4.97 from 152 votes
| 406 Comments
Ok friends, this is it. After all of the love for my Melty Stretchy Gooey Vegan Mozzarella, it's time for a follow-up act: Melty Stretchy Gooey Vegan Nacho Cheese. (I know, I am just so incredibly original with the new name).
With the help of reader Amanda (hi Amanda!), I toyed around with different spices and flavours to achieve acheddar-like cheese recipe. No small task, especially when you don't eat cow's milk cheddar to compare.With a little zing and zang, salty and sweet, ooey and gooey, I managed to achieve... are you ready for it?...nacho heaven. Big plate of nachos featuring Vegan Nacho Cheese! Hello again, Nachos. Oh, how I missed you. Now I will devour you!
This recipe is good for more than just nachos. You canload up a baked potato, make a grilled cheese, layer on a veggie pattyfor a melty cheeseburger, or stir into noodles for quick mac and cheese. Anywhere that you would use melted cheddar cheese, you can now use this recipe.
Do you want more good news? Of course you do. It's oil, gluten, and dairy free, only 150 calories per serving, omnivores love it,over 10 grams of protein, 5 grams of fiber, and only 15 minutes to make. Vegan high fives all around!
Can we see another shot of this ooey, gooey, melty-ness. Ahhh.... there we go.
Notes about this cheese:
- You have to use tapioca starch (also called tapioca flour). Corn starch, potato starch or any other starch won't have the same stretchy quality. If you can't find tapioca starchin your grocery store, you can always order it online here. If you have tapioca pearls, you can use a coffee grinder or a high powered blender to grind them into a homemade batch of tapioca starch.
- You can store the leftover cheese in an airtight container in the fridge and it shouldlast for several days. This cheese will never turn into a solid block. It will always remain in a melty state.If you want to return the cold nacho cheeseback to dipping consistency, reheat over medium heat while stirring constantly so it doesn't burn. Once it is hot and bubbling it might have thickened up too much. You can thin it out by adding a tablespoon of water at a time, stirring it in until desired consistency is reached.
- Please beware, once you make a batch, you will probably eat the whole thing in one sitting. Don't say I didn't warn you!
To make this nacho cheese, first start bysoakingthe cashews for fourhours or overnight. ORif you need to eat this immediately (and I always do), you can skip the soaking, and instead boil the cashews for 10 minutes until soft and tender, then drain before using. Sneaky deaky cashew softening trick.
Toss all the ingredients into a blender and blend until completely smooth. It will be very watery, don’t worry, it will get cheesy!
If you don't have a high powered blender, you may want to pour the liquid through a fine mesh strainer or cheesecloth into the pot to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.
Putthe panover medium-high heat. Stir to keep anything from burning.You will start to see clumps forming.
Ooo clumpy. Keep stirring!
Then all of a sudden, magic! Everything comes together and makes this cheesy, melty, deliciousness. Keepstirringand cooking for another minute or two, to make sure it’s finished firming up. It should take about 5 minutes to cook total. That’s it! Done. So easy.
4.97 from 152 votes
(click stars to vote)
Melty Stretchy Gooey Vegan Nacho Cheese
Only 15 minutes to make this melty, stretchy, gooey, dairy-free cheese. Pour it on nachos, serve it on a baked potato, use it in a quesadilla, or wherever you desire.
Adapted from my Melty Stretchy Gooey Vegan Mozzarella.
Prep: 10 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
Prep: 10 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
Servings: 4
PRINT PIN COMMENT
Ingredients
- ½ cup raw cashews, (see notes)
- 1 cup water
- 3 tablespoons tapioca starch, (also called tapioca flour)
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 ½ teaspoons salt, (or to taste)
- 1 ½ teaspoons white miso paste
- 1 teaspoon paprika
- 1 teaspoon maple syrup or agave
- ½ teaspoon onion powder
- ¼ teaspoon turmeric
- ¼ teaspoon garlic powder
US Customary - Metric
Instructions
To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
To make the nacho vegan nacho cheese: Add the softened cashews, water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
Pour into a small saucepan and heat over medium-high heat, while stirring. If you don't have a high-powered blender, you may want to pour the liquid through a fine mesh strainer or cheesecloth into the pot, to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional minute or two to make sure it has firmed up completely.
