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Vegan Stretchy Cashew Cheddar Cheese

This vegan stretchy cashew cheddar cheese comes together in just 10 minutes. It's perfect for dips like this one and game day nachos!
Servings: 4
Author: Ashley


  • 1/2 cup raw cashews, soaked for two hours or boiled for 10 minutes
  • 1 cup filtered water
  • 1/4 cup chopped roasted red peppers
  • 3 tablespoons nutritional yeast flakes
  • 1 tablespoon olive oil
  • 3 tablespoons tapioca starch
  • 1 tablespoon apple cider vinegar
  • 3/4 teaspoons sea 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.)
  • Remove from the heat and serve.