Stretchy Melted NUT FREE Vegan Cheese

/Stretchy Melted NUT FREE Vegan Cheese

Stretchy Melted NUT FREE Vegan Cheese

This stretchy melted nut free vegan cheese recipe is great for pizza, toasted sandwiches and lasagna!

It is quick and easy to make and can be stored in the fridge for up to a week and used as needed.

Plop it on a pizza and bake it up… YUM!

Simple, tasty and delicious – the way eating should be 🙂


Nut Free Stretchy Melted Vegan Cheese
Servings Prep Time
1cup 2mins
Cook Time
Votes: 11
Rating: 4.18
Rate this recipe!
Print Recipe
nut free vegan cheese
Servings Prep Time
1cup 2mins
Cook Time
Votes: 11
Rating: 4.18
Rate this recipe!
Print Recipe
nut free vegan cheese
Servings: cup Units:
  1. All you need for this recipe is a blender. I use a Tribest blender (see notes below for details).
  2. Place all the ingredients into the blender and blend for about 1 to 2 minutes.
  3. Pour the mixture into pot or pan and put on medium to high heat.
  4. Stir constantly for about 2 minutes until the mixture resembled thick melted "cheese". Remove from heat and enjoy 🙂
Recipe Notes

The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link:

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By |2015-11-16T11:39:13+10:00October 30th, 2015|Recipe, Videos|54 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Tina October 30, 2015 at 7:44 am - Reply

    This looks great! do you have to use right away…as soon as it made. Or can I put in container? will it harden so I can slice it? Thank you have both your books! Love your recipes!!

    • Anja October 30, 2015 at 12:49 pm - Reply

      You can use it straight away or put it in a container in the fridge for about a week. Have a look at my grilled cheese sandwich video ( and you will see what it looks like when it comes out of the fridge. It does not go hard and does not set firm like a block of cheese. Glad you like the recipes and are enjoying the books 🙂

  2. Mumo October 30, 2015 at 10:03 am - Reply

    First of all thank you so much for sharing wonderful and easy recipes..I’m a fan of your all cheese recipes. Had a hard time giving up dairy mainly because of cheese but no regrets now that I can replace the dairy based cheeses with the ones on your channel. Q:can tapioca starch be replaced by corn starch? Will it alter the taste of the cheese?
    Keep rocking Anja!!

    • Anja October 30, 2015 at 12:51 pm - Reply

      Thanks for your lovely feedback. Glad you are liking my vegan cheese recipes 🙂 Corn starch will not give it the stretchy consistency that tapioca flour does. Stay awesome! x

  3. Tom October 30, 2015 at 1:28 pm - Reply

    Hey Anja !!! I LOOOOOOOOOOOOOVEEEEEEEEEE YOUR WEBSITE+YOUTUBE CHANNEL !! I’ve learned so so so much from your videos and you literally have opened my eyes into a totally different world ! Oops before I go here is my question 🙂

    I am currently living in Turkey and unfortunately it is not as easy as it was back in the US to find these ultimate goodies (miso paste etc)
    So could you suggest me some substitions for the..whole recipe to be honest 🙁
    No tapioca flour,no miso,no nutritional yeast here !! #help

    • Anja November 3, 2015 at 2:11 pm - Reply

      Thanks Tom. Glad you like the recipes 🙂 These ingredients really add to the texture and flavor. Can you get the ingredients online? Or maybe source them from Germany?… I know I could get all of these ingredients there when I last visited there.

  4. J'Marinde October 30, 2015 at 3:33 pm - Reply

    Got anything without soy? thanks

    • Anja November 3, 2015 at 2:12 pm - Reply

      You can do this without soy by using tahini and celtic sea salt or chickpea miso, instead of soy based miso.

  5. Sunny White October 31, 2015 at 12:21 am - Reply

    I am not allergic to nuts and I am wondering what the difference is in taste and texture between the two recipes for this. It seems this would have less fat but the other has healthy fat so I’d like to go with which ever tastes best. Which one do you prefer?

    • Anja November 3, 2015 at 2:13 pm - Reply

      I like both but my son prefers the nut based one a little bit more. So it’s really just a personal choice 🙂

  6. Janice November 1, 2015 at 4:59 am - Reply

    Hi Anja

    I just had my first grilled cheese sandwich in two years. I used your original vegan cheese recipe and it was amazing. Looking forward to trying this one next! Keep up the great work!

