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Oh, let me tell you about the first time I stumbled upon the magic of Melty Vegan Cheese. Picture this: it was a chilly afternoon, and I found myself in a cozy little kitchen, the smell of roasted garlic dancing in the air. I had some friends coming over, and though I wanted to impress them, I also wanted to whip something up that was rich, flavorful, and, of course, 100% vegan.
As I scoured my kitchen shelves, I spotted a jar of nutritional yeast staring at me, ready to be put to good use. Inspired by the idea of creating something melty, I started combining raw cashews, soy milk, and a sprinkle of this golden yeast. As it bubbled and thickened on the stove, I could hear the gentle sound of cheese-like goodness being born. The aroma enveloped me like a hug, and when I took that first bite, oh wow! It was creamy, decadent, and oh-so-satisfying. My friends fell in love, and so did I! Since that day, Melty Vegan Cheese has become a staple in my kitchen, and I know it will become a cherished recipe for you, too.
Why You’ll Love This Recipe
- Easy Peasy: Just a handful of ingredients and a blender are all you need for this delightful creation!
- Quick Cooking: From start to finish, you’ll be enjoying your delicious cheese in about 30 minutes.
- Healthy Alternative: This cheese uses wholesome, plant-based ingredients without any additives.
- Flavor-Packed: Nutritional yeast adds a savory, cheesy flavor that’s impossible to resist!
- Crowd-Pleasing: Perfect for gatherings; watch friends and family swoon over its gooey goodness!
- Versatile Use: Melt it over pizza, slather it on toast, or enjoy it as a dip—endless possibilities!
Ingredients
½ cup raw cashews (soaked in hot water for 15 minutes, then drained; approx. 71g)
Soaking these helps create that dreamy, silky texture—don’t skip this step!2 cups soy milk (approx. 480 ml)
Rich and creamy, soy milk gives this cheese the perfect base.½ cup tapioca flour (also known as tapioca starch; approx. 60g)
This magical flour is what gives our cheese its stretchiness—you’ll love how it melts!¼ cup nutritional yeast (approx. 17g)
The star ingredient! It lends a cheesy, umami flavor that’ll have you coming back for more.2 tbsp apple cider vinegar (approx. 30ml)
Adds tanginess and complexity—trust me, it’s the secret touch!2 ½ tbsp light miso paste (approx. 38 g)
For depth of flavor and that savory richness; it takes this cheese to the next level!1 tsp dijon mustard (approx. 5 g)
A little kick of mustard gives a delightful zing—complimenting the rich flavors beautifully!½ tsp salt (or to taste; approx. 3g)
Seasoning is key! Adjust based on your personal taste for optimal yumminess.
Full recipe card is below.
How to Make It
Step 1: Soak Your Cashews
Place raw cashews in a bowl, cover with boiling water, and let soak for 15 minutes. Drain and rinse under cold water.
Feel the warmth as you pour that hot water over the cashews; it’s the love and patience that will make them creamy!
Step 2: Blend, Blend, Blend!
Add the soaked cashews, soy milk, tapioca flour, nutritional yeast, apple cider vinegar, miso paste, Dijon mustard, and salt to a blender. Blend on high speed until completely smooth.
Let those ingredients dance together! You’ll see it transform into a luscious blend—almost like magic!
Step 3: Cook to Perfection
Pour the blended mixture into a medium saucepan over medium-low heat. Cook, stirring constantly, for about 5 minutes or until the mixture thickens and becomes stretchy.
Feel that warmth radiate from the stove, with the scent of cheesy goodness wafting through the air—oh, heavenly!
Step 4: Cool & Shape
Remove from heat and stir for another 1–2 minutes off the heat to cool slightly. Transfer to a parchment-lined loaf pan, or shape by hand into a small log or block. Let cool slightly before serving warm, or freeze until firm for grating.
Let the anticipation build as it cools! What you’re about to taste is pure joy!
Pro Tips for Success
- Soak Longer if Needed: If you have the time, soaking for longer will make for an even creamier texture.
- Adjust Seasonings: Taste as you blend! Everyone’s palate is different, so tailor it to your liking.
- Keep it Moving: Stir constantly while cooking to prevent sticking and ensure an even texture.
- Experiment with Consistency: If you prefer a thicker or thinner cheese, adjust the amount of soy milk accordingly.
Flavor Variations
- Spice It Up: Add a pinch of cayenne or smoked paprika for a delightful kick!
- Herb It Up: Toss in finely chopped fresh herbs like basil, parsley, or chives for a burst of freshness.
- Seasonal Smiles: Mix in roasted garlic or sun-dried tomatoes for a seasonal twist that will warm your heart.
Serving Suggestions
- Serve it warm alongside crusty bread, crunchy veggies, or as a luscious topping on your favorite pizza.
- Drizzle with olive oil and sprinkle with fresh herbs for an eye-catching platter!
- Pair with a light crispy white wine or sparkling water infused with lemon for a refreshing balance.
Make-Ahead & Storage
You can prepare Melty Vegan Cheese in advance and store it in an airtight container in the fridge for up to a week. Make sure it’s cooled completely before sealing to retain its creamy texture!
Leftovers
Turn leftovers into a delicious cheesy dip by adding a splash of soy milk and heating it up! Mix it with some sautéed veggies for a quick pasta sauce or veggie topping. The possibilities are endless!
Freezing
Yes! This cheese can be frozen! Wrap it well in parchment paper, then place it in a freezer-safe bag. It’ll last for about 2-3 months. To use, simply thaw in the fridge overnight.
Reheating
For the best results, reheat gently on a skillet over low heat while stirring, or use the microwave in 30-second increments, stirring in between. This helps maintain its creamy consistency!
FAQs
Can I use other nuts instead of cashews?
Yes! You can try blanched almonds or macadamia nuts, but the flavor and texture may vary.
Does this cheese melt well?
Absolutely! Melty Vegan Cheese is designed to stretch and ooze just like traditional cheese!
Can I use almond milk instead of soy milk?
Definitely! Almond milk works, but be sure to choose an unsweetened variety to avoid altering the flavor.
How do I make this cheese spicier?
Feel free to add your favorite hot sauce or a sprinkle of red pepper flakes while blending for an added kick!
Final Thoughts
As we wrap up this cozy cheese adventure, I hope you feel inspired and excited to create your own Melty Vegan Cheese at home. Remember, cooking is all about love and experimentation, so don’t hesitate to make this recipe your own! Enjoy the warmth it brings into your kitchen, and happy cooking, lovely friends!
With love in every bite,
Chef Emily 🌿💛
Melty Vegan Cheese
Ingredients
Method
- Soak the raw cashews in boiling water for 15 minutes. Drain and rinse under cold water.
- In a blender, add the soaked cashews, soy milk, tapioca flour, nutritional yeast, apple cider vinegar, miso paste, Dijon mustard, and salt. Blend on high speed until smooth.
- Pour the blended mixture into a medium saucepan over medium-low heat. Cook, stirring constantly, for about 5 minutes or until the mixture thickens and becomes stretchy.
- Remove from heat and stir for another 1-2 minutes. Transfer to a parchment-lined loaf pan, or shape it by hand into a small log or block. Let cool slightly before serving or freeze until firm.