melty stretchy gooey vegan nacho cheese

By Jody

Ingredients

• 1/2 cup raw cashews
• 1 cup water
• 3 tablespoons tapioca starch (also called tapioca flour)
• 3 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 1/2 teaspoons salt (or to taste)
• 1 1/2 teaspoons white miso paste
• 1 teaspoon paprika
• 1 teaspoon maple syrup or agave
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
To make the nacho vegan nacho cheese: Add the softened cashews, water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.

Pour into a small saucepan 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 cheesecloth 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 minute or two to make sure it has firmed up completely.