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Easy Vegan Cheddar Cheese (Spread & Sauce!) Recipe

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4.3 from 3 reviews

This easy vegan cheddar cheese recipe creates a creamy, cheesy spread or sauce using simple plant-based ingredients like cashews, carrots, and nutritional yeast. Perfect to use as a dip, spread, or to make quick vegan mac and cheese, this versatile cheese substitute is thickened with tapioca starch and flavored with apple cider vinegar, garlic, and mustard for a delicious, dairy-free alternative.

  • Total Time: 37 minutes
  • Yield: 10 servings

Ingredients

Cheese Base

  • 2/3 cup raw cashews
  • 1/2 cup thinly sliced (peeled) carrots
  • Hot water (for soaking)

Cheese Sauce

  • 1 cup water
  • 1/4 cup tapioca starch
  • 3 Tbsp nutritional yeast
  • 1 ½ 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)

Instructions

  1. Soak Cashews and Carrots: In a mixing bowl or liquid measuring cup, soak the raw cashews and thinly sliced carrots in very hot water for 30 minutes uncovered. After soaking, drain the water.
  2. Blend Ingredients: Add the soaked cashews and carrots to a high-speed blender along with 1 cup of water, tapioca starch, nutritional yeast, apple cider vinegar, sea salt, garlic powder, ground mustard, and optional turmeric. Blend on high speed until the mixture becomes completely smooth.
  3. Adjust Flavor: Taste the blended mixture and adjust the seasoning as needed. Add more apple cider vinegar for extra acidity, nutritional yeast to boost cheesiness, garlic powder to deepen the flavor, or sea salt to taste.
  4. Cook the Sauce: Transfer the blended mixture to a medium saucepan and heat it over medium heat. Whisk continuously and cook for 1–2 minutes until the sauce thickens to a spreadable consistency, similar to soft cooked polenta.
  5. Ready to Use: Use the cheese spread immediately on grilled cheese sandwiches or mix into cooked pasta shells for a quick vegan mac and cheese.
  6. Store Properly: Store the sauce covered in the refrigerator for up to one week or freeze for up to one month. When refrigerated, it will thicken into a spreadable paste. Thaw frozen portions in the refrigerator before using.

Notes

  • Use a high-speed blender to achieve the smoothest texture.
  • Soaking cashews softens them for creamier blending.
  • Tapioca starch is key to the stretchy, gooey texture.
  • Turmeric is optional and used only for coloring purposes.
  • Adjust seasoning to personal taste—more vinegar for tang, more yeast for cheesy flavor.
  • Store leftovers in an airtight container.
  • Author: Olivia
  • Prep Time: 35 minutes
  • Cook Time: 2 minutes
  • Category: Sauce / Spread
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://iamstarved.com/easy-vegan-cheddar-cheese-spread-and-sauce-recipe/