Vegan Melted Cheese

One of the characteristics that people miss most about cheese when they stop using it is its texture when it melts. This version of vegetarian cheese has a texture very similar to melted cheese, and therefore is excellent for use in recipes such as Salvadoran pupusas or any other recipe that requires melted cheese.


Yields32 ServingsPrep Time5 minsCook Time5 minsDifficultyBeginner

Ingredients

 ½ cup cashews
 ¼ cup tapioca flour(or cassava starch)
 2 tsp lemon juice
 1 ¼ cups water
 2 tbsp nutritional yeast
 ¾ tsp salt
 ½ tsp garlic powder

Instructions

1

Soak the cashew nuts in water for a couple of hours to get a more creamy cheese, although it’s not absolutely necessary.

2

Blend all ingredients until it’s well combined.

3

Pour the mixture into a non-stick skillet and cook over medium heat until you get a sticky ball in the center of the pan.

4

Stir constantly while cooking to prevent the mixture from sticking.

5

Use in your favorite recipes for which melted cheese is needed.

Nutrition Facts

Serving Size 2 tbsp

Servings 32


Amount Per Serving
Calories 15
% Daily Value *
Total Fat 1g2%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 56mg3%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.2g1%
Sugars 0.1g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ cup cashews
 ¼ cup tapioca flour(or cassava starch)
 2 tsp lemon juice
 1 ¼ cups water
 2 tbsp nutritional yeast
 ¾ tsp salt
 ½ tsp garlic powder

Directions

1

Soak the cashew nuts in water for a couple of hours to get a more creamy cheese, although it’s not absolutely necessary.

2

Blend all ingredients until it’s well combined.

3

Pour the mixture into a non-stick skillet and cook over medium heat until you get a sticky ball in the center of the pan.

4

Stir constantly while cooking to prevent the mixture from sticking.

5

Use in your favorite recipes for which melted cheese is needed.

Vegan Melted Cheese
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