This creamy vegan cheddar cheese spread is made from healthy cashews and is perfect for crackers, vegan grilled cheese, and more! Made with less than 10 simple ingredients, this dairy-free cheese is melty, full of smoky cheddar flavor, and so easy to make.
If you’re ready to ditch the dairy but don’t think you can give up cheese, this recipe was made for you. Requiring less than 10 simple and wholesome ingredients, this smoky, creamy spread is healthier and rivals any dairy cheese, and is sure to satisfy all your cheese cravings.
You won’t believe how close this is to real cheddar cheese! The flavor, color, and melty stretchy texture are mind-blowing. If you are still trying to fill the cheese-shaped hole in your heart this is the only way to do it. Forget the store-bought vegan cheeses because they are loaded with oils and processed ingredients.
Perfect for a vegan charcuterie board, making the best vegan grilled cheese sandwiches, or slathering on healthy crackers, this vegan cheddar spread is oil-free, gluten-free, and absolutely delicious.
Ingredients and Substitutions
To make this vegan cheddar cheese spread, you’ll need to gather a few simple ingredients:
- Raw cashews: the perfect base for making vegan cheese and a good source of plant-based protein. Once the cashews are boiled and blended, they create an amazingly creamy texture.
- Carrots: carrots add that famous cheddar cheese color as well as fiber and other nutrients.
- Low-sodium vegetable broth: I prefer broth over water because I feel it adds an earthy depth of flavor. Unsweetened cashew milk and almond milk can also be used and add extra creaminess.
- Lemon juice: it adds that bright, tangy, and fermented flavor characteristic of regular dairy cheese.
- Tapioca flour (starch): creates that stringy and melty texture when heated. Do not use cornstarch or arrowroot flour because you will not get the same results.
- Garlic powder: Unlike the dominating flavor of fresh garlic, garlic powder adds a subtle fullness of flavor rather than having an overpowering presence.
- Nutritional yeast: if you want that nutty and cheesy flavor you have to use nutritional yeast. And, unfortunately, there are no subs for this ingredient.
- Smoked paprika: you could consider this ingredient optional, but I love that smoky element that is sometimes found in cheddar cheese.
- Dijon mustard: you don’t need much but it definitely adds to the depth of flavor.
- Salt to taste
How To Make Vegan Cheddar Cheese Sauce
This recipe is so simple. You just boil, blend, and whisk. In 10 minutes you can be enjoying the easiest, healthiest, and best vegan cheddar cheese.
- Begin by boiling the cashews and carrots for about 5 minutes in a pot with enough water to cover them. Once the cashews and carrots are soft, strain out the water and transfer the softened ingredients to a blender or food processor. Keep in mind that a food processor tends to leave small bits of cashews.
- Add 1 cup of low-sodium vegetable broth, 2 tablespoons of fresh lemon juice, ¼ cup of nutritional yeast, ¼ cup of tapioca flour, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, 1 teaspoon of Dijon mustard, and sea salt to the blender. Blend everything until you get a smooth and creamy texture. Stop and scrape off any excess liquid from the sides of your blender if needed.
- Once all the ingredients have been blended, pour the mixture into a saucepan and whisk or stir over medium heat. Cook until the vegan cheese sauce starts to thicken and takes on a more traditional cheese-like consistency. It should be stretchy and melty. Be sure to adjust the heat if necessary to prevent it from burning.
- Once you reach your desired thickness, remove the vegan cheddar cheese from the heat and use it immediately if you wish or allow it to cool and store it in the fridge.
- Enjoy! You can use this vegan cheddar cheese in your favorite recipes that call for real cheddar cheese.
That’s all there is to it!
Pro Tips
- Use only tapioca starch to get that “melty” and “stringy” texture of regular cheese.
- Be sure and whisk or stir the cheese sauce constantly so it doesn’t burn. It only takes a couple of minutes for the cheese to thicken. Don’t walk away, talk on the phone, or binge-watch anything while making this recipe.
- FOLLOW THE INGREDIENTS! If you want to add some extra seasoning like onion powder, etc., that’s fine. But, make sure you use the exact measurement of the liquid and tapioca flour to get the best results. Now is not the time to get creative.
