Easy Vegan Cheddar Cheese (Spread & Sauce!)
User Reviews
4.8
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Prep Time
35 mins
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Cook Time
2 mins
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Total Time
37 mins
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Servings
10 (~2-Tbsp servings)
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Calories
72 kcal
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Course
Condiments
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Cuisine
International
Easy Vegan Cheddar Cheese (Spread & Sauce!)
Description
Easy Vegan Cheddar Cheese (Spread & Sauce!) blends soaked cashews and carrots with tapioca starch, nutritional yeast, apple cider vinegar, and seasonings. The ingredients are combined in a high-speed blender into a creamy texture, then heated briefly to thicken. The result is a rich, dairy-free cheese alternative with a smooth, spreadable texture that resembles softened polenta. Adjusting the seasoning offers control over tanginess and cheesiness.
Its versatility allows use as a cheese spread on grilled sandwiches or a sauce for pasta dishes like vegan macaroni and cheese. The spread holds well chilled and can be reheated gently.
Store refrigerated covered for up to one week or frozen for a month, letting it thaw in the fridge before use.
Ingredients
CASHEWS & CARROTS
- 2/3 cup cashew nuts raw
- 1/2 cup carrot thinly sliced, peeled
- water hot, for soaking
THE REST
- 1 cup water
- 1/4 cup tapioca starch
- 3 Tbsp nutritional yeast
- 1 ½ tsp apple cider vinegar
- 1/2 tsp salt sea salt
- 1/2 tsp garlic powder
- 1/4 tsp ground mustard
- 1/4 tsp Turmeric optional // for color, ground
Instructions
- 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.
Notes
- Nutrition is an estimate; the recipe yields about 1¼ cups of cheese sauce.
- Optional turmeric adds color but not flavor and can be omitted.
- Adjust seasonings after blending for preferred taste balance.
- Store leftovers tightly covered in the fridge up to 7 days or freeze up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(~2-Tbsp servings)
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1(2-tablespoon serving) | |
| Calories | 72 | 4% |
| Carbohydrates | 7.1g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 2.1g | 11% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 124mg | 5% |
| Potassium | 134mg | 3% |
| Fiber | 1.1g | 4% |
| Sugar | 0.9g | 2% |
| Vitamin A | 1294IU | 26% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 8.7mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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