Stretchy Melted Vegan Cheese

/Stretchy Melted Vegan Cheese

Stretchy Melted Vegan Cheese

This stretchy melted vegan cheese recipe is greatย forย 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 ๐Ÿ™‚


Stretchy Melted Vegan Cheese
Servings Prep Time
1cup 2mins
Cook Time
Votes: 27
Rating: 4.3
Rate this recipe!
Print Recipe
stretchy melted vegan cheese
Servings Prep Time
1cup 2mins
Cook Time
Votes: 27
Rating: 4.3
Rate this recipe!
Print Recipe
stretchy melted 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. 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.
  3. Place all the ingredients into the blender and blend for about 1 to 2 minutes.
  4. Pour the mixture into pot or pan and put on medium to high heat.
  5. Stir constantly for about 2 minutes until the mixture resembled thick melted "cheese". Remove from heat and enjoy ๐Ÿ™‚
Recipe Notes

The blender I use for this is aย Tribest Personal Blender. Find it using myย Amazon link:ย

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By |2015-11-16T11:39:19+10:00October 20th, 2015|Recipe, Videos|77 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. Elsje October 20, 2015 at 8:58 pm - Reply

    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

    • Anja October 21, 2015 at 9:45 am - Reply

      You can use tahini and some celtic sea salt.

      • Asha March 18, 2016 at 7:23 pm - Reply

        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.

        • Anja March 22, 2016 at 4:33 pm - Reply

          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.

  2. Diana October 21, 2015 at 1:49 pm - Reply

    Hi Anja, is tapioca flour essential or can I sbstitute say potato flour?
    Thanks Diana

    • Anja October 26, 2015 at 3:12 pm - Reply

      Potato flour will not give it the stretch. You need Tapioca for that.

    • Teresa October 26, 2015 at 8:36 pm - Reply

      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.

      • Anja October 29, 2015 at 9:55 am - Reply


  3. Claudia October 21, 2015 at 2:14 pm - Reply

    This looks amazing and I can’t wait to try it! Thank you!! ๐Ÿ™‚

    • Anja October 26, 2015 at 3:12 pm - Reply

      Enjoy ๐Ÿ™‚

  4. Marilyn October 21, 2015 at 2:51 pm - Reply

    What does the miso paste do? Or is it just for flavour? Thanks ๐Ÿ™‚

    • Anja October 26, 2015 at 3:12 pm - Reply

      It gives it the cheesey salty flavor.

  5. Yvie October 22, 2015 at 4:23 am - Reply

    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?

    • Anja October 29, 2015 at 9:48 am - Reply

      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.

  6. Hugo October 22, 2015 at 10:46 am - Reply

    Love your recipes and videos. keep up the great work! One question: Are the cashews raw or roasted?

    • Anja October 29, 2015 at 9:48 am - Reply

      Glad you like the recipes ๐Ÿ™‚ Mine are raw and unsalted cashews. But roasted should work fine too.

  7. Lisa October 22, 2015 at 4:41 pm - Reply

    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

    • Anja October 29, 2015 at 9:49 am - Reply

      The miso gives this a cheesey flavor. You can get chickpea or brown rice miso instead.

  8. Teresa October 24, 2015 at 10:07 pm - Reply

    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 waterโ€ฆdoesn’t take as long to come up to pressure.) While they were cooking, I made your cheesy sauce on the stoveโ€ฆ.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!

    • Anja October 29, 2015 at 9:52 am - Reply

      So glad you like the recipe Teresa… and the scalloped potatoes sound divine ๐Ÿ™‚ I might put a recipe up for that soon x

  9. lauren October 26, 2015 at 4:44 pm - Reply

    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?

    • Anja October 29, 2015 at 9:54 am - Reply

      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!!!

  10. Jude October 27, 2015 at 3:19 am - Reply

    Another great easy recipe Anya, thank you! Do you have a nutritional panel somewhere, am I missing it? Calories, carbs, sugars etc?
    Thank you!

    • Anja October 29, 2015 at 9:58 am - Reply

      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 and it will give you the breakdown ๐Ÿ™‚

  11. Alixe October 27, 2015 at 9:26 pm - Reply

    Can you blend in a Vitamix for 5 minutes and let it heat up that way?

    • Anja October 29, 2015 at 9:58 am - Reply

      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 ๐Ÿ™‚

  12. Kaycee October 29, 2015 at 1:55 pm - Reply

    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.

    • Anja October 30, 2015 at 12:45 pm - Reply

      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 ๐Ÿ™‚

  13. Michelle November 1, 2015 at 6:10 pm - Reply

    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 ๐Ÿ™‚

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

      Thanks Michelle ๐Ÿ™‚ So glad that you and your family like the recipe x

  14. Fred November 9, 2015 at 7:00 am - Reply

    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!

    • Anja November 10, 2015 at 6:04 am - Reply

      Glad you like the recipe ๐Ÿ™‚ 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.

    • Corinne October 5, 2017 at 1:33 am - Reply

      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.

  15. Dave November 12, 2015 at 5:04 am - Reply

    I made this today and it’s awesome! My advice is make it, you won’t be disappointed!