Storage
- Refrigerator: Store the cheese in a sealed airtight container in the fridge for up to 1 week.
- Freezing: You can freeze this for up to 3 months. Let it thaw overnight in the fridge before using.
FAQ
No. You will not get the stretch texture.
Savory flavors like oregano, onion powder, and cayenne pepper are excellent additions. Start with a ½ teaspoon of each and add as needed.
I have not tried any other nut besides cashews. But, you will not get the same creamy consistency that cashews offer.
Raw cashews work best because they have no added oils or salt added. Roasted cashews will affect the flavor and texture…and not in a good way.
You can but it’s not something I would recommend because you won’t get a completely smooth sauce. But, if you want little crumbly bits in your cheese go for it.
Try these amazing cheesy vegan recipes…
If you are looking for my vegan cheese options be sure and check out my fat-free cheese sauce, vegan cream cheese and sausage dip, and buffalo chicken dip.
If you try this vegan cheddar cheese or have any questions, I'd love to hear from you! Leave a comment, rate it down below, and don't forget to tag a photo #shaneandsimple on Instagram.
The Best Vegan Cheddar Cheese Recipe
- Total Time10 minutes
- Yield10 servings 1x
- DietVegan
This creamy vegan cheddar cheese spread is made from healthy cashews and is perfect for crackers, vegan grilled cheese, and more! Made with just 7 simple ingredients, the dairy-free cheese is melty, full of smoky cheddar flavor, and so easy to make.
Ingredients
- 1 cup raw cashews
- 1 medium carrot (peeled and chopped)
- ¼ cup of nutritional yeast
- ¼ cup of tapioca starch
- 1 teaspoon of smoked paprika
- ½ teaspoon of garlic powder
- 1 teaspoon of Dijon mustard
- 1 cup of low-sodium vegetable broth
- 2 Tablespoons of lemon juice
- Salt to taste
Instructions
- Begin by boiling the cashews and carrots for about 5 minutes in a pot with enough water to cover them. Once the cashews and carrots are soft, strain out the water and transfer the softened ingredients to a blender or food processor. Keep in mind that a food processor tends to leave small bits of cashews.
- Add the vegetable broth, lemon juice, nutritional yeast, tapioca flour, 1 teaspoon of smoked paprika, garlic powder, Dijon mustard, and sea salt to the blender. Blend until the texture is smooth and creamy.
- Once all the ingredients have been blended, pour the mixture into a saucepan and whisk or stir over medium heat. Cook until the vegan cheese sauce starts to thicken and takes on a more stretchy cheese-like consistency. It should be stringy and melty. Be sure to adjust the heat if necessary to prevent it from burning.
- Once you reach your desired thickness, remove the vegan cheddar cheese from the heat and use it immediately if you wish or allow it to cool and store it in the fridge.
Enjoy! You can use it in your favorite recipes that call for cheddar cheese.
Notes
- Use only tapioca starch to get that "melty" and "stringy" texture of regular cheese.
- Be sure and whisk or stir the cheese sauce constantly so it doesn't burn. It only takes a couple of minutes for the cheese to thicken. Don't walk away, talk on the phone, or binge-watch anything while making this recipe.
- FOLLOW THE INGREDIENTS! If you want to add some extra seasoning like onion powder, etc., that's fine. But, make sure you use the exact measurement of the liquid and tapioca flour to get the best results. Now is not the time to get creative.
- Refrigerator: Store the cheese in a sealed airtight container in the fridge for up to 1 week.
- Freezing: You can freeze this for up to 3 months. Let it thaw overnight in the fridge before using.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 92
- Sugar: 1.3 g
- Sodium: 21.7 mg
- Fat: 6.3 g
- Carbohydrates: 6.3 g
- Fiber: 1.1 g
- Protein: 3.6 g
- Cholesterol: 0 mg
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dressings & Sauces
- Method: Stovetop
- Cuisine: Vegan
Delicious! Tried on bean smash burgers , toast, tacos….endless possibilities!