    • Anja November 3, 2015 at 2:14 pm - Reply

      Fantastic! So glad you like it as much as I do 🙂

  7. Jenny November 1, 2015 at 11:10 am - Reply

    Hi Anja , I noticed somewhere , that you put up a substitute for the Miso paste using Tahini . I am sorry , I can’t find it anywhere . Could you please repost it ? Thank-you . Jenjen

    • Jenny November 2, 2015 at 2:45 pm - Reply

      I found it hahaha it is in the video , duh 😉 thankyou making it right now

      • Anja November 3, 2015 at 2:17 pm - Reply

        Enjoy 🙂

    • Anja November 3, 2015 at 2:16 pm - Reply

      1 tbs miso = 1 tbs tahini + 1/4 tsp coarse celtic sea salt 🙂

      • Jenny November 3, 2015 at 8:04 pm - Reply

        Thankyou , I made it and also found that it wasn’t stretchy :/ Not sure why either . I cooked it for ages and it thickened , but just didn’t do the lumpy thing or become stretchy ?! I did use the Tahini and salt instead if miso and also substituted chickpeas for the cannellini beans . So I will try again with the exact ingredients and see . I was also thinking of adding some lemon juice and garlic or onion powder to it for that extra cheesiness ? Maybe ?

        • Anja November 10, 2015 at 5:56 am - Reply

          Not sure why it didn’t work for you. Did you use the metric measurements or did you convert them?

          • Jenny November 10, 2015 at 1:23 pm

            I used metric , but I think maybe it was because I used chickpeas and the tahini and salt instead of the cannellini beans and miso ?! I am waiting to go into town again , we are 100kms from shops , and I will buy some more miso and cannellini beans then try again . The mixture went really thick and smooth when I was cooking it , not lumpy like yours at all and never formed any strands like in your video . It just became a very smooth , thick paste . It tastes awesome , though a little chickpeaish . That is why I was thinking of adding some lemon juice and garlic powder to it , but I will try with the beans and miso first . Thank you again though , it still made a great toasted “cheese” and tomato sandwich . The closest I have had for a very long time 😉

          • Anja November 12, 2015 at 7:26 am

            Hmmm… maybe you just needed to cook it longer. It starts smooth, goes lumpy and then goes stretchy.

          • Jenny November 12, 2015 at 8:14 pm

            I cooked it for nearly 10 mins , it thickened and just went very pastey .

          • Anja November 18, 2015 at 5:03 am

            Did you convert the quantities to imperial? Also, did you have it on high heat? I make it all the time just as per the video instructions at the top of the recipe page. Did you watch the demo?

        • Jenny November 30, 2015 at 12:39 pm - Reply

          I tried it again , using the cannellini beans and miso this time . It worked really well . Thankyou . I will try and track down some non soy miso though , I found it added a very strong flavour , so I added some garlic powder , lemon juice and some more yeast flakes . Looking forward to trying it on a pizza tonight . Thanks again 😉 very much appreciated .

          • Anja December 2, 2015 at 6:23 pm

            So glad it turned out for you 🙂

  8. Norma November 2, 2015 at 1:19 am - Reply

    Hi Anja,
    I made your recipe for the stretchy cheese. For some reason mine didn’t come out stretchy..I added another tbsp of tapioca flour, still not stretchy. But very good. I added a little bit of garlic powder to mine after cooking. Yummy..

    • Anja November 3, 2015 at 2:17 pm - Reply

      Not sure why it didn’t go stretchy for you. Did you cook it long enough? It really needs to thicken through the cooking process.

  9. John November 5, 2015 at 5:17 am - Reply

    Must one use tapioca flour? I have tapioca starch, but no tapioca flour.

    • Anja November 10, 2015 at 6:00 am - Reply

      Tapioca starch and tapioca flour are the same thing 🙂

  10. Norma November 5, 2015 at 9:33 am - Reply

    Anja, yes I cooked it almost 2 min..I’m not sure why it didn’t thicken up, first time using tapioca flour though.

    • Anja November 10, 2015 at 6:01 am - Reply

      Did you follow the metric measurements or convert to imperial?

      • Norma November 10, 2015 at 9:18 am - Reply

        Anja, I use the imperial measurements. I’m going to make another batch and see how that works out..thank you .

        • Anja November 12, 2015 at 7:25 am - Reply

          Let me know how you go 🙂

    • Chris October 8, 2016 at 7:40 am - Reply

      I’ve tried twice now.and I can’t get out tho thicken up all the way. Could ight be that All tapioca starch is not equal? Would aGing more help?

      • Anja November 7, 2016 at 3:40 pm - Reply

        Maybe try using a bit more tapioca. Not sure why it is not working for you.

  11. Pauline January 14, 2016 at 10:08 am - Reply

    Hey Anja, I went vegan a few months ago, and at the time maybe 80% of my diet was grilled cheese sandwiches! I loved them, and I tried 4 or 5 vegan cheese recipes and 2 brands of vegan cheese, but to no avail. I tried the cashew version of this recipe and HALLELUJAH, cheese is back in my life. I find it has a mild soy sauce flavour (from the miso) which is perfect because I love soy sauce! I made it three days in a row, pizza, Mac n cheese and grilled cheese. Thank you so much! I can’t wait to try this nut free version.

