Name: Vegan Stretchy Cashew Jack Cheese
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup raw cashews, soaked for two hours or boiled for 10 minutes; 2 cups filtered water; 1/3 cup nutritional yeast flakes; 2 tablespoons olive oil; 1/4 cup plus 2 tablespoons tapioca starch*; 2 tablespoons apple cider vinegar; 2 tablespoons tahini; 1 1/2 teaspoons sea salt or to taste

This vegan stretchy cashew jack cheese comes together in just 10 minutes. Perfect for fondue, bean dips, and game day nachos!

📖 Recipe

Vegan Stretchy Cashew Jack Cheese

Prep Time 5

Cook Time 5

Total Time 10

Servings

Author Ashley

Ingredients

1 cup raw cashews, soaked for two hours or boiled for 10 minutes
2 cups filtered water
⅓ cup nutritional yeast flakes
2 tablespoons olive oil
¼ cup plus 2 tablespoons tapioca starch*
2 tablespoons apple cider vinegar
2 tablespoons tahini
1 ½ teaspoons sea salt or to taste

Instructions

Add all ingredients to a high-speed blender and blend on high for two minutes, or until completely smooth.
Pour the mixture into a large saucepan. Stir constantly over medium heat for five minutes, or until the mixture thickens into a stretchy cheese consistency. At first it will become clumpy but just keep heating and stirring until it's smooth and stretchy.
Remove from the heat and serve. (Note: I like to drizzle a tiny bit of oil over top to give it an authentic melted cheese vibe and then finish with a sprinkle of smoked paprika.)

Notes

*The tapioca starch can't be substituted—arrowroot, cornstarch, etc. will yield a thickened cheese but not a stretchy one.