Easy Vegan Cheddar Cheese (Spread & Sauce!)

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Slice of sourdough bread next to bowls of our easy vegan cheddar cheese recipe

If you’re dairy-free, vegan, or just trying to cut back on dairy cheese, this is the recipe for you! In our quest to find a quick and easy cheese to make vegan grilled cheese, we crafted this simple, delicious, vegan cheddar cheese spread made with 8 wholesome ingredients.

The best part? It looks and tastes like cheddar cheese! Okay, maybe it doesn’t melt exactly like cheddar cheese, but the flavor and color are there! And it does provide that melty, stringy factor when heated. Perfect for storing in the fridge to make quick vegan grilled cheese sandwiches, vegan mac ‘n’ cheese, and more! Let us show you how it’s done.

Nutritional yeast, tapioca starch, water, spices, cashews, and carrots

It starts with soaking cashews and sliced carrots in very hot water. This helps them soften, which later yields a creamy consistency.

Once soaked and drained, they’re added to a blender along with tapioca starch for thickening and stringy texture, nutritional yeast for cheesiness, apple cider vinegar for a tangy/fermented element, and sea salt, garlic powder, and ground mustard for flavor. Optionally, if you’re going for a yellow cheddar appearance, you can add a little bit of turmeric.

The creamy mixture is then gently cooked in a saucepan where it transforms into a thick and spreadable paste. And that’s it — so easy!

Blender with carrots, cashews, nutritional yeast, tapioca starch, apple cider vinegar, and spices

We hope you LOVE this vegan cheddar cheese! It’s:

Melty
Cheesy
Salty
Quick & easy
Versatile
& Delicious!

The uses for this vegan cheddar are endless, but it’s especially perfect for making grilled cheese sandwiches and vegan mac ‘n’ cheese (recipes coming soon!). It would also be delicious on baked potatoes or in casseroles, scalloped potatoes, enchiladas, and beyond!

Blended mixture for making homemade vegan cheddar cheese

More Vegan Cheese Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Stirring a pan of homemade vegan cheddar cheese

Easy Vegan Cheddar Cheese (Spread & Sauce!)

Easy, melty, spreadable vegan cheese that looks and tastes like cheddar! Perfect for adding to grilled cheese, mac ‘n’ cheese, and more! Just 8 simple ingredients required.
Author Minimalist Baker
Print
Spoon in a bowl of vegan cheddar cheese
4.88 from 41 votes
Prep Time 35 minutes
Cook Time 2 minutes
Total Time 37 minutes
Servings 10 (~2-Tbsp servings)
Course Condiment
Cuisine Gluten-Free, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

CASHEWS & CARROTS

  • 2/3 cup raw cashews
  • 1/2 cup thinly sliced (peeled) carrots
  • Hot water for soaking

THE REST

  • 1 cup water
  • 1/4 cup tapioca starch
  • 3 Tbsp nutritional yeast
  • 1 ½ tsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground mustard
  • 1/4 tsp ground turmeric (optional // for color)

Instructions

  • In a mixing bowl or liquid measuring cup, soak cashews and carrots in very hot water for 30 minutes (uncovered). Then drain and add to a high-speed blender with 1 cup water, tapioca starch, nutritional yeast, apple cider vinegar, sea salt, garlic powder, and dry mustard (turmeric is optional for deeper color). Blend on high until the mixture is smooth.
  • Taste and adjust flavor as needed, adding more apple cider vinegar for acidity, nutritional yeast for cheesiness, garlic powder for depth of flavor, or salt to taste.
  • Transfer to a medium saucepan and heat over medium heat. Cook, while whisking, for 1-2 minutes or until thickened to a spreadable consistency (see photo). It should resemble the texture of soft cooked polenta.
  • The cheese spread is now ready to use on things like grilled cheese sandwiches, or to add to cooked shells for quick vegan mac ‘n’ cheese (recipes to come!).
  • Store sauce covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month (let thaw in the refrigerator before use). In the fridge, it will thicken into a paste/spread as it chills.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe as written makes ~1 ¼ cup.

