This vegan stretchy cashew cheddar cheese comes together in just 10 minutes. It's perfect for dips like this one and game day nachos!
1/2cupraw cashews, soaked for two hours or boiled for 10 minutes
1/4cupchopped roasted red peppers
3tablespoonsnutritional yeast flakes
1tablespoonapple cider vinegar
3/4teaspoonssea salt or 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 stretchy cheese consistency. (It will become lumpy before it becomes thick, smooth, and stretchy.)