    • Anja January 16, 2016 at 6:12 am - Reply

      So glad you like the recipe Pauline 🙂

  12. Zen January 16, 2016 at 3:43 pm - Reply

    Hi Anja, thanks for the videos they are much appreciated. I am newly vegetarian, working on going vegan so of course I am struggling with letting go of cheeses. I see that you use the tapioca starch in all of your cheese recipes. I happen to have lots of arrowroot starch on hand that I am trying to use up. Do you think arrowroot would work as a substitute for the tapioca starch?

    • Anja January 19, 2016 at 11:01 am - Reply

      I haven’t tried it. It should work but you would need to test it. Let me know how you go 🙂

  13. Danah January 6, 2017 at 2:18 pm - Reply

    Hi Anja!
    Can I use just room temperature water for this recipe? I’m paranoid about my nutriblender exploding all over my kitchen with the pressure from the hot water whizzing around in there!

    • Anja May 19, 2017 at 11:10 am - Reply

      Yes as you will be heating and cooking the mixture anyway.

  14. Darlene February 8, 2017 at 3:39 am - Reply

    YUM!!! Thank you so much Anna for all your hard work and dedication, putting all your recipes out here for us to use. This cheese sauce is so delicious… I don’t have to eliminate that great cheese flavour any longer. I can get it with this, it’s not identical to cheese, but it is delicious in it’s own right. I will definitely be making your other cheese recipes – I’m sure they are amazing also.!! You are a wonderful person. Thank you. HUGS

  15. Liane July 16, 2017 at 9:02 am - Reply

    Making this version tonight. I’ve been meaning to for ages but kept forgetting white beans. Thanks for all the recipes, Anja, you’re an inspiration!

  16. Liane July 21, 2017 at 11:35 am - Reply

    I finally made this and it turned out great, but I had to add additional tapioca starch because I cooked the beans from scratch and I guess they were too soft; it wouldn’t get thick. But after I added the additional starch it thickened right up. I had it with tortilla chips – delicious!

  17. Pookie January 7, 2018 at 6:37 am - Reply

    Forget US imperial directions, just buy some metric utensils. This won’t work even after boiling for half an hour (which I did). Tastes good but measurements are skewed. Save yourself some aggravation, measure in metric!

  18. Deanna Silva January 17, 2018 at 10:02 am - Reply

    So I totally suck and screwed this up. Burnt the bottom and had to switch pans and it never thickened. Anyway, DESPITE all of that, the taste of this sauce is AMAZING!!!!! TRULY tastes the closest to cheese than anything I’ve ever made from scratch and it’s super easy. I’m going to give it another try on a flat pan (I should’ve watched the video first ) and can’t wait to see how it turns out. Thanks for all u do. Your recipes are so far my favorite since I started following a WFPBNO lifestyle about a year ago!!! I’m so buying your book!

    • Anja January 27, 2018 at 12:18 pm - Reply

      You don’t suck… it was just a learning experience 🙂 I’m sure the next batch will be amazing 🙂 I’m so glad you like the recipes and enjoy the book 🙂

  19. Stacey Walker March 5, 2018 at 7:12 am - Reply

    It tastes really good. There is lots of potential here for adding to noodles or as a cheese dip. Mine wasn’t stretchy and I doubled the tapioca. I would make again but not as a stretchy type cheese I was looking for.

    • Anja March 6, 2018 at 11:21 am - Reply

      Not sure why yours didn’t go stretchy. Did you cook it long enough as per the video. The texture changes a lot during the cooking process.

  20. TARYSA March 9, 2018 at 9:30 pm - Reply

    Would love to know what sandwichbpress you use. I like that it is metal and not plastic like the ones sold locally in the United States

    • Anja March 16, 2018 at 6:01 am - Reply

      There is no specific brand written on it. I just bought it at my local Target in Australia.

  21. Joe April 19, 2018 at 10:20 pm - Reply

    I think this cheeze is great. I tweaked it by adding a dash of both annatto powder and smoked paprika for a bit more color and a dash of onion powder for more flavor. I poured in over gluten free pasta and baked in at 350 F. in a non stick baking pan. It was a great baked, gooey, macaroni and cheeze. it sticks to the pan like real cheese. Also topped it with some nutritional yeast. Thank you Anja. You’re recipes all look amazing. You are a light for me as I am finding my way through learning how to cook, again. I recently (5 months ago) began avoiding animal products. Cheese flavor is hard to duplicate. Daiya brand has a good flavor but it’s high in fat. Thats what I love about your recipes, there are fat free options. So far I’ve been doing good avoiding high fat food. Thank you for all of your YouTube videos. You’re awesome to watch and the food looks delicious.

    • Anja May 29, 2018 at 6:55 am - Reply

      Thank you so much, glad you like the recipes and videos 🙂 Check out my cookbooks too if you want some extra recipes!!

  22. Shawn June 7, 2018 at 4:07 pm - Reply

    Could this be frozen and then used at a later date?

    • Anja June 22, 2018 at 8:19 am - Reply


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