Notes
I originally went with ¼ cup of cashews, but lately I have been loving using a ½ cup for an even creamier consistency.
If you want to return the cold cheese back to dipping consistency, reheat over medium heat while stirring constantly so it doesn't burn. Once it is hot and bubbling it might have thickened up too much. You can thin it out by adding a tablespoon of water at a time, stirring it in until desired consistency is reached.
Only tapicoa starchy will give that stretchy texture, but you can prepare the cheese with other starch such as cornstarch or arrowroot powder which will give you more of a suace texture.
Nutrition
Calories: 144kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 961mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 2.9mg | Calcium: 6mg | Iron: 1.7mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Snack
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Snack
Bon appetegan!
Sam.
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Reader Interactions
Comments
Emma says
I was hoping for something good but I never expected this to turn out sooo amazing. Even my meat eater guests couldn’t stop eating the cheese. This is a game changer! I never really missed cheese since going vegan, except with some dishes such as nachos, pizza and lasagna. But that is no longer an issue with this recipe. I’m definitely going to try the mozzarella as well, thank you so much!Reply
Jess @ IDTLC Support says
Yes!! What an incredible review! Thanks for sharing, Emma!
Reply
Jessica Brun says
You’ve done it! You’ve made actual cheese that’s vegan! straight off the stove, this is gooey and cheesy and taste just like the nacho cheese sauce. I remember. Even more impressive is that once it cools, it firms up nicely and is a perfect substitute for anything using Velveeta. I’m especially excited for this because that was the only component. I’ve been missing to re-create my mom‘s chili and queso recipe. I read some reviews that it was too thick for their liking, as Sam put in the recipe. If you want it to be a little bit thinner you just stir a little bit of extra water as your heating it up. You could also reduce the amount of starch, So don’t let that concern. Keep you from trying this. I’m excited to make it again with a bit less starch and use it as a base for broccoli cheddar soup. And for the kids, this would be crazy good for macaroni and cheese.Reply
Jessica says
Apologies for all the grammar issues in my comment, my hands are covered in flour, so I’m using talk to text lol.
Reply
Jess @ IDTLC Support says
Yay! We're so happy you enjoyed it! And also that you were so excited to leave a comment even while cooking! Haha! 🙂
Reply
Brigitte says
I like all your recipe but nacho sauce is too thick to my taste , 2tbs tapioca starch would be perfect , when it start cooling down it become so thick, I had leftover sauce it was just a thick lump I added to my red sauce to make a creamy pasta .Reply
olya says
delicious, it will be my go to from now on, thank you for creating it!Reply
Jess @ IDTLC Support says
That's great to hear!
Reply
Alex says
followed recipe as written by I ended up with a giant blob I couldn't really use or work with. Is that how it is supposed to be or are you getting a different texture and consistency?
I like the flavor but I'm trying to figure out how to make it a more usable consistency.
Any suggestions on what I should alter? I'm thinking of trying again with half the amount of tapioca starch.
what if I used 1 1/2 of corn starch and 1 1/2 of tapioca starch?
Reply
Kristy Allor Cronin says
It works better for me if I use less of the starch. Maybe about 12 to 2/3 of the amount from the recipe
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Catherine says
Hi Sam
I just made this and had in a tortilla wrap with you tofu chorizo crumbles, salsa and salad. It was amazing. Main challenge is keeping some for tomorrow - I want to finish the whole load up with tortilla chips right now! I’ve pointed a couple of vegan-curious friends to your site and they are really enjoying the recipes too - thanks so much!Reply
Jess @ IDTLC Support says
Hahaha it's that good! Thanks for sharing the site with friends! 🙂
Reply
Gail says
I’m interested to see that this nacho cheese recipe has slightly different ingredients than the one in your delicious cauliflower cheese nachos recipe. How do they differ in taste?
