Melty vegan cheese sauce

By Jen Booker

December 28, 2016

This sauce can be used for nachos, on a baked potato, for cheese toasties, with pasta, on a burger, or for whatever you fancy!
It can be stored in the fridge and heated up again, you may just need to add a bit of water.
From itdoesnttastelikechicken

  • Prep: 20 mins
  • Cook: 10 mins


1/4 cup (30g) raw cashews

1 cup hot water

3 tbsp Tapioca flour

3 tbsp nutritional yeast

2 tbsp lemon juice

1/2 - 1 tsp salt (this can be quite salty to add less if you're concerned)

1 tsp paprika

1/4 tsp turmeric

1/2 tsp onion powder

1/4 tsp garlic powder

1 & 1/2 tsp white miso paste

1 tsp maple or agave syrup


1Boil the cashews for 20 mins and drain

2Add the cashews the hot water, and all the remaining ingredients to a blender, and blitz until smooth

3Pour into a pan and heat over medium high heat, while stirring.

4As you stir it will start forming clumps, and then all of a sudden it will become gooey

5Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely


2 Reviews


March 13, 2018

I wanted to love this so much, but unfortunately recipes like these are the reason I can’t be a vegan. I’m a vegetarian who tries eat vegan as much as possible but this is so not even close to cheese. My nachos would have bee better without any cheese at all. I’m used to cooking with these ingredients but it was so off. I hate that I like cheese so much because that is the one thing holding me back from veganism, but so far I have not found a comparable substitute.

Elisa Booker

February 2, 2017

I love this recipe and it’s so easy!! I way prefer this cheese to any of the the standard vegan ready-to-eat cheeses available. Had this on nachos but will be trying out with many other recipes soon!

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