This stretchy melted 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 🙂
Enjoy!
Stretchy Melted Vegan Cheese
Ingredients
- 0.25 cup Cashews
- 1 cup Hot boiled water
- 1 tbs White Miso paste
- 2 tbs Tapioca Flour
Servings: cup
Units:
Instructions
- All you need for this recipe is a blender. I use a Tribest blender (see notes below for details).
- Add cashews and hot water to blender and let sit for about 15 minutes if your blender is not super powerful. This helps to soften the cashews and make the final cheese very smooth.
- Place all the ingredients into the blender and blend for about 1 to 2 minutes.
- Pour the mixture into pot or pan and put on medium to high heat.
- 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: https://cookingwithplants.com/visit/amazon-com-tribest/
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Anja, thanks for your fantastic recipe. However, its dead difficult to find Miso Paste in South Africa and when we do its unaffordable. Is there anything else I can use in place of Miso Paste – please help with suggestions. Thanks
You can use tahini and some celtic sea salt.
I tried this recipe today. It was delicious. I think if soya sauce and tahini are used, either reduce the amount of water or increase the tapioca. Mine took too late no to thicken up.
It does take a little while to heat up and thicken, but yes, if you feel it is too runny, by all means use less water so it will thicken faster.
Hi Anja, is tapioca flour essential or can I sbstitute say potato flour?
Thanks Diana
Potato flour will not give it the stretch. You need Tapioca for that.
I couldn’t find tapioca flour where I live, but I could find tapioca pearls. I put that in a blender and made my own flour.
Fantastic!!!
This looks amazing and I can’t wait to try it! Thank you!! 🙂
Enjoy 🙂
What does the miso paste do? Or is it just for flavour? Thanks 🙂
It gives it the cheesey salty flavor.
Hi Anja, I’m living in Mexico right now, I did find miso, but not white miso paste, and I’ve seen tapioca flour, but it’s one of those things when you see it you have to get it, cause if you discover that you need it at a later time you just might not be able to find it, this is one of those times, so can you substitute something else for it? And if you use tahini and some Celtic sea salt, how much?
Also, do you happen to have a recipe for butter not using lecithin?
You need tapioca because that is what makes it stretchy. If using tahini instead if miso, use 1 tbs tahini and 1/2 tsp coarse celtic sea salt. I don’t have any vegan butter recipes at this stage.
Love your recipes and videos. keep up the great work! One question: Are the cashews raw or roasted?
Glad you like the recipes 🙂 Mine are raw and unsalted cashews. But roasted should work fine too.
What is the role of the miso paste in this. I’m allergic to soy and want to find a replacement. I can’t use tahini either. I’m also allergic to sesame. Thanks
The miso gives this a cheesey flavor. You can get chickpea or brown rice miso instead.
Hi, Anja – this recipe made a delicious “scalloped potatoes” in 10 minutes! I put 2 cups of sliced dehydrated potatoes in my “Instant Pot” (pressure cooker), along with 2 cups of water, and and they were done in 3 minutes. (The secret to cooking in a pressure cooker is putting in hot water…doesn’t take as long to come up to pressure.) While they were cooking, I made your cheesy sauce on the stove….then added the drained potatoes to the mixture. Were so delicious! Thanks for an easy-peasy-cheesy scalloped potato recipe I can make in 5 minutes!
So glad you like the recipe Teresa… and the scalloped potatoes sound divine 🙂 I might put a recipe up for that soon x
hi there!
I am keen to try this however i am unsure if i can get the miso paste. I know you said tahini and salt further up, but how much? Also can you store this cheese or do you have to eat it straight away?
Thankyou!
If using tahini, use 1 tbs tahini and 1/2 tsp coarse celtic sea salt. Yes, it stores in the fridge for about 1 week. You can scoop it onto bread and make toasted sandwiches or onto pizza etc. YUM!!!
Another great easy recipe Anya, thank you! Do you have a nutritional panel somewhere, am I missing it? Calories, carbs, sugars etc?
Thank you!
Thank you. I don’t have a nutrition panel as I don’t like counting calories etc… but you could always put the ingredients in to http://www.cronometer.com and it will give you the breakdown 🙂
Can you blend in a Vitamix for 5 minutes and let it heat up that way?
I don’t have a vitamix, but I don’t think it will heat it enough and bring out the final stretchy texture that cooking in a pan does. Give it a try and if it doesn’t work you can still always heat it in a pan to thicken. Let me know how you go 🙂
I can’t find miso or tahini (not sure what that is) is there a third alternative or a good online store for it . Amazon only has large quantities I can neither afford not need.
