Easy Vegan Cheddar Cheese

In a mixing bowl, soak raw cashews (0.67 cup) and thinly sliced (peeled) carrots (0.5 cup) in hot water for 30 minutes (uncovered). Then drain and add to a high-speed blender with water (1 cup), tapioca starch (0.25 cup), nutritional yeast (3 tbsp), apple cider vinegar (1.5 tsp), sea salt (0.5 tsp), garlic powder (0.5 tsp), and ground mustard (0.25 tsp). (Add ground turmeric (0.25 tsp) for deeper color if desired). Blend on high until the mixture is smooth. Start 30m timer

Taste and adjust flavor as needed, adding more [apple cider vinegar] for acidity, [nutritional yeast] for cheesiness, [garlic powder] for depth of flavor, or [sea salt] to taste.

Transfer to a medium saucepan and heat over medium heat. Cook, while whisking, for 1-2 minutes or until thickened to a spreadable consistency. It should resemble the texture of soft cooked polenta. Start 2m timer

The cheese spread is now ready to use on things like grilled cheese sandwiches, or to add to cooked shells for quick vegan mac ‘n’ cheese.

Store sauce covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month (let thaw in the refrigerator before use). In the fridge, it will thicken into a paste/spread as it chills.