Wow! This is incredible. I had run out of veggie broth so used a little miso in water and added some lactic acid for that cheesy tang. This is the best cheese spread I have tasted in years. Thank you so much. I’ve been vegan for years but still miss cheese.
Oops! Forgot to ask if you think this could be frozen. I’ll be traveling soon and would love to take one with me. I’m thinking probably not though……
I wouldn’t freeze it. But, you could stick in an airtight container and toss it in a cooler for your trip.
Loved seeing you make this during Plant Stock last month! It looks amazing! I was wondering if there is a substitute for the Tapioca Starch? I hate buying a big bag of something only to use it in one recipe occasionally! Is there a more common ingredient that would work? If not, no worries! Thanks as always, for your awesome recipes!!
Hi, Claire! Tapioca is what makes it stretchy. You can buy it in smaller quantities and it lasts for a long time.
Thank you so much for this recipe! I have wasted so may hours and ingredients on cheese recipes! I think this recipe is great as written. but I like to experiment as well. I divided my cheese before cooling completely. I added chopped jar pimentos and chopped green olives to one batch. It loosened the consistency but held together and was a delicious spread. I used some as written, and then a a day later I decided to add some prepared horseradish and put it back in the fridge overnight. This was a great flavor for me! This recipe is going to help me get back on the right path in my WFPB journey! I appreciate your hard work Shane!
This is now my go to vegan cheese spread. Definitely the best!!!
This is my go to vegan cheese now. I add a jar of pimentos and it is heaven for me. Thank you for your wonderful recipes.
Oh my goodness gracious! Already loved the recipe as is. But I made another batch to correct some bad choices that I made previously. Then I adjusted the seasons a bit and Oh, my! Eureka! This will be in the family heirloom cookbook (credited to Shane & Simple, of course).
These are my additions/adjustments (as guided by Shane’s narrative) if anyone is interested.
1/2 Tbs Smoked Paprika (instead of 1 tsp)
1/2 tsp onion powder (might try 1/4 tsp next time)
1/2 tsp white pepper
2 Tbs FRESH lemon juice (instead of 1 & 1/2 Tbs of old bottled stuff)
70g of fresh carrot (instead of a guessed medium sized old soup ready carrot)
Thanks so much, Shane. This is going to be life changing!
Forgot to mention that I used 1/2 tsp sea salt.
Made this last night for grilled cheese with soup and we all loved it–even the finicky kid-let! We’ll be having the leftovers for lunch. Can’t wait to share the find with other vegan family members.
Question: You said to be exact with the liquid, but your narrative said “2” Tbs of lemon juice and the printed recipe says “1 & 1/2” Tbs. Which is correct?
Also, took the advice of another commenter and added white pepper, used 1/4 tsp. Thumbs up!
This is so wonderfully DELICIOUS! Best Vegan Cheddar Cheese recipe that I actually like the taste of and will use! I added 1/8 Teaspoon of White Pepper which gives it even more a cheddar cheesy like taste. I also add that to my Vegan Parmesan recipes as well. Well done, Shane!
Thanks for the tip on the white pepper. Can’t wait to try it!
Simple, quick, tasty, oil-free, healthy … what more could one ask?!
Made this today! I put it on a pita with some of your perfectly baked tofu….topped it with a little black salt and it tasted like egg and cheese! So delicious! Thank you so much for all your work! Sure makes living plant based easy!
Delicious. I made this today and it’s fantastic. Thanks!
Thank you!
Hi Shane, will potato starch work as a sub for tapioca? Thanks!
Hi, Dee! I haven’t tried it specifically for this recipe. But, I don’t think you’ll get the stretchiness like with tapioca.
We love this recipe for grilled cheese sandwiches! The recipe says it can be frozen, but after freezing the cheese lost its consistency. It was dry and somewhat crumbly. Any thought on why this happened or suggestions?
This creamy vegan cheddar cheese spread is made from healthy cashews and is perfect for crackers, vegan grilled cheese, and more! Made with less than 10 simple ingredients, this dairy-free cheese is melty, full of smoky cheddar flavor, and so easy to make.
I can not have nutritional yeast. How do you think it will taste without it? Thank-you!
There will be some noticeable difference. You could try miso paste…that tends to work.