This vegan provolone is my go-to for adding a creamy, flavorful touch to just about everything. Made with simple, whole-food ingredients, it’s easy to make and perfect for anyone looking to explore dairy-free without sacrificing taste.
Transitioning to a dairy-free lifestyle was a heartfelt decision for me, rooted deeply in my passion for health and wellness. Yet, that didn’t mean I wanted to give up the comfort of creamy cheeses in my favorite dishes.
Years back, when first began the transition, vegan cheeses left something to be desired, to say the least. But time and trial and error make all the difference. Though nothing exactly replicates cheese, this spreadable, creamy cheese hits the spot in many different meals —on so many different levels.
One of our favorite weekend night adventures is having a family pizza and movie night. For the homemade pizzas, we make our sauce and layer on this cheesy provolone spread, loading them up with our toppings of choice (pineapple being my favorite) — next-level amazing!
Some other ways to use this cheesy spread? Italian pasta bakes, veggie Reubens, baked potatoes, sandwiches and well, I could go on and on... Just know, that this provolone brings a creamy delicious tang to almost any dish.
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Why you’ll love this Vegan Provolone
This cheese isn’t just about flavor; it’s also packed with nutrients.
From the heart-healthy fats in cashews to the protein and vitamins in plant-based milk and nutritional yeast, every bite is as nutritious as delicious.
This cheese is a crowd-pleaser, loved by kids and adults alike. It’s a fantastic way to introduce more plant-based foods to your family’s diet without sacrificing the flavors they love.
Have you tried miso?
What is miso?: A fermented soybean paste, rich in flavor and nutrients.
- Types to try: White (mild), yellow (medium), and red (strong) miso.
- Health benefits: Loaded with probiotics, vitamins, and minerals.
- Uses: Adds depth and umami to sauces, soups, and spreads like vegan cheese.
- Storage tips: Keep refrigerated to preserve freshness and flavor.
Spreadable Provolone
- Raw cashews: Provide creamy texture and heart-healthy fats.
- Plant-based milk: Adds creaminess and nutrients like protein or vitamins, depending on the variety.
- Tapioca starch: Acts as a key thickening agent, giving the cheese its perfect spreadable texture.
- Nutritional yeast: Brings a cheesy flavor and is rich in B vitamins for energy.
- Miso paste & apple cider vinegar: Add tangy depth and probiotics for gut health, plus blood sugar regulation.
- Lemon juice: Offers a fresh zest and vitamin C for digestion.
- Garlic and onion powders: Introduces a subtle warmth and complexity, with garlic known for its immune-boosting properties
- Sea salt: Optimizes flavor and provides essential minerals.
- Liquid smoke: (Optional): Gives a smoky flavor.
Soaking nuts
- Quick-boil method: Boil cashews for 10 minutes if you're short on time.
- 30-minute soak: If you have a bit more time, soaking the cashews in hot water for 30 minutes is a great middle ground.
- Overnight soak: For the creamiest texture, soak cashews in water overnight.
In the kitchen tips
- Achieve desired cheese consistency by adjusting the amount of plant-based milk. Add it gradually if the mixture feels too thick.
- Before cooking, taste. This is the time to adjust for perfect cheesy tanginess with a bit more apple cider vinegar or salt.
- Pulse ingredients at intervals to avoid overheating your blender, scraping down the sides between pulses for an evenly smooth mixture.
- Blend in a tablespoon of hemp seeds for an extra protein kick without altering the flavor.
- Add fresh herbs like rosemary or thyme for a twist or add a pinch of smoked paprika for depth.
- Keeps fresh in the fridge for up to 5 days in an airtight container.
FAQ
Yes, almonds or macadamia nuts can be alternatives, but they will slightly alter the flavor and texture. Soak as you would cashews.
Yes, it can be used in baked dishes. While it won’t melt like traditional dairy cheese, it softens nicely and adds a creamy, tangy flavor to casseroles, lasagnas, and more.
It’s incredibly versatile! Spread it on sandwiches, stir it into pasta for a creamy sauce, spread it on pizzas before baking, or dip with crackers and veggies.
Properly stored in an airtight container, it can last up to 5 days in the refrigerator.
Equipment
Here are a few kitchen tools I’ve found invaluable for this recipe.
- High-speed blender: A game-changer for achieving that perfectly smooth texture. Brands like Vitamix or Blendtec are fantastic, but any robust blender will do the job.
- Silicone spatula: For scraping every last bit out of the blender and stirring the mixture to creamy perfection.
- Non-stick saucepan: Essential for cooking the cheese mixture without any sticking issues. A good, medium-sized works great!
- Whisk: An indispensable tool for achieving a lump-free cheese mixture.
Perfect pairings
- Spread it over toasted artisan bread, topped with avocado slices and a sprinkle of red pepper flakes for an amazing breakfast.
- Stir into warm pasta for an instant creamy sauce
- Use it in a dairy-free grilled cheese sandwich, with tomato and basil between slices of sourdough.
- Spread a layer on your favorite pizza dough, add sauce and toppings of your choice.
- Top on hot baked potatoes in place of sour cream.
📖 Recipe
Spreadable Vegan Provolone Cheese Sauce
Ingredients
- 1 cup raw cashews, soaked for at least 4 hours if not using a high-speed blender
- 2 ¼ cups unsweetened plant-based milk
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- ¼ cup tapioca flour
- 2 tablespoons nutritional yeast
- 2 tablespoons white miso paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ⅛ teaspoon turmeric
- 10 turns black pepper
- Few drops of liquid smoke, optional, for a smoky flavor
Instructions
- Soak cashews in water for 30 minutes, or overnight, or quick-soak by covering them with boiling water for 10 minutes. After either method, drain and rinse thoroughly.
- Add all ingredients to a high-speed blender. Blend until completely smooth.
- Pour the blended mixture into a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a creamy, spreadable consistency, about 5–10 minutes.
- Allow the cheese to cool slightly for a spreadable consistency. For a firmer cheese, refrigerate for a few hours before serving.
Notes
- Short on time? A quick soak in just boiled water for 30 minutes works well too (with the heat off).
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