER excited to try this recipe out seeing how simple it looks to make.
In your experience, how does this hold when baking it in the oven-like when adding it on a pizza or casserole that will be in the oven for about 15-30 minutes? Any advice on that?
Sam Turnbull says
Welcome, Mara! Congrats on your new lifestyle 🙂 Yes, this works great in the oven. Just prepare and use in any dish as you like. It will stay melty and even get brown on the top. Enjoy!
Melanie says
I love this cheese , I have used it for nachos , pizza , quesadilla and tacos . I am thinking of making mac and cheese with this cheese , any suggestions to make it creamier?
Sam Turnbull says
So happy you love it so much! I actually have that recipe in my cookbook Fuss-Free Vegan. Basically, you can just stir the cheese with the cooked macaroni and some non-dairy milk. Enjoy!
Lorna thomson says
I never leave comments but l made this for over nachos last night and everyone loved it. Best gooey cheese alternative so far on our vegan journey. Brilliant!! X
Sam Turnbull says
Aww that's wonderful!! Thank you for taking the time to leave this comment, Lorna 🙂
Jillian Glasco says
Hey! Can I use soybean paste in place of miso paste? or does it matter
Sam Turnbull says
I haven't tried it myself, but I think it should work. I believe soybean paste tends to be much stronger in flavour than white miso, so I would recommend starting with less.
Kimberly Walls says
OMG! This tastes so good! I had some with chips and made some Nacho Cheese jalapeno poppers with the coconut bacon bits! I have a tip for those of us without a high powered blender. At first add only a 1/2 cup of water and blend until very smooth then add the other half and blend. Works great! Also if I replace the tapioca starch with corn starch, will it make a nice smooth nacho cheese sauce?
Sam Turnbull says
Wonderful! So happy you enjoyed it, Kimberly. And yes, cornstarch will make it more of a sauce. Enjoy!
Katie says
This cheese is delicious! My omnivore husband who usually hates any kind of vegan cheese is obsessed with it!! Thank you! If we wanted it a tad less “stretchy” and a tiny bit more liquid-y what would be the best way to do that? Less tapioca starch? Substitute a bit of a different starch? More water?
Thanks!
Sam Turnbull says
Awesome! So happy you enjoy it, Katie! Yes, you can add more water to reach the desired consistency. Enjoy!
maggie says
I may have commented already last year but it bears repeating, I love this cheese! I use it in so many things and always credit you with the recipe. I just updated a page on my blog today and on my instagram page of a picture of a grilled cheese sandwich I made with this cheese. I give a link to the recipe and tell everyone to bookmark your website!
Sam Turnbull says
Haha, that's awesome, thank you maggie 🙂
Georgia says
No words for how good this is!! An absolute must-make. Made the perfect topping for our loaded potato nachos. I am actually eating the leftovers COLD right now as a dip for veggies and it's still bomb. I did use tapioca pearls (ground in the Vitamix) because I couldn't find the flour/starch. Was worried it would turn out gritty, but it was just perfect. Added smoked paprika (which added an amazing flavor!) and extra nooch. Thank you for the incredible recipe!!! xoxo
Sam Turnbull says
Yay!!!! So very happy you enjoyed it so much, Georgia!!! 😀
Steve says
I made this so I can have pasta and cheese sauce for lunch. Another winner!
Since I am not an extremely competent cook, I really appreciate how your recipes always work for me.
Thanks!
Sam Turnbull says
You're most welcome, Steve! Glad you enjoyed 🙂
Itriedit says
This is the best vegan nacho cheese there is!
Sam Turnbull says
Woot woot!! Thrilled you think so 🙂
Cora says
I made this for the first time tonight & put it on refried beans, with salsa & spinach in ssoft taco shells. So good! And I was totally excited that the recipe turned out as described ( my cooking skills in question, not your recipe - lol).
Sam Turnbull says
Hahaha wonderful. Thrilled you enjoed it so much, Cora!
Johanna B. says
After making the 'mozzarella' I just had to give this one a try too (and make use of all that tapioca starch :D). I substituted miso paste with marmite (how very Britsh of me) and it turned out delicious. I'm looking forward to trying the loaded nacho recipe with this *_*
Sam Turnbull says
Oooh! I bet you marmite would be great in this! Fun idea 😉
Sharon says
Hey Sam!
Love all your recipes! One question. I’ve made the Nacho cheese recipe from your book and love it. I noticed that this one has miso paste. Did you add this recently or remove it for the book? Is one better/different than the other
Thanks
Sharon
Sam Turnbull says
Hi Sharon! The recipes in the book are my new versions, but both recipes are great and just have a slightly different flavour just like if you were to buy different brands of cheese. I hope you enjoy!
Sharon says
Sounds good! I bought the miso so will try that version also. LooOove all of your recipes that i have tried so far!!! Thanks for the super quick response!
Sam Turnbull says
You're most welcome! And thank you so much 🙂
Catrina says
Could you use raw sunflower seeds instead of cashews because I am allergic to nuts?
Sam Turnbull says
Yes, the colour might be slightly funny, but I have heard that others have tried this with success 🙂
jen says
OMG. My lacto-ovo vegetarian teenage sons scarfed this down so fast...and they are very skeptical of vegan cheese. Next time making a double or triple batch.
Sam Turnbull says
Hahahah! Love it! 😀
Eve says
Help! My daughter likes the look of this but ontop of the allergies to dairy and eggs, tree nuts are also added except almonds. Can we sub the almonds for cashew? You are a life saver. I love your recipes.
Sam Turnbull says
Hi Eve, yes for sure, blanched almonds work well. You might need to soften them a tad longer to ensure they are nice and soft. Enjoy! 😀