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.
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.
- 1 teaspoon paprika
- 1 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 3 tablespoons nutritional yeast
- 1 teaspoon maple syrup or agave
- 1/2 cup raw cashews ((see notes))
- 3 tablespoons tapioca starch ((also called tapioca flour))
- 1 1/2 teaspoon salt ((or to taste))
- 1 1/2 teaspoon white miso paste
- Carbohydrate 5.24922234374093 g
- Cholesterol 0 mg
- Fat 0.660937968536616 g
- Fiber 2.53594532171307 g
- Protein 4.35061843712593 g
- Saturated Fat 0.09474982808456 g
- Serving Size 1 1 Serving (76g)
- Sodium 73.1377186197497 mg
- Sugar 2.71327702202786 g
- Trans Fat 0.16614640623491 g
- Calories 38 calories
Step-by-step
- 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.
How does a liquid cashew blend suddenly transform into a stringy, cohesive sauce over direct heat? Tapioca starch gelatinizes between 140°F and 160°F, absorbing free moisture and trapping proteins within a sticky starch network. This reaction requires continuous stirring over medium-high heat to prevent scorching at the bottom of the pan while the starches swell.
Composing the Plate
Acidic and charred elements cut through the dense richness of nut-based sauces. Serve this warm spread alongside charred poblano peppers, pickled jalapeños, and robust black beans seasoned with cumin and lime juice. The natural acidity in pickled vegetables provides the necessary contrast to balance the mellow sweetness of cashews and miso paste.
- Strain the blended mixture through a fine-mesh sieve if utilizing a standard countertop blender rather than a high-powered machine.
- Watch for the exact moment when the watery slurry abruptly thickens into a glossy, elastic mass, typically occurring within five minutes of sustained heat.
- Store leftovers in an airtight container in the refrigerator for up to five days, reheating gently with a splash of water to restore fluidity.
