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Cashew Cheddar Cheese

Author: Ashley


  • 1/2 cup raw cashews (soaked for two hours if not using a high-speed blender)
  • 1 cup filtered water
  • 1/4 cup chopped roasted red peppers
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon plus 1 teaspoon arrowroot starch
  • 1 tablespoon apple cider vinegar
  • 3/4 to 1 teaspoon sea salt, to taste


  • Add all ingredients to a high-speed blender, and blend on high for two minutes, or until completely smooth.
  • Pour the mixture into a medium saucepan. Whisk constantly over medium heat for five minutes, or until the mixture thickens into a nacho cheese sauce consistency. Do not overheat (arrowroot loses its thickening power if overheated). 
  • Remove from the heat and serve.