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BeeH says
Sam, Sam... you did it again! I have prepared many of your recipes your Seitan steak, your appetizers, your vegan egg, desserts etc.. this time I was looking for a vegan cheddar cheese made with cashews and I went straight to your website and I found it! thankfully. I had another cheddar cheese recipe which is delicious but does not use cashews even though it's also a good recipe, yours is way better. It is so DELICIOUS I made a quesadilla with pinto beans and guacamole it was to die for. I made the recipe exactly as you indicated. However, I found it it was a little salty so I had half a cup of soaked cashews leftover, (I soaked 1 cup overnight) so I blended it with a little bit more water and added into the mixture already on the stop, I used a whisk so it was smooth and gooey.. it was delicious and just the right seasoning.
Next time I might just reduce the salt and follow the recipe to the tee.
thank you!Reply
Shannon says
I love all of Sam's recipes the only thing is I can't have cashews and I have been looking for a good cheddar "cheese" recipe without any nuts. could you possibly point me in the direction of the no nuts cheese sauce that you like?
Reply
Jess @ IDTLC Support says
You should give Sam's no nuts cheese sauce recipe a try!
Debbie M says
I made this, and it was awesome. However, because of having CKD, cashews don't like me. So I'm wondering, is it possible to replace the cashews with a potato for this recipe?Reply
Eileen says
Yes, I have made cheese sauce many times using cooked potato and carrot. You will not need nearly as much Tapioca as the potato has starch as well. Be sure to add the other flavorings Sam has listed!
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Lynn says
Sam, I’ve easily made over 100 recipes written by you. I can count on your recipes to always taste delicious and perform exactly as you describe. You are one of the websites I return to most often as I plan my family’s meals each week. For these reasons I am baffled as to why the Nacho Cheese recipe does not work for me. I’ve made it twice and both times yielded delicious tasting cheese, but never did the cheese turn out stretchy, gooey, or saucy enough to drizzle onto nachos.
The first time I made it, I followed your recipe exactly. My cheese came out so clumped up, I added between 1/4 and 1/2 cup of soy milk to try to get it to a useable consistency.
The second time I made it, I followed your recipe exactly, except I added a 1/4 cup soy milk to the ingredients in the blender. I also removed it from the heat much sooner than I did the first time around - as soon as the cheese got lumpy and started to congeal. These two slight changes improved the consistency, but not so much that I could drizzle the cheese off my spatula, onto my food. Try as I might, I could never replicate the photos on your blog of strings of cheese sauce dripping from a nacho chip.
I am frustrated and disappointed. Can you please help me understand why my results differ so greatly from yours?
Thank you, Sam.
Your fan,
LynnReply
Tammy says
you said only tapioca starchy would work. Sorry for only using this for spelling errors. I am probably going to make the sunflower cheese and the baloney. by.the way the baloney wasn't under vegan meats when I checked.
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Rich says
I've been trying various vegan "cheese" sauces over the last couple years, and some taste better than others, but none were actually like cheese. I made this last night, and it is spot on. I tried reheating it today, and had to add water and stir between 20 second rounds of microwave, but it was just fine. I did misread, and added too much garlic powder, but didn't mess anything up. Next time I make it I plan to try reducing the amount of tapioca flour to see if I can keep it a little runnier. Even my wife liked it, and that is saying something for a vegan substitute.Reply
Jess @ IDTLC Support says
That's great news, Rich! Thanks for sharing your experience!
Reply
Hannah says
I thought I had tapioca flour when I started making this but it was actually xanthan gum. oops! took an educated guess and used 1 tsp xanthan gum in place of the tapioca, and it turned out great—I used it with your nacho recipe. thank you!Reply
Jess @ IDTLC Support says
That's great news, very resourceful!
Reply
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