Melted Cheese

I never wondered that making vegan cheese was going to be so easy, delicious and nutritious. I wanted to dry different types of cheese and not only Spreadable Cheeses, so I made a melted consistency cheese. This recipe only has three main ingredients: cashews, nutritional yeast and tapioca starch. You substitute the tapioca starch for cornstarch. The tapioca starch will give the melted consistency and the nutritional yeast will give the strong cheese flavor.

This cheese is perfect for dipping your favorite chips or vegetables. You can also make it as a fondue or spread it on top of pastas or burritos.

Everything homemade is better! So if you have the ingredients, materials and time to make it, do not think it twice and do it. By you making the most of your foods, you get sure about the calories that you consume, the ingredients that you use and the quality of your product.


yield: 4 servings

serv size: 1/4 cup

1/4 cup cashews (soaked overnight or at least 4 hrs)

2T nutritional yeast

2T + 1 tsp tapioca starch

some rosemary leaves (optional, may use other spices)

sea salt to taste

1 cup of water

juice of half of a lemon


1- Blend all of the ingredients in a food processor until completely incorporated.

2-  Transfer the liquid to a small sauce pan and stir continuously on medium heat.

3- After a few minutes the mixture will start to gain a gooey texture. (stirring time will last more less ten minutes)

4- Turn off the stove top and the cheese will be ready to enjoy! You may also store it in a container in the refrigerator. The consistency keeps the same, it does not hardens with the cold.

Nutritional Facts for 1/4 cup: 4.5g Fat      7.25g Carbohydrates      2.25g Protein