You can find miso in asian grocery stores. Tahini is ground up sesame seeds which are made into a paste. Maybe google buy miso online and see what you find 🙂
Anja – you are a freakin’ legend!! I made this up tonight for a toasted sandwich dinner and am now having to whip up another batch for myself (no problem as it’s so quick) as my husband has pinched it for his mashed potatoes!! It was unbelievably beautiful, mild and subtly cheesy and the texture was perfect. I can’t believe how simple this is – it is sure to be a firm favourite in our house. Thank you for working your magic yet again 🙂
Thanks Michelle 🙂 So glad that you and your family like the recipe x
Has anybody tried using the nutritional yeast from the nut-free version into the cashew version? I’d love to hear others’ experiences with it until I can make it back to Whole Foods.
Thanks for these recipes, Anja. You are doing a great job!
Glad you like the recipe 🙂 You can add nutritional yeast to your own taste as it will add extra cheesy flavor. I only left it out because some people don’t like it or they can’t get it where they live. Maybe add 1/4 cup and see how you go.
I put about 3tbls of nutritional yeast and half teaspoon of garlic powder. It make the best Alfredo base for white pizza ever. I spread it on a Pita, toped it with mushrooms, spinach, caremalized onions, and tomatoes~ bakes it for 7 minutes at 450F and OMG was it incredible.
I made this today and it’s awesome! My advice is make it, you won’t be disappointed!
So glad you like it as much as I do 🙂
Hi I was wondering if you could use red miso paste instead of white miso paste? Thanks
You can but it will give a different flavor and color.
How do you use the blender you recommended here in Australia please.
?? Not sure what you mean by this question.
Quick and easy to make! Had a hard time finding Tapioca flour here in Sweden, but I managed to get my hands on some in a vegan store 🙂 Slowly but steadily replacing animal products with vegan alternatives, even made taco last week and nobody noticed it was completly vegan!
I’m eating at least one vegan meal every day, and most of them contains at least one of your recipes! 🙂
Well done on your transitioning Johan 🙂 Keep it up x
Hi Anja! Thank you SOOOO much for this recipe, I’m really looking forward to make it as soon as possible!
I have a (silly) question. Is tapioca flour the same as tapioca starch? I’m from Spain and many people who are vegans have said to me that they are not the same, because tapioca flour (here we say “harina de tapioca”) is extracted from cassava root and tapioca starch (“fécula/almidón de tapioca”) is extracted from the plant itself (or so they say). I’m looking for the perfect recipe of vegan cheese as I’m, somehow, in the transition towards veganism. I’ve enough of feeling bad because I’m just (ovo-lacto) vegetarian.
Well, thank you very much again! Greetings ^___^
I use tapioca flour and believe that the starch is different.
Do you have a substitute for nuts because of Allergies
Yes, check out my nut free stretchy cheese recipe on the website 🙂
So I’m a “wanna be” vegan that’s trying to adapt slowly and try new recipes…
I just made this to put on my organic veggie pizza. WOW this opens up a new world for me just like the day I discovered almond milk.
thanks so much. Can I make more of it in the blender next time and refrigerate some of the mixture so that I can have it “ready to heat and serve” or will it not keep?
So glad that you are making the transition to the wonderful vegan lifestyle. Yes, once you know a few tricks and recipes, the food tastes amazing! So glad you like this recipe and it will keep in the fridge for about 1 week. You can plop it onto pizza or even onto bread for a toasted “cheese” sandwich. 🙂
Hiya Anja, Ron fom the UK here. I made up your smoked paprica recipe the other day and it still hasn’t set in the fridge , maybe cos I put a lid on it, ( didn’t hear that in the video but read it after i’d made it. DOH! Can I save it by mixing with more agar? It’s nice as it is though a bit sticky, as i’ve had have a bag of tortilla chips with it and spread on two pieces of toast with sliced tomatoes made into a sandwich.( I like to deviate). By the way, how do you eat those halopinoes on a crispbread? I bought a jar of them once and took one straight from it and stuck it my mouth, NEVER AGAIN! SO HOT. I wouldn’t give one of those to my worst enemy,( but then again, maybe)
Ron.
Severn Beach. UK.
YES i KNOW YOU’VE NEVER HEARD OF IT.it’s next to Avonmouth on the side of the muddy river.
