Vegan Nacho Cheese

By jeenikeen

Ingredients

• 1/4 Cup Raw Cashews
• 1 Cup Hot Water
• 3 Tablespoons Tapioca Starch (also known as Tapioca Flour)
• 3 Tablespoons Nutritional Yeast
• 2 Tablespoons Lemon Juice
• 1 1/2 teaspoon Salt (or to taste)
• 1 teaspoon Paprika
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1 1/2 teaspoon White Miso Paste (or other light miso such as chickpea miso)
• 1 teaspoon Maple Syrup or Agave

Details

Servings 3
Preparation time 10mins
Cooking time 15mins
Adapted from itdoesnttastelikechicken.com

Preparation

Step 1

Soak the cashews for four hours or overnight. Or if you are impatient like me, just boil them for 10 minutes until soft. Drain before using.
Add the cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
Pour into a small sauce pan and heat over medium high heat, while stirring. If you don't have a high powered blender, you may want to pour the liquid through a fine mesh strainer or cheese cloth into the pot, to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.
As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.
Use for anything you like! Make a big plate of nachos, load up a baked potato, make a grilled cheese sandwich, a vegan cheese burger, stir into pasta for a quick mac and cheese, or whatever your heart desires. Store in an airtight container in the fridge.