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Vegan Stretchy Cashew Jack Cheese

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings: 8
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.