This vegan provolone is my go-to for adding a creamy, flavorful touch to just about everything.
Pizza night? Pair it with my easy vegan pizza sauce with tofu sausage crumbles, to make these delicious vegan English muffin pizzas.
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, a baguette vegan sandwich, and well, I could go on and on.
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Why you’ll love this Vegan Provolone
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.
Spreadable Provolone
- Raw cashews: Provide creamy texture
- Plant-based milk
- Tapioca starch
- Nutritional yeast
- Miso paste & apple cider vinegar
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.
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.
- Uses: Adds depth and umami to sauces, soups, and spreads like vegan cheese.
- Storage tips: Keep refrigerated to preserve freshness and flavor.
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.
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 easy pizza sauce, and toppings of your choice.
- Top on hot baked potatoes in place of sour cream.
FAQ
Yes, almonds or macadamia nuts can be alternatives, but they will slightly alter the flavor and texture. Soak as you would cashews.
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.
I can’t wait for you to try this recipe! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 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).
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach (INHC) with advanced training in hormone health, trained yoga instructor, former restaurant owner, and mom of nine who’s been plant-based for over 20 years. She’s cooked approximately 4,382 pots of beans and reinvented comfort food more times than she can count. She’s completed multiple half marathons and a Tough Mudder because she can’t resist a new adventure — and apparently, she can’t vacation without cooking either, since her juicer (beets and greens, too) and pasta pot always come along. Julie’s work has been featured in HuffPost, Yahoo, YourTango, Mamamia, MSN, Redfin, Better Humans, and The Good Men Project. Through her blog, coaching, and weekly newsletter, she helps others simplify wellness, build lasting habits, and feel good again — one grounded, delicious choice at a time.
Julie Gaeta says
This is always a hit for pizza night, giving the pizza that just-right tang. A favorite for sure!