    • Anja November 12, 2015 at 7:30 am - Reply

      So glad you like it as much as I do ๐Ÿ™‚

  16. Juliana November 22, 2015 at 4:10 am - Reply

    Hi I was wondering if you could use red miso paste instead of white miso paste? Thanks

    • Anja November 26, 2015 at 4:43 pm - Reply

      You can but it will give a different flavor and color.

  17. Sylvia February 1, 2016 at 7:17 pm - Reply

    How do you use the blender you recommended here in Australia please.

    • Anja February 12, 2016 at 6:57 pm - Reply

      ?? Not sure what you mean by this question.

  18. Johan Andersson February 16, 2016 at 3:35 am - Reply

    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 ๐Ÿ™‚ 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! ๐Ÿ™‚

    • Anja February 18, 2016 at 12:17 pm - Reply

      Well done on your transitioning Johan ๐Ÿ™‚ Keep it up x

  19. Sara February 21, 2016 at 10:08 am - Reply

    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 (“fรฉcula/almidรณn 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 ^___^

    • Anja February 23, 2016 at 12:48 pm - Reply

      I use tapioca flour and believe that the starch is different.

      • Ben October 18, 2016 at 3:50 pm - Reply

        Do you have a substitute for nuts because of Allergies

        • Anja November 7, 2016 at 3:44 pm - Reply

          Yes, check out my nut free stretchy cheese recipe on the website ๐Ÿ™‚

  20. Chris V March 11, 2016 at 7:54 am - Reply

    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?

    • Anja March 15, 2016 at 11:42 am - Reply

      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. ๐Ÿ™‚

  21. Ron March 25, 2016 at 9:47 pm - Reply

    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)
    Severn Beach. UK.
    YES i KNOW YOU’VE NEVER HEARD OF’s next to Avonmouth on the side of the muddy river.

    • Anja March 30, 2016 at 11:00 am - Reply

      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 ๐Ÿ™‚

  22. Lea April 22, 2016 at 3:34 am - Reply

    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 ๐Ÿ™‚

  23. Shirley April 22, 2016 at 6:08 am - Reply

    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

  24. Bonnie June 2, 2016 at 3:08 am - Reply

    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.

    • Anja September 28, 2016 at 2:32 pm - Reply

      Yes, try almonds ๐Ÿ™‚

  25. Ron September 28, 2016 at 10:53 pm - Reply

    Sounds really good Anja, mustry it. Have you got a recipe for seitan gluten flour meat?

  26. Sallie April 10, 2017 at 11:31 am - Reply

    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.

    • Anja May 18, 2017 at 3:26 pm - Reply


  27. Sandh June 2, 2017 at 11:16 am - Reply

    Would an arrowrootbstarch replace the tapioca? What a great recipe!! Tia

  28. Manar June 13, 2017 at 11:37 pm - Reply

    can I use cornstarch insteed of tapioca?
    thank u

    • Anja August 1, 2017 at 11:55 am - Reply

      It won’t work the same.

  29. Rama Ananth July 29, 2017 at 4:02 am - Reply

    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.

  30. Claudia Dealmeida November 1, 2017 at 2:36 am - Reply

    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!!

    • Anja January 9, 2018 at 2:44 pm - Reply

      You can change the recipe to imperial on the website. My tablespoon is metric and it is 20ml size.

  31. mskmm November 2, 2017 at 9:35 am - Reply

    would agar work instead of tapioca flour to help it thicken and hold together?

    • Anja January 9, 2018 at 2:42 pm - Reply

      No it won’t work the same.

  32. Cindy November 17, 2017 at 10:22 am - Reply


    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!

    • Anja January 9, 2018 at 2:33 pm - Reply

      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.

  33. Micayla December 20, 2017 at 9:54 am - Reply

    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 thatโ€™s what youโ€™re going for. This will be a staple recipe for SURE!

    • Anja January 9, 2018 at 2:04 pm - Reply

      Fabulous ๐Ÿ™‚ Thank you for your lovely feedback… I really appreciate it ๐Ÿ™‚

  34. Susan January 21, 2018 at 5:11 am - Reply

    Oh my gosh! So good! And so easy to make…thank you for this recipe!

    • Anja January 27, 2018 at 12:16 pm - Reply

      Glad you like it as much as I do ๐Ÿ™‚

  35. Naomie February 16, 2018 at 8:49 am - Reply

    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.

    • Anja February 20, 2018 at 8:58 pm - Reply

      So glad you are enjoying the recipes and videos. Thank you for your lovely comment… I really appreciate it a lot ๐Ÿ™‚

  36. Elise February 19, 2018 at 3:44 am - Reply

    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!

    • Anja February 20, 2018 at 8:53 pm - Reply

      I’m so glad you like it as much as I do ๐Ÿ™‚

  37. Sherry Troutman May 11, 2018 at 10:40 am - Reply

    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!!! ๐Ÿ™‚

    • Anja May 29, 2018 at 5:29 am - Reply

      So glad you like it as much as I do ๐Ÿ™‚

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