Nutrition (1 of 10 servings)

Serving: 1 (2-tablespoon serving) Calories: 72 Carbohydrates: 7.1 g Protein: 3 g Fat: 4 g Saturated Fat: 0.7 g Polyunsaturated Fat: 0.7 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 124 mg Potassium: 134 mg Fiber: 1.1 g Sugar: 0.9 g Vitamin A: 1294 IU Vitamin C: 0.5 mg Calcium: 8.7 mg Iron: 0.7 mg

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  1. Christine says

    This cheese is awesome….I was eating it right out of the pot. I usually dont like any of the plant based cheese recipes I have tried. But this was awesome….I added more apple cider vinegar, cause I like it tangy, but wow….sooooo good . Thanks for the recipes.

  2. Diane says

    We’ve tried lots of similar recipes, and this one is a winner. We drizzled it when warm, and spread it when chilled. It is very versatile, and will definitely be in our regular rotation. I can imagine flavouring it with different herbs for more variety. Thanks for sharing!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed this one, Diane. Love that idea of adding herbs. Thank you for sharing!

  3. Kristi says

    Have you tried freezing this and grating it over vegan enchiladas before baking? I’m looking for a homemade grated cheddar cheese and wondered if this would work. The reviews are very glowing and I want to give this a try!
    Thank you!

    • Support @ Minimalist Baker says

      Ooo, Kristi! Such an intriguing idea! We haven’t tried that yet, but we’d love to know how it goes if you give it a try! xo

  4. K says

    I’ve made this twice now and it’s great! I find that a lot of “cheese” recipes are good base recipes, but usually need some type of tweak, and this recipe is no exception. This go around, I had to add about a teaspoon more of ACV, 1/4 tsp onion powder, 1/4 tsp smoked paprika, and up the garlic and salt to make it meet my taste buds. It’s magic though! It truly does stiffen up in about two minutes (I used corn starch since it’s what I had on hand).

    The last time I made it, I did the recipe as it’s written (again with the corn starch sub) and made some lovely caramelized onion grilled cheese sandwiches and added it on top of some roasted broccoli. I can’t wait to do so again. Thanks for the recipe, MB team!

  5. Cillian says

    I was really nervous making this – I’d never tried making vegan cheese or worked with tapioca starch before, and was a bit skeptical this would come together into anything resembling cheese.

    I had no reason to be nervous, this was so easy and came together beautifully. I ended up at least doubling the seasonings as I wanted it to have a bit more of a bite, and threw in a couple of dashes of cayenne pepper. I probably cooked and whisked it for more like 5-6 minutes? It hadn’t thickened up much at the two minute mark but a bit more whisking made it come together.

    Thanks so much for this recipe! Cheese is absolutely my weak spot when it comes to eating plant-based, and I can tell this recipe is going to make it a lot easier.

    It made a fantastic grilled cheese, and I’m really excited to try it in mac and cheese soon.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Cillian! Thanks so much for sharing your experience! xo

    • Support @ Minimalist Baker says

      Hi Rodney, we think it would be fine to leave out the mustard, but the cashews (or another nut/seed) are pretty key in this one.

  6. Sophie Renaud says

    Hey! This looks so good and I’m just about to make it! Just wondering.. can I substitute the tapioca starch for gluten free flour or corn starch?

    • Support @ Minimalist Baker says

      Hi Sophie! We haven’t tried it but other readers have had success with cornstarch or arrowroot in place of the tapioca starch. We wouldn’t recommend gluten free flour here. Let us know how it goes if you try it! xo

  7. Nadia Bluhm says

    Hi-
    I do not tolerate vinegar. Can I omit this? Also, I’m wondering if I can use cassava flour instead of tapioca starch. Thanks!

    • Support @ Minimalist Baker says

      Hi Nadia, we’d suggest lemon juice in place of the vinegar for balance. We aren’t sure cassava will have the same effect, but let us know if you try it!

  8. Linsey says

    Made this last night for grilled cheeses (served with the Roasted Red Pepper Tomato Soup) and it was delish! I was a bit nervous as I’ve never made vegan cheese before and am typically not a fan of store bought, but this was really good!

    I skipped the nutritional yeast (we’re not fans) and added in about a half tablespoon of white miso as I saw you mentioned to someone else. I def should have added more spices.