Hi Ron, not sure why it didn’t set for you. Maybe you need a little more agar agar powder or you need to cook it a bit longer to activate it properly. Leaving the lid off definitely helps. All the best with your next batch 🙂
Oh, Anja, what a fabulous recipe! I’ve been meaning to make since seeing on YouTube and finally did today. Yum! Here in Texas, USA, we have a lot of Tex/Mex food. Adding hot chili peppers to this makes a brilliant queso sauce. Thanks for all you do and share 🙂
OMG!!! This is soooo good! I tossed in some nutritional yeast just for the heck of it. This reminds me of the fondue I had in Switzerland. Thank you for this recipe
I am anxious to try this recipe but can something be substituted for the cashews? Almonds maybe? My husband is allergic to all beans and nuts except almonds.
Yes, try almonds 🙂
Sounds really good Anja, mustry it. Have you got a recipe for seitan gluten flour meat?
I don’t have a basic version up yet. But you could try this: https://cookingwithplants.com/recipe/mini-stuffed-seitan-roasts-instant-mushroom-gravy/
Wow!!! This is yummy. I added a TB of nutritional yeast and used it as gravy over mashed potatoes, hubby was immediately in love with it and said that it tastes like the southern style milk gravy that he loves and misses so much. He added lots of pepper and boom, he was a happy guy!!! He also said that I COULD NOT loose this recipe, haha. I think that I might also add mushrooms next time.
Fantastic!!!
Would an arrowrootbstarch replace the tapioca? What a great recipe!! Tia
hi
can I use cornstarch insteed of tapioca?
thank u
It won’t work the same.
Hi,
Can I use ordinary table salt instead of celtic sea salt as I don’t have that salt?
Also, I have homemade cashew curd, can I just blend it with Tapioca flour and Tahini paste, and cook everything till they become thick and glossy and make balls of Mozzerrella, and drop them in ice cold brine water for them to become solid, and later on slice them and top them on tiny bread slices.
Is it true that Nutritional yeast can be made at home by using the regular yeast frying/ toasting them in a pan till they turn brown and use it?
Please, am new vegan, help me.
Hi Anja!
I really like your recipes!! I’ve noticed, however, that when you say “1 tablespoon” it seems to be significantly more than what
“1 tablespoon” in the US (baking) would be. Is that the case? I live in Atlanta, Georgia. How can I make sure that I’m using the right quantity?
Thank you SO much and keep the amazing recipes coming!!
Claudia
You can change the recipe to imperial on the website. My tablespoon is metric and it is 20ml size.
would agar work instead of tapioca flour to help it thicken and hold together?
No it won’t work the same.
Hi,
I have to eat gluten free and searched for gluten free miso paste…do you happen to know what I can do? I got so confused looking for the alternative. But I really want to make this recipe!
My miso has no gluten. Ingredients are soy and salt. YOu can also get chickpea or brown rice miso paste. Alternatively use tahini and soy sauce.
This turned out to be my favorite vegan cheese by far! So easy and fast to make. Adding a little extra tapioca made it very stretchy and it made perfect lasagna! The ingredients are crazy cheap, and no more buying processed oil-filled (expensive!) vegan cheese from the store! I should also add that I found using raw cashews rather than roasted gave it a stronger sharp flavor if that’s what you’re going for. This will be a staple recipe for SURE!
Fabulous 🙂 Thank you for your lovely feedback… I really appreciate it 🙂
Oh my gosh! So good! And so easy to make…thank you for this recipe!
Glad you like it as much as I do 🙂
Hi Anja. I just made this cheese this morning and it is delicious!! I’m so happy that I’ve come across your site and youtube channel…and you’re Aussie! Yay!!! This is so encouraging!! Thanks for your hard work! By the way, I used Tapioca starch as it was what I had and the cheese turned out just fine. Thanks.
So glad you are enjoying the recipes and videos. Thank you for your lovely comment… I really appreciate it a lot 🙂
OMG it was soooo delicious! As a vegan I really missed this. It tastes even better then real cheese! Thank you so much for this recipe!
I’m so glad you like it as much as I do 🙂
Hi Anja! I made this tonight. I added about a tablespoon of nutritional yeast and a little black pepper. After I cooked it I put some on a potato and then sprinkled it with my ‘everything’ bagel spice mix. Oooooh it’s so good. Thank you for a wonderful recipe!!! 🙂
So glad you like it as much as I do 🙂