Stretchy Vegan Cheese

                                                   

Who doesn't like cheese? Probably no one. Make your vegan dreams come true with this delicious cheese recipe. I believe the number one set back from a vegan diet is the cheese. I mean who doesn’t like cheese em I right? It’s hard to find a good quality, healthy, and cheap vegan cheese. So I decided to make my own. It’s stretchy to the max and extremely easy to make. Finally a cheese recipe that tastes and stretches like the real cheese! Did I mention it's oil free and made with all natural ingredients. Satisfy your cheese cravings with this delicious vegan cheese that's ready in under 15 minutes!

INGREDIENTS: 

Cashews- I highly recommend cashews to bring out the most flavor. Ive tried cheese out of a potato and other nuts but the flavor was not as strong. 

Arrowroot powder or tapioca starch: A natural thickener that gives sauces a stretchy consistency. (don’t skip this ingredient if you want a stretchy cheese) 

nutritional yeast- A popular seasoning in vegan and vegetarian cooking. I use it all the time and in almost all my dishes. This is what gives this cheese a really nice cheesy, umami-rich flavor.

Lemon juice or apple cider vinegar for tanginess

Spices

Mustard

Salt- salt is a must in any cheese recipe. Making cheese both vegan and dairy requires a good amount of salt.

HOW TO MAKE VEGAN STRETCHY CHEESE

Step 1: soak cashews over night or for a minimum of 4 hours but I recommend 8 hours to make sure they are well softened. You want them nice and soft because you don’t want any big chucks of cashews in your cheese.

Step 2: Add nutritional yeast, lemon juice, garlic powder, arrowroot starch, paprika, mustard, salt, and soy milk to a blender and blend on high speed until completely smooth and liquidy.

Step 3: Add the cheese sauce into a small pot and cook on medium heat for 5 minutes. Make sure to stir constantly or else it will stick to the pot. First thing you will notice is the cheese will form little clumps, that's normal. Just keep stirring! In just a few minutes the clumps will turn into a super stretchy cheese! 

Step 4: Remove the stretchy cheese from heat. That's it! You can use this cheese in pizza, grilled cheese sandwich, nachos, or anything you can think of the requires cheese. Store in airtight container in the fridge for 5 days. It will thicken up even more in the fridge. 

This vegan cheese is ridiculously stretchy just look at the pictures if you don’t believe me! 

How long does this cheese last? 

This cheese lasts for about 5 days. I do however suggest using this cheese immediately after because unless you reheat it the cheese will not be as stretchy. 

My cheese isn’t as stretchy anymore what do I do?

It’s really stretchy in the begging because it's nice and hot. Once it has cooled off in the fridge the cheese looses some of its stretch. The best thing to do is simply reheat it in the pot again for a couple of few minutes and slowly add an additional soy milk around 1/4th cup. 

Advice/ Tips to make the best vegan cheese! I've tried multiple cheese recipes and none of them came out this good! Here's the secret: you want your cheese to be strongly flavored. Which is why I added some seasonings. The reason why you can't find a good cheese recipe is because they use TOO much lemon juice and not enough salt/ nutritional yeast. 

Ingredients 

1/2 cup cashews 

3 tbsp plus 1/8 tsp arrowroot starch

2 tbsp plus 1 tsp nutritional yeast

1/4 tsp dijon mustard

1 tsp plus 1/4 salt

1 tsp lemon juice

1/2 tsp garlic powder 

1 tsp smoked paprika

1 cup soy milk