    It took me a lot longer than 1-2 minutes for it to thicken – probably about 10 minutes. Even then, it wasn’t as thick as the picture shows, but once it cooled down a lot more it thickened up.

    All in all, it was really good! Going to use the leftover for a mac n cheese today! Thanks for once again pushing me out of my cooking and eating comfort zone – you’ve earned my trust!

  9. Kelsey says

    This sauce… is incredible. After struggling to go fully plant-based because of my cheese addiction (specifically, my mac & cheese addiction), I’m happy to say I’ve been completely dairy-free for over a year now! But that desire for a comforting bowl of mac & cheese or a grilled cheese with tomato soup was always there, left unsatisfied. Until this recipe came along. Like magic, this sauce has cured my desire for their dairy-filled counterparts. I had no idea how it would turn out, so I admit I went into this skeptical, and I’m happy to report it turned out exactly as the recipe lays out! I substituted arrowroot starch for the tapioca, Dijon mustard for the ground mustard, and added a shake of paprika per other comments. Absolutely amazing as a dip, spread for crackers, grilled cheese, and mac & cheese. Trust me, I tried it all! Thanks so much for a true hit!

  10. Mel Cummings says

    This was absolutely delicious! I had been craving macaroni cheese for a few weeks and this was the perfect substitute for the cheese sauce.
    After the first blending and tasting the mixture, I decided to add some white miso and a little bit of paprika to add some more depth to the cheese. I loved the creamy umami rich flavours of this “cheese” and I’m so glad I made double to freeze some!
    Can’t wait to make this again and see how else I can use it.
    Thanks :)

  11. Barbara says

    Love this cheese. Have used it in a cheesy broccoli baked potato recipe. Superb. The flavor is great. And my husband loves it too so that makes it a winner! This will be my go to recipe for a melting cheese from now on. Can’t wait to try the grilled cheese sandwich!
    Thanks

  12. Sarah says

    Delicious! I’ve made this vegan cheese two times now. The first time I skipped the turmeric but I added it the second time. You don’t taste it at all (which was my fear with adding it to a cheese sauce) and it definitely helps to give the sauce that orange color although my cheese sauce hasn’t come out as orange as Dana’s! I used a food processor and it doesn’t come out quite as smooth either but still just as good to me. Thanks for the great recipe!

  13. sally davies says

    I used powdered mustard. Does ground mustard mean a jar-type mustard or ground mustard seed? My recipe came out too strongly turmeric-like, possibly because of the powdered mustard along with the 1/4 tsp turmeric.

    • Support @ Minimalist Baker says

      Hi Sally, powdered mustard and ground mustard should be the same thing! We wonder if one of your spices was extra fresh/potent? Feel free to reduce next time!

  14. Patti says

    Dana, this sauce blows me away!
    Trying to be plant-based- cheese is my Kryptonite. This recipe will help me stay on track!
    Thanks for another great recipe!

  15. Rachael says

    Holy moly this is amazing! I taste-tested it out of the blender (prior to thickening in a sauce pan) and thought it tasted fine. But once it thickened, it just about knocked my socks off. So excited about all the things I can put this on!!!

  16. Brittny says

    Polvilho Azedo was a sour Brazilian tapioca starch someone recommended. Has anyone tried using it for this recipe if so would love to hear your thoughts! I’m thinking of purchasing some. Tried the sauce and made Mac and cheese with it but my husband said it resembled more of a white cheese sauce then a craft Mac n cheese sauce so I was thinking maybe the cheesy-ness of Polvilho Azedo might help but I’ve never used it before. Otherwise I’m definitely interested in trying the white miso suggestion some have mentioned.

  17. Desiree says

    This sauce was amazing! Like lick the spoon good. We used it in quesadillas but I’m excited to try it in grilled cheese and Mac and cheese. I subbed arrowroot and yellow mustard as that’s what I had on hand. I also added more nooch to taste. Thanks for such an easy alternative to expensive store bought cheese!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, what about a blend of soaked blanched almonds, macadamia nuts and raw sunflower seeds?

  18. Erin says

    I just made this and used it for Mac and cheese and my whole family loved it! I subbed 1tbsp cornstarch for tapioca starch and didn’t find it chalky. We also added 1/2 almond milk 1/2 water in the blender, as well as a bit more salt and smoked paprika. Finished it under the broiler with some panko. Thank your for such a tasty and versatile recipe!

  19. Dawn Gagliardi says

    WOW! More “cheesy” yumminess! Super easy to make and cannot wait to try it for mac-n-cheese and any other meals and snacks that would benefit from the addition of cheddar “cheese”! Thank you, Dana, for your amazing work and recipes! I have never encountered one I didn’t enjoy fully!

  20. Ashley says

    I halved this recipe and used 2 tablespoons of cornstarch instead of the tapioca starch. It’s a little bit chalky, so next time I’ll use a little less cornstarch. This is a really easy recipe and other than the chalkiness, the flavor is wonderful! What is the best way to reheat this? I assume in a pot on the stove. Should I add any liquid to reheat?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Ashley! If it’s chalky I’d say arrowroot would be a better sub next time! Also, you can slightly reduce the amount of starch as well. Yes, reheating on the stovetop is best practice! You can add liquid if it’s super thick. Hope that helps!

  21. Jenna says

    Wow, what a recipe. I didn’t have any tapioca starch so I substituted cornstarch and it was so delicious!!

  22. Natalie says

    Another great recipe. I made this a few days ago with arrowroot starch (I didn’t have any tapioca starch) and it is delicious!

  23. Chris says

    First time trying to make this and came out great. One of the other reviewers mentioned miso, smoked paprika and hot sauce. I am a hot sauce nut and it sure added a lot. This will be a staple in our house hold for sure. It was a great snack on top of rice crackers.

  24. Amy says

    Each taste leaves me thinking… how?! Absolutely delicious and so versatile. I especially love the way that the color comes into itself as the mixture thickens.

    We immediately made these into a pair of your grilled cheese sandwiches and wished we’d made five more. Each.

    Thank you, Dana!!

  25. Melissa says

    Hey guys,
    Thank you so much for this recipe, I am really looking forward to trying it out.
    One thing I always find sad about vegan cheese alternatives, though, is that, while they may be tasty, they aren’t a good source of protein, which I liked about dairy cheese. Do you have some kinds of insights or ideas on how I could get some protein into recipes like these?
    I read in one of the other comments that someone added a few cubes of fermented tofu and I thought, maybe I could get away with mixing a spoon of neutral vegan protein powder into the mix. What do you think?
    I would also be suuuuper excited to read future recipes in which you guys experiment with protein-rich dairy subs! (If you already have some recipes like that which I’ve simply overlooked, I would be overjoyed if you could post a link or two to that!)

    I’ll let you know how my cheddar turned out once I’ve tried this recipe!
    Thank you so much for providing us with this awesome website & liebe Grüße aus Deutschland!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Melissa! I hear that. Dairy-free products are often higher in fat and lower in protein. We’ll consider this request! Let us know if you try adding any tofu or protein powder to this recipe!

  26. James Ireland Baker says

    I posted just a bit ago but did not leave a rating, so I’m reposting here: This recipe is genius. If I hadn’t made it myself, I would never have known it wasn’t cheese.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, James! Thanks so much for the lovely review and for adding a rating!

  27. James Ireland Baker says

    This recipe is genius. If I hadn’t made it myself, I would never have believed it wasn’t cheese.

  28. Jennifer says

    I made this today for lunch and dipped some French bread into it. For the first time it didn’t feel like I was eating a cheese alternative! I didn’t long for regular cheese at all and it’s by far my favorite fake cheese recipe that I’ve tried. The fact that it thickens up is amazing. I feel like I could rave about this all day haha.

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Jennifer! Thank so much for the lovely review! xo

  29. Alison keeble says

    Hi made the recipe lovely! I didn’t have garlic powder so used two cloves of fresh, and no tapioca starch, so used rice flour same quantities, this worked very well, it can be extra creamy by using oat milk or almond milk with the ingredients instead of water! If you like .
    Alison, Dundee Uk

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Alison. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Emily says

    I have never made a vegan “cheese” before, so I didn’t know what to expect, but this came out surprisingly good! It isn’t exactly “cheesy” in the same way as a dairy cheese spread/dip, but it hits that same creamy/salty/rich/savory craving.
    I didn’t have carrots on hand, but I did have frozen cooked rutabaga, which I think tasted great here. I also used a food processor instead of a blender and the texture came out very smooth and creamy.
    This did need quite a flavor boost- in addition to increasing the listed seasonings, I added a little hot sauce, black pepper, miso paste, and smoked paprika (that was the game changer – SO good!) Overall, this was very easy and delicious, and it will definitely be fun to experiment with other flavoring ideas in the future.

  31. Sherri Bashore says

    Is it possible to replace the carrots with butternut squash? My husband has a carrot allergy (weird, I know) and I’d love to make this for him.

    • Support @ Minimalist Baker says

      Hi Sherri, we haven’t tried that, but we think it’s worth a try! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s a toughie. I’d say a combination of (white or yellow or chickpea) miso paste, salt, garlic powder, red pepper flake, and a small amount of herbs of choice would be ideal! Let us know if you try!

  32. Mel B says

    I’ve been making your vegan cashew mozzarella style cheeze for so long so I was excited to try this! I made this this morning and couldn’t wait for lunch, it was so good on sourdough bread! Hubby loved too! I told him it was carrots and nuts and he was shocked!
    I literally need about 5 pounds of cashews delivered every month to keep up with all these amazing vegan chz recipes! We love them all!!

  33. Sara says

    Hi Dana! Can we skip the tapioca starch if we don’t care about stretchiness? I would love to make this but prefer not to add the starch. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It does need a little thickener – I would recommend adding a little arrowroot. Otherwise, just cook for longer and it *should* thicken up. Let us know how it goes!

  34. Julie says

    Made this last night w/ raw sunflower seeds instead of cashews b/c that’s what I had (cheaper, more sustainable, friend w/ nut allergy…). It was delicious! I added some beer to thin it out and my honey and I ate it as fondue with vegan sausage, bread, brussels sprouts, broccoli, and apples to dip. It was so yummy and easy, I made it again for movie night w/ my sister and our adult kids ~ all non-vegans. Rave reviews and no leftovers.

  35. Zefa says

    Can i sub the cashew with cashew – ready cream for cooking and/or cashew butter? If so, how ml / gr would i need? Thank you !

  36. Amanda Jo says

    Are there any substitutions for cashews? So many vegan sauces and meals call for cashews. I can’t eat them or pistachios unfortunately! Would almonds work? I’m also very sensitive to yeast. Can I use something other than nutritional yeast?

  37. Natalie says

    I made this vegan cheddar cheese for the first time ever tonight. The recipe was simple and easy to follow. I was satisfied with the taste but my texture seems to be off a little. It is slightly mealy. Is that typical of vegan cheese? I did use cornstarch for a substitute. Thank you.

    P.S. Thank you for introducing us to Dr. B 😊

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! Cornstarch isn’t as ideal as using tapioca or arrowroot, though it does work to thicken. Arrowroot and tapica keep it a bit smoother and allow for more stretch. Hope you still enjoyed it!

  38. Kate says

    Wow, I love this! I was a little skeptical – I’ve made plenty of vegan cheese sauces before, which tasted great while fresh but not so great the next day. I’m still enjoying this sauce after 24 hours of refrigeration, and I like that the consistency thickens in the fridge to make it more like a spread. Pretty awesome, and wayyy cheaper to make than the chemical-laden stuff you buy in the store. Thanks MB!

      • Theresa Helligar says

        I finally found the one! I have tryed so many different cheese sauce recipes trying to find the perfect one & I am so excited that my search is over! This is right on point! I made mac n cheese tonight & am looking forward to using it for grilled cheese, and to top my broccoli & baked potatoes etc etc! Thank you so much for creating this recipe! You are awesome!!

        • Support @ Minimalist Baker says

          Whoop! We’re so glad you enjoy it, Theresa. Thanks so much for the lovely review! xo

    • Kirsten says

      I never have fresh mustard around so often substitute with ground in recipes like this. I use about 1/8-1/6 or so of what is called for to make up for the increased flavour contribution. I haven’t made this recipe yet but plan to later this week and intend to do this. It’s worth a shot, anyhow!

  39. Michelle W says

    I wanted to love this and I DID!! So yummy and easy. I added a tad more turmeric to get the beautiful color in the photos. Served on toast with soup on the side. Comfort meal. Thank you always, MB!

  40. Mimi Ace says

    This was good! I wouldn’t say it tastes like cheddar really, but there is a slight cheesiness to it. Next time I think I will add a little bit of lemon juice to brighten it up a bit, along with some miso paste. But the texture is great, I spread it on toast and it was super yummy. I’m going to make mac n cheese with the leftovers. For a homemade vegan “cheese”, I think this recipe is really great. I love that the carrots lighten it up a bit.

  41. Nicole says

    This was by far the easiest vegan cheese spread I have tried. Easy to find ingredients, I did have to sub corn starch as my store does not have tapioca starch, but it was just delicious. Thick enough to spread on toast but could easily be made thin enough to dip! Can’t wait to try it with your mac and cheese recipe. Thanks!

  42. Pia says

    Hi Dana! I loved this! As soon as I saw it I wanted to try it! I just had one question, could you replace cashews with almonds, if you are allergic to cashews?

  43. Brooke says

    We found this to be only okay. It was lacking richness. Subbed cornstarch. I would try making again but would want to tweak, maybe more cashews, carrots and some mustard next time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Brooke! Sorry it wasn’t a total love. If you find it’s bland I’d recommend more salt and nutritional yeast as those are the main flavor drivers.

  44. Gerry says

    Just a question, I’m thinking roasted or cooked carrots would work in this? Just wouldn’t soak along with the cashews?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so, but it may make the sauce a bit sweet, as roasting carrots caramelizes them. Let us know if you try!

  45. Elizabeth says

    I made this today for a simple mac and cheese and it was wonderful!! I added a little miso for umami. Delish! Can’t wait to see your version of Mac and cheese with this!

  46. Denise Corklin says

    I really wanted to love this. My cheese is not in the least “stringy” and tastes like mustard. I made exactly according to recipe and instructions. Then I added extra yeast , salt and apple vinegar but still wasn’t happy with it. I tried adding some fresh lemon juice and that helped improve with a little extra brightness but I won’t be doing this recipe again.

    Thank-you for your recipes. Sorry this one just wasn’t a hit with us.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry to hear this, Denise! It’s definitely not super stringy, so sorry it didn’t live up to expectations. Did you you add dry mustard (ground) or fresh? Perhaps that could be omitted next time, but we found it add complexity to the cheese.

  47. Evelyn says

    This looks delicious! And I actually almost all the ingredients! lol but I do not have tapioca starch…could I use corn starch instead? And would I have to adjust the amount? Thanks! Love your recipes! 😁

  48. Christy Robertson says

    This sounds great! Is there anything I can use in place of the tapioca starch? Can I use cornstarch?
    Thank you!

  49. Jill says

    Hi this looks great! Is there a way to make this into slices? Could it put in a silicone loaf pan and refrigerated ? Would that make it slice- able?
    I have no clue how but I thought I would ask the experts.
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes we tried that but it was just onerous enough that we didn’t suggest it. But you can essentially pour it onto a lined baking sheet, spread into an even layer, freeze until firm to the touch, and then slice into squares or shapes. Then it just needs to be stored between pieces of parchment paper in the fridge or freezer until use!

  50. Joanne says

    Question: tapioca starch is not something I typically have on hand. Is there any substitute for it in this recipe? Thanks.

  51. Natalia says

    Hello! Just curious, what is the role of the carrots here? Are they adding to the flavor, or more there just to achieve the texture/color? Either way, I can’t wait to try this out, I’ve loved every recipe that I’ve tried from your blog <3

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, they lighten it up a bit so it’s not all cashews (but it’s still incredibly rich and creamy). It also helps with color!

  52. Bassomatic says

    Instead of carrots, I’ve fallen in love with using roast butternut squash. Its probably a little less neutral in flavor, but brings a great depth. A couple other simple additions include a teaspoon or so of white miso, a small can of diced hatch chilies or perhaps a chipotle in adobo if you want some kick. Last but not least a secret ingredient I use all the time in cheese sause is a couple cubes of white fermented tofu. This brings vegan